Ingredients:
pan drippings
5 cups turkey stock
1/4 cup cornstarch

Preparation:

1. Pour the turkey pan drippings into a cup and skim the fat off. Add enough turkey stock to pan juices to total 4 cups liquid.
2. Stir the 1 cup stock into cornstarch in a bowl until cornstarch is dissolved.
3. Pour 4 cups stock with pan juices plus deglazed pan drippings into a saucepan and heat over high heat until hot. Stir cornstarch mixture, then add to hot stock. Bring gravy to a boil, whisking constantly, then stir in turkey juices from platter and boil gravy, whisking, 1 minute. Season with salt and pepper.

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Ingredients:
400 g (14 ounces) arborio rice
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1/2 head celery, finely chopped
salt, pepper
1 l (2 pints) stock
100 ml (3 fl oz) white wine
70 g 2,5 ounces butter
85-100 g (3-3,5 oz)) grated parmesan cheese

Preparation:

1. Heat the olive oil in a pot, add onion, garlic and celery and slowly fry for about 3 minutes.
2. Add the rice, salt and pepper. Fry for 1 minute. Add wine and keep stirring.
3. When the wine has evaporated add 1 cup of the hot stock.
4. Turn down the heat. Keep adding cups of stock, stirring and allowing liquid to be absorbed before adding the next. Carry on adding stock until the rice is al dente.
5. Remove from the heat and fold in the butter and parmesan cheese. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.

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Ingredients:
1/2 cup softened butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 Tbsp rum
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1/4 cup sour cream
2 large overripe bananas, mashed
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt

Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Grease 9-inch loaf pan; dust with flour.

 

3. Beat butter, sugar, eggs, vanilla, rum and cinnamon. Add sour cream and beat well.

 

4. Add bananas and dry ingredients. Mix just until blended.

 

5. Bake for 45-50 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Do not overbake.

 

6. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. Sprinkle with confectioners sugar, if desired.

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Ingredients:
1 cup sugar
1/2 cup shortening
2 cups cake flour
3 tsp baking powder
1/4 tsp salt
1/2 cup milk
4 egg whites, stiffly beaten
1 tsp vanilla extract
1/4 tsp lemon extract

Preparation:

1. In a medium bowl, cream together the sugar and shortening.

 

2. Combine flour, baking powder and salt, add alternately with milk to the creamed mixture and mix well. Add vanilla and lemon extract.

 

3. Carefully fold in stiffly beaten egg whites.

 

4. Turn out into a cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.

 

5. Bake in 190 C (375 F) oven about 20 minutes or until the cake tests done with a toothpick.

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