This recipe is for you if you are dreaming of the fall and cooler weather.

 There are various recipes around, but this one is really delicious and is baked in the oven in a doughnut pan, so there is very little added oil; just a trace in the cooking spray used to line the pan.

This recipe makes 12- 15 doughnuts.

 Use one spice cake mix or one carrot cake mix - either is very good.

 I will detail the different icings ( if desired ) at the end of this column.

 Pour the cake mix into a large mixing bowl.

 Add one cup of applesauce.

 Add 1 cup of apple cider ( not juice)

 Add 1 tsp. vanilla

 Stir well.

 Pipe or spoon in a prepared doughnut pan. (Winton makes a great nonstick one that makes a smaller-size doughnut that is perfect for this recipe).

 Bake at 375 degrees for about 10 minutes- keep an eye on them, as your oven may be different.

  They should look the way a cupcake looks when it is done.

 While they are still warm (not hot,) remove them from the baking pan and dip them in a mixture of sugar and cinnamon.

 Place them on a cooking rack for a few minutes or just go ahead and eat them!

 To use the carrot cake mix, do the exact same as the above, adding 1 tsp. of maple flavoring instead of the vanilla.

 Once baked and completely cooled, ice with cream cheese icing.

 To make the icing, combine one large block of room-temperature cream cheese with 2 cups of confectioners' sugar; rub the sugar through a fine mesh to remove any lumps. Use a hand mixer to make this easy.  Add up to 1/3 cup of milk or cream as needed to improve the texture and so you can easily spread it on the doughnuts.

  *** Ice them only when completely cooled***

Display your doughnuts on tall glass cake stands from the turn of the century or use some inherited or collected silver or crystal cake or sandwich trays lined with white paper doilies.

These doughnuts are simple and delicious with a nod to the coming fall season and much-anticipated cooler weather.