Spam-filled doughnuts a pleasant surprisePublished 11:36am Wednesday, April 11, 2012
It’s hard to refute Spam’s versatility, but recently I stumbled on a couple recipes that may push those boundaries.
As Spam’s 75th birthday approaches this summer, we at the Herald have been looking for ways to commemorate the milestone. So when I found recipes for a sort of Spam-loaf and potatoes entrée — Spam cupcakes — and a Spam-centric desert — Mini Maple Spam Doughnuts — I had to try them. While they require more prep time (about an hour) than I’m usually willing to spend, I was pleasantly surprised with both (although my wife wasn’t as enthused as I was about the doughnuts).
I don’t claim to be the greatest cook — and my wife can attest that I am not — but I found both recipes relatively easy. The Spam cupcakes, which I’d compare to scalloped potatoes and ham, were easier to prepare. I went a little heavier on the oats, which seemed to help with their consistency. I’d also recommend going a little heavier on the glaze.
The salty, sweet Spam doughnuts were a little more challenging. I went a little lighter on the Spam topping and added a little extra maple frosting, but the Spam flavor still came through.
While these recipes are for 12 Spam cupcakes and 24 Spam doughnuts, I cut both in half, and both turned out fine. If you have tried either, let me know what you think.
Ingredients (12 servings)
• 2 (12-ounce) cans Spam Classic
• 2 large eggs, lightly beaten
• 2/3 cup quick-cooking oats
• 3/4 cup milk
• 1/3 cup packed brown sugar
• 2 tablespoons white vinegar
• 1 tablespoon water
• 1 teaspoon mustard
• 4 cups Hormel Country Crock Loaded Mashed Potatoes
• Snipped fresh chives
• Heat oven to 350°F. Lightly coat muffin pan with cooking spray.
• In large bowl, grate Spam Classic. Add eggs, oats and milk; mix well.
• Fill muffin cups two-thirds full with Spam mixture. With back of spoon, lightly press mixture into cups.
• In small bowl, whisk together brown sugar, vinegar, water and mustard; lightly spoon glaze mixture over Spam mixture.
• Bake cupcakes 25 to 30 minutes or until mixture is set; remove from oven.
• Place oven rack 2 to 3 inches from heat source; heat broiler.
• Top each cupcake with potatoes; broil 2 to 3 minutes or until potatoes are lightly browned. Garnish with chives.
Ingredients (24 servings)
• 1 cup all-purpose flour
• 3 tablespoons packed brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup plus 1 tablespoon buttermilk, divided
• 1 large egg
• 1 tablespoon butter, melted
• 1 (12-ounce) can Spam With Bacon
• 3/4 cup powdered sugar
• 1 teaspoon maple flavoring
• To make dough, in large bowl, whisk together flour, brown sugar, baking soda and salt.
• In small bowl, whisk together 1/3 cup buttermilk, the egg and butter. Add to flour mixture. Spoon mixture into pastry bag fitted with large round tip. (Or snip corner of resealable plastic food storage bag.) Refrigerate 1 hour or until chilled.
• Cut Spam With Bacon into 12 slices. With 1 1/2-inch cookie cutter, cut 2 rounds from each slice Spam. Cut small circle from center of each round of Spam; reserve scraps.
• In large greased skillet, cook Spam rounds until golden; set aside. Finely chop reserved Spam scraps. Cook in same skillet until golden brown.
• Heat oven to 325°F. Grease mini doughnut pans.
• Fill doughnut molds evenly with chilled batter; top each with Spam round. Bake 10 minutes or until doughnuts spring back when cooked. Let cool in pan 5 minutes before turning onto wire rack.
• To make glaze, in small bowl, combine powdered sugar, remaining 1 tablespoon buttermilk and the maple flavoring. Stir until mixture becomes runny. Drizzle glaze over warm doughnuts. Sprinkle with finely chopped Spam.
The Herald is looking for more unique Spam recipes. If you would like to share, email them to email@example.com.