Cozy Turkey Hash

2 cups cubed cooked turkey
2 cups cubed cooked potato
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 Tablespoons chopped fresh parsley
6 Tablespoons heavy cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good curry powder
½ teaspoon paprika
½ teaspoon salt
pepper
1 Tablespoon vegetable oil

1. Preheat broiler
2. Combine first 6 ingredients.
3. In a separate bowl combine the next 8 ingredients. Add to the turkey mixture and let stand for 30 minutes stirring occasionally.
4. Heat oil in a 10 inch, oven-proof nonstick skillet over medium heat. Add the turkey mixture, cover and cook unti lthe bottom is set, 5 minutes.
5. Transfer to broiler and broil until the top is set and golden, 5 minutes. Serve immediately.

Adapted from The New Basics Cookbook by Rosso & Lukins

Upper Crust Potatoes

8 portions

3 pounds Idaho potatoes (about 6)

1 1/2 cups heavy whipping cream

2 Tablespoons butter

1/4 cup finely chopped shallots

2 teaspoons minced garlic

2 bay leaves

1 1/2 teaspoons finely chopped rosemary leaves

3/4 cup cream cheese, at room temperature

1/2 cup milk

1/2 paprika

salt and freshly ground black pepper, to taste

3/4 cup freshly grated Parmesan cheese

1/4 cup dried bread crumbs

2 Tablespoons chopped fresh Italian (flat-leaf) parsley

1. Preheat the oven to 375 F. Oil the bottom of a shallow 2 quart baking dish.

2. Peel and very thinly slice the potatoes. Place them in a mixing bowl and add 3/4 cup of the cream. Toss to mix. Set aside.

3. Melt the butter in a skillet, and add the shallots and garlic. Saute over low heat for 3 to 4 minutes; do not brown.

4. Add the bay leaves and rosemary to the skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Then add paprika, salt, and pepper. Discard the bay leaves and pour the mixture of the potatoes; toss gently.

5. Arrange potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with the bread crumbs.

6. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/2 hours. Sprinkle with the parsley and serve immediately.

From The New Basics Cookbook by Rosso & Lukins.

Chunky Applesauce in the Microwave

4 portions

2 McIntosh apples

2 Granny Smith or other tart apples

1 cup water

Juice of 1/2 lemon

1/2 cup sugar

1/2 teaspoon ground cinnamon

1. Halve and core the apples: peel them if you like. Cut each one into 6 wedges or 1-inch chunks.

2. Combine the apples, water, and lemon juice in a deep microwave safe 2 1/2-quart casserole.

3. Toss the sugar and cinnamon together in a small bowl and add to apple mixture.

4. Cook, uncovered for 5 minutes. Stir, pressing apples into liquid and return to microwave. Cook for another 5 minutes. Using a hand blender, mix apples into applesauce.

From The New Basics Cookbook by Rosso & Lukins.

Cream Cheese - Chocolate Chip Cupcakes

The cheesecake like topping bakes right into the cupcake so you can decide whether or not frosting is required!

Makes about 18 cupcakes

FOR THE CHOCOLATE BATTER:

1 1/2 cups unsifted all-purpose flour

1 cup plus 2 Tablespoons granulated sugar

1/4 cup unsifted unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water, at room temperature

1/3 cup vegetable oil

2 teaspoons pure vanilla extract

2 1/4 teaspoons distilled white vinegar

FOR THE CREAM CHEESE - CHOCOLATE CHIP TOPPING

1 package (8 ounces) cream cheese, softened at room temperature

1 extra-large egg, at room temperature

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup miniature semisweet chocolate chips

1. Lightly butter and flour eighteen muffin cups or line them with paper liners; set aside. Preheat the oven to 350 degrees F.

2. Sift together the flour, sugar, cocoa, salt and baking soda into a large mixing bowl. Whisk together the water, oil, vanilla and vinegar in a small bowl. Make a large well in the sencer of the dry ingredients, pour in the liquid ingredients and stir both together with a whisk until a batter if formed. Fill each muffin cup a little more than half full with batter.

3. For the topping, beat the softened cream cheese with egg, sugar and vanilla in a small bowl, using a hand-held beater. Blend well for 2 minutes, then stir in the chocolate chips. Spoon a heaping Tablespoon of topping on top of each cup of chocolate batter.

4. Bake the cupcakes on the lower-third-level rack of the preheated oven for 25 minutes, or until nicely risen; a wooden pick inserted into the center of a cake should come out clean and dry.

5. Let the cakes stand in the tins on the wire rack for 1 minute and then remove them to a second cooling rack.

6. Serve the cupcakes at room temperature.

From Country Cakes by Lisa Yockelson

Eggplant Supper Soup

A vegetable beef soup that is intensified by the distinct flavor of eggplant.

Makes about 4 quarts

2 Tablespoons vegetable oil

2 Tablespoons butter

1 onion, chopped

1 pound lean ground beef

1 medium eggplant, cubed

3 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 (14 1/2 oz) cans stewed tomatoes

2 cups beef stock or water plus 3 beef bouillon cubes

1 teaspoon salt

2 teaspoons sugar

1/2 teaspoon nutmeg

1 cup small elbow macaroni or other pasta

2 Tablespoons minced parsley

Brick of Parmesan cheese

Heat oil and butter in large saucepan, add onion and saute until limp, about 3 minutes. Add ground beef and cook until it loses its pinkness. Add the eggplant, garlic, carrots, celery, stewed tomatoes (breaking them up with fingers), beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for about 30 minutes more or until macaroni is tender. Serve with a brick of Parmesan and a grater.

From Rosine's Cuisine by Renee M Davi.

Pineapple Upside Down Cake

The juice from the pineapple can be used in the cake batter in place of all or part of the water.

Serves 12

1/4 cup butter, melted

2/3 cup packed brown sugar

1 (20 oz) can pineapple rings

1 (20 oz) can crushed pineapple

1 package yellow or pineapple cake mix

3 eggs

1 cup mayonnaise

1 cup water

1. Preheat oven to 350 F. Spread the butter in teh bottom of a 9x13 pan or a 10-inch round pan. Sprinkle with the brown sugar. Place pineapple rings over the brown sugar. Sprinkle crushed pineapple crushed pineapple over pineapple rings.

2. Prepare cake batter according to directions, except use 3 eggs, 1 cup of mayonnaise for the oil and only 1 cup water. Pour batter into pan. Bake in preheated oven for 35-45 minutes or until knife inserted in center comes forth clean. Place a serving dish over pan and carefully flip pan. Tap pan a few times with a knife. Carefully life off pan.

Adapted from Rosine's Cuisine by Renee M Davi

Cider Turkey with Mushrooms

Quick and zesty. A great pick-me-up on those hurried days.

Makes 4 servings

1 pound skinless turkey, cut into 1-inch cubes

2 Tablespoons no-salt-added chicken broth

4 cups mushrooms, sliced

1/4 cup red pepper, diced

1/4 cup apple cider vinegar

1/8 cup fresh parsley, chopped for garnish

1. Cook turkey in broth in a nonstick skillet over medium-high heat until the turkey is cooked through.

2. Add mushrooms, red pepper, and vinegar, cooking until soft.

3. Remove from the skillet onto a plate.

4. Garnish with fresh parsley.

From the Fat Flush Plan by Ann Louise Gittleman

Ginger Snaps

Makes 96 2-1/2 inch cookies or 192 1-3/4 inch cookies

4 cups of all-purpose flour

4 teaspoons baking soda

4 teaspoons ground ginger

3 teaspoons ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon salt

16 Tablespoons unsalted butter (two sticks), melted

1/2 cup dark molasses

1 cup granulated sugar

1 cup (packed) light brown sugar, lump free

2 large egg

1 cup finely chopped crystallized ginger (2 2/3 ounces)

1/2 cup coarse raw sugar crystals for rolling the cookies

---2 cookie sheets lined with parchment paper

1. Preheat the oven to 350 degrees F. Position the racks in the upper and lower thirds of the oven, or in the center if you will bake only 1 sheet at a time.

2. Combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a bowl and mix together thoroughly with a whisk or a fork.

3. Combine the warm (not hot) butter, molasses, granulated sugar, brown sugar and the egg in a large bowl. Mix thoroughly. Add the flour mixture and crystallized ginger, sugars, and eggs in mixer. Add the flour mixture and crystallized ginger and stir until incorporated.

4. Form the dough into 1-1/4 inch balls (slightly more than 1 level Tablespoon of dough to make cookies 2-1/2 inch cookies or use 1/2 Tablespoon of dough to make 1-3/4 inch cookies. Roll dough balls in sugar and place them 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes for large cookies 8 to 10 minutes for small cookies or until they puff up, crack on the surface, and then deflate in the oven. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer. Rotate the sheets from back to front and top to bottom about halfway through the baking time to ensure even baking.

5. Slide the parchment liners onto racks or use a metal pancake turner to transfer the cookies from the pan. Cool completely before stacking or storing. Cookies served on the day they are baked will be chewy with crunchy edges. Ginger Snaps will become completely chewy stored in an airtight container. They are best eaten within 3 days.

From Alice Medrich's Cookies and Brownies

Chocolate Pan Cake with Chocolate Fudge Frosting

One 9 x 13-inch cake

Serve big squares of this cake with a glass of cold milk.

FOR THE CAKE

1 cup (2 sticks) unsalted butter, cut in rough chunks

4 tablespoons unsifted unsweetened cocoa powder

1 cup water

2 cups granulated sugar

2 cups unsifted cake flour

1 teaspoon salt

1/4 teaspoon powdered Vitamin C

2 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

FOR THE CHOCOLATE FUDGE FROSTING

1/2 cup (1 stick) unsalted butter, cut in chunks

4 oz unsweetened chocolate, chopped

1/3 cup light cream, at room temperature

1 box (1-pound) (3 1/4 cups) confectioners sugar, sifted

1 teaspoon pure vanilla extract

Pinch of salt

1. Lightly butter and flour a 9 x 13 x 2-inch cake pan; set aside. Preheat oven to 400 degrees F.

2. For the cake, place the butter, cocoa and water in a large saucepan, set over moderately high heat and bring to a boil. Remove from the heat. Sift together the sugar, flour and salt into the large bowl of an electric mixer. Whisk together the buttermilk, eggs and vanilla in a mixing bowl. Pour the hot butter-cocoa-water mixture over the sifted dry mixture and beat on moderate speed until thoroughly blended. Add the whisked egg mixture and continue beating on a low speed until the batter is a uniform color, about 1 1/2 minutes. Pour and scrape the batter into the prepared pan.

3. Bake the cake on the lower-third-level rack of the preheated oven for 20 to 22 minutes, or until a wooden pick inserted into the center of the cake comes out clean and dry and the cake shrinks away slightly from the edges of the pan.

4. About 10 minutes before the cake is done, make the fudge frosting. Place the butter, chocolate, cream in a large saucepan, set over low heat and cook, stirring occasionally, until the chocolate has melted down completely. Remove from the heat and beat in the sugar by cupfuls with the vanilla and salt.

5. As soon as the cake is done, remove it from the oven to a wire cooling rack. Immediately spread the frosting evenly over the top with a flexible palette knife. Let the cake cool in the pan.

6. For serving, cut the cake in squares directly from the cake pan.

Cocoa Swirl Coffee Cake

One 9-inch Bundt Cake

Serve thick slices in the morning bread basket, offer thin slices with hot tea, or use slightly stale slices in French Toast.

2 1/2 cups unsifted all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, softened at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup sour cream

Confectioners sugar for dusting

COCOA SWIRL MIXTURE

1/4 cup granulated sugar

3 Tablespoons unsifted unsweetened cocoa powder

1 teaspoon ground cinnamon

1. Lightly butter and flour a plain 9-inch bundt pan. Do not use sprays as the crust will taste better with the butter/flour mixture. Preheat oven to 325 degrees F.

2. Sift together the flour, baking powder, baking soda, salt and cinnamon onto a large sheet of waxed paper; set aside.

3. Cream the butter in the large bowl of and electric mixer on moderately high speed for 2 minutes. Add the sugar in 2 addictions, beating thoroughly after each portion is added. Beat for 1 minute on high speed, blend in the eggs, one at a time. Beat in the vanilla. Scrape down the sides of the mixing bowl and beat the mixture for about 30 seconds longer. With the mixer on low speed, alternately add the sifted dry ingredients in 3 additions and the sour cream in 2 additions, beginning and ending with the dry mixture. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured.

4. For the cocoa swirl, combine the sugar, cocoa and cinnamon in a small bowl.

5. Pour and scrape half the batter into the prepared baking pan. Sprinkle the cocoa swirl mixture evenly over the batter. Pour the rest of the batter on top.

6. Bake the cake on the lower-third-level rack of the preheated over for about 50 minutes to 1 hour, or until a wooden pick inserted in the center of the cake comes out clean and dry and the cake pulls away slightly from the edges of the pan.

7. Let cool in the pan on a wire rack for 4-5 minutes. Invert onto a second cooling rack, then invert again to cool right side up. Dust the top of the cake with a little sifted confectioners sugar, if you like.

8. Serve the cake cut in medium thick slices.

From Country Cakes: A Home-style Treasury by Lisa Yockelson