Giving thanks for second helpings

A classic favourite—Re-vamped!
Yields 48 small or 24 large bars
Cook time: 30 mins

Ingredients
Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

Directions
Preheat the oven to 350
degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Apples, pudding and cake had a baby.
Yields 8-10 servings
Cook time: 35 mins

Ingredients

• 4 tablespoons unsalted butter, melted, plus more for the pan
• 2 1/2cups chunky applesauce
• 1/2 cup golden raisins
• 1 teaspoon finely grated lemon zest
• 1 teaspoon ground cinnamon
• 1/2 cup milk
• 2 large eggs, separated
• 1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed
• 1/2 cup confectioners’ sugar
• 3/4 cup apricot preserves

Directions
Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.
Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.
Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about
35 minutes.
Meanwhile, beat the egg whites and confectioners’ sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice
into squares.