Each year in preparation for apple picking at the farm or going to the pumpkin patch we head to the kitchen first for a little preparation. You see, just walking into the little farm stores (and it doesn’t matter which farm store) to pay for the produce that we are taking home with us, the spicy scents wafting from their bakeries prove more than we can bare. Of course we start with purchasing apple cider… a super seasonal treat. But then there were those heavenly scented apple cider doughnuts that we discovered and HAD to have… just that one time a year. I remember one year, the kids (and us parents) were all ready and geared up for a couple of these doughnuts regardless of cost… and they had run out the hour before!!! Disappointment to say the least! So between the cost and then the uncertainty we felt we needed to take matters into our own hands. Upstate New York is filled with abundance of autumn harvest and along with that harvest come recipes to use all those gourds, vegies, fruits and fish. Home cooking at it’s most delicious… I turn, quite often, to Applehood Motherpie, a collection of regional favorites.
Kaitlyn helped me make these yesterday… Baked Doughnuts; a slightly “healthier” version than their fried counterparts. While these are not “apple cider” doughnuts from the farm kitchen and they don’t even have the same shape, they taste just like a doughnut and are filled with the favorite autumn-y spices of nutmeg and cinnamon to go perfectly with the apple cider we will be drinking up by the gallon in just a few hours.
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