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Pumpkin Doughnut
Whisk together 1 egg, 1 egg yolk until frothy. Add 1 cup fresh pumpkin puree(you can use canned), 1/2 cup sugar, 1/4 cup brown sugar, 3 Tablespoon unsalted butter melted, and 1/2 cup buttermilk, whisk until combined. Stir 4 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoon pumpkin pie spice, 1 teaspoon salt. Fold in 3 cups sifted all-purpose until a sticky dough forms. Cover with plastic wrap and freeze 15 mins. Meanwhile heat 2″ oil to 370 degrees in an electric skillet, deep fryer, or straight sided pan over medium heat. Pat out dough on a well-floured surface to 1/2 thick, then cut with 3″ and 1″ biscuit cutters dipped in flour. Transfer doughnuts and holes in heated oil until browned, about 3 mins, turning once. Drain on a paper towel-lined baking sheet. Finish with sugar or glaze.
Apple Cider glaze
1/4 cup apple cider (can be substituted for unsweetened chai tea), pinch of salt and 3 cups powdered sugar. Heat cider(or chai) and salt in a small saucepan over low heat until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 mins.
Grammie's Coconut Pie
4 Tbsp sugar
5 Tbsp cake flour
1/2 tsp salt
2 c milk
3 lg egg yolks slightly beaten
1 1/2 c shredded coconut
2 tsp vanilla
1 baked pie shell
MERINGUE TOPPING
2 lg egg whites
4 Tbsp sugar
Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.
Cool slightly, then turn into pie shell.
Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.
Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amt of coconut on top and bake
in moderate oven (350 degrees) 10 minutes, until browned.
Take out of oven and let cool completely then refrigerate.
Slice and serve
