November 21, 2017

Thanksgiving Secrets – Desserts


In our final blog of our 2017 Thanksgiving Secrets series, we hope you left room for dessert! Milford Showroom Manager Sandy Lashway and Milford Showroom Consultant Cathy Whelan offer a few of their favorite holiday desserts.

Cathy’s Pumpkin Bread

Note: While this is a delicious dessert, you may want to serve this with the main meal instead of muffins.

Preheat oven to 350 degrees. Spray two 9″ loaf pans with nonstick cooking spray.

In a large bowl, whisk together:

3-1/2 cups all-purpose flour

3 cups sugar

2 tsp. baking soda

1-1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves


In a medium bowl, whisk together:

2 cups canned pumpkin

4 large eggs

2/3 cup water

1 cup vegetable oil


Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared loaf pans. Bake for 45 minutes or until a wooden pick in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on a wire rack.

Note: While this can be served when cool, it actually tastes better the second day, which makes it a great make-ahead dessert.

Sandy’s Cranberry Biscotti

Preheat oven to 350 degrees.


Beat together well:

1/2 cup sugar

1/2 cup unsalted butter

2 eggs

1/2 tsp. almond extract


2-1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt


Stir in:

1-1/2 cup dried cranberries


Divide dough in half. Shape into two logs approximately 2″ x 9″. Brush with egg white.

Bake 35 minutes. Cool completely on rack. Cut into 1″ slices. Bake 10 minutes one side, 5 minutes second side.


Cathy’s Pumpkin Cake

Preheat oven to 350 degrees. Grease 9″ x 13″ baking pan.

For Cake, combine:

2 cups all-purpose flour

2 cups sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. cloves

1 cup vegetable oil

4 eggs

15 oz. can (2 cups) canned pumpkin


Beat at low speed until moistened, then beat at medium speed until smooth.

Pour into greased baking pan. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread cream cheese frosting (see recipe below) over cake and store in refrigerator until served. Note: If preferred, you can eliminate frosting and serve with fresh whipped cream.


For Frosting, combine in a small bowl:

1/3 cup softened butter or margarine

3 oz. package softened cream cheese

2 cups powdered sugar

1 tablespoon mild

1 tsp. vanilla extract


Beat until smooth. Spread over cooled cake and refrigerate. Cut into squares or triangles to serve.

The team at Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen, wishes you and your family a delicious holiday filled with wonderful memories. To tap into their cooking and design expertise, and learn which Sub-Zero and Wolf appliances will make your next Thanksgiving a culinary delight, make an appointment to meet them and tour dozens of inspiring kitchens today.