When cranberries are in season, I get this recipe out and make these tasty doughnuts. When my children were small, I'd usually double the recipe and sometimes the doughnuts would all be gone before they could cool.
Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors.
-Sandi Jones, Windsor, California
A friend's husband, who's a chef, came up with these light and fluffy fritters accompanied perfectly by a sweet-tart jam. I would never ask a chef to divulge his secrets, so I created my own version. I serve them with soups and barbecued chicken or pork.
As part of our family’s Halloween tradition, I make these delicious frosted doughnuts to serve with warm, spiced cider. Grated apples give them a scrumptious flavor and texture. —Katherine Nelson
There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them.
-Kathy Westendorf, Westgate, Iowa
Jill Shramek of Powell, Wyoming adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. "They are the best baked doughnuts you'll ever eat," she promises. "They're tender and terrific."