Thanksgiving in Canada

Thanksgiving in Canada is celebrated on the second Monday of October each year and it's an official statutory holiday. The first Thanksgiving holiday was held in Canada in 1872 to celebrate the recovery of the Prince of Wales from a serious illness.
 The original idea is to give thanks for the past harvest season but for many Canadian families the tradition has changed over time and the focus is now to get together with family and eat a large turkey dinner. Apple cider is a must for any traditional thanksgiving celebration as well as turkey stuffing and pumpkin pie.

                                                                             Witamy

Chleb z ziaren lnu, dyni, sezamu i orzechow wloskich

    Składniki
    250g-----ziarna dyni
    250g-----ziarna lnu
      65g-----ziarna seyamu
    190g-----orzechy włoskie
    350g-----7 całych jaj
       65ml---olej lub masło klarowane
      2.5ml---sól
    100g=17,8: 42,6: 14,8     1:2,4:0,8
   Wszystkie duże ziarna i orzechy zmielić. Białka ubić, dodać żółtka i olej. Dodać ziarna i orzechy, delikatnie wymieszać. Włożyć do formy wyłożonej papierem i piece 175C-45minut z termoobiegiem.

Pumpkin Marble Cheesecake

Here's a rich but superlative way to honour the pumpkin and celebrate the Thanksgiving harvest.

Ingredients

1 cup (250 mL) gingersnap cookie crumbs
1/2 cup (125 mL) finely chopped pecans
1/4 cup (60 mL) butter, melted
1 lb (454 g) cream cheese
3/4 cup (175 mL) granulated sugar
3 eggs
1/2 cup (125 mL) sour cream
1 tsp (5 mL) vanilla
2 tbsp (30 mL) finely diced crystallized ginger
1 cup (250 mL) pumpkin purée
3/4 tsp (4 mL) cinnamon
1/4 tsp (1 mL) ginger
1/4 tsp (1 mL) nutmeg

Preparation

Toss together crumbs, pecans and butter; press into bottom of greased 9-inch (2.5 L) springform pan. Centre pan on foil square; press foil up to side of pan to keep out water when baking cheesecake. Bake in 350 degree F (180 degree C) oven for 10 minutes or until firm to touch. Let cool on rack.

Meanwhile, in large bowl, beat cream cheese with 1/2 cup (125 mL) of the sugar until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1/2 cups (125 mL) and blend in diced crystallized ginger; set aside.

To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg; pour over baked crust. Using large spoon, add dollops of reserved light-coloured batter; swirl together with knife.

Place pan in larger cake pan; pour in enough boiling water to come 1 inch (2.5 cm) up side. Bake in 350 degree F (180 degree C) oven for about 50 minutes or until puffed and no longer shiny in centre. Turn oven off. Quickly run knife around edge of cheesecake; let cool in oven for 1 hour. Remove from water and let cool completely on rack. Refrigerate for at least 8 hours or up to 2 days before removing from pan.

Servings: 12

Pumpkin Spice Muffins

Ingredients

1-1/2 cups (375 mL) all purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) ground cloves
2 eggs
1 cup (250 mL) canned pumpkin
1/2 cup (125 mL) vegetable oil

Preparation

Line 12 large muffin cups with paper liners; set aside.

In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.

Bake in centre of 350 degree F (180 degree C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.)