Holiday Home & Gifts 2021

Home &Gifts Holiday HomeHoliday &Gifts

FUNERAL

Compare and Save

More Ser vice, Less Cost

Delights Holiday

This holiday season, we want to give this gift to you: the magic of making this special time of year feel even more relaxed and fun. With simple, streamlined decorating suggestions, stain-busting solutions and easy and delicious recipes, you’ll have more time to spend with your family creating new memories (we’ve got tips for that too!).

No need to worry about how to get everything done, because the editors of Good Housekeeping have you covered. May your days be merry and bright!

Jane Francisco Editor in Chief, Good Housekeeping

Get Exclusive Access to more great content!

Join the GH+ Club to unlock unlimited access to our downloadable mini guides, our website, members-only deals, product-testing opportunities and more! For info and to sign up, head to goodhousekeeping.com/go/join

ta B le o F content S

Merry, Merry d ecorating

Deck the halls with these clever tips for creating a festive wonderland. p. 10

a H eart- F elt cH ri S t M a S

Add some homespun charm to any room with these simple DIY projects. p. 18

tH e Holiday Survival g uide

Have your calmest, most joyful season ever with our best tips and tricks. p. 28

S olano cele B rate S

Communities across the county mark the holiday season. p. 44

tH e ta S tie S t

H ing S to eat, roa S t and S erve

H i S S ea S on p. 54

c ookie S F or day S !

Create a bakery’s worth with our tasty riffs on three easy dough p. 62

Decorating

Deck the halls and beyond with these clever tips for creating a festive winter wonderland

Annie Schlechter.

page: David Tsay.

o R n AME nts

Turn your mantel into an extension of your tree. You’ll have even more room to showcase your family favorites and heirlooms.

Turn blankets into t A bl E cloths

We’re mad for plaid throws draped over a festively set table. Instead of a formal centerpiece, run a garland down the center of the table to keep the casual, inviting vibe.

Annie Schlechter.

Hang a w REA th in any room

Think beyond the front door by using a wreath as wall decor. Hang it from a thick ribbon in a color that goes with the space.

Spruce up a b E d R oo M

A sprig of greens over the headboard, pinecones and perfectly tied packages make the whole place homey for the holidays.

Decorate the MI RR o R

Use Command hooks to stealthily tack up greens just about anywhere.

Buy GAR l A nds in bulk

Stock up on live greens, whether from a tree farm or a store like Costco, so you’ll have enough to fill the whole house.

A heartfelt christmas

Add some homespun charm to any room with these simple, affordable DIY projects

Michael

All Spruced Up

Give your guests the warmest of welcomes with a handmade wreath (opposite) that’s truly evergreen thanks to its quick-cut felt sprigs and pom-pom berries. On the tree, woolly pinecones, twisty icicles, a ruffled two-tone garland and a scalloped tree skirt—all madeof felt!— complement lushly hued spheres and metallic orbs that multiply the twinkle from string lights.

Michael

Into the Woods

Turn your table into a winter wonderland with cut-out felt trees glued onto candleholdersfilled with faux snow. Place settings in a palette of white, green and silver make the scene as serene as the snowdrifts outdoors.

In a season often known for sparkly excess, we’ve fallen hard for felt: Bright, nubby and touchable, it exudes the low-tech appeal of a gift from Grandma. Here, we make it modern with clever ideas in fresh, unexpected colors so you can cozy up your home from the front door to beneath the tree. Not crafty?

No worries: This material is amazingly simpleto work with, and these projects are every bit as easy as they are impressive.

It’s a wrap!

So much more than a bow, a flower made of snipped and folded felt is not just a gift topper, but also a keepsake. It can later find new life as a tree ornament or a child’s hair bauble.

For templates and detailed instructions, go to goodhousekeeping.com/felt-crafts.

Notall felts are the same.Pure-wool felt is like a sweater it will shrink when washed so save it for ornaments and candleholders.For items that may need some cleaning (e.g., pillows and stockings), a felt that’s a wool-rayon blend or an acrylic is a better choice.

Michael Partenio.

Sweet Dreams

Cue the visions of sugarplums! Pillows with snipped-out and glued-on holly leaves and letters (far left) provide holiday cheer at bedtime. Using offbeat shades like mauve, rust and ocher gives classic red and white a fresh twist.

Christmas Countdown

With all the staring outside that happens now (searching for snow or flying reindeer), why not give a prominent window some attention too? Dress it up (near left) with an Advent calendar of muslin bags filled with treats; drape a garland of leavescut with pinking shears along its frame.

Stocking feat

Folksy and whimsical, these embellished booties with blanket-stitched edges are just begging to be filled by Santa. Among the chic yet simple felt flourishes: pinwheels, faux foliage, stripes and more.

Annual

gh

Survival Guide

Have your calmest, most joyful (and stain-free!) season ever with our genius tips and tricks

How do I hang our outdoor decorations… safely?

Go for plASTic HookS. When used to hang lights, metal hooks or nails can damage wires. We like Command Outdoor Light Clips. $22, amazon.com AvoiD exTenSion corDS. Choose a surge protector labeled“UL-approved,” and the sum of the wattage of your devices should not exceed the rating on the package.

pick leD liGHTS lABeleD for ouTDoor uSe. They last longer and use less energy than traditional incandescent string lights, and outdoor versions stand up better to wind and weather.

finD A frienD. Hang lights with someone who can pass you supplies and keep the ladder steady. (Make sure it’s a nonconductive fiberglass ladder, since you’ll be close to electricity.)

Pretty card cache organizing

Corral your seasonal snail mail in a cool container

Stash cards in a cookie tin or a recipe box. Display it on your coffee table so guests can flip through it like an album. card trick: When an envelope arrives, snap a pic and save it in your phone with the sender’s contact info so you’ll have it at the ready whenever you need it.

Gold ribbon and cards: Danielle Daly. Rothman: Chris Eckert/Studio D.

wonderful wreaths

Even if you’re not so crafty, you can make these easy and beautiful seasonal stunners

A neW le A f

Snag 40 paint chips (ask for them at a paint store they’re usually free) and cut out leaf shapes. Crease in the middle, then hot-glue onto a wire wreath frame.

.

All supplies available at craft

stores except where indicated

cl ASS ic ever G reen

Attach a Christmas-village house to a lighted wreath with floral wireand tie on abow.

Balsam Hill BH Balsam Fir Wreath, from $119, balsamhill.com

3

STA r ATT r Ac T ion

Turn a tree topper into a sweet Scandinavian wreath with sprigs of eucalyptus (or mistletoe) attached with floral wire. Then tie a ribbon loosely onto one side.

f e ST ive frin G e

Wrap an embroidery hoop with yarn, then tie 24strands to the bottom; trim diagonally. Wire on greenery and anornament.

3 genius uses broken candy canes

.

Time to play Christmas candy crush!

Grab a plastic bag, fill it with candy cane pieces and use a rolling pin or a heavy-bottomed pot to smash them. Use the crumbles for these festive treats.

MAke A pepperMinT-ini.

Dip cocktail glass rim into light corn syrup, then dip rim into crushed candies. Chill glass and fill with equal parts half-and-half, vodka, peppermint schnapps and white crème de cacao.

cHriSTMAS-Movie popcorn SnAck.

Drizzle melted white chocolate over air-popped popcorn and toss with a small handful of finely crushed candy canes.

SWeeT DiY ornAMenTS.

Spray metal cookie cutters with nonstick spray and place on a parchment-lined baking sheet. Fill each with crushed candies; bake at 350°F until melted, about 5 min. Let cool 1 min., then make a small hole in each with a greased skewer. After candy cools completely, pop it out, tie a ribbon and hang. (Eat or toss at the end of the season they won’t keep well longer than that.)

Candy

Clare Owen. Gold ribbon: Danielle Daly.

Relieve the stress of the season

restorative Bridge pose

Soothe muscles, headaches and more with this light backbend that offers chest opening and a stretch along the front of your body. It’s great for digestion after a big meal!

1. escape to a quiet room. Grab a firm cushionand lie on your back, knees bent, feet hip width apart.

2. Slide a pillow under your lower back. Adjust the support so you can relax; it should feel easy to let go.

3. take two to three deep breaths. Rest your arms, palms up, at your sides; close your eyes. Remain in this positionfor 1 to 8 minutes.

— Rebecca Weible, founder of Yo Yoga in New York City

Jim & Darla Stever

JIM STEVER REALTY

SAve Your TABlecloTH!

Treat linens and chair cushions with a repellent spray like Scotchgard Fabric & Upholstery Protector.

Spills will bead up and can be blotted away.

entertaining special holIdAY stAIn Guide

Erase any spills or splashes with the GH Cleaning Lab’s top-tested tips, favorite tools & best fabric-rescue tricks

Main

Danielle Daly.

Chris Eckert/Studio D.

how to GEt AnYthing out

fABric AnD cArpeT Let the wax cool and harden. Tackle it when you have the time.

fABric Gently scrape or pry off the hardened wax with a spoon or a dull knife. Place fabric between paper towels and press with a warm, dry iron. Rub in liquid laundry detergent. Wash in warm or hot water with fabric-safe bleach.

cArpeT Same as above (put paper towels on top), but skip the detergent and wash. Fluff the fibers with your fingers.

fABric AnD cArpeT Scrape up the excess with a spoon. Blot any remaining chocolate with a dry cloth. Sponge with warm water. Blot dry.

crAnBerrY SAuce

fABric AnD cArpeT Scrape up the excess with a spoon. Blot with a dry cloth. Sponge or spritz with cool water. Blot dry.

fABric AnD cArpeT Gently blot up the excess. Sponge with warm water. Blot dry.

GrAvY

fABric AnD cArpeT Scrape up excess with a spoon. Blot any remaining gravy with a dry cloth. Sponge with warm water and blot dry.

fABric Apply prewash stain remover and work it into the stain. Wash in warm or hot water with fabric-safe bleach.

cArpeT Sponge with a mix of 1 Tbsp dish liquid and 2 cups warm water. Blot and repeat. If stain remains, sponge with a mix of 1 Tbsp ammonia (do not use if carpet is silk or wool) and 1/2 cup warm water. Blot. Sponge with cold water to rinse. Blot dry.

fABric Soak 15 min. in a mix of 1 Tbsp white vinegar, 1/2 tsp liquid laundry detergent and 1 qt cool water. Apply laundry stain remover and wash in warm water with fabric-safe bleach.

cArpeT Sponge with a mix of 1 Tbsp each dish liquid and white vinegar in 2 cups cold water. Sponge with cold water to rinse. Blot dry.

fABric Treat with an enzyme stain remover, like Carbona Stain Wizard, or rub enzyme detergent into the stain. Wash in warm water with an enzyme detergent like GH Seal holder Tide.

cArpeT Use a pet-stain-and-odor carpet cleaner formulated withenzymes, like GH Seal holder

Bissell Professional Pet Stain and Odor Remover.

fABric Apply laundry stain remover. Wash in warm or hot water with fabric-safe bleach.

cArpeT Sponge with a mix of 1 Tbsp each dish liquid and white vinegar and 2 cups warm water. Blot. Spritz or sponge with cold water to rinse. Blot dry.

fABric Gently scrape off excess with a dull knife or a spoon. Sponge with warm water. Blot dry.

cArpeT Same as above, then cover any remaining sap with a bowl or saucer to prevent tracking.

reD Wine

fABric Spritz or sponge with cool water or apply Wine Away per directions. Blot dry.

cArpeT Blot spill with absorbent cloths, standing on them if necessary. Spritz or sponge the stain with cold water or apply Wine Away per directions. Blot dry.

lAB noTe:

fABric Sponge with or soak in an adhesive remover, like Goo Gone,working it into the fibers with your fingers. Blot. Apply laundry stain remover and wash in warm or hot water.

cArpeT Same as above, but skip the detergent and wash. Then sponge with a mix of 1/2 tsp dish liquid and 1 cup warm water, then with cold water to rinse. Blot dry.

fABric Soak 15 min. in cold water; apply laundry stain remover and wash in warm water with fabric-safe bleach.

cArpeT Sponge with a mix of 1 Tbsp each dish liquid and white vinegar in 2 cups warm water. Blot dry. Spritz or sponge with cold water to rinse. Blot dry.

pine Tree SAp

cAnDle WAx

cHocolATe

eGGnoG

Exactly what to do, both the moment a mishap happens and once your guests have gone home

coffee Mug Mixers

Classic Tinsel

light it up Enhance a full-bodied Christmas tree with glitzy string lights. Whether white or colored, they will have your tree looking its best.

Accessorize! Pair a graphic red tree skirt with retro-style ornaments and metallic tinsel, perfect for hanging on the branches. Don’t forget the top Allow a gleaming gold star topper to play up the old-school theme and add another element of visual interest.

charming trees

Modern Ombré

choose your tree Purchase a prelit white tree with clear lights or one you’ll dress up on your own. Either way, it’s the blank canvas you need to experiment with color. Add the base Rest the tree on a plush white skirt to mimic a blanket of snow. You can’t go wrong with a faux-fur style to create a winter wonderland for your family to enjoy. Start decorating Cover the top section of the tree with red velvet bows and ball ornaments, mixing matte and glitter designs. Dress the sections below with rainbow shades for an ombré effect. Add a Moravian star topper.

Rustic Boho

keep it simple Rustic charm means eschewing the opulent. Choose a simple, even sparse, tree, and use a woven basket to set the stage for naturally beautiful adornments.

Spruce it up Trim the tree with faux cranberries and fragrant slices of dried orange. For visual appeal, consider adding filler branches like artificial pine or boxwood bush. Add the finishing touch Tie the design together with a tin star topper. Whether you choose a silver mercury, rusty red or dark brown finish, it’s sure to add character.

No matter what your style, these trees will have you seeing stars throughout the holiday season

sol A no,

to c E l E b RA t E Holidays

Community tree lightings, caroling and the arrival of Santa Claus are just some of the events ushering in the season.

Communities across Solano County and neighboring Yolo Coun ty will get into the holiday spirit this winter with community tree lightings, caroling, Christmas gift vendors and the arrival of Santa Claus.

Merriment on Main, which traditionally draws a jam-packed crowd of people to Vacaville’s downtown, has been canceled due to safety concerns as the delta variant of Covid-19 continues to circulate. A massive Christmas tree will be lit downtown to mark the start of the holiday season, but it will be lit without the typical fanfare. Chabad of Solano County’s Menorah on Main is also not on this year’s season al calendar in Vacaville.

Other communities, whose holiday events are not as closely packed with people as Merri ment on Main, plan to offer some version of their traditional holiday festivities.

Aaron

Downtown fairfield, Jelly Belly host holiday festivities

Jelly Belly Candy Company launches the area’s holiday celebrations when the company hosts its 21st annual tree-lighting ceremony from 5 to 8 p.m. Nov. 27 at the company’s visitors center, One Jelly Belly Lane. The event is free and open to the public. Jelly Belly Candy Company is located at One Jelly Belly Lane in Fairfield.

Travis Air Force Base will host a Christmas tree lighting and holiday fellowship for base families at 5 p.m. Dec. 1 on the grassy knoll on the west side of the Airman and Family Readiness Center.

The annual downtown Fairfield Tree Lighting and Holi day Festivities will take place from 6 to 8:30 p.m. Dec. 3 on the Solano County Plaza at the corner of Jefferson and Texas streets. The community tree lighting will have community leaders greeting residents before Santa arrives to light the tree. Santa will be available afterward to have free pictures taken of him with children (be sure to bring your own camera). Residents will be able to spend an evening with family and friends caroling in front of the community Christmas tree. They can also take a stroll along Texas Street to listen to a wide variety of community groups, church choirs and school bands performing holiday music. There will be children’s activi ties and a scavenger hunt and many of the merchants will host open houses. For more information about the event, call 707-334-1733.

Season’s Greetings

Tiffany L. Andrews, P.C.

Holiday events return to Suisun City waterfront

Suisun City’s old-fashioned Christmas at the Waterfront, with its local entertainment, holiday gift vendors, Christmas carolers, ice skating and hay rides, will take place from 2 to 8 p.m. Dec. 4 in and around Harbor Plaza on the waterfront next to Main and Solano streets. The event will start with the Christmas market with dozens of artisan and vendor booths that feature Christmas gifts, stocking stuffers and holiday treats. Live entertainment will take place in the Harbor Square Courtyard. The Lighted Boat Parade starts at approximately 5:30 p.m. with the arrival of Santa and Mrs. Claus at 6:30 p.m. at the public dock to light the community Christmas tree at 6:45 p.m. People can then have photos taken with Santa. Visitors can warm themselves at the Community Bonfire during the evening and enjoy a fireworks display that accompanies the lighting of the Christmas tree. For more information about the event as it is made available, go to www.suisun.com or call 707-421-7201.

All aboard the Santa train

Enjoy a ride on a historic electric railway and pay a visit to Santa starting Dec. 4 and continuing through Dec. 19 at the Western Railway Museum Children will be treated to various activity tables. Hot cocoa, marshmallows and cookies are included. Guests are encouraged to bring cameras for a fam ily photo with Santa. Train times vary each day. The train station opens at 11:30 a.m. Trains run hourly, with the last train ride at 5 p.m. Each ticket is for an exact train time. Proper face coverings are required due to Covid-19. The Western Railway Museum is located at 5848 Highway 12, east of Suisun City. For more information, to include the cost of tickets, visit www.wrm.org.

A

Mad Hatter madness in Vallejo

Vallejo’s holiday celebration includes the Mad Hatter Festival at 2 p.m. Dec. 4 in Unity Plaza in front of the John F. Kennedy Library, 505 Santa Clara St. The festival will include carolers, marching bands, train rides, a holiday market and international food court, and people in Alice in Wonderland costumes. The Mad Hatter Holiday Parade starts at 4:30 p.m. along Georgia Street be tween Sonoma Boulevard and Santa Clara Street. A Tree-Lighting Cere mony will take place at 6 p.m. behind the John F. Kennedy Library. A Lighted Boat Parade starts at 6:30 p.m. along the Vallejo waterfront. The Mad Hatter festivities continue from 2:30 to 9 p.m. Dec. 12 for the Annual Grand Victorian Homes Tour and associated activities, to include an after party at Vino Godfather Win ery. For more information about the Mad Hatter holiday happenings, visit www.hattervallejo.com.

Pawnbroker & Custom Jeweler

On Site, Jewelry & Watch Repair

We Buy Jewelry & Scrap Gold

Aaron

Benicia, Dixon, Winters, Rio Vista, Davis celebrate holidays

Benicia celebrates the holiday season with a Holiday Open House and Tree-Lighting Ceremony from 6 to 9 p.m. Dec. 3 on First Street in downtown Benicia. A Christmas Parade and Holiday Market are scheduled from 10 a.m. to 3 p.m. Dec. 11. For more information, call Benicia Main Street at 707-745-9791 or visit www.benicia mainstreet.org.

• A Tree-Lighting Festival is tentatively scheduled to take place from 4 to 8 p.m. Dec. 2 at the Women’s Improvement Club Park at the corner of North 1st Street (Highway 113) and East C Street in Dixon . Covid-19 safety protocols will be observed during the open-air event. For information as it becomes available, call the Downtown Dixon Business Association at 707-678-8400 or visit www.downtowndixon.com. • Folks just across the county line in Winters open the holiday season with the events scheduled Dec. 3 and Dec. 4. Festivities start at 4 p.m. Dec. 3 with a Hot Cocoa Stroll and Elf Hunt at the Farmers Closet Boutique at 9 Main St.; along with a chance to take photos with Santa and listen to Christmas carolers at Rotary Park. A tree-light ing ceremony is scheduled at 7 p.m. at Rotary Park. Festivities start at 4 p.m. Dec. 4 with food trucks sta tioned downtown along with the Children’s Craft Fair hosted by the Winters Friends of the Library. The Holiday Tractor Parade, a family event along Main Street that features local farmers who decorate their tractors in lights and cruise Main Street to kick off the holidays, begins at 7 p.m. For more information, call 530-795-2329 or visit www.winterschamber.com or www. discoverwinters.com.

• R io Vista celebrates the start of the holiday season at 5:30 p.m. Dec. 4 with a Tree-Light ing Ceremony to support Hospice of San Joaquin. • Davis residents will celebrate the start of the holiday season Dec. 2 with a tree-lighting ceremony that coin cides with the start of the annual window decorating contest in the city’s downtown as well as the launch of the Elf on the Shelf scavenger hunt at businesses down town. The scavenger hunt continues through Dec. 20. The pandemic has for the second year canceled the annual children’s “Nutcracker” performance.

Dixon: Robinson Kuntz/Daily

Winters: Charles Wallace/Winters Express. Rio Vista: Staff/Daily Republic.

Hearty & Healthy

This delicious side dish could play a starring role for the veggie lovers at your table.

aT, r O a ST,

Squash: Mike Garten.

4 small acorn squash

3 Tbsp olive oil, divided

salt and pepper

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 cup mixed-color quinoa

2 tsp fresh thyme leaves

1/3 cup dried cranberries

1 small bunch Swiss chard, stems discarded, leaves roughly chopped (about 6 cups)

Crumbled feta cheese, for serving

1. Place rimmed baking sheet in oven and heat oven to 425°F. Cut 1/2 in. from each pointy end of squash, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub squash with 1 Tbsp oil and season with 1/4 tsp each salt

and pepper. Arrange on baking sheet and roast, hollow sides down, until tender, 25 to 30 min.

2. Meanwhile, in medium saucepan, heat remaining 2 Tbsp oil on medium. Add onion and 1/2 tsp each salt and pep per. Cook, covered, stirring often, 7 min. Stir in garlic; cook 2 min.

3. Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 min. Stir in cranberries; simmer, covered, 5 min.

P R o Ti P :

SaVE TIME ON GrEEN bEaNS

On the big day, every minute counts. Reclaim a few by blanching green beans ahead of time.

Refrigerate for up to three days.

4. Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let sit 10 min.

5. Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta if desired.

S erve S 8 About 260 cal, 7 g fat (1 g sat), 5 g pro, 255 mg sodium, 49 g carb, 10 g fiber

Active 10 min.

35 min.

1 lb mixed wild mushrooms, trimmed

1 Tbsp olive oil

Kosher salt and pepper

4 Tbsp unsalted butter

2 cloves garlic, thinly sliced

red chile, thinly sliced

1 lb green beans, blanched

1 Heat oven to 450°F. On rimmed baking sheet, toss mushrooms with oil and 1/4 tsp each salt and pepper and roast until golden brown and tender, about 25 min.

2. Meanwhile, melt butter with garlic and chile on low, then cook until golden brown, 10 min. Toss beans with garlic butter and mushrooms.

Serve S 8 About 105 cal, 8 g fat

g sat), 3 g pro, 115 mg sodium,

g carb, 3 g fiber

Active 5 min.

Total 20 min.

12 oz fresh or frozen cranberries

1 cup chopped dried figs

cup honey

sprig rosemary

1. In medium saucepan, combine cranberries, figs, honey, rosemary and 1/2 cup water.

2. Bring mixture to a boil. Reduce heat and simmer, stirring occasionally, until cranberries burst and sauce thickens, 15 to 20 min. Discard rosemary and serve warm or at room temp.

Serve S 8 About 130 cal, 0 g fat (0 g sat), 1 g pro, 5 mg sodium, 34 g carb, 3 g fiber

W

a CON M a P l EO ra NGE

U rk EY

That’s bacon!

Cover the outside of your bird with smoky, salty slices to boost flavor and ensure golden brown skin.

let your turkey rest!

Once the bird is done, tent it loosely with foil, poking a penny-size hole so that steam can escape to keep skin crispy, then let it sit 30 min. While that’s hap pening, whisk up a killer gravy, reheat the sides and sneak in a few sips of pinot noir before you take your seat at the table.

B AC on M AP le- oRA n G e Tu R key

Active 30 min. | Total 4 hr.

1 12- to 14-lb turkey, thawed if frozen

8 sprigs fresh rosemary

3 medium onions, cut into wedges

1/2 cup pure maple syrup

1/4 cup fresh orange juice

Kosher salt

12 slices thick-cut bacon

2 medium carrots, cut into 2-in. pieces

2 stalks celery, cut into 2-in. pieces

3/4 cup low-sodium chicken broth

1. Heat oven to 375°F. Remove giblets and neck from cavity. Stuff herbs and half of onions into cavity.

2. Tie legs together with kitchen twine. Tuck wing tips underneath body. In small bowl, whisk together maple syrup, orange juice and 1/2 tsp salt. Transfer onethird of maple mixture to second bowl and set aside. Brush half of remaining mixture all over turkey. Lay bacon over turkey breast diagonally, overlapping slices slightly. Stick toothpicks into ends of each bacon slice (to keep them from curling as they cook). Brush 2 Tbsp maple mixture over bacon.

3. Place turkey neck, carrots, celery and remaining onions in large roasting pan. Place roasting rack in pan and put turkey on top. Roast until thermometer inserted into thickest part of thigh registers 165°F, 21/2 to 3 hr. (Cover bird loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.)

4. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board and brush bacon and turkey with reserved maple mixture. Cover loosely with foil and let rest at least 25 min.

5. Reserve pan and its contents for gravy if desired. Remove toothpicks and carve turkey as desired.

Serve S 8 About 490 cal, 16 g fat (5 g sat), 72 g pro, 370 mg sodium, 10 g carb, 0 g fiber

turkey Day tools

Our picks will make prepping and cooking for this holiday even easier

FoR toP-notch tuRkEY

Stick the probe into the thickest part of the thigh and walk away until the alarm sounds. no oven-watching needed!

WITH

COM

Fo R cREAMY PotAto E s

A small-but-mighty masher is great for getting into all the corners of your pot. Bonus: It comes in a set with a bunch of other cool tools.

Fo R G REAt G RAv Y

This easy-to-use jug is key to creating a rich, smooth sauce, and it’s dishwashersafe for simple cleanup.

CrISPY-SkIN SECrETS

If a bacon coating makes the skin moister than you like, try these tips for a little more crunch.

1. Look for turkey with a label that says “air-chilled” if possible. That means it has never been frozen and that the producers cooled it in air, not water, so the skin won’t be overly moist.

2. Dry the turkey with paper towels before cooking. Or let it rest overnight, uncovered, in the fridge. Less moisture = crispy skin.

3. Prop up the bird to get hot air flowing around the whole turkey so the bottom

crisps up too. no roasting pan? That’s even better. The pan’s high sides can block airflow to thighs, making them cook unevenly. Set a v-shaped roasting rack over a foil-lined rimmed baking sheet for better air circulation.

4. Pay attention to the skin as the bird is cooking. If it looks as if it’s burning, lower the oven temperature by 50 or 75 degrees. If it’s not browning, turn up the heat by a similar amount.

GRAv

T i M in G T i P

Che RR y-Be RR y

Ju MB le F R ui T Pie v

Active 40 min. | Total 2 hr. 10 min.

1 Tbsp all-purpose flour, plus more for dusting

2 disks Flaky Pie Crust dough (goodhousekeeping.com /flaky-pie-crust)

3/4 cup sugar

2 Tbsp cornstarch

1 cup canned sweet cherries

11/2 cups fresh sliced strawberries

11/4 cups fresh blueberries

3/4 cup fresh blackberries

1/2 cup fresh raspberries

1 Tbsp fresh lemon juice

1. On lightly floured surface, roll out 1 disk dough to 12-in. circle. Fit into bottom and up side of 9-in. pie plate. Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate until firm, at least 30 min.

2. Heat oven to 375°F. Whisk together sugar, cornstarch and flour. Stir together sugar mixture, fruit and lemon juice. Pour into prepared crust.

3. On lightly floured surface, roll out remaining dough disk to about 1/4 in. thick. Cut dough into nine 1-in.-wide strips. Arrange strips in lattice design over filling. Gently press ends of strips into bottom crust and crimp edge of crust.

4. Bake until lightly browned and bubbly, about 1 hr. Cover with foil if necessary to prevent excess browning.

Serve S 8 To 10 About 445 cal, 21 g fat (13 g sat), 5 g pro, 220 mg sodium, 61 g carb, 3 g fiber

De CAD en T Cho C ol AT ee s PR esso Pie

Active 40 min. | Total 40 min. plus cooling and chilling

for pie

1 Flaky Pie Crust (goodhousekeeping.com /flaky-pie-crust) , fitted into 9-in. pie plate and blind-baked

1/3 cup cornstarch

11/2 cups milk, divided

3/4 cup granulated sugar

1/2 tsp salt

1 tsp instant espresso powder

3 large egg yolks

1 tsp pure vanilla extract

4 oz semisweet chocolate, chopped

4 oz bittersweet chocolate, chopped

4 oz milk chocolate, chopped

f or WH ippe D cre AM

11/2 cups plus 2 tsp heavy whipping cream, divided

2 tsp instant espresso powder

6 Tbsp confectioners’ sugar

Grated chocolate, for serving

1. In bowl, whisk together cornstarch and 1 cup milk until smooth.

2. In medium saucepan, combine sugar, salt and remaining 1/2 cup milk. Cook on low, stirring frequently, until sugar has dissolved. Whisk in espresso powder and cornstarch mixture. Cook on medium until mixture thickens, 5 to 7 min.

3. Place egg yolks in large bowl. Whisk about 1/2 cup cornstarch mixture into yolks, then whisk this back into mixture in saucepan and cook on medium-low until mixture has thickened further, about 5 min.

4. Remove from heat and whisk in vanilla and chopped chocolate. Transfer to baked crust. Place plastic wrap directly onto filling (to prevent film from forming). Let stand 1 hr., then refrigerate 6 hr.

5. Before serving, make whipped cream: Microwave 2 tsp cream in small bowl 10 sec. Stir in espresso powder. Place remaining cream in chilled mixing bowl. Beat at mediumhigh speed until soft peaks form. Add confectioners’ sugar, 1 Tbsp at a time, until medium-firm peaks form. Add espresso mixture, beating just until incorporated. Spread over chilled pie and top with grated chocolate.

Serve S 8 To 10 About 650 cal, 41 g fat (25.5 g sat), 8 g pro, 255 mg sodium, 66 g carb, 3 g fiber

o l D -F A shione D Pe CA n Pie H

Active 25 min. |

oRA n G e-Bu TT e RM ilk

Chess Pie v

Active 25 min. | Total 1 hr. 40 min.

Total 1 hr.

Flour, for surface

1 disk Flaky Pie Crust dough (goodhousekeeping.com /flaky-pie-crust)

1 cup maple syrup

1 cup light brown sugar

1/2 cup heavy whipping cream

1 Tbsp molasses

4 Tbsp butter, cut into pieces

1/2 tsp salt

6 large egg yolks, lightly beaten

2 cups pecan halves, lightly toasted

1. On lightly floured surface, roll out dough to 12-in. circle. Fit pie crust into bottom and up side of 9-in. pie plate. Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate until firm, at least 30 min.

2. Heat oven to 425°F. In medium saucepan on medium, combine maple syrup, brown sugar, cream and molas ses. Cook, stirring often, until sugar has dissolved, about 3 min. Remove from heat; let cool 5 min. Whisk in butter and salt, then egg yolks.

3. Spread pecans evenly in prepared crust. Carefully pour syrup mixture over pecans.

4. Place pie in oven, reduce heat to 325°F and bake just until filling is set and center jiggles slightly when gently shaken, 45 to 50 min. Transfer to wire rack and let cool completely.

Serve S 8 To 10 About 630 cal, 39 g fat (15 g sat), 6 g pro, 275 mg sodium, 68 g carb, 3 g fiber

bl I nd-b A k I n G 101

To ensure a crisp (not soggy) crust, some pies, like our Chocolate-Espresso Pie, call for blind-baking the dough.

Here’s how: Heat oven to 375°F. Fit rolled crust into bottom and up side of pan and crimp. Press large piece of nonstick foil onto dough and fill with pie weights. Chill until firm, at least 30 min. Bake 15 min., then remove foil (and weights). Continue baking until pastry feels sandy and starts to turn golden, 10 to 15 min. more.

Cool on wire rack.

Flour, for dusting

1 disk Flaky Pie Crust dough (goodhousekeeping.com /flaky-pie-crust)

11/2 cups sugar

3 Tbsp plain yellow cornmeal

1/4 tsp salt

4 large eggs, lightly beaten

1/3 cup buttermilk

11/2 tsp vanilla extract

11/2 tsp orange zest

2 Tbsp fresh orange juice

2 Tbsp unsalted butter, melted and cooled slightly

cA n D ie D or A n G e S lice S

11/4 cups sugar

2 small navel oranges, thinly sliced

1. On lightly floured surface, roll out dough to 12-in. circle. Fit pie crust into bottom and up side of 9-in. pie plate. Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate until firm, at least 30 min.

2. Heat oven to 325˚F. In medium bowl, whisk together sugar, corn meal and salt. In second bowl, whisk together eggs, buttermilk, vanilla, orange zest and juice and butter.

Add egg mixture to dry ingredients, stirring until well combined. Pour mixture into prepared crust.

3. Bake just until filling is set and center jiggles slightly when gently shaken, 45 to 50 min.

4. Cool completely on wire rack.

Top with candied orange slices.

For candied orange slices:

In large saucepan on medium, bring sugar and 11/4 cups water to a boil.

Add orange slices and reduce heat to low. Simmer, turning slices occasionally, until oranges are translucent but hold their shape, about 30 min. Set wire rack over baking sheet. Gently transfer oranges onto rack in single layer.

Let sit until dry and slightly firm, about 8 hr.

Serve S 8 To 10 About 420 cal, 15.5 g fat (9 g sat), 5 g pro, 225 mg sodium, 66 g carb, 1 g fiber

H

OW TO PrEP pie crust

Master rolling and shaping for a flawless pie every time

On floured surface with floured pin, roll chilled dough into 12-in. circle. Fold dough over pin, transfer to pie plate and unfold dough. Fit into bottom and up side, then trim so overhang is even all the way around. Fold overhang under itself to create thicker rim of dough, then crimp.

Tree-mendous

Gingerbread

“Bake and chill” is our new seasonal strategy. Make this super-simple super-moist cake up to a month before your gathering, then freeze it. On the big day, thaw and top with mounds of whipped cream. Easiest holiday dessert ever!

t’s A PIE c E o F cA k E !

T R ee- M en D ous Gin

e RBR e AD

min.

min. plus cooling

flour

ginger

soda

cinnamon

nutmeg

cloves

cream and confectioners’ sugar

garnish

Preheat oven to 350°F. Grease and flour 9-in. springform pan.

In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves and pepper; set aside.

In large bowl, with mixer on high, beat butter, granulated sugar and vanilla

min. or until creamy, occasionally scraping bowl. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.

In 4-cup measuring cup or medium bowl, stir molasses into 1 cup very hot water. With mixer speed on low, add molasses mixture and flour mixture to butter mixture, alternating between them until just combined.

5. Pour batter into prepared pan; firmly tap pan against counter to release bubbles. Bake 45 to 55 min. or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 min. Loosen edges and remove side of pan. Cool completely. To make ahead, wrap in double layer of plastic wrap, then foil. Freeze up to 1 month. Thaw in refrigerator.

6. To serve, dollop with whipped cream and dust with confectioners’ sugar.

Serve S 12 About 395 cal, 13 g fat (8 g sat), 5 g pro, 305 mg sodium, 68 g carb, 1 g fiber

Gingerbread cake: Danielle Daly.

Traditional Cutouts

oR n AM en TA l F R os T in G

In bowl, with mixer on medium speed, beat 16 oz confectioners’ sugar, 3 Tbsp meringue powder and 1/3 cup warm water until blended and mixture is very stiff, about 5 min. Tint frosting with food coloring as desired; keep surface covered with plas tic wrap. With small spatula or decorating bags with small writing tips, decorate cookies with frosting (add warm water to thin as desired). Makes 3 cups.

Cookies for Days!

Create a bakery’s worth of sweets with our tasty riffs on three easy dough recipes

the dough Sugar Cookie

T RAD i T ion A l Cu T ou T s

Prep 35 min.

Total 55 min. plus chilling and cooling

21/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

3/4 cup butter (11/2 sticks), softened 3/4 cup sugar 1/2 tsp salt

1 large egg yolk

2 Tbsp light corn syrup 11/2 tsp pure vanilla extract 1/2 tsp almond extract

Ornamental Frosting (opposite)

1. Preheat oven to 375°F. In medium bowl, whisk together flour, baking powder and baking soda; set aside.

2. With mixer on medium-high speed, beat butter, sugar and salt until creamy; beat in egg yolk, corn syrup and extracts. With mixer on medium-low speed, beat in flour mixture until just combined.

3. On large sheet of parchment paper, lightly flour half of dough. Roll to 1/4-in. thickness. Using 2-in. cookie cutters, cut shapes into dough; gently remove excess dough from around cutters. Slide parchment with cookies onto cookie sheet; place in freezer.

Reroll scraps once on another sheet of parchment, then cut shapes; to same sheet in freezer, add cookies. Freeze until stiff, about 30 min. Arrange cookies 2 in. apart on 1 sheet parchment; place on cookie sheet.

4. Bake 10 to 12 min. or until golden around edges. Slide parchment with baked cookies onto wire rack; cool completely. With remaining dough, repeat rolling, baking and cooling.

5. Decorate cooled cookies with Ornamental Frosting as desired.

MA ke S AB ou T 21/2 D ozen

About 100 cal, 5 g fat (3 g sat), 1 g pro, 80 mg sodium, 14 g carb

In step 3 of Traditional Cutouts, do not roll out on parchment. Roll dough into 1/2-in. balls, then roll balls in 1/4 cup very finely chopped walnuts or pecans. Place on large cookie sheet, 2 in. apart. With end of wooden spoon handle, make deep indentation in each ball. After freezing but before bak ing, add 1/2 tsp apricot or raspberry jam to indentations.

In step 4, cool on sheets

min.

the dough Sugar Cookie

sP i C e D D R o P s

In step 1 of Traditional Cutouts, add 21/2 tsp ground cinnamon, 2 tsp ground ginger and 1/4 tsp ground clove to flour.

In step 3, do not roll out on parchment. With small (1-Tbsp) cookie scoop, form dough into balls and roll in 1/4 cup coarse sugar. Place on large cookie sheet, 1 in. apart. Do not freeze.

J AMM y Thu MBPR in

Cho C ol AT e–PB D R o P s

In step 3 of Traditional Cutouts, do not roll out on parchment. With small (1-Tbsp) cookie scoop, form dough into balls. Place on large cookie sheet, 1 in. apart. Flatten tops slightly. Do not freeze.

In step 4, bake 15 min. or until golden. In step 5, drizzle cookies with 2 oz melted bittersweet choc olate and 3 Tbsp peanut butter, heated in microwave. Chill to set (11/2 hr.).

Co C o A sTAR s

In step 1 of Traditional Cutouts, add 1/4 cup unsweetened cocoa to flour.

In step 2, beat in 2 oz melted bittersweet chocolate along with egg yolk.

In step 3, use 3-in. star-shaped cookie cutters.

In step 4, dust cooled baked cookies with 2 Tbsp confectioners’ sugar

the dough Buttery Bar

B R o W n s u GAR –hA zelnu T B AR s

Prep 15 min.

Total 45 min. plus cooling

3/4 cup butter (11/2 sticks), softened

1/2 cup brown sugar

1/2 tsp salt

1 large egg

11/2 tsp pure vanilla extract

2 cup all-purpose flour

1/2 cup hazelnut chocolate spread

1 cup hazelnuts, toasted, peeled and chopped

1. Preheat oven to 375°F. Spray 13- by 9-in. metal baking pan with nonstick baking spray; line pan with foil, then spray foil.

2. With mixer on medium-high speed, beat butter, brown sugar and salt until creamy. Beat in egg and vanilla. With mixer on low speed, beat in flour until just combined. Transfer to prepared pan. With lightly floured hands, spread into even layer.

3. Bake 25 to 30 min. or until deep golden brown around edges. Cool completely on wire rack.

4. Spread crust with hazelnut chocolate spread. Sprinkle with hazelnuts; press to adhere. Using foil, remove bar from pan. Cut into 11/2-in. squares.

MA

g fat (3 g sat), 1 g pro, 30 mg sodium, 10 g carb, 1 g fiber

A PR i C o T

C R u MB B AR s

In step 1 of Hazelnut Bars, for topping, in medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 3 Tbsp softened butter and 1/4 tsp ground cinnamon; pinch with fingers until clumps form.

In step 3, bake only 15 min., then spread crust with 3/4 cup apricot jam. Sprinkle with topping. Bake 20 min. or until top is golden brown. Cool completely on wire rack.

In step 4, cut into 2-in. squares.

Pis TAC hio Thins

In step 1 of Hazelnut Bars, use 18- by 12-in. rimmed baking sheet instead of baking pan.

In step 2, to butter, add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Press dough into prepared pan in very thin, even layer. Sprinkle with 1/2 cup pistachios, very finely chopped;

press nuts into dough. With pizza cutter or very sharp knife, cut dough lengthwise into 3-in.-wide rectangles, then crosswise to form 3-in. squares. Cut squares diago nally into triangles.

In step 3, bake 15 to 17 min. or until golden. Cool completely on wire rack. Gently break triangles to separate.

PB&J B AR s

In step 3 of Hazelnut Bars, after baking, while crust is still warm, spread crust with 3/4 cup strawberry jam. Top with 3/4 cup peanut butter chips

Cool completely on wire rack.

In step 4, cut into 1-in. squares.

“C A n D y” B AR s

In step 4 of Hazelnut Bars, spread crust with 3/4 cup caramel sauce

Top with 1/4 cup toffee bits, 1/4 cup broken pretzels and 1/2 cup toasted coconut. Drizzle with 4 oz melted bittersweet chocolate. Chill to set (11/2 hr.). Cut into 2-in. squares.

Cream Cheese Spritz

Crunchy Candy Canes

the dough

Spritz

C R e AM Cheese sPR i T z

Prep 25 min.

Total 1 hr. plus cooling

1 cup butter (2 sticks), softened

1 pkg. (8 oz) full-fat cream cheese, softened 1 cup sugar

1/2 tsp salt

1 large egg yolk

11/2 tsp pure vanilla extract 21/2cup all-purpose flour

Food coloring

1. Preheat oven to 375°F.

2. With mixer on medium-high speed, beat butter, cream cheese, sugar and salt until creamy. Beat in egg yolk and vanilla, scraping down side of bowl. With mixer on low speed, beat in flour just until combined. Tint with food coloring as desired.

3. Load about 1/3 of batter into cookie press. Press cookies onto large cookie sheet, spacing about 2 in. apart.

4. Bake 12 to 18 min. or until deep golden brown around edges. Cool on cookie sheet on wire rack 10 min. With spatula, transfer cookies to rack to cool completely. Repeat pressing, baking and cooling with remaining dough.

MA

In step 2 of Cream Cheese Spritz, to butter, add 11/2 tsp ground cinnamon. Do not tint.

In step 3, with small (1-Tbsp) cookie scoop, form dough into balls and place on cookie sheets, 1 in. apart.

Flatten tops slightly.

In step 4, brush flat sides of half of cooled baked cookies with 3 oz melted semisweet chocolate Spread flat sides of remaining cooled baked cookies with 1/2 cup marshmallow creme Sprinkle with 1/8 tsp salt. Sandwich cookies together. Chill to set (2 hr.).

C RA n B e RR y-W A lnu T D R o P s

In step 2 of Cream Cheese Spritz, after beating in flour, mix in 1 cup dried cranberries and 1 cup walnuts, finely chopped. Do not tint.

In step 3, using small (1-Tbsp) cookie scoop, form dough into balls and place on cookie sheet, 2 in. apart.

C R un C hy C A n D y C A nes

In step 1 of Cream Cheese Spritz, tint only half of dough with red or green food coloring.

In step 3, instead of using cookie press, transfer colored dough to one side of large piping bag fitted with small open star tip. Transfer remaining plain dough to other side of piping bag. Pipe out 2-in.long candy canes on large cookie sheet, 1 in. apart. Freeze 45 min. before baking.