My kids love when I make these. They never last long! I'm going to make these for Thanksgiving breakfast. Try them, trust me you will love them too!

                                        

Spice Cake Doughnuts

1/4 cup shortening

1 cup sugar

3 eggs

1 tsp. vanilla

5 cups flour

3 tsp. baking powder

2 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 cup buttermilk

1 cup grated, peeled apples

oil for deep frying

BROWN BUTTER FROSTING---

1/2 cup packed brown suagr

3 TBSP butter

1/4 cup heavy whipping cream

1 3/4 cup confectioners's sugar

fall colored sprinkles (or Christmas colored sprinkles if making for Christmas)

   In a large bowl, cream shortening and sugar until light and fluffy. Bbeat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.

   On a lightly floured surface, roll dough to 1/2" thickness. Cut with a floured 2 1/2" doughnut cutter. In a skillet or deep fryer,heat oil to 350 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.

   In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners's sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. frost doughnuts; top with sprinkles. Should yield 22 doughnuts 
     

                                                               

Fall Pear Pie

8 cups thinly sliced peeled pears

3/4 cup sugar

1/4 cup quick-cooking tapioca

1/4 teaspoon ground nutmeg

Pastry for double-crust pie (9 inches)

1 egg, lightly beaten

1/4 cup heavy whipping cream, optional

   In my family, we LOVE whoopie pies. I have a couple of whoopie pie recipes. I like the unusual varieties of whoopie pies. Sure basic chocolate with the white cream or chocolate with peanut butter is good but they get boring after awhile. So I go and search out the web and peoples blogs for different whoopie pie recipes. Haflinger, I love your varieties of whoopie pies, so this one is for you. Hope you don't already have it. Enjoy.

Mini Banana Whoopie Pies (Adapted from Martha Stewart) For the batter 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup mashed ripe banana 1/2 cup sour cream 8 tablespoons unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1/2 teaspoon vanilla For the filling 16 ounces cream cheese, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla To prepare the batter Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together banana and sour cream. In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4" round tip. Pipe batter into 1 1/4" rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely. To prepare the filling In a large mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla, mixing until smooth and creamy. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Lightly dust with confectioners' sugar before serving. Makes about 36 whoopie pies.