THANKFUL THREAD DAY 1!

[Elizabeth Lawner]

My go-to Thanksgiving recipe is this lemony cranberry relish from NYT: https://cooking.nytimes.com/recipes/1022746-lemony-cranberry-relish

This has won over people who thought they didn’t like cranberry sauce and those who feel it’s not truly Thanksgiving without canned cranberry sauce. And it’s so incredibly easy to make!

cooking.nytimes.com

Lemony Cranberry Relish Recipe

Cranberry relish using a whole orange is a classic, but here, a whole lemon — pith and all — acts as the bitter, acerbic edge that your Thanksgiving plate needs Try to find a thin-skinned lemon, which will prevent the … Continue reading

RICKY LANGLOIS

[Adrienne Turk]

I LOVE the idea of using the whole lemon—I’ve never thought about that! This sounds like such a game-changer, especially for winning over both the cranberry skeptics and the canned cranberry fans. Definitely trying this—it sounds perfect for Thanksgiving! 🥰🍋

Kelly Williamson and RICKY LANGLOIS

[Monica Martinez El Sheikh]

I am one of those people who passes on the cranberry sauce, but this picture looks so incredibly appetizing!

Kelly Williamson

[Kelly Williamson]

Liz, I go for the canned stuff, but this would be a great snack anytime!

[Jane Cotter]

GingerbreadSift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl.

Ingredients

• ½ cup

  Unsalted Butter (softened)

• ½ cup

  White Sugar

• 1

  Large Egg

• 1 cup

  Molasses (not blackstrap)

• 2 ½ cups

  All-Purpose Flour

• 1 ½ teaspoons

  Baking Soda

• 1 teaspoon

  Ground Cinnamon

• 1 teaspoon

  Ground Ginger

• ½ teaspoon

  Ground Cloves

• ½ teaspoon

  Salt

• 1 cup

  Hot Water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.

2. Beat butter in a large bowl with an electric mixer until creamy.

3. Add sugar and beat until light and fluffy, about 3 minutes.

4. Mix in egg, then mix in molasses until smooth

5. Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl

6. Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.

7. Pour cake batter into the prepared pan.

8. Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.

9. Allow gingerbread to cool in the pan before serving.

Kelly Williamson, RICKY LANGLOIS and Meghan Snow

[Monica Martinez El Sheikh]

You might enjoy watching the Holiday Gingerbread Showdown on Food Network!

Jane Cotter and Kelly Williamson

[Adrienne Turk]

I love that show! The creativity and talent are so inspiring, and it’s such a fun way to get into the holiday spirit!

[Kelly Williamson]

oooh is it a soft or more crunchy gingerbread?

angelica-kennedycincinnatistate-edu

[Cihtlalli Perez]

I don’t have a recipe, but I really look forward to pumpkin pie!!! 🥧

Kelly Williamson and Meghan Snow

[Monica Martinez El Sheikh]

I agree Cihtlalli! Anything pumpkin during the holidays is bound to be a hit in my home. Check out my copycat recipe for pumpkin cheesecake – you might enjoy it, as well.