looked-forward-to of all American holidays, not least because it is a time when families, friends and relatives gather to share some of nature's bounty.

Without doubt, turkey is the focus of the Thanksgiving feast, with "all the trimmings'' including cranberry sauce, steaming stuffing, sweet potatoes or yams, corn, and creamy pumpkin pie being traditional ingredients.

Even if you are not American, you can still invite guests to join you in giving thanks for the blessings of food.

Here are some suggestions: THANKSGIVING FESTIVE BREAD Makes 1 loaf in 1 hour and 30 minutes This showstopper bread is made using the microwave. Show it off as a table centrepiece for all to admire before serving.

11 cups whole wheat flour 21 cups bread flour 1 cup bran flakes 1 large shredded-wheat biscuit OR 1 cup small biscuits 11 tsp. salt 1 tbsp. molasses 2 tbsp. honey 3 tbsp. unsalted butter, cut into tablespoon-sized pieces 1 tbsp. plus 1 tsp. 50% faster active dry yeast 11 cup warm tap water Glaze 1 egg white lightly beaten with 1 tsp. water 1 tbs. sunflower seeds, for sprinkling on top (optional) 1. Fit processor bowl with steel blade. Combine and pulse to mix the flours, bran flakes, shredded-wheat, salt, molasses, honey, butter, and yeast.

2. With motor running, very slowly drizzle warm water through the feed tube, holding back the last small portion of water to see if the dough will form a ball. If it does not, continue to slowly drizzle the remaining water until it does. When dough leaves the side of the bowl and forms a ball, turn machine off.

3. Remove dough from the bowl, return half of it to the processor bowl, and knead with the machine running for 60 seconds. Remove the kneaded portion and add the unkneaded portion. Knead for 60 seconds.

4. On a lightly floured surface, knead the 2 halves together by hand, form into a doughnut shape, and place back in the processor bowl. Cover the bowl loosely with a damp tea towel or microwavable plastic wrap. Place the processor bowl in the middle of the microwave.

5. Set an 8-ounce glass of water in the microwave. To micro-rise, set the microwave power at the appropriate microwave setting. Heat for 3 minutes. Rest for 3 minutes. Heat for 3 minutes. Rest for 30 minutes or until doubled in bulk. 6. Meanwhile, lightly grease a baking sheet (glass if you plan to micro-rise).

7. Remove dough from microwave and processor bowl. Punch down and knead by hand a few seconds on a lightly floured surface. Divide dough into 16 equal pieces, and roll 7 pieces into ropes about 16 inches long, 8 pieces into ropes 12 to 14 inches long, and 1 piece into a rope 10 inches long that you twist lightly. Place the 16-inch ropes close together on the baking sheet and lay the 12- to 14-inch pieces on the top and sides, bending the tops at varying angles to form a "wheat sheaf'' shape. Lay the twisted rope across the middle, tucking ends under on the sides.

8. Place dough in a warm, draft-free place to raise until double (about 40 minutes), or to micro-rise: repeat step 5, except remove the dough from the microwave after the first 9 minutes; do not let it raise for the last 30 minutes. 9. Meanwhile, pre-heat oven to 350 degrees F. 10. Clip tops of the wheat stalks with scissors to resemble wheat grains and brush lightly with the egg glaze. Lightly sprinkle wheat "tops'' with sunflower seeds for extra flavour if desired.

11. Bake bread on the middle rack of the pre-heated oven for 25 minutes or until bread is lightly browned. Remove bread from baking sheet to a rack and serve warm.

CHESTNUT OYSTER STUFFING 1 lb. butter 1 can (121 -oz.) chestnut puree Salt, freshly ground pepper 1 cup chopped celery 4 tbsp. chopped parsley 4 tbsp. chopped onion 3 tbsp. chopped chives 6 cups coarse bread crumbs 1 egg 12 oysters MELT 2 tbsp. butter, stir into chestnut puree. Season to taste with salt and pepper. Saute celery in 4 tbsp. of butter until soft. Add parsley, onions, and chives. Toss mixture with bread crumbs and chestnut puree in a large bowl. Add egg and mix well.

Drain oysters, chop coarsely, and poach for 2 minutes in 2 tbsp. of butter.

Toss lightly with stuffing. Allow to sit awhile. Yield: enough to stuff a 10-14 lb. bird.

BAKED CORN 2 eggs 1 12 oz. or more tin creamed corn 1 6 oz. tin whole kernel corn 2 tbsp. flour 2 tbsp. sugar 1 tsp. salt 1 large tin evaporated milk BEAT eggs until light. Add all other ingredients and mix together slowly. Add 1 tbsp. melted butter. Pour into large, ovenproof dish and bake at 350 degrees F. 1 hour and 20 minutes.

PUMPKIN PIE 2 eggs, slightly beaten 1 can (16 oz.) solid pack pumpkin 3 cup sugar 1 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground cloves 1 1 cups (12-oz. can) undiluted evaporated milk 1 9-inch unbaked homemade pie shell with high fluted edge PRE-HEAT oven to 425 degrees F. Combine filling ingredients in order given.

Pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees F.

Bake an additional 45 minutes or until knife inserted near centre comes out clean. Decorate with favourite pie topping.

SPICED WHIPPED CREAM TOPPING 1 cup whipping cream 2 tbsp. powdered sugar 1 tsp. pumpkin pie spice COMBINE all ingredients and whip at high speed for four minutes or until whipping cream holds its shape. Chill. Spoon over cooled pumpkin pie.

Cooktip: When baking pies, it is best to bake them in ovenproof glass, dull metal or dark enamelware pie plates to ensure that the crusts will be crisp and evenly golden brown. Shiny metals will reflect heat and have a tendency to bake pastry that has dark and light spots or soggy bottom crusts.

It is best to position pies low in the oven, as pies set on a middle or top rack may have a soggy or underbaked crust.

If the top edge of the pie begins to brown before the filling and the bottom of the crust are done, shield the rim from the heat with a ring of foil.

PASTRY DECORATIONS ROLL out leftover pie dough trimmings to approximately 3 ''. Cut out shapes using holiday cookie cutters. Place on lightly greased cookie sheet. Brush tops lightly with milk and sprinkle with sugar. Bake in pre-heated 350 degree F. oven approximately 10 minutes, or until golden brown. Allow to cool completely. Use to decorate the tops of cooled pumpkin pies.

This recipe is a delightful variation on classic pumpkin pie.

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST AND CARAMEL ALMONDS Crust 1 stick (4 tbsp.) butter or margarine 11 cups fine gingersnap crumbs (30 gingersnaps) Filling 2 egg yolks, beaten 1 cup firmly packed dark brown sugar 1 envelope unflavoured gelatin 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground ginger 1 tsp. salt 3 cup canned pumpkin 1 cup milk 3 egg whites, at room temperature 1 tsp. cream of tartar OR 1 tsp. lemon juice 5 tbsp. sugar Caramel Almonds (optional) 2 tbsp. sugar 1 cup sliced almonds To serve Sweetened whipped cream PRE-HEAT oven to 375 F.

To make crust: Melt butter or margarine in a medium saucepan and blend in crumbs. Press crumb mixture into bottom and sides of an 8-inch pie pan. Bake for 7 minutes at 375 degrees F. Chill before filling.

To make filling: Beat egg yolks in a 11 - to 2-quart saucepan. Blend in brown sugar, gelatin, spices, salt, pumpkin, and milk. Place pan over medium heat and cook, stirring constantly, just until mixture comes to a boil. Set saucepan in a bowl of ice water and stir until mixture mounds slightly when dropped from a spoon. Remove from ice water and transfer to a large mixing bowl.

Beat egg whites with cream of tartar or lemon juice until they do not slide when bowl is tilted. Sprinkle in sugar, 1 tbsp. at a time, while beating until you have a shiny smooth meringue that holds stiff peaks when beaters are lifted. Fold half the meringue thoroughly into pumpkin mixture to lighten the texture, then fold in the second half. Spoon mixture into cold gingersnap crust. Refrigerate at least 2 hours. To make caramel almonds: Oil a 12-inch strip of aluminium foil. Place sugar in a small, heavy skillet over low heat.

Stir constantly until sugar melts and turns a light golden brown. Stir in almonds until coated and turn out immediately onto the foil. When cool, break into small pieces.

Serve pie with large blobs of sweetened whipped cream and sprinkle with caramel almonds.

THANKSGIVING PUDDING 21 cups homemade dry bread crumbs 3 cup milk 4 eggs, well beaten 1 cup dark brown sugar 3 tsp. salt 2 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1 cup ground suet or butter 1 cup finely chopped dried figs 1 cup coarsely chopped walnuts 1 cup raisins 3 cup currants 2 tbsp. flour BUTTER a 2-quart pudding mould. Heat water in a pot large enough to hold the mould. Soak bread crumbs in the milk. Add eggs, sugar, salt, baking powder, cinnamon, and nutmeg; combine thoroughly. Work suet or butter in another bowl until it is cream, then add figs. Combine with the bread and milk mixture.

Dredge the walnuts, raisins, and currants with the flour. Add to the mixture, beat very well to blend thoroughly. Spoon into mould and cover with tight fitting lid. Put in the large pot and steam for 3 hours. Remove and let cool for 10 minutes before unmoulding. Serve warm with Brandy Hard Sauce.

STEAMED CRANBERRY PUDDING 1 cup butter, softened 1 cup sugar 2 eggs, well beaten 21 cups flour 1 tsp. salt 21 tsp. baking powder 1 cup milk 11 cups cranberries 1 cup chopped walnut s 1 tbsp. grated orange rind BUTTER a 2-quart mould. Heat water in a pot large enough to hold the mould.

Cream butter in a bowl and slowly add sugar. Stir in eggs. Mix flour, salt and baking powder together and add with milk to the butter mixture, beating until well blended. Add cranberries, walnuts and grated orange rind; mix well. Pour into buttered mould and cover. Put in the large pot and steam for 21 hours.

Remove and let cool for 10 minutes before unmoulding. Serve warm with sweetened whipped cream.

Here's a perfect way to enjoy a Thanksgiving drink and still drive safely. The rich red colour and heady spices make an unbeatable combination.

SPICED CRANBERRY JUICE COCKTAIL 6 whole cloves 4 whole allspice 4 peppercorns 1 small piece ginger root, bruised 2 whole cardamom seeds, bruised 1 3-inch piece stick cinnamon 1 cup sugar 1 cup water 1 48-ounce bottle cranberry juice cocktail IN a saucepan combine all ingredients except cranberry juice. Bring to boil, reduce heat to low, cover and simmer 10 minutes. For hot cocktail: Add cranberry juice to spiced liquid, heat to steaming, do not boil. Strain before serving.

For chilled cocktail: Remove spices from liquid. Add liquid to cranberry juice. Chill. Yield: 13 quarts.