Gingerbread Loaf

4 cups all-purpose flour
2 cups sugar
4 tsp baking powder
2 tsp ground cinnamon
1-1/4 tsp ground cloves
1-1/4 tsp ground nutmeg
1 tsp baking soda
1 tsp ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 Tbsp vegetable oil

In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients until just moistened. Batter will be thin. Pour into two greased 9x5-inch loaf pans. Bake at 325*F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

White Chocolate Party Mix

This is another holiday recipe that is not necessarily cheap. However, once again, if you plan ahead, use coupons, get sales, and use part of your gift-giving budget, you might be able to fit it in. It's good enough to give as gifts, for sure!

1 package (10 oz.) mini pretzels (7 handfuls)
5 cups Cheerios
5 cups Corn Chex or Shreddies
2 cups salted peanuts or mixed nuts
1 lb. M&Ms
2 packages (12 oz. each) vanilla chips, or bulk white chocolate (16 oz. = approx. 2 cups)
3 Tbsp vegetable oil

In a large bowl, combine the first 5 ingredients. Set aside. In a microwave-safe bowl, heat chocolate and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto 3 wax paper lined baking sheets. Cool; break apart. Store in an airtight container. Makes 5 quarts.

Nutmeg Cookie Logs

This recipe has become my only definite annual Christmas cookie. A dear friend baked me a few years and years ago, and I never forgot them. They have such a distinct egg nog flavor! I love them! They are also easy to make and freeze very well. You can make them ahead of time and always be prepared with sweet treats for the holidays!

3/4 cup sugar
1 cup butter, softened
2 tsp vanilla
2 tsp rum extract
1 egg
3 cups flour
1 tsp nutmeg

Frosting:
2-1/2 cups icing sugar
3 Tbsp butter
2-3 Tbsp half & half or milk
1 tsp rum extract
1/2 tsp vanilla

Heat oven to 350*F. In a large bowl, combine all ingredients for cookie except flour and nutmeg. Beat on medium speed until light and fluffy. Lightly spoon flour into measuring cup. Level off. Stir in flour and nutmeg. Mix will. Divide dough into 6 parts. On lightly floured surface, shape each part into long rope, 1/2-inch in diameter. Cut into 3-inch lengths. Place on ungreased cookie sheet. Bake for 12-15 minutes or until lightly golden. Cool. In small bowl, combine frosting ingredients. Spread on cooled cookies. If desired, mark frosting with tines of fork to resemble bark. Sprinkle with nutmeg (very lightly). Makes 42-48 cookies.

Peppermint Bark

A super-simple recipe that's quick to make. You can freeze this and have it on hand for the entire holiday season. I also like to put it into decorative cellophane bags to give as gifts. White chocolate is not cheap, but if you plan ahead and watch for sales, and if you consider it a part of your holiday/specialty/gift budget, maybe you can manage it! Be sure to look for it in the bulk section of your local grocery store. Last year, I bought mine at Superstore. BE CAREFUL WITH THE CANDY CANES. Last year I bought mine at the dollar store because they were so much cheaper, but they were gross! They were not crunchy. So either they were not fresh, or they were just poor quality. This year, I'm going to try buying the mini candy canes and see if that makes a difference. Those always seem to be super crunchy and hard.

4 cups white chocolate
1 cup candy canes
2 tsp or more peppermint extract (optional)

Melt chocolate in double boiler. Mix with crushed candy canes. Pour into a cookie sheet lined with parchment paper. Refrigerate for 45 minutes. Break apart. You're done!

Whipped Shortbread

My favorite shortbread cookie. Also one of the simplest things you can make for holiday baking!

1 cup butter, softened (Do not use margarine!)
1/2 cup sugar
1-1/2 cups flour
1/4 cup cornstarch

Cream butter and sugar in medium bowl. Beat until light and fluffy. Add flour and cornstarch gradually while beating continuously. Beat until light. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 375*F oven for 12 to 14 minutes. Makes 2-1/2 dozen.

Option: You can add chopped pieces of candied fruit in the top to add a festive touch.

Eggnog Bread

1 cup sugar
1 egg
1/4 cup butter, melted
1-1/2 cups egg nog
3 cups flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 cup chopped pecans or walnuts
1 cup cut glazed mixed fruit

Beat sugar and egg in mixing bowl. Beat in melted butter. Add egg nog. Mix. Sift flour, baking powder, salt, cinnamon and nutmeg over egg nog mixture. Stir until moistened. Mix in pecans and fruit. Turn into greased 9x5x3-inch loaf pan. Bake in 350*F oven for about 1 hour until an inserted wooden pick comes out clean. Let stand 20 minutes. Turn out onto rack to cool.

Comfort Roast

This roast is delicious served with Creamy Horseradish Sauce, Mashed Dilled Potatoes, and Roasted Sesame Vegetables. It makes a special dinner which I often make around the holidays.

3 Tbsp Dijon mustard
1 Tbsp prepared horseradish
1 garlic clove, minced
1 tsp Montreal steak spice
3 lbs beef sirloin tip roast

Combine first four ingredients in a small bowl. Place roast on a large plate. Rub mustard mixture over entire surface of roast. Chill, covered, overnight. Place roast on greased wire rack set in 9x9-inch pan. Using this pan will ensure that you can put the roast and a vegetable dish into the oven at the same time. Bake, uncovered, on bottom rack in 475*F oven for about 30 minutes until browned. Reduce heat to 300*F. Bake for another 2 to 2-1/2 hours until meat thermometer inserted into thickest part of roast reads 160*F for medium or until desired doneness. Remove from oven. Cover with foil. Let stand for 10 minutes before serving.

Roasted Sesame Vegetables

1 lb parsnips
10 medium carrots, cut into 1/2-inch slices
1 large onion cut into 12 wedges
2 Tbsp olive or cooking oil
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 Tbsp maple (or maple-flavored) syrup
1 Tbsp frozen concentrated lemonade, thawed
2 tsp sesame seeds, toasted

Put first 7 ingredients into large bowl. Toss until vegetables are coated. Spread evenly in greased 3-quart shallow baking dish. Bake, covered, in bottom rack of 300*F oven for 1 hour. Combine maple syrup and concentrated lemonade in small bowl. Drizzle over vegetables. Stir until coated. Bake, uncovered, for another 1 to 1-1/4 hours until vegetables are tender-crisp. Sprinkle with sesame seeds.

Mashed Dilled Potatoes

4 lbs peeled potatoes, cut up
1/4 cup butter
1 garlic clove, minced
1/2 cup milk
1/2 cup sour cream
1 Tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
1 Tbsp chopped fresh parsley

Cook potato in boiling salted water in large pot until tender. Drain. Return to same pot. Place uncovered pot on hot burner. Turn off heat. Stir potato or shake pot until any excess liquid is evaporated. Mash. Cover to keep warm.

Melt butter in small frying pan on medium. Add garlic. Heat and stir for about 1 minute until fragrant. Add milk. Bring to a boil. Add potato. Mash well.

Add next 4 ingredients. Mix well. Place into serving dish and sprinkle with fresh parsley.

Chocolate and Pear Muffins

These are another of my splurge recipes because of the chocolate bar. I like to make these for extra special breakfasts that happen around Thanksgiving and Christmas. These freeze well for up to 3 months.

2 cups flour
1-1/3 cups chopped, peeled fresh pear
3/4 cup brown sugar, packed
3-1/2 oz. milk chocolate bar, chopped
2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 egg
3/4 cup buttermilk
1/2 cup cooking oil

Combine first 7 ingredients in a large bowl. Make a well in the center. Beat remaining 3 ingredients with a whisk in a small bowl. Add to well. Stir just until moistened. Fill 12 greased muffin cups 3/4 full. Bake in 375* oven for about 25 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.

Cranberry Sausage Rolls

This isn't the cheapest thing you can make because of the packaged pastry, but if you keep your eyes open for sales on the cranberry sauce and breakfast sausages, these make a nice touch to a very special Thanksgiving or Christmas Brunch. 

140z. package of puff pastry, thawed according to package directions
2/3 cup whole cranberry sauce
8 pork breakfast sausages
1 large egg, fork-beaten

Roll out 1/2 (1 square) of puff pastry on lightly floured surface to 8-inch square. Cut in half to make 2 rectangles.

Spread 2-1/2 Tbsp. cranberry sauce on each rectangle, leaving 1 inch edge on 1 long side. Cut each rectangle in half crosswise, for a total of 4 squares.

Place 1 sausage on each pastry square along edge that is opposite to uncovered edge. Brush uncovered edge with egg. Roll up each starting at sausage end, jelly-roll style. Press seam against roll to seal. Repeat with remaining pastry, cranberry sauce and sausages. Cut each roll into 3 equal pieces, for a total of 24 pieces. Arrange, seam-side down, in single layer on greased baking sheet. Brush with remaining egg. Bake in 375*F oven for about 35 minutes until pastry is puffed and golden and meat thermometer inserted in centre of sausage reads 160*F. Let stand for 5 minutes before serving. Makes 24 rolls.

Option: The baked rolls can be made ahead and stored in an airtight container in the freezer for up to 1 month. To reheat from frozen, arrange them in a single layer on a parchment paper-lined baking sheet. Bake in a 375*F oven for about 18 minutes or until heated through.

My Favorite Thanksgiving Menu

I'm posting my favorite Thanksgiving Menu, along with the recipes today, in case you're looking for inspiration for the upcoming Thanksgiving. (For Canadians, Thanksgiving is on Monday, October 10th.) It's not the cheapest menu you'll find, but it's truly delicious!

Rosemary, Sage & Orange Turkey
Roasted Maple-Cranberry Sauce
Golden Mashed Potatoes
Stove-Top Stuffing (Yes, I use BOXED stuffing because it's what my family likes best! However, if you'd like a homemade version, try the one below. Last year, I found a great cornbread one at Walmart or Superstore. I'll be keeping my eyes out for that same one again. I think it had cranberries in it.)
Traditional Bread Stuffing
Better Pumpkin Pie
Colorful Tossed Salad
Amandine Green Beans (or cooked peas)

Colorful Tossed Salad

Parmesan Dressing:
1/2 cup mayonnaise
 1/4 cup grated Parmesan cheese
3 Tbsp milk
1 tsp sugar
1 tsp dill weed
1 tsp lemon pepper
1/4 tsp onion powder

Salad:
1 medium head of lettuce, cut up
6-8 radishes, thinly sliced
3-5 green onions, thinly sliced
1/2 cup diced medium or sharp Cheddar cheese
2 medium tomatoes, halved, seeded and diced

Parmesan Dressing: Stir all ingredients well in jar. Chill until needed.

Salad: Combine first 4 ingredients in large bowl. When ready to serve, drain tomato and add to lettuce mixture. Add dressing as needed. Toss to coat. Serves 8 to 10.

Better Pumpkin Pie

1-1/2 cups crushed ginger snaps
1-1/2 Tbsp canola oil
2 eggs
1 scant cup loosely packed brown sugar
1 tsp finely grated orange or lemon peel
1 tsp each ground ginger, cinnamon, ground cardamom and salt
1/8 tsp each ground allspice and mace
1 12oz. can evaporated milk
1 14oz. can pumpkin puree (not pumpkin pie filling)

Place crumbs in a deep-dish 9- or 10-inch pie plate. Drizzle with oil. Using a fork, stir to moisten. Using your hands, press crumbs against the bottom and up the sides of the pan - the crust should look crumbly. Refrigerate while making the filling, allowing the crust to set a little.

Lightly beet eggs. Whisk in brown sugar, grated peel, spices and salt. Whisk in milk and pumpkin puree. Pour over crust. Place pie on a baking sheet. Bake in center of a preheated 300*F oven until center is almost set when pan is jiggled, 60 to 75 minutes. Let cool, then refrigerate until ready to serve.

If you want to make this ahead of time, make the pie filling and the crust the day before, but wrap and refrigerate them separately. Fill the crust and bake the pie on serving day. 

Traditional Bread Stuffing

1 loaf whole grain bread (My favorite is Squirrely Bread. I buy it at Costco. It's more expensive than other breads, but for special occasions, it's unbeatable. It is the best price at Costco.)
2 Tbsp olive oil
4 stalks celery, finely chopped
2 small onions, finely chopped
1 Tbsp poultry seasoning
1 tsp salt
1 apple, such as McIntosh or Granny Smith, cored and chopped (skin on)
1 cup dried cherries
1/2 cup chicken broth

Cut crusts from bread. Tear bread into small pieces that measure about 10 cups. Spread out on 2 baking sheets and lightly toast in a preheated 350*F oven for 10 minutes. Turn into a very large bowl.

Heat oil in a large, wide frying pan set over medium heat. Add celery, onions, poultry seasoning and salt. Stir often until onions are soft, 12 to 15 minutes. Add apple and cherries. Stir occasionally, until apple starts to soften, 5 to 7 minutes. Turn over toasted bread and drizzle with half of the broth. Stir to mix evenly. The stuffing should be moist, not soggy. Cool mixture completely before stuffing turkey.

You can prepare this up to 3 days ahead of time. It will keep with covered in the fridge. Bring to room temperature before stuffing the turkey.

Golden Mashed Potatoes

8 large Yukon Gold potatoes
3 large cloves garlic, peeled and crushed
1 cup sour cream or plain yogurt
1/2 cup milk
1 Tbsp Dijon mustard
1/2 tsp salt
1 1/2 Tbsp each chopped fresh thyme leaves and chopped chives

Scrub potatoes but don't peel them. Cut into halves and place in a very large, wide saucepan. Add garlic. Cover with water and bring to a boil. Reduce heat, partially cover and simmer until fork tender, about 20 to 25 minutes.

Drain potatoes and garlic. Return to saucepan set to low heat. Using a potato masher, or a mixer, coarsely mash. Add sour cream or yogurt, milk, mustard and salt. Mash to desired consistency. I personally like to whip mine with an electric mixer. Stir in thyme and chives.

If you decide to prepare this ahead of time, do not add the thyme and chives. Just before serving, reheat, stirring often. Add more milk if it becomes too dry. Then stir in the thyme and chives just before placing into serving bowl.

Roasted Maple-Cranberry Sauce

3 cups fresh or frozen cranberries
1/4 cup plus 2 Tbsp real maple syrup
2 Tbsp water
1 lime
1 shallot, minced
1/2 tsp dried tarragon
1/4 tsp salt

Place cranberries on a pie plate and drizzle with 1/4 cup maple syrup and water. Using a zester, peel strips of lime; stir into mixture.

Bake, uncovered, in a preheated 350*F oven, stirring occasionally, until cranberries break down and sauce is bubbly, about 1 hour. Remove from oven. Squeeze in juice from lime and stir in remaining 2 Tbsp syrup, along with shallot, tarragon and salt.

The sauce will keep well, covered and refrigerated, for up to 2 weeks. Bring to room temperature before serving.

Rosemary, Sage & Orange Turkey

14-16 lb turkey
6 sprigs fresh rosemary
1 bunch fresh sage
1 orange
2 cloves garlic, minced
1 tsp olive oil
1/2 tsp each salt and ground black pepper
12 cups Stuffing

Remove neck and giblets from turkey. Discard or save for gravy, if you wish. Rinse turkey inside and out with cold running water. Pat dry with paper towels. Place turkey, breast side up, on a rack in a large roasting pan. Cut rosemary sprigs into smaller pieces. Coarsely chop sage, including stems. Using a vegetable peeler, slice 4 thick strips of peel from orange. Carefully cut away any white pith - you just want the fragrant peel. Place rosemary, sage and orange peel into a bowl. Add garlic, oil, salt and pepper. Mix well. Using your fingers, loosen skin from each breast. Tuck herb mixture under skin.

Lightly pack neck cavity with just enough stuffing to fill. Remember that the stuffing will expand during roasting. Bring neck skin up over back and secure with skewers or sew shut. Fill body cavity with remaining stuffing. Tuck legs under skin flap. After stuffing, ensure that the turkey is still breast side up.

Lightly brush or spray turkey with a little more oil. Tent pan with foil. Roast in a preheated 325*F oven for 2 hours.

Discard foil. Continue roasting (you don't have to baste) until a thermometer inserted in thigh registers 180*F - this will take anywhere from 2 to 4 hours, depending on the size of the bird. Make sure to check on the turkey after 3 1/2 hours of total roasting time to determine how much more cooking time is needed. IF the turkey starts to brown too much before it's fully cooked, cover dark spots with foil.

When done, cover with foil and let stand at least 20 minutes before carving. Discard skin and herb mixture and scoop stuffing into a serving bowl before carving.

Make Ahead Tips: You don't want to stuff the turkey ahead of time because it's not good kitchen hygiene and can be a breeding ground for harmful bacteria. However, you can still prepare the herb and orange mixture and tuck it under the skin. Cover and refrigerate it overnight. Then you just need to stuff the turkey just before roasting.

My mom has had great success with cooking her turkey a few days ahead of time and carving it. Then she places the meat into a roaster. She layers the meat with a bit of gravy between layers just to keep it moist. Then on Thanksgiving Day, she just slowly reheats it in the oven. This saves a LOT of time and work when the house is full of people and she'd rather be socializing than dealing with a big bird and lost of dirty dishes!