Celebrate SPAM's 75th anniversary with these delicious recipes!
Mini Maple SPAM® Doughnuts -- New Grand Prize Winning Recipe, by Jason Munson of Seattle, Great American SPAM® Championship
Makes 24 doughnuts
1 cup all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup buttermilk + 1 tablespoon buttermilk
1 tablespoon butter, melted
1 (12-ounce) can SPAM® Hickory Smoked, SPAM® With Bacon or SPAM® Classic
3/4 cup powdered sugar
1 teaspoon maple flavor
For Dough: In large mixing bowl, mix flour, brown sugar, baking soda and salt. Stir in 1/3 cup buttermilk, egg and melted butter. Beat together until well blended. Spoon batter into a pastry bag fitted with a round tip or a resealable plastic bag. Chill mixture for 1 hour. Meanwhile, prepare SPAM® Rings and glaze.
For SPAM® Rings: Remove the SPAM® Classic from the can and slice from the lid side to the bottom into 12 slices (each slice about 1/4-inch thick). Using a 1-1/2-inch round biscuit cutter, cut each slice of SPAM® Classic into two rounds (you should have a total of 24 rounds from the can of SPAM® Classic ). Using a straw, knife or small pastry tip, cut a small circle out of the center of each piece of SPAM® Classic to make a ring. Place rings into a large skillet and fry until golden brown on both sides (repeat as necessary with SPAM® rings); set aside. Take the remaining scrape pieces of SPAM® Classic and finely dice. Place the diced SPAM® Classic into the same skillet and fry until golden brown; set aside.
For Glaze: In small bowl, whisk together the powdered sugar, maple flavor and remaining 1 tablespoon of buttermilk until well combined; set aside.
For Doughnuts: Preheat oven to 325 degrees F. Remove the chilled dough from the refrigerator. Spray a mini doughnut pan with nonstick cooking spray. Pipe batter into the mini doughnut tin; filling 2/3 of the way full (if using a resealable plastic bag snip the corner of the bag and pipe batter into the mini doughnut pan). Place the SPAM® Classic Rings on top of the dough. Bake for 10 minutes or until the doughnuts spring back when touched. Allow the doughnuts to cool slightly and then carefully remove from the pan. Spread the prepared maple glaze over the doughnuts and top with the diced SPAM® Classic for sprinkles. Repeat as necessary with the remaining dough and SPAM® rings. Serve doughnuts slightly warm.
SPAM® Fusion Fajitas -- Past Grand Prize Winning Recipe
1 (20-ounce) can pineapple in juice, drained, chopped
1 (4-ounce) can diced jalapeños, drained
1/4 cup sliced green onions
1/4 cup chopped cilantro
1/4 cup teriyaki sauce
2 tablespoons olive oil
1 medium yellow onion, sliced into thin wedges
1 large red bell pepper, cut into thin strips
1 (12-ounce) can SPAM® Classic, cut into 1/4-inch thick strips
8 fajita-size flour tortillas, warmed
In medium bowl, combine all salsa ingredients; set aside. Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers. Sauté for 5-8 minutes or until lightly browned and softened; remove from skillet and set aside. In same skillet, add SPAM® Classic and fry until lightly browned, about 5 minutes. Return onions and peppers to skillet and stir to combine with the SPAM® Classic. Spoon SPAM® mixture onto flour tortillas. Top with salsa and enjoy!
SPAM® French Toast Sticks -- Past Grand Prize Winning Recipe
1 (12-ounce) can SPAM® Oven Roasted Turkey or SPAM® Classic, grated or cut into julienne strips
8 ounces (2 cups) shredded Cheddar cheese