Softened unsalted butter, as needed for greasing
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup molasses
1 large egg, at room temperature, lightly beaten with a fork
1 1/2 cups unbleached all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup hot water
1 1/2 teaspoons baking soda
Serving suggestions: Confectioner’s sugar or whipped cream

Lightly butter an 8 by 2-inch round cake pan and/or line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F. In a large bowl, whisk together the oil, sugar, molasses. Add the egg and whisk until smooth.

In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, nutmeg and allspice. Whisk the molasses mixture into the flour mixture until evenly combined. Stir the baking soda into the 1/2 cup of hot water (heat in microwave) and whisk into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 30-35 minutes. Cool the cake in the pan on a rack.
Cut and serve with confectioner’s sugar or whipped cream.

Serves 8-10

Sugar Cookie Frosting Ingredients:
1 Cup Powdered Sugar
1/2 Teaspoon Vanilla
1 Tablespoon Milk

In a medium size bowl, combine the three ingredients above. Stir in additional milk as needed until it reaches the desired consistency.

Makes about 1/2 cup.

Note, to create different colors of frosting for sugar cookie decorating, simply add food coloring.

Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper. In a large bowl combine:
2 cups flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Then using two knives, a food processor, or pastry cutter, cut into the flour mixture:
6 tablespoons cold butter

Cut butter into the four mixture until it is crumbly and there are no chunks of butter. Set aside. In a separate bowl, whisk together:
1/2 cup canned pumpkin
3 tablespoons half and half
1 egg
Fold wet ingredients into the flour and butter mixture. Form the dough into a ball and pat it out onto a lightly floured surface until dough is about 1 inch thick. Using a pizza cutter, slice the dough twice through the width, making three equal portions. Cut those three portions diagonally to that you have 6 triangular slices of dough. Place onto prepared baking sheet. Bake for 14 to 16 minutes. Scones should turn lightly brown, cool on a wire rack. While the scones are baking, make the glaze by whisking these ingredients into a small bowl:
1 cup powdered sugar
2 tablespoons half and half
When scones are cool brush or drizzle glaze on top.

Makes 6 scones

I am always looking for new side dishes to serve at holiday dinners or dinner parties. I normally do not care for Brussels Sprouts but this recipe is amazing. The bacon vinaigrette is the right combination of salty, sweet and savory. This is the perfect side dish for Thanksgiving dinner.

In a small bowl, to make the vinaigrette, whisk together:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
5 tablespoons olive oil
Kosher salt and pepper to taste

In a large saute pan, over medium heat, brown:
4 oz bacon cut into 1/4 pieces
Transfer bacon to paper towel lined plate to cool and pour out all the bacon grease but leaving 1 tablespoon in the saute pan, saving the remaining grease to use later. Add 1 shallot, finely chopped, to the pan with the 1 tablespoon of bacon grease. Cook 2-3 minutes over medium heat or until tender. Remove and cool, then add to vinaigrette.

Meanwhile, bring a large pot of salted water to a boil. Add:
1 1/2 lb. brussels sprouts,
Cook until tender, about 4-6 minutes. Remove from water with a slotted spoon and add to ice bath to stop cooking. Drain then place on paper towel lined baking sheets. Return the pot to boiling and add:
1 butternut squash, peeled, seeded and cut into 3/4 inch square pieces
Cook until tender, about 4-6 minutes. Remove from water with a slotted spoon and add to ice bath to stop cooking. Drain then place on paper towel lined baking sheets.

In the same large saute pan that the bacon and shallot was cooked in warm over medium heat:
1 tablespoon olive oil
cooked butternut squash
Saute, stirring occasionally, until lightly browned and warm through. Add to a large serving bowl. In the same saute pan, over medium heat, add 2 tablespoons of the reserved bacon fat and add the cooked brussels sprouts, cut side down. Cook without moving for about 3-4 minutes and allow to brown. Add:
1 tablespoon coarsely chopped fresh sage
Cook 2 minutes more then add to the serving dish with the squash. Add half the cooked bacon and enough vinaigrette to coat (you may not use all the vinaigrette). Stir and top with remaining bacon.

Serves 6-8

Two or three days before Thanksgiving, begin thawing your 14 to 16 pound turkey in the refrigerator.

One day before cooking, make the brine by combining:
1 gallon vegetable stock
1 cup kosher salt
1/2 cup brown sugar
1 tablespoon peppercorns
1 1/2 teaspoons allspice
1 1/2 teaspoons chopped candied ginger

Cook brine in a large stockpot over medium heat until everything has dissolved, stirring occasionally. Remove the brine from the heat and allow to cool before refrigerating. The night before or early the morning of the day you want to eat, combine the brine and 1 gallon ice water in a large bucket or cooler. Place cleaned turkey (innards removed) breast side down into the brine. Cover and refrigerate (if possible) for 8 to 16 hours, turning once.

Preheat oven to 500 degrees. Remove the turkey from the brine and rinse inside and out. Get rid of the brine and pat the turkey dry with paper towels. Then place the turkey on a roasting rack in a roasting pan.

In a separate bowl, prepare the aromatics (to give the turkey flavor) by combining:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
Microwave the aromatics on high for five minutes.

Add the aromatics along with 4 rosemary sprigs and 6 sage leaves to the turkey’s cavity. Tuck the wings under the turkey and coat generously with canola oil. Roast the turkey on the lowest rack in the oven for 30 minutes then reduce the heat to 350 degrees. Turkey should take cook for a total of two hours to two and a half hours or (using a meat thermometer, the turkey reaches 160 degrees in a deep part of the turkey). When finished cover loosely with foil and let rest about 15 minutes before carving.

Serves 10-12
*Aromatics inside the turkey will provide flavor but shouldn’t be eaten.

Preheat oven to 350 degrees. In a medium mixing bowl, sift together:
2 1/2 cups flour
1/2 unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Set aside.

In a larger mixing bowl with an electric mixer on medium speed, beat together:
1 cup softened butter
2 cups sugar
Once butter and sugar are combined and light and fluffy, beat in, on lowest speed:
4 eggs, one at a time
2 teaspoons vanilla
1 cup sour cream
1/2 cup milk
2 tablespoons red food coloring

Mix until combined and slowly add dry ingredients. Fill cupcake cups about 2/3 full and bake for about 20-25 minutes or until a toothpick comes out clean from the center of a cupcake. Frost as desired.

Makes 30 cupcakes

14 Pound WHOLE TURKEY, fresh or frozen, thawed
salt and freshly ground black pepper
1 Medium yellow onions, quartered
1/4 Cup fresh parsley, chopped
2 Tablespoons fresh thyme, chopped
2 Tablespoons fresh rosemary, chopped
2 Medium shallots, finely chopped
1 Tablespoon olive oil
1/3 Cup Madeira cooking wine

1. Remove giblets (discard liver), neck and any visible fat from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Sprinkle turkey cavity with salt and pepper. Place one quartered onion in cavity.
3. Combine parsley, thyme, rosemary, shallots and 1 tablespoon oil. Sprinkle with salt and a generous grinding of pepper.
4. Separate turkey skin from breast meat, taking care not to tear skin or pierce the meat.
5. Rub herb mixture under the skin on each side of the breastbone.
6. Tie drumsticks together with kitchen string and twist wing tips behind the back.
7. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow hotel pan.
8. Loosely cover turkey with foil and roast in a preheated 325 degree F. oven for 2 hours.
9. Remove foil from turkey and continue to roast, basting every 15 minutes with Madeira cooking wine. Cook another 1 to 1-3/4 hours, or until the internal temperature reaches 180 degrees F in the thigh.
10. Transfer turkey to carving board and loosely cover with foil. Let rest for 15-20 minutes before carving.

Madeira Gravy
2/3 Cup Madeira
1/4 Cup dry white wine
1-1/2 Tablespoons cornstarch
2 Cups turkey or chicken stock

1. Pour pan drippings from roasting pan through a fine sieve. Place in freezer for 15-20 minutes to solidify fat.
2. Meanwhile, de-glaze the roasting pan with remaining Madeira and wine. Cook about 1 minute, until the mixture comes to a boil. Strain liquid through a fine sieve into a sauce pot.
3. Skim the fat from the chilled pan and discard. Add drippings to the sauce pot. Add turkey or chicken stock. Bring to a simmer over medium heat.
4. Dissolve cornstarch in 2 tablespoons cold water. Slowly add to the simmering mixture, whisking until gravy thickens slightly. Season with salt and pepper.

Garnish turkey with loose thyme and rosemary leaves. Serve gravy along side turkey.
Serves 16

Preheat oven to 450 degrees.  Trim any excess fat from your 2 racks (8 chops each or about 2 and 1/2 pounds each).  Place the lamb racks into a large roasting pan, bone side down and roast for about 18-25 minutes.  Meat should read 135 degrees on a meat thermometer when it is done.

While lamb is roasting, in a small bowl, combine:

1 cup fresh bread crumbs

2 shallots, finely chopped

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh thyme, finely chopped

2 tablespoons flat-leaf parsley, finely chopped

3 tablespoons olive oil

2 tablespoons chicken broth

1/4 teaspoon salt

1/8 teaspoon pepper

When the lamb is finished roasting, remove from oven and preheat the broiler.  Spread the bread crumb mixture over the racks of lamb.  Broil for about 2-3 minutes, making sure not to let the crust burn.  Transfer to a warmed platter and serve 2-3 chops per person.

Serves 6

Preheat oven to 350 degrees.  Grease a 1 and 1/2 quart casserole dish and set aside.  In a small saucepan, melt:

2 tablespoons butter

Add:

1/3 cup finely chopped onion

1 garlic clove, minced

Once onion is tender but before it is browned, add:

2 tablespoons flour

1/4 teaspoon pepper

1/2 teaspoon salt

Slowly add, whisking the entire time:

1and 1/4 cup whole milk

Stir sauce constantly until it starts to thicken and bubble.  Remove from heat.  Thinly slice 4 medium peeled potatoes (1 and 1/2 to 2 pounds) into thin 1/4 inch slices.  Place 1/3 of the potatoes in the prepared casserole dish.  Cover with 1/3 of the sauce.  Repeat with the another two layers.  Bake covered for about 40 minutes.  Uncover and bake an additional 30 minutes more or until potatoes are tender and golden crust has formed.

Serves 6

Preheat oven to 400 degrees.  Using a fork, poke a few holes into 5 washed potatoes (russet is a great baking potato).  Place directly onto rack and bake for 60 to 70 minutes or until tender when squeezed.  Allow potatoes to cool and then cut in half (the long way).  Scoop out potatoes into a large mixing bowl and place skins on a baking sheet.  To the mixing bowl of potatoes, add:

1 cup milk

4 tablespoons butter

1/2 cup cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

Using a hand held mixer or standing mixer, beat potatoes until fluffy and whipped.  Spoon potatoes back into skins.  Potato skins should be heaping with mashed potato mixture.  Either refrigerate potatoes for up to one day or reduce oven temperature to 350 and bake for about 20-25 minutes or until cheese is melted and light brown crust forms on potatoes.  If potatoes have been refrigerated, you may want to bake an additional 10n minutes or remove potatoes from the refrigerator a half an hour prior to baking.

Serves 5-6 people