Oh my.. it's been a few days since I was able to post on my blog! We had a BAD hail storm here on Thursday that lasted about 30 minutes but decided to kill my modem for my computer AND my bedroom FLAT SCREENED TV!! GRRRR.... Let's chalk that up to the list of things that I have lost or had broken in September.

Anyway.. yesterday we went Apple Picking in Weathersfield Vermont! And boy do I have pictures.. tons and tons of pictures... and I might share those another day, however, when we normally go to this place the kids always want doughnuts that they make.. Vermont Apple Cider doughnuts. Well, apparently we were to late for them yesterday... They were still going to be open for hours but closed up shop for them.

Well, Me, being ME.. was not going to disappoint no kiddos.. So I decided that if THEY can make Doughnuts.. I could make doughnuts.. So I did!!

I made my VERY own Vermont Apple Cider doughnuts and it was EASY and it was FUN!!

This here is the actual dough... it's NOT sticky at all and from what the kids said.. it tasted pretty yummy!!

And here they are rolled out and cut..mmmmmmmmmmmm

And here is the final product.. I have to say.. the first ones were a bit flatter.. but with more heat they began to PUFF right out!! With company and my family.. I have to tell you.. there were NONE left!!! They look like the ones my gram use to make for us on Sunday mornings... mmmm.. If she were here.. she would tell me something "I did wrong".. but that was her way of saying.. "I'm proud you tried!!"... lol lol lol

Vermont Apple Cider Doughnuts

1 cup Apple cider

1 cup Sugar

1/4 cup Solid vegetable shortening

2 large Eggs

1/2 cup Buttermilk

3 1/2 cup All-purpose flour

2 tsp. Baking powder

1 tsp.Baking soda

1/2 tsp. Cinnamon

1/2 tsp. Salt

1/4 tsp. Nutmeg

Vegetable oil or shortening -for frying
1 cup cinnamon-sugar mixed
Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.