Robin Anish | The Table Is Set: Don't toss those stale cider doughnuts!


I'm sipping on a mug of hot mulled apple cider as I write this article and I'm enjoying it. Mmmm it's so good.

'Tis the season for everything apple here in the Berkshires and Southern Vermont, where the very best apples are grown, tastiest cider is pressed and the finest apple pies are baked.

Oh, and let us not forget those cider doughnuts! You can smell the fresh doughnuts as soon as you get out of the car at the apple orchard and you just can't go home without a few.

The problem is that my eyes are bigger than my stomach. I never go home with just a few. A bag of a dozen sounds good and they are good for a day or so and then, they are not so good. I'm left with half a dozen or so stale doughnuts.

Stale doesn't mean bad, it just means the doughnuts are dried out a bit, but certainly not inedible, they're just not delectable.

But, there is a lot you can do with leftover cider doughnuts. Split and toasted in a pan with some butter, they can be served with cream cheese and preserves or used to make French toast. How about a bread pudding made with doughnuts instead of bread or doughnut crumbs for graham crackers in a pie crust?

Can you make a sandwich with a doughnut? Yes, you can!

Peanut butter, apple and bacon doughnut sandwich


  • Leftover doughnuts
  • Butter
  • Apple slices
  • Cooked bacon


  1. Split doughnuts in half.
  2. Melt a little butter in a pan over medium heat then toast halves cut-side down until golden.
  3. Cook apples in a small amount of butter and a sprinkle of sugar until just tender.
  4. Spread one doughnut half with peanut butter, top with bacon and apple slices, and another doughnut half.

And the best for last!

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Warm caramel apple cider doughnut sundae


  • Cider doughnuts
  • Vanilla Ice Cream
  • Apple cider caramel sauce (recipe below)
  • Cinnamon whipped cream (recipe below)
  • Chopped toasted walnuts, pecans or peanuts (optional)

Caramel sauce


  • 2 cups apple cider
  • 1 cup light brown sugar, packed
  • 1/2 cup butter

    1 cup heavy cream

  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla extract

1 cup heavy cream


  1. In a saucepan over medium high heat, bring apple cider to a boil.
  2. Lower heat to medium and simmer until syrupy and reduced to 1/2 cup, about 15 minutes.
  3. Stir in brown sugar, butter, cream, cinnamon and nutmeg.
  4. Simmer for 10 minutes, stirring frequently until thickened.
  5. Remove from heat and stir in vanilla. Cool until just warm.

Cinnamon whipped cream


  • 1 cup cold heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla


  1. Beat ingredients until soft peaks form.
  2. Split doughnuts and toast, cut side down, in a pan with a little butter.
  3. Top a warm doughnut half with a scoop of ice cream and a generous amount of warm caramel sauce.
  4. Finish with another doughnut half, cinnamon whipped cream and a sprinkling of nuts.
  5. Serve!


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