For Doughnuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened

For Icing:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk

FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar,
baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin,
eggs, milk, and shortening, butter, or margarine; beat with an electric
mixer on low speed till mixed.

Spoon the mixture into a pastry bag fitted with a large star tip with a
1/2-inch opening. Pipe onto 2 greased baking sheets in 3-inch circles.
Bake in a preheated 375°F oven for 10 minutes, or till golden brown.
Cool doughnuts on a rack over waxed paper.

FOR ICING: In a small mixing bowl stir together powdered sugar and
vanilla. Stir in enough milk to make a smooth icing of glazing
consistency. Spoon icing over doughnuts.

Makes 12 3-inch doughnuts

SOURCE: unknown

Pannu Kakku

2c. milk
2 eggs
1/2c. flour
1/4c. sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons melted butter

Beat eggs well then add sugar, salt, vanilla, flour, milk and butter.
Mix well and turn out into a greased pan (I use a pie plate and cook it an additional 10 min) (If doubling the recipe a 9inx13in pan works well) Bake in a 400* oven for 40 min or until custard has set and top is golden brown.
Serve warm sprinkled with icing sugar, spread with preserves or drizzled with maple syrup.

1 1 lb loaf unsliced French Bread
1 8-ounce pkg. Cream cheese, cubed
2 1/2 cups milk, light cream
8 eggs
6 tablespoons butter, melted
1/4 cup maple syrup

Apple Cider Syrup

1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup apple cider or apple juice
1 tablespoon lemon juice
2 tablespoons butter

Slice French bread, about 1/2″ thick, make sandwiches with the cream
cheese (use as much or as little as you like) and place in a greased
9x13x2 pan. Blend eggs, milk, butter and maple syrup until well combined.
Pour mixture evenly over bread and cheese sandwiches. Use a spatula to
slightly press layers down to moisten. Cover with plastic wrap and
refrigerate overnight. Bake at 325 degrees for 60-90 minutes or until
center is set and edges is golden brown. Put in cold oven straight from
refrigerator let stand 10 minutes before serving. In a small saucepan,
stir together sugar cornstarch and cinnamon. Then stir in apple cider or
juice and lemon juice. Cook and stir mixture over medium heat until
mixture is thickened and bubbly. Then cook and stir for 2 minutes more.
Remove from heat. Butter tastes best The apple cider tastes better than
apple juice.