Desserts to wrap up a Thanksgiving feast

I am blessed to be part of a family of wonderful bakers and dessert makers. My mother was so gifted in baking pies, and each one was so delicious. I cherish the pictures I have of her baking those delicious pies, many using the pecans we had on our family farm.

At the end of the Thanksgiving feast, everyone is anxious to see what is on the dessert buffet. Of course, for some it is immediate, while others wait a couple hours to enjoy their dessert.

Whatever your family prefers, it is the tradition of those favorite recipes that leave memories with us all year long. This week, I am sharing a few recipes with you in case you want to try a new item or two, in addition to the family favorites. Maybe one of these recipes will become a new favorite.

Apple-Spice Angel Food Cake

For a little lighter dessert, try jazzing up a boxed angel food cake mix for a taste of fall in your lighter treat.

• 1 package (16 ounces) angel food cake mix
• 1 cup water
• 2/3 cup unsweetened applesauce
• 1/2 cup finely chopped pecans, toasted
• 1 teaspoon apple pie spice
• Reduced-fat whipped topping and/or apple slices, optional

In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice.

Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 35 to 45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired. Yield: 16 servings.

Thankful for Pumpkin Torte

This dessert yields about 15 or more servings, so it is nice to take to a large family gathering. It is creamier in texture than pumpkin pie, but a refreshing dessert after a full Thanksgiving feast. It has a couple of steps in preparation, but it is worth the effort.

• 1 2/3 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted

Cream Cheese Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 large eggs

Pumpkin Filling:

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 can (30 ounces) pumpkin pie filling mix
• 1 can (5 1/2 ounces) evaporated milk
• 2 large eggs, lightly beaten

Topping:

• 1 carton (12 ounces) frozen whipped topping, thawed

In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13- x 9-inch baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 degrees for 25 to 30 minutes or until center is almost set.

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight. Yield: 15 servings.

Cranberry Apple Crumb Pie

I love anything that is cranberry and orange flavored, but to pair it with apple pie with a crunchy topping, I think this recipe just may be one of my new favorites. I will be trying this for Thanksgiving this year.

• 3 large apples, peeled and thinly sliced
• 1 tablespoon lemon juice
• 2 cups fresh cranberries
• 1/2 cup raisins
• 1/4 cup chopped pecans
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1 tablespoon grated orange peel
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pastry for single-crust pie (9 inches)
• 2 tablespoons butter

Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 3 tablespoons cold butter

In a large bowl, toss apples with lemon juice; add the cranberries, raisins and pecans. Combine the brown sugar, cornstarch, orange peel, cinnamon and nutmeg; add to apple mixture and toss gently to coat.

Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2-inch beyond edge of plate; flute edges. Fill with apple mixture and dot with butter.

For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 50 to 60 minutes or until topping is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Yield: 8 servings.

Cookie Dough Brownies

Children young and old like a little bite of chocolate every now and then, but children love these brownies with a cookie dough layer. Cut in small pieces and just see how quickly the serving plate empties, one bite at a time.

• 4 eggs
• 1 cup canola oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 cup chopped pecans, optional

Filling:

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 2 tablespoons 2 percent milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

Glaze:

• 1 cup (6 ounces) semisweet chocolate chips
• 1 tablespoon shortening
• 3/4 cup chopped pecans

Heat oven to 350 degrees. In a large bowl, beat eggs, oil, sugar and vanilla until well blended. Combine flour, cocoa and salt; gradually beat into egg mixture. Stir in pecans if desired. Pour into a greased 13- x9-inch baking pan. Bake 30 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool completely.

For the filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over brownies; chill until firm.

For the glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Let stand until set. Yield: 3 dozen.

Have a great week, and until next time, happy cooking.