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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
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.
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
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.
When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia
One day, my father got a hankering for doughnuts and asked me to make him some. I ended up trying these. Dad—and everyone else—loved the results. They come out so golden and plump. —Lisa Bates, Dunham, Quebec