Pumpkin Doughnuts with Spiced Brown Butter Glaze

3 1/2 cups all-purpose flour, divided

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup canned solid pack pumpkin

4 tablespoons unsalted butter, melted

2 eggs plus 1 egg yolk

Vegetable oil for frying

Sift 1 cup flour, sugar, baking powder, salt, and spices into mixing bowl. In separatebowl, stir together pumpkin, butter, and eggs. Add to dry ingredients and mix on mediumspeed until smooth, about 30 seconds. Add remaining 2 1/2 cups flour and mix on lowspeed until just combined, about 30 seconds.

Turn out onto floured surface and let sit 15 minutes. Roll out to 1/2-inch thickness withfloured rolling pin, or pat out with floured hands. Cut out doughnuts and holes withfloured cutter. Transfer to a baking sheet lined with wax paper. Brush off excess flour.Let sit 15 minutes.

Meanwhile preheat oil in deep fryer. Fry 1 to 2 doughnuts at a time until golden, about 1minute per side. Drain on paper towels. Dip warm doughnuts in glaze. Transfer to rack ortray until set.

Spiced Brown Butter Glaze

3 tablespoons unsalted butter

1 cup confectioners' sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch salt

1/2 teaspoon vanilla

1 or 2 tablespoons milk

1 cup walnuts, lightly toasted, and chopped

Melt butter in small saucepan over low heat. When melted, continue to heat butter overmoderate heat until it begins to brown. Watch carefully. Remove from heat as soon asbutter reaches a golden brown color. It will move quickly from golden to black (burnt) ifnot watched. Let cool.

In small bowl, sift together sugar and spices. Gradually mix in cooled butter, vanilla, andenough milk for desired consistency. Sprinkle chopped walnuts over glazed doughnuts.

Seafood Pinwheels

6 cooked frozen or canned crab or shrimp

1 tablespoon lemon juice

1 (8-ounce) package cream cheese

1/4 teaspoon celery or garlic salt

1/8 teaspoon white pepper

1/4 cup finely chopped water chestnuts

1/4 cup finely chopped green onions

60 won ton wrappers (1-pound)

1 egg white, lightly beaten OR 1 tablespoon flour mixed with 2 tablespoons cold water

Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup;sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth andcreamy. Stir in seafood, chestnuts, and onions.Makes 2 cups

Place a scant teaspoon of seafood mixture in center of each won ton wrapper. Brushedges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinchedges together and shape to resemble a pinwheel. Keep covered as you work. In deepfryer, deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.Makes about 60

Crab Pupus

1 (6-ounce) can crab meat
1 (3-ounce) package cream cheese or 1/2 cup crumbled tofu, drained
1/2 teaspoon soy sauce
1/8 teaspoon garlic powder
Several drops Tabasco
1 pound won ton skins
1 egg yolk, beaten

Shred crab meat, removing cartilage. Blend crab with cream cheese, soy sauce, garlic, andTabasco. Put about 1/2 teaspoon of crab into the center of each Won Ton skin. Moistenedges with egg. Pick up the four corners and pinch them together. In deep fryer, deep fry3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes).Remove from oil and drain on absorbent paper. Repeat until all Pupus are cooked. Maybe served with cocktail sauce