Finally the Right Recipe!

Oh my word! These are so light and yummy. We really enjoyed them, but to be fair, they took a long time to make them all in our small fryer. Everyone enjoyed them, but plan to relax and make them for people to enjoy as you go. Prep Time:   10   minutes Cook Time:   20   minutes Total Time:   35   minutes Servings:   18 Calories:   139   kcal Ingredients 1   cup (250ml)   water 1/4   cup (56g)   unsalted butter,   diced into small cubes 1   Tbsp (13g)   granulated sugar 1/4   tsp   salt 1   cup (141g)   all-purpose flour 1   large egg 1/2   tsp   vanilla extract Vegetable oil,   for frying For coating 1/2   cup (100g)   granulated sugar 3/4   tsp   ground cinnamon Instructions For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter. Add wate

INGREDIENTS 1 can (16 oz/450 g) refried beans 8 oz (250 g) cream cheese, softened 1 cup (250 mL) sour cream 2 tbsp (30 mL) taco seasoning mix 2   garlic cloves, pressed ½ cup (125 mL) shredded cheddar cheese 1 medium plum tomato 3   green onions with tops 2 tbsp (30 mL) snipped fresh cilantro leaves ½ cup (125 mL) sliced pitted ripe olives  Additional sour cream and tortilla chips (optional) DIRECTIONS Preheat the oven to 350°F (176°C) . Spread the beans over the bottom of the  Small Baker  using a  Classic Scraper . Combine the cream cheese, sour cream, taco seasoning, and garlic pressed with the  Garlic Press  in a  Classic Batter Bowl ; mix well. Spread the cream cheese mixture over the beans. Bake for 15–18 minutes or until hot. Remove the baker from the oven to a  Stackable Cooling Rack ; top with the cheddar cheese. Return to the oven and bake an additional 2–3 minutes or until the cheddar cheese is melted. Meanwhile, slice the tomato in h