Vegan-No-Oil Pumpkin Ginger Bread

Makes two.

ONE

3 cups brown sugar

1 cup unsweetened apple sauce

4 egg replacer (or egg-whites if you're not one of them vegans :)

2/3 cup water

1 can (15 oz) pumpkin puree

2 tsp ground ginger

1 tsp allspice

1 tsp cinnamon

1 tsp ground cloves

TWO

3 1/2 cups flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Pre-heat the oven to 350F and lightly grease and flour two loaf pans.

In a bowl, mix the ingredients in ONE, one at a time. In a separate bowl, mix the ingredients in TWO. Add the dry ingredients to the wet. Divide the batter into two loaf pans and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.

Cranberry Sauce

Even the people who aren't big cranberry sauce fans loved this!

16oz fresh cranberries
1 cup sugar
1 cup orange juice

In a pan, heat up the OJ and sugar, stirring, until the sugar dissolves. Add the cranberries, lower the heat and cook for about 10 minutes. The cranberries will start to pop. Turn off the stove and cover. Sauce will thicken as it cools down.

Original from allrecipes.com

Thanksgiving Turkey

2 tbsp dried parsley

2 tbsp dried rosemary

2 tbsp rubbed dried sage

2 tbsp dried thyme leaves

1 tbsp lemon pepper

1 tbsp salt

1 whole turkey, neck and giblets removed

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 carrot, chopped

15 oz chicken broth

1 (750 mml) bottle champagne

Preheat the oven to 350F. If you're using a turkey roaster, line it with sheets of aluminum foil that will be long enough to wrap the turkey.

Stir the herbs together with the salt in a bowl. Rub the herb mixture on the turkey and inside the cavity, then stuff with the celery, carrot, and orange. Place the turkey in the pan. Pour the broth and champagne over the turkey, making sure you put some into the cavity too. Cover the turkey with aluminum foil (make sure it is not touching the turkey.

Bake for 4-5 hours until it is no longer pink near the bone and the juices run clear. Uncover the turkey and continue baking until the skin is brown (about 30min-1 hr longer). A thermometer inserted in the thickest part of the thigh should read 180F.

adapted from allrecipes.com

Low-Fat Pumpkin Custard

A super-sweet guilt-free dessert that, apparently, doesn't mind modifications...

1 can cooked pumpkin (15oz)

1 1/2 cups evaporated skimmed milk (I didn't have enough, so did 1/2 evaporated and 1 low-fat buttermilk)

2 eggs and 3 egg whites (I did 1 egg, 1 egg replacer, 3 egg replacer-whisked)

3/4 cup maple syrup or brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

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Lightly oil 6 baking cups with cooking spray. Arrange cups in a baking pan.

Whirl all ingredients in a blender until smooth. Pour the custard into the cups. Pour boiling water into the baking pan (about 2 inches deep). Bake for 45-60 minutes at 350F until a knife inserted in the center comes out clean. Remove cups from hot water and cool, then refrigerate.

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The first time I made these I used the original ingredients and the custards rose higher, but this time around, when I used the replacer and buttermilk, the taste is still excellent, only they look flatter.

Original from Moosewood Low-Fat Favorites