Thanksgiving Desserts

Thanksgiving is one of those holidays when we expect to overeat. So why not take advantage of it and go crazy with desserts? We usually have six, which isn't too bad for our small family of 12-14 at the table

Below are some of our favorites. I'd love to know what yours are!

BTW, always have a large bowl of freshly whipped cream (sweetened, of course) on hand; it never hurts!

PUMPKIN CAKE A LA GREENBRIAR

• 8 tbsp. butter, softened
• 1 cup sugar
• 1 1/4 cup pumpkin (canned)
• 1 cup milk
• 1/2 cup raisins
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• Cinnamon sugar (1/4 cup sugar, 1 tsp cinnamon)

Preheat over to 350F. Spray Pam on a 9" spring-form cake pan. Cream sugar and butter in the mixer. Add pumpkin, raisins, cinnamon and nutmeg. Mix in the eggs. Add the flour and baking powder in 2 additions alternately with the milk (which will be added in two additions) while the mixer is still running at the lowest speed. Mix only until combined. Pour mixture into the pan and sprinkle liberally with the cinnamon sugar. Bake 40 minutes or until a toothpick comes out clean.

SANDRA'S CHOCOLATE CAKE

We got this recipe from the cook on a barge trip in Burgundy. It's worth trying!

• 10 oz. chocolate
• 5 oz. butter
• 8 oz. sugar
• 6 eggs
• 1 1/2 oz. flour

Preheat oven to 350F. Butter 9" spring-form cake pan.

Melt the chocolate and the butter together in a pan. Then combine the sugar and 6 egg yolks together by beating them for 5 minutes. Add the chocolate into the egg mixture in 3 additions, and then sprinkle the flour on top and fold into the mixture. Whip the egg whites until they create soft peaks. Fold carefully into the chocolate mixture.

Bake at 350F for 35 minutes.

EGGIDIANA'S APPLE CAKE

This recipe is from the wife of Sirio Maccione, the famed Le Cirque proprietor. She sure knows her apples!

• 9 tbsp. sweet butter
• 7 Granny Smith apples, peeled and quartered, then thinly sliced
• 1 1/4 cup sugar
• 2 cups flour
• 1 tbsp baking powder
• Zest of 1 lemon
• 1/2 cup milk
• 3 eggs
• 3 eggs yolks, lightly beaten

Preheat over to 350F. Generously butter 9 1/2X12" baking pan.

Melt 3 tbsp butter in a skillet over medium-high heat. Add the apples and toss to combine. Add 1/2 cup sugar and toss, cooking until the apples are barely limp, about 5 minutes. Remove apples and set aside.

Cook juices in the skillet until turn gold. Remove immediately and set aside.

In a large mixing bowl, combine the remaining sugar, flour and baking powder. In a second bowl, beat the 6 tbsp. butter with lemon zest. Add the milk and lightly beaten eggs and yolks to the butter mixture, stirring with a form to combine. Beating constantly with a form or whisk, add the sugar and flour mixture until combined.

Pour batter into pan, top with apples and drizzled the honey-hued juices over the apples. Bake for 40 minutes or until a toothpick inserted in the center comes out dry.

Serve immediately or while warm.