ginger cupcakes

makes 12 cupcakes

1 1/2 c all-purpose flour
1 T ground ginger
1 t baking powder
1/4 t salt
3/4 c finely chopped candied ginger
1 1/4 c granulated sugar
1/2 c unsalted butter, at room temperature
3 eggs
3/4 c milk

preheat oven to 350 degrees F. prepare a muffin pan with paper liners.

in a small bowl, mix together flour, ginger, baking powder, and salt. stir in candied ginger. in a large bowl, using an electric mixer, beat together sugar and butter until well combined. add eggs, one a time, beating well after each addition. alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

scoop batter into prepared pan. bake in preheated oven for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. let cool in pan on rack for 10 minutes. remove from pan and let cool completely on rack. frost as desired.


ginger cream cheese frosting

4 oz cream cheese, at room temperature
1/4 c unsalted butter, at room temperature
2 1/4 c confectioner's sugar, sifted
1/4 c finely chopped crystallized ginger
1 t ground ginger
pinch salt

in a bowl, using an electric mixer on medium-high speed, beat together cream cheese and butter until creamy. with mixer on low speed, beat in confectioner's sugar, 1/2 c at a time so that sugar doesn't fly all over the place. increase speed to medium-high, beating until light and fluffy. add crystallized ginger, ground ginger, and salt, beating until well mixed.

spread frosting over cupcakes and refrigerate until ready to server or for up to 8 hours.

Penzey's Poppy Seed Cookies

1 c butter, softened
3/4 c sugar
1 egg
1 t vanilla extract
2 c all-purpose flour
1/2 c finely ground almonds
1/2 c whole blue poppyseeds
1/4 t salt


Cream the butter. Add the sugar, egg and vanilla and mix well. In a separate bowl, mix together the flour, almonds, poppyseeds, and salt. Gradually add to the butter mixture and beat well. Divide the dough in half and roll into logs. Roll in sugar if desired.

Wrap in waxed paper and chill for a few hours. Preheat oven to 325 degrees. Slice logs about 1/4" thick and bake at 325 degrees for about 12 minutes or until the edges start to brown.

cranberry orange oatmeal cookies

You can leave out the orange oil if desired, but we think cranberry orange is a nice festive combination. Try adding pecans or walnuts.

1 3/4 c all purpose flour
1 t baking soda
1 t baking powder
3/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
6 T unsalted butter, room temperature
10 T vegetable shortening (preferably Crisco butter flavor), room temperature
3/4 c sugar
3/4 c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
1/4 t orange oil
1 1/3 c old-fashioned oats (not quick cooking)
1 1/2 c dried cranberries, chopped

Preheat the oven to 350 degrees F. Butter two light colored baking sheets (or use cooking spray).

Stir or sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar in large bowl until blended and smooth, about 1 minute. Add egg, vanilla, and orange oil, and mix thoroughly. Stir in flour mixture until just incorporated, then stir in oatmeal and cranberries.

Using a tablespoon or a #50 disher, drop dough onto sheet. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 10-13 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.

Will keep for several days in airtight container. Should freeze well.

cheddar cauliflower soup

2 T olive oil
1 yellow onion, diced
1 head cauliflower, about 2.5 lb, cut into florets
5 c low-sodium chicken broth
2 c cream
2 t kosher salt, to taste
freshly ground pepper (white and/or black), to taste
8 oz white cheddar cheese, shredded


in large Dutch oven over medium-high head, warm oil. add onion; cook, stirring occasionally, until tender. add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes. add broth, cream, salt, pepper; bring to boil. reduce heat to low; simmer until cauliflower is easily pierced with fork, about 10 minutes.

using immersion blender, blend soup to a fine puree, 3-5 minutes. add cheese; stir until melted and well combined with soup. adjust seasonings with salt and pepper. ladle soup into individual bowls and serve immediately with toasted bread.

skillet penne with tomatoes, cannellini, and olives

2 c low-sodium vegetable or chicken broth
2 c water
8 oz penne pasta
1 pint cherry tomatoes
1 c cannellini beans, rinsed
1/2 c pitted kalamata olives
1/2 c minced fresh basil
1/2 c grated Parmesan cheese
2 t extra-virgin olive oil
fresh lemon juice
kosher salt
freshly ground black pepper

cook broth, water, penne and 1/2 t salt in 12" nonstick skillet over high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. while pasta is cooking, cut tomatoes in half and chop the olives. once penne is tender, stir in tomatoes, beans, and olives, and continue to cook until they are heated through, about 2 minutes. remove from heat, and stir in basil, parmesan, and oil. season with lemon juice, salt, and pepper to taste.

oven-crisped latkes

1.5 lbs russet potatoes, scrubbed and shredded (2 large)
1 medium onion, shredded
2 shallots, minced
1 t salt
2 pieces whole-wheat matzo (6x6”), broken into pieces
½ t white pepper
3 T peanut or olive oil, divided

Toss potato, onion, shallots, and salt in medium bowl Transfer to sieve set over large bowl; let drain for about 15 minutes. Squeeze the mixture a handful at a time, over the bowl, to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.

Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.

Preheat oven to 425º F. Coat a baking sheet with cooking spray.

Heat 1 T oil in a large skillet over medium high heat. Stir the potato mixture. Cook 4 latkes per batch: place ¼ c potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2 –inch cake. Cook until crispy and golden, 1 ½ to 3 minutes per side. Transfer the latkes to the prepared baking side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 T oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

Makes 12 latkes.

Per latke: 108 calories, 4g fat, 18mg chol, 16g carb, 3g protein, 2g fiber, 204mg sodium.

bacon wrapped pork with cider sauce

We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner.

Serves 4 to 6

12-14	slices bacon (1 slice for each pork medallion)
2	pork tenderloins (1 to 1 1/4 pounds each), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces; thinner end pieces scored and folded (see steps 1 and 2 below)
	Kosher salt and ground black pepper
2	tablespoons vegetable oil

1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.

2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side, (see illustration of Bacon 'Twine' below).

3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

Makes enough to sauce 2 pork tenderloins

1 1/2	cups apple cider
1	cup low-sodium chicken broth
2	teaspoons cider vinegar
1	cinnamon stick
4	tablespoons unsalted butter , cut into 4 pieces
2	large shallots , minced (about 1/2 cup)
1	tart apple , such as Granny Smith, cored, peeled, and diced small
1/4	cup Calvados or apple-flavored brandy
1	teaspoon minced fresh thyme leaves
	Table salt and ground black pepper

1. Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.

2. Pour off any fat from skillet in which pork was cooked. Add 1 tablespoon butter and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits. Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.

savory zucchini muffins

3 cups unpared zucchini, cut in quarters lengthwise, and thinly sliced)
1 c Bisquick baking mix
1/2 c grated parmesan or romano cheese
1 t seasoning salt
1/2 t basil
1/2 t oregano
1/2 t marjoram
dash white pepper
1 clove garlic, minced
4 eggs, slightly beaten
1/2 c salad oil
1/2 c chopped onion
2 T chopped fresh parsley

Combine all ingredients except zucchini. Add zucchini and put immediately in well-greased muffin pans (oil or Pam), 1/2 c per muffin. If using silicone muffin pans, there's no need to grease the pans. Bake at 375 degrees for 20-25 minutes until golden brown. You can also use mini-muffin tins, adjust cooking to 15-20 minutes.

Ginger Carrot Soup

1 T unsalted butter
1 Spanish onion, coarsely chopped
2 lbs carrots, peeled if desired and sliced
pinch ground cinnamon
8 c chicken stock
2 t peeled, coarsely chopped ginger root
½ c heavy cream
chopped fresh parsley or chives for garnish

Place stockpot over med heat and when hot, add butter. When butter has melted, add onion and carrots and cook until tender. Add cinnamon, stock, and ginger, raise the heat to high, an bring to boil. Lower heat to low and cook for 30 minutes.

Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with parsley or chives.

olive oil brownies

4 oz (115g) finest quality bittersweet chocolate (at least 70% cocoa)
1/3 c (80ml) fruity extra virgin olive oil
1/2 c (70g) all-purpose/plain flour (if using a soft flour like Italian type 00 or White Lily, add an extra tablespoon)
1/4 t sea salt or kosher salt
2 large or extra large eggs, at room temperature
3/4 c (150g) superfine/caster sugar
1 t vanilla extract
2/3 c (70g) lightly toasted hazelnuts or pecans, chopped (optional)

preheat oven to 350F. line an 8" square baking pan with a lightly oiled and floured piece of parchment paper that overhangs the pan on two sides (this aids in removal later).

melt the chocolate over low heat or in the microwave and whisk in the oil. let cool.

mix the flour and salt. beat the eggs and sugar until pale, thickened and billowy, about five minutes. fold in the vanilla and chocolate mixture, then fold in the flour and optional nuts. pour into the prepared pan and distribute evenly.

bake for 20-25 minutes. the top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet. cool completely, then cut into squares. serve with whipped cream, if desired.