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1
In a saucepan over medium heat, add the thawed cherries with their liquid,
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2
1 tablespoon of sugar, the lemon juice and cinnamon.
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3
Bring to a simmer and cook for 5 minutes.
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4
Remove from the heat and reserve 2 tablespoons of juice for the Venice Sunset Cocktail.
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5
In a cast iron skillet, heat the oil over medium-high heat until it reaches 350 degrees F.
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6
While the oil is heating, make the batter: In a large bowl, whisk together the baking mix and remaining 1/4 cup of sugar.
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7
In another bowl, whisk together the milk and egg.
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8
Pour the wet ingredients into the dry ingredients and mix until completely incorporated.
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9
When the oil is hot, carefully drop the batter, by the tablespoonful, into the oil.
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10
Fry, turning them once, until they are golden brown, about 1 to 2 minutes on each side.
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11
Drain on a sheet tray lined with paper towels or a brown paper bag while you repeat with the remaining batter.
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12
Lightly coat the donuts with powdered sugar.
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13
Serve the donuts in small bowls over the cherry sauce.
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14
In the bowl combine the flour, baking powder and salt.
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15
Cut in shortening with a pastry cutter or fork until the mixture is well blended.
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16
Use in recipes that call for Bisquick or all-purpose mix.
