Reviewed: Feb. 6, 2009

They are very good! The recipe was very easy to make and calls for items you probably already have in your pantry! They were the best warm!

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3 users found this review helpful

Reviewer:

Melissa Olson

Reviewed: Jan. 25, 2009

Another Upstate New Yorker thinks these are about as close as you'll come to the real deal found at the cider presses in the fall...brought back memories of riding to the country to buy cider and fresh donuts. We called these Fried Cakes. These should not be pale in color but nice and toasty brown!! Nice and crunchy on the outside and soft inside. Great with Cinnamon-sugar! Dunk them in cocoa or coffee too-YUM! Eveyone loved them!! Thanks a bunch!

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4 users found this review helpful

Reviewer:

JEM

Cooking Level: Intermediate

Reviewed: Nov. 11, 2008

I made these with my 9-year old daughter and her friend. They were easy and very tasty. I will definitely make them again. We followed the recipe exactly and had no trouble.

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5 users found this review helpful

Reviewer:

mollybrowngoestotown

Cooking Level: Expert

Reviewed: Nov. 11, 2008

Excellent and simple recipe! No problems with too little flour. I use ample flour when rolling out the dough. These doughnuts crisp up perfectly on the outside and have a wonderful "melt in your mouth" cake texture inside. My husband and kids love this recipe! Have made it twice so far.

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1 user found this review helpful

Reviewer:

stanleyandsammiesmom

Reviewed: Nov. 4, 2008

I followed the reciepe to the T..cutting them out was a mess even on a slightly floured surface..when I would get one good one and fried it in the hot oil the outside got beyond golden brown before the insides leaving them a little doughy inside nor could I taste any of the flavors ....store bought tastes better than these....I have been making pretty much everything from scratch cakes, frostings etc in order to cut down our food bill still in dire need of finding a good doughnut reciepe...

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2 users found this review helpful

Reviewer:

Heavnlyhart2

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Petersburg, Illinois, USA

Reviewed: Sep. 27, 2008

I used a liberal amount of flour when rolling them out and they came out picture perfect, golden and crispy outside, moist and tender inside. We sold a gazillion at our bake sale!

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3 users found this review helpful

Reviewer:

christinasbakery

Cooking Level: Professional

Living In: Auburn, Maine, USA

Reviewed: Sep. 19, 2008

My kids loved these. I tried cooking them two different ways. First I dropped small teaspoon sized amounts of batter into the deep fryer. They didn't look that great but my son said "They taste better than they look!" Then I tried them rolled out and they turned out great. The key to these turning out is putting lots of flour on the counter and lots ontop of the dough when rolling it out.

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1 user found this review helpful

Reviewer:

Sharon Little

Cooking Level: Expert

Home Town: Bonanza, Alberta, Canada

Reviewed: Jun. 26, 2008

I do not understand the negative aspects of some of these reviews. This recipe is fabulous! Yes, a bit sticky to work with, but well worth the effort. Husband loved them as well.

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3 users found this review helpful

Reviewer:

Marlene

Cooking Level: Expert

Home Town: Ashland, Massachusetts, USA

Living In: Spring Hill, Florida, USA

Reviewed: Jun. 13, 2008

This recipe had a very great flavor; however, the dough was too sticky. I added (about 1 c.more flour) till it was not so sticky.

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27 users found this review helpful

Reviewer:

Helen

Reviewed: Jun. 8, 2008

Very good! I didn't use the nutmeg and they still had wonderful flavor! You do need quite a bit more flour when you are rolling out the dough as it will stick to your board/surface. Thank you for sharing this recipe! I had always wanted to try and make a cake doughnut and never knew it could be this easy!!

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1 user found this review helpful