PAMPERED CHEF PARCHMENT PAPER RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

Steps:

• If desired, stir together Maple Syrup, Apple Cider Vinegar, Soy Sauce, and Sage or Parsley.
• Slice the Pork Loin into generous 1/4" - 3/8" medallions. Place pork slices in a zip-top bag or covered dish and place in the fridge to marinate overnight.
• Heat the BBQ to medium heat. (Ideally, you can cook your own dinner, then toss these on while the BBQ cools down!) Place pork medallions on the grill and cook 2 - 4 minutes per side, until pork is cooked through.
• Remove pork from BBQ and place in the dehydrator. Turn to 165F or the "meat" setting. Dry for 8 - 12 hours until chews are firm and non-pliable.
• Once chews are fully dried, preheat your oven to 275F and layout chews on a baking sheet. Allow the oven to come fully to temperature, then bake the chews for 10 minutes to kill off any harmful food bacteria.
• Allow treats to cool completely before packaging or storing.