Another of those dreaded Thanksgiving Recipe Threads

Sweet Potato-Pineapple Balls

2 (40 ounce) cans yams, drained
1 (20 ounce) can crushed unsweetened pineapple, drained
3 cups corn flakes (crushed very fine)
marshmallows (optional)

Mash the yams and pineapple in a large bowl with your hands.

Roll into baseball size balls and cover in the cornflakes.

For those who like marshmallows, place a marshmallow or use some mini marshmallows, placed in the center of the ball and then cover with the cornflakes.

Chill balls in the refigerator to firm up.

Place balls on a foil lined cookie sheet and bake, at 350 degrees, to heat through and until cereal starts to brown; about 25 minutes.

Pumpkin Roll

3 eggs
2/3 cup pumpkin
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup flour
Filling:
8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
1/3 cup nuts

1. Line cookie sheet that has edges with waxed paper and grease. Spread dough in pan and bake at 375F for 15 minutes.
2. After you take it out of the oven sprinkle top with powdered sugar, then flip onto a dish towel.
3. Then take off the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
4. Refrigerate for 1 hour or put in freezer for 15 minutes.
5. Unroll; spread filling on roll an d roll again without the towel.
6. Place in container or Reynolds Wrap.
7. Refrigerate or you may freeze for up to 4 months.

Pumpkin Bread

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
2 cups pumpkin, cooked or canned
4 eggs, beaten
1 1/4 cups cooking oil
1 cup nuts

(For extra spice, add extra walnuts or pecans, 1/2-1 tsp Pumpkin Pie Spice, 1/2-1 tsp CLOVE and 1/2-1 tsp NUTMEG and Cinnamon)

1. Preheat oven to 350 deg.
2. Grease and Flour 2 loaf pans.
3. Mix all dry ingredients in a bowl, set aside.
4. Mix pumpkin, eggs, oil, and nuts together.
5. Combine mixtures and blend thoroughly.
6. Pour into pans.
7. Bake for 45-60 minutes or until a toothpick inserted comes out clean.
8. Remove from pans and cool on a rack.

Pumpkin Cake

4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
2 cups sugar
1 cup salad oil
1 (1 lb) can pumpkin
pecan halves or walnut halves

Cream cheese Frosting
2 (3 ounce) packages cream cheese, softened
1 tablespoon rum or vanilla extract
3 cups confectioners' sugar

1. in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
2. Preheat oven to 350°F.
3. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
4. Beat in oil and pumpkin to blend well.
5. At low speed beat in flour mixture just until combined.
6. Pour into an ungreased 9-inch tube pan.
7. Bake about 1 hour or until surface springs back when gently pressed with fingertip.
8. Cool cake completely in pan.
9. With spatula, carefully loosen cake from pan; remove.
10. Place on cake plate; frost with Cream Cheese Frosting.
11. Decorate with nuts.
12. Makes 12 servings.

13. ----Creamcheese Frosting------.
14. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
15. Gradually beat in sugar, beating until light and fluffy.
16. Spread over Pumpkin Cake, make swirls with knife.

Pumpkin Delight

4 large eggs
19 fluid ounces pumpkin pie filling (suggest E.D.Smith pie filling)
1 1/2 cups granulated sugar
1 1/2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
13 fluid ounces evaporated milk
1 box Yellow/Butter cake mix (suggest Duncan Hines Yellow/Butter cake mix, 18 oz.)
1 cup butter, melted
1 cup pecans, coarsely chopped
TOPPING
1/2 cup whipping cream
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

1. Preheat oven to 350 F degrees.
2. In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
3. Blend in sugar, cloves, cinnamon, ginger and salt.
4. Whisk in evaporated milk, blend well.
5. Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
6. Sprinkle cake mix over the pumpkin mixture.
7. Spoon melted butter evenly over the top of the cake mix.
8. Sprinkle chopped pecans over butter.
9. Bake in preheated 350 F oven for 1 1/2 hours or until done.
10. To test for doneness, insert a wooden teter or wooden toothpick into center.
11. When it comes out clean, the Pumpkin Delight is done.
12. Cool on a wire rack.
13. In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
14. Add vanilla extract and beat for 10 seconds.
15. Add sugar gradually and continue to beat until thickened.
16. Serve with a dollop of whipped cream.

Pumpkin Whip

(For those who would rather not have a pie with crust or in a hurry and no time to bake a pie)

1 (3 1/2 ounce) box instant butterscotch pudding mix
1 1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping

1. Beat pudding and milk until smooth.
2. Blend in pumpkin and spice.
3. Fold in the whipped topping.
4. Spoon into dessert dishes.
5. Chill.

Better Than Pumpkin Pie

(blue-ribbon award-winning recipe)

1 (29 ounce) can solid pack pumpkin
1 cup sugar
1 cup firmly packed brown sugar
3 eggs, beaten
1 tablespoon vanilla
1 (12 ounce) can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 box yellow cake mix (2-layer size)
1 cup butter or 1/2 cup margarine
1 cup chopped nuts

1. Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
2. Pour into a 12 x 9 inch baking pan.
3. Sprinkle the dry cake mix on top and pat down.
4. Melt the butter and drizzle over the top.
5. Sprinkle with nuts.
6. Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
7. Let cool.

Pumpkin Pie

1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 9 inch pie shell, unbaked

1. Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
2. Pour into prepared piecrust.
3. Bake at 425 degrees for 15 minutes.
4. Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
5. Cool on a wire rack.

Pumpkin Dip

3 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
8 ounces Cool Whip

1. Beat Cream Cheese and Powdered Sugar until smooth and creamy, add canned pumpkin and spices.
2. Fold in Cool Whip mix until creamy.
3. Serve with Apple Slices/Ginger Snaps/Graham Crackers.

Baked Pineapple

INGREDIENTS:

* 1 (20 ounce) can unsweetened pineapple chunks
* 3 tablespoons white sugar
* 6 tablespoons butter, melted
* 3 tablespoons all-purpose flour
* 5 ounces shredded Cheddar cheese
* 25 buttery round crackers, crumbled

DIRECTIONS:

1. Drain pineapple, reserving 3 tablespoons juice.
2. Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Cranberry Salad

INGREDIENTS:

* 1 pound cranberries, finely ground
* 2 cups white sugar
* 1 (20 ounce) can crushed pineapple, drained
* 1 (16 ounce) package miniature marshmallows
* 1 cup chopped pecans (optional)
* 1 pint whipped cream, beaten stiff

DIRECTIONS:

1. Mix together the cranberries and sugar; cover and refrigerate overnight.
2. The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
3. Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

Holiday Dressing

INGREDIENTS:

* 1 (7.5 ounce) package dry cornbread mix
* 1 cup butter
* 2 onions, chopped
* 1 green bell pepper, chopped
* 6 stalks celery, chopped
* 1 pound pork sausage
* 16 slices white bread
* 2 teaspoons dried sage
* 1 teaspoon dried thyme
* 1 teaspoon poultry seasoning
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup chopped fresh parsley
* 2 eggs
* 4 cups chicken stock

DIRECTIONS:

1. Prepare corn bread as directed on package. Cool, and crumble.
2. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
3. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
4. Bake at 325 degrees F (165 degrees C) for 1 hour.

Broccoli, Wild Rice, and Mushroom Stuffing

INGREDIENTS:

* 1/2 cup uncooked wild rice
* 1 1/2 cups water
* 2 cups chopped fresh broccoli
* 1/2 cup butter
* 1 1/2 cups sliced mushrooms
* 1 cup chopped onion
* 1 (16 ounce) package herb seasoned stuffing mix
* 1 (14 ounce) can chicken broth
* 1/2 cup sliced almonds (optional)

DIRECTIONS:

1. Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
4. Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
5. Bake 30 minutes in the preheated oven, or until golden brown.

Apricot/Cranberry Chutney

INGREDIENTS:

* 1/4 cup diced dried apricots
* 1 (12 ounce) package fresh cranberries
* 1/2 cup raisins
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* 1 pinch ground cloves
* 1 cup water
* 3/4 cup white sugar
* 1/2 cup cider vinegar

DIRECTIONS:

1. In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
2. In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Chestnut Wraparounds

NGREDIENTS:

* 1/4 cup shoyu (soy and wheat soy sauce)
* 2 tablespoons white sugar
* 2 (5 ounce) cans water chestnuts, drained
* 10 slices bacon, cut in half

DIRECTIONS:

1. Combine shoyu sauce and sugar. Stir in water chestnuts. Marinate chestnuts overnight.
2. Wrap bacon slice around each chestnut. Fasten with a wooden pick. Place on a rack in shallow baking pan.
3. Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Serve hot.

Moist Glazed Ham

Instructions:

(The secret is in the basting..dont skip.)

1. Preheat the oven to 400 degrees
2. Remove the rine from a large whole ham and score the fat in the traditional diamond pattern.
3. Stud it heavily with whole cloves and place it in a large roaster.
4. Pack One whole pound of brown sugar on to the top of the ham just as thick and as high as you cant pack it. Dont worry about the part that falls off it will be left in the pan to melt into the glaze
5. Put this in the 400 degree oven for thirty to forty minutes until the brown sugar begins to melt.
6. Then pour one can of Classic Coke over the ham very gradually trying not to wash off the melting sugar.
7. Reduce the oven temp to 325 degrees.
8. For the remaining basting you will use a mixture of half burgandy wine and half pineapple juice basteing every 30 minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up over the top too. The idea is to keep the meat super moist for the whole time it is cooking.

You may "tent it" with foil the first 3 and a half hours.

Squash Casserole

Ingredients:

* 4 cups cooked yellow crook neck squash
* 1 medium onion
* 1 tsp salt
* 1/2 tsp pepper
* 1 stick butter or margarine
* 2 cups crushed Cheezit (or Ritz) crackers
* 2 cups shredded cheddar cheese
* 1 cup milk or heavy cream

Instructions:

1. Cook the squash, onion, butter, salt and pepper until onion and squash are tender.
2. Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
3. Pour into a 2 quart casserole and top with remaining crackers & cheese.
4. Bake at 350 for 30 minutes.

Pumpkin and Praline Pie

Ingredients:

* 2 pie crusts

Filling:

* 1/2 cup sugar
* 1/2 cup light brown sugar
* 1 tbsp. flour
* 1 tbsp. bitters (optional)
* 1 tsp. cinnamon
* 1 tsp. ginger
* 1/2 tsp. salt
* 1/4 tsp. nutmeg
* 1/4 tsp. cloves
* 1 egg, lightly beaten
* 2 tbsp. butter
* 1 can (29 oz.) pumpkin
* 1 can (12 oz.) evaporated milk
* 1/4 cup milk
* 1 cup water

Praline:

* 4 tbsp. butter, softened
* 2/3 cup light brown sugar
* 2/3 cup pecans, coarsely chopped
* Whipped cream, for garnish (optional)

Instructions:

1. Mix sugars, flour, bitters, spices in large bowl.
2. Stir in egg; set aside.
3. Melt butter in large skillet over low heat.
4. Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.

Praline:

6. Prepare crusts.
7. Preheat to 450°F.
8. Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
9. Reduce oven temp to 400°F.
10. Pour half pumpkin filling into each crust; smooth top with spatula.
11. Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.
12. Garnish with whipped cream or topping, if desired.

Pumpkin Nut Bread

Prep Time: 15 minutes

Ingredients:

* 1 cup butter, melted
* 4 eggs
* 1 can (14-1/2 oz.) pumpkin
* 1/2 tsp. salt
* 2 tsp. baking powder
* 1 tsp. baking soda
* 1 tsp. ground cloves
* 1 tsp. ground nutmeg
* 1 tsp. ground cinnamon
* 1 cup sugar
* 1 cup brown sugar
* 2-3/4 cups flour
* 1 cup chopped nuts

Instructions:

1. Melt butter.
2. Add eggs and pumpkin. Beat thoroughly.
3. Add sugars, baking soda and powder, and spices. Beat thoroughly until all lumps are removed.
4. Add flour. Beat thoroughly.
5. Add nuts and mix.
6. Spoon into 2 greased bread pans.
7. Bake for 1 hour at 350°F. Test with toothpick to ensure loaves are ready.

Holiday Potato Casserole

INGREDIENTS:

* 3 pounds potatoes, peeled & quartered
* 1 1/2 sticks butter (6 ounces)
* 2 small (3 oz) packages cream cheese, softened
* 1 cup shredded Cheddar cheese
* 1 jar (2 oz) chopped pimiento, drained
* 1 small green pepper, finely chopped
* 6 green onions, finely chopped
* 1/2 cup grated Parmesan cheese
* 1/4 cup milk
* 1 teaspoon salt

PREPARATION:
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.

Bake at 350° for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

Broccoli with Cheesy Mushroom Sauce

INGREDIENTS:

* 2 pounds fresh broccoli spears
* 3 tablespoons butter
* 4 ounces sliced mushrooms
* 3 tablespoons flour
* 1/2 teaspoon salt
* 1 teaspoon prepared mustard
* 1 cup chicken broth
* 1/2 shredded mild Cheddar or American cheese
* paprika

PREPARATION:
Cook broccoli in boiling salted water just until tender. Melt butter in saucepan; sauté mushrooms until tender. Stir in flour until smooth and bubbly. Stir in salt and mustard. Gradually add chicken broth, stirring constantly, until thickened Add cheese, stirring until melted. Pour sauce over hot cooked, well-drained broccoli. Sprinkle with paprika.

Coconut Sour Cream Cake

INGREDIENTS:

* 1 cake mix, butter flavor, about 18 1/2 ounces
* 2 cups granulated sugar
* 2 cups sour cream
* 1 package (12 ounces) frozen coconut, thawed
* 1 1/2 cups whipped topping

PREPARATION:
Directions for coconut cake
Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.

Combine sugar, sour cream, and coconut; blend well and chill.

Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator.

Cheddar Corn Casserole

INGREDIENTS:

* 4 ounces melted butter
* 1 large onion, chopped
* 1 small green bell pepper, chopped
* 1 small red bell pepper, chopped
* 3 eggs
* 1 cup sour cream
* 1 can (about 15 ounces) cream-style corn
* 1/3 cup yellow cornmeal
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup shredded Cheddar cheese, or Pepper Jack

PREPARATION:
In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl.

Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.

Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.

Fruit Salad

This fruit salad with marshmallows is also known as Millionaire Salad

INGREDIENTS:

* 1 small package (3 ounces) cream cheese
* 3 tablespoons half-and-half
* 1/4 cup mayonnaise
* 2 tablespoons lemon juice
* dash salt
* 2 tablespoons sugar
* 1 cup diced pineapple
* 1 can (about 11 ounces) mandarin orange sections, drained
* 1/2 cup halved maraschino cherries
* 1/2 cup green or red seedless grapes, halved
* 1/2 cup chopped pecans
* 1 cup miniature marshmallows
* 1 cup whipping cream, whipped

PREPARATION:
Direction for fruit salad
Combine cream cheese and 3 tablespoons whipping cream; add mayonnaise, lemon juice, salt, and sugar. Combine cream cheese mixture with fruit, pecans, and marshmallows.

Fold whipped cream into fruit salad.

Freeze this fruit salad in an 8-inch square pan.
Fruit salad serves 8.
Serves 8.

Mine too. I'm about to go grocery shopping and I'm making a list. I think I should eat something unless I want to come home with half of the store. lol!

Fruit Salad

12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons sliced almonds, toasted

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.

Spoon the fruit mixture into 4 dessert bowls. Dollop the whipped cream, sprinkle with the almonds and serve.

Parmesan Smashed Potatoes

3 lb red new potatoes, unpeeled (but any type works)
1 tbs + 2 tsp kosher salt
1 cup half & half
1/4 lb unsalted butter
1/2 cup sour cream
1/2 cup fresh grated parmesan
1/2 tsp ground black pepper

Place potatoes and 1 tbs salt in a dutch oven and add water to cover. Boil, lower heat and simmer covered for 30-45 minutes of until potatoes are tender. Drain.

If you have a mixer with a paddle (like KitchenAid) this really makes the taters an easy recipe. Place potatoes in mixer and mix for a few seconds to break them up. In a small pan, heat the half & halfand butter. Add them slowly to the potatoes. The last 1/4 of cream should be folded in by hand. Fold in the sour cream, cheese, 2 tsp of salt, and pepper. Serve warm.

Cajun Deep Fried Turkey

1/2 Cup kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note

1. Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar.

2. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.

3. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

4. Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

5. Meanwhile, place the turkey in a basket or on a rack, neck down.

6. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

7. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.

8. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

9. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

10. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

11. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Serves 12

Pumpkin Maple Cake with Candied Pecans and Caramel Sauce

2 1/2 C. unbleached flour
2 t. baking powder
3/4 t. baking soda
3/4 t. salt
1/2 t. allspice
1 3/4 t. cinnamon
1/2 t. ground cloves
2 t. nutmeg
6 oz. (1 1/2 sticks) unsalted butter, room temperature
1 1/2 C. sugar
3 eggs, separated, at room temperature
1/2 C. maple syrup
1 3/4 C. canned pumpkin (not pie filling)
1/2 t. maple flavoring

Caramel Sauce, optional (recipe follows)
Candied Pecans, optional (recipe follows)

Position rack in center of oven and preheat to 350° F. Line a 9-inch springform pan with parchment or wax paper. Butter pan and paper. Sift together flour, baking powder, baking soda, salt, allspice, cinnamon, cloves and nutmeg. With a mixer, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating for 1 minute after each addition. Add syrup, pumpkin and maple flavoring, and mix until combined.

In a separate, clean bowl, beat whites until soft peaks form. Fold flour mixture into butter mixture, then fold in whites. Pour into pan and bake for 50 to 60 minutes, until pick comes out clean. Cool cake for 30 minutes. Serve plain or top slices with Caramel Sauce and Candied Pecans.

Candied Pecans

6 C. large pecan pieces
3/4 C. sugar
3/4 C. brown sugar
3/4 t. salt
4 t. cinnamon
1/2 C. melted margarine

Preheat oven to 325° F. In a bowl, combine all ingredients, tossing until well-mixed. Spread evenly on a baking sheet and bake, tossing frequently, for 10 to 12 minutes, until pecans are crunchy. Cool thoroughly before storing in an airtight container.

Caramel Sauce

2 1/2 C. sugar
1/4 C. water
3 C. whipping cream
2 t. vanilla
1/4 C. plus 2 T. maple syrup
2 t. maple flavoring
2 T. lemon juice
1/2 t. salt

Put sugar and water in a nonreactive pan over medium-low heat, and stir until sugar dissolves. Cover pan and cook, checking frequently,10 to 15 minutes until mixture turns amber. Remove lid and cook, watching closely, until it is deep amber. Keep warm over lowest setting. In a pan over low heat, combine cream, vanilla, syrup, flavoring, lemon juice and salt. Add caramelized sugar in a thin stream, stirring. Simmer for 5 minutes. Store refrigerated; bring to room temperature before serving.

Makes 12 servings. You should only need half of the nuts, so you can half the recipe if you desire.

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