Maple Doughnuts

The bakery in my hometown makes the most delicious maple bars! So of course I had to figure out how to make them myself. After several tries, I opted for doughnuts over bars simply because it was hard to get the insides of the bars cooked without burning the outsides. We also opted for a little healthier, half-wheat version of the dough that is light enough my kids weren’t sure it had wheat in it! The maple glaze was the tricky part. Several pounds of powdered sugar later I was finally satisfied. Now I can have a bit of heaven no matter where we live! –Mellyn

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From Julie L.

Growing up, my mom made all of our syrup. As a result, I’ve never developed a taste for store-bought syrup with a corn syrup base. In fact, I think it’s kind of yucky. To me, this tastes a lot more like real maple syrup. And since the recipe uses basic ingredients, it’s easy to use in our food storage plan, too. –Mellyn

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