Looking for Mother's Day recipes? Get easy to make Mother's Day recipes. Taste of Home has recipes for Mother's Day including Mother's Day glazed doughnuts, chocolate doughnuts, and more Mother's Day doughnut recipes.
Cake doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh doughnut. —Melissa Hansen, Milwaukee, Wisconsin
I RECEIVED this recipe from my sister about 30 years ago. Our eight children are grown and no longer live at home, but I'm still making these doughnuts - they've become a favorite with my 16 grandchildren!
They can't seem to get enough of these tasty treats, and they love to cut them out for Grandma to fry.
-Kay McEwen, Sussex, New Brunswick
My kids love these fritters year-round, but I get even more requests in the fall when there are plenty of apples in season. I like to serve them as a special breakfast treat when they host friends for sleepovers. —Katie Beechy, Seymour, Missouri
This is an old Southern recipe. When we got home from a trip through the South years ago, I found the recipe among the brochures I brought back. I've been making these fritters ever since.
-John Robbins, Springdale, Pennsylvania
Just four ingredients are all you'll need for this sure-to-be-popular treat sent in by Ginny Watson of Broken Arrow, Oklahoma. Friends and family will never guess that a tube of refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. TIP: Vary the flavor by using different jams.
"These delicious jelly-filled doughnuts will disappear before your eyes - especially when youngsters are around," predicts Araminta Adams of Soldiers Grove, Wisconsin. "It's a good thing the recipe makes a big batch!"
“I came across the recipe for these wonderful raised doughnuts many years ago. I remember Mom making some similar to these. You can frost them with maple or chocolate glaze, then top with chopped nuts, jimmies, toasted coconut or sprinkles.” —Ann Sorgent, Fond du Lac, Wisconsin