here on our farm

Autumn is a beautiful season- visually and deliciously. My sister, Juliet, and her family came to visit us on the farm a couple weeks ago. Even though it was a little chilly outside, we later warmed up with some homemade confections inside.

We have cows, chickens and cats here on our farm and that was a fun-filled afternoon for a four year old boy, let me tell you!

My nephew loved visiting the heifers in the barn and feeding them hay.

 

He loved feeding the chickens corn and was fascinated with our cat, Alfie. What more could a kid want? Oh wait, donuts. He would want homemade donuts.

I always use the same donut recipe that my mother-in-law found when we made them five years ago, before I was married. (I guess I'm attached to this particular recipe for those sentimental reasons.) I mixed up the dough in the morning, so it would be ready by the afternoon.

My sister manned the pot of oil and fried the donuts and donut holes to golden perfection. Some were left plain, but they were preferred shaken in powdered sugar and cinnamon sugar. (The latter was my favorite.)

Of course, I bought locally pressed cider to complement the donuts. My husband has called me a "cider snob" because I am pretty particular about my cider. Growing up in western New York, apple cider is a beloved beverage. I still am bias toward Robb Farms' Apple Cider from Brockport, NY. www.robbfarms.com If you are nearby they are worth the visit! The place where our cider came from was a close runner-up; still very tasty.

Here is the recipe if you'd like to give these donuts a whirl.

Old-Time Cake Doughnuts

2 T. softened butter

1 c. sugar

3 eggs

4 c. flour

1 T. baking powder

1-2 t. cinnamon

1/2 t. salt

1/8 t. nutmeg

3/4 c. milk

 

In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, cinnamon, salt and nutmeg. Add to butter mixture alternating with milk, beating well after each addition.

Cover and refrigerate for two hours.

Turn out onto heavily floured surface; pat to 1/4" thick. Cut with donut cutter.

Fry in oil of 375 degrees until golden brown. Drain on paper towels.

Roll in sugar.

 

This recipes makes about two dozen donuts and donut holes, so if you plan on making them, invite LOTS of people over! Donuts are best eaten fresh and tend to dry out after just one day. Plus, who needs the temptation of fresh donuts in the house? They go down oh, too easily. Enjoy!