Check below. Here is a link that might be useful: Orzo with creamed corn sauce

Much easier to do it right here on the forum...cheaper and the recipes are open to everyone.

Here is a recipe that I have been meaning to try. Amaretti Cookies 2 egg whites 1 1/4 cups blanched whole almonds 3/4 cup granulated sugar 1/4 teaspoon cream of tartar 1/4 teaspoon almond extract 1/4 cup slivered almonds Let the egg whites stand at room temperature for 30 minutes in large mixing bowl. Meanwhile, line 2 cookie sheets with parchment paper or brown kraft paper. Set aside. In a food processor bowl or blender container process or blend whole almonds with 1/4 cup of the sugar till almonds are finely ground. Set aside. Add the cream of tartar and almond extract to the egg whites. Mix on medium speed till soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form and sugar is almost dissolved. Fold in ground almonds. Drop meringue mixture by rounded teaspoons 1 1/2 inches apart onto the prepared cookie sheets. Sprinkle a few slivered almonds over each cookie. Bake in a preheated 300 degrees oven for 12 to 15 minutes, or till cookies just begin to brown (centers will be soft). Turn off oven. Let cookies dry in oven with the door closed for 30 minutes. Peel cookies from paper. Store in an airtight container in a cool, dry place for up to 1 week. Makes 38-40 cookies

I reckon you could prepare this batter ahead - but I haven't tried it. Drop Doughnuts 1/4 cup butter 1 cup sugar 2 egg yolks, beaten 1 egg, beaten 4 cup unbleached flour 2 teaspoons baking powder 1/4 teaspoon nutmeg 1/2 teaspoon baking soda 3/4 cup buttermilk OR sour milk icing sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the icing sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Drop spoonfuls of dough into 180C deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with icing sugar. I have made the following recipe a few times. I reckon it would be possible to cut out the dough, then store in the fridge between sheets of plastic wrap. Doughnuts 500g self raising flour 1/8 teaspoon salt 1/4 teaspoon nutmeg 60g butter 60g sugar 2 eggs about 80ml milk castor sugar 1 lemon Sift flour, salt and nutmeg, rub in butter, add sugar, then well beaten eggs, and sufficient milk to mix into a soft dough. Turn onto a floured board, roll out 1cm thick, cut into rings with a doughnut cutter or 2 cutters, deep-fry till doughnuts are a golden brown, sprinkle with castor sugar and serve hot with slices of lemon. Makes about 15 doughnuts. Orange Doughnuts (ditto above with refrigerating the rounds) 1 3/4 cups self raising flour 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 dessertspoon butter 3 tablespoons sugar grated rind 1 large orange 1 egg, beaten 3 tablespoons milk 2 tablespoons orange juice Sift flour, nutmeg, and salt into a bowl, add butter, sugar and orange rind. Combine the egg, milk and orange juice, and add to dry ingredients. Knead lightly and roll out to 1cm thick. Cut into rounds with a large cutter to form rings. Fry in deep, very hot fat or oil until golden brown. Drain on paper, sprinkle with sugar. And another nice and easy recipe just to make your choices more difficult!! These won't have the holes in the middle, though. Easy Doughnuts 1 1/2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder 2/3 cup milk 2 tablespoons castor icing sugar Sift dry ingredients together and add egg and milk. Batter will be thick. If too thin add a little more flour. Drop by spoonfuls into deep hot fat and cook till browned. Drain off excess fat and roll in sugar. Muffins that Taste Like Doughnuts 1 3/4 cups plain flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/3 cup oil 3/4 cup sugar 1 egg 3/4 cup milk Topping: 1/2 cup melted butter 3/4 cup sugar 1 teaspoon cinnamon Reheat over to 180C and prepare large muffin pans. Combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl combine thoroughly oil, sugar, egg and milk. Add to dry mixture and stir to just combine. Bake for 20-25 minutes. Remove muffins immediately while hot, dip in melted butter then combined sugar and cinnamon. Makes 8-9 large muffins. Variation: Fill pans 1/2 full, put 1 teaspoon jam on top of each and top with the rest of the batter.