Butternut squash a tasty alternative in latkes

(Fried foods, such as latkes, are a traditional food for Hanukkah/Associated Press photos)

Latkes, fried potato pancakes, are a traditional food for Hanukkah, which begins Friday at sundown. Fried foods are symbolic of the holiday because they are associated with the small amount of oil that burned for eight days during the rededication of the Holy Temple in Jerusalem at the time of the Maccabean Revolt of the 2nd century.

Busy Cook in today’s Poughkeepsie Journal features a recipe for blintzes with a blood orange-lime compote that is also a traditional food for the holiday.
Here is another recipe from The Associated Press for a different take on the latke. Butternut squash is used instead of potato. Seasoned with sage, these latkes are quickly fried in a little bit of oil then finished in the oven to make then crispy.

Happy Hanukkah!

Butternut Squash and Sage Latkes

Start to finish: 45 minutes
Servings: 12

1. 1 medium onion, shredded (3/4 cup)
2. 3 cups shredded butternut squash (1 small squash)
3. 1/4 cup matzo meal
4. 1/2 teaspoon salt
5. 1/2 teaspoon ground black pepper
6. 1 tablespoon chopped fresh sage
7. 1 large egg, lightly beaten
8. 6 teaspoons olive oil, divided

• Heat the oven to 450 degrees. Lightly coat a baking sheet with cooking spray.
• Spread the shredded onions between 2 sheets of paper towel and squeeze out as much moisture as possible.
• Transfer the onions to a large bowl.
• Add the squash, matzo meal, salt, pepper and sage, then toss to coat.
• Add the egg and 2 teaspoons of the oil. Toss to coat.
• In a large nonstick skillet over medium-high, heat 2 teaspoons of the oil. Working in batches, use a 1/4 cup measure to scoop the squash mixture into the skillet, leaving several inches between each mound. Use a spatula to flatten them into roughly 3-inch pancakes.
• Cook until lightly browned, 2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet.
• Bake until the latkes are crispy and hot, about 10 minutes.

Nutrition information per serving (values are rounded to the nearest whole number): 109 calories; 67 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 15 mg cholesterol; 10 g carbohydrate; 1 g protein; 1 g fiber; 249 mg sodium.

Roasted Butternut Squash Soup practically makes itself

This has got to be the easiest recipe for soup: Roasted Butternut Squash Soup.

Here's all you have to do: Peel and cube a butternut squash, add a large apple, cut in quarters, drizzle all with a little bit of extra virgin olive oil, sprinkle with salt and pepper, and let it all roast in a preheated 400-degree oven for about 25 minutes or until tender. Give the vegetables a stir halfway through cooking.


About 10 minutes before the vegetables are done, sprinkle them with a few leaves of freshly chopped sage. Return to the oven to finish baking.

(Sage is still growing in the garden, even after several frosts)

Once the vegetables are cool enough to handle, puree them in batches in a food processor or blender using vegetable stock to thin to desired consistency.

Return the pureed soup to the pot and warm it up. Taste and correct seasoning. Add a splash of Tamari or a little more salt and pepper. Toss in some more fresh herbs if needed (parsley, sage or chives are nice).
Serve the soup with toasted polenta points for a little bliss.

Enjoy this soup on a cold wintry day.

(The first snowfall in the Hudson Valley, December 5, 2009)

May we all stay warm in winter.

Winter squash makes dreamy, creamy cheesecake

Just saying the word "cheese"cake brings a smile to the face. That's right, the corners of your mouth curl up in anticipation of the first bite of this creamy, cool confection.

My mouth is watering now for another bite of the Winter Squash-Frangelica Cheesecake I made for Thanksgiving. Even my husband, who is not a big dessert eater, enjoyed this cheesecake, having a sliver every time it came to the table.

It really is a good recipe, which I adapted from a couple different ones I found that called for pumpkin. If I had fresh pumpkin I would have used it, but I'm in a cleaning-out-the-freezer mode and found a container of cooked tonda padana squash, which grew like wildfire in my garden last year. You can see the photo, above, right, of the biggest renegade that hopped the fence and had to be supported with pantyhose so it would not break its stem. I got a lot of meals out of that baby, culiminating most fittingly with this dessert.

Try it for the holidays. The combination of spice and ginger with the hazelnut liqueur is divine. (Probably because Frangelica is made by monks!) Don't skimp on the amount of liqueur, either, as it really comes across in the finished cheesecake. Make sure you pour a little in a glass over crushed ice to sip as you finish the recipe!
Oh, and do use gingersnaps instead of graham crackers for the crust. It's worth it for a little more flavor kick.
In the past when I've made cheesecake, I've baked the crust first for about 10 minutes before adding the filling, but this time I did not and it came out perfect. I think freezing the crust before adding the filling helped firm it in place.
Bring the eggs and cream cheese to room temperature before you begin.

Winter Squash-Frangelica Cheesecake

For the crust:

1. About 30 gingersnaps, enough to make 1 1/2 cups ground (I used Nature's Promise organic gingersnaps)
2. 1/2 cup toasted walnuts, pecans or hazelnuts
3. 2 tablespoons sugar
4. 6 tablespoons butter (or Earth Balance), melted
5. Dash of cinnamon

For the filling:

1. 3 8-ounce packages of cream cheese (use the full fat; no one said this was low-calorie!)
2. 2 cups baked winter squash or pumpkin
3. 3 tablespoons maple syrup
4. 1/4 cup heavy cream
5. 4 large eggs
6. 1/2 cup brown sugar
7. 1/4 cup white sugar
8. 1/2 cup Frangelico
9. 1 teaspoon cinnamon
10. 1/2 teaspoon ground ginger
11. 1/4 teaspoon nutmeg
12. dash of cloves (less than 1/4 teaspoon)
13. 1 teaspoon vanilla

For the topping:

1. 1 cup sour cream
2. 1/4 cup Frangelico
3. 2 tablespoons sugar

To make the crust:

• Combine the gingersnaps, nuts, sugar and cinnamon in the bowl of a food processor. Pulverize to the texture of crumbs.
• Add the melted butter and pulse until mixed.
• Pour the crumbs into a 9-inch springform pan and pat them out and up the sides.
• Place the pan in the freezer while you assemble the filling.

To make the filling:

• Put the squash in the food processor (no need to rinse it after making the crust) along with the maple syrup and heavy cream.
• Pulse until it is smooth and creamy. Set aside.
• Beat the cream cheese and sugars in the bowl of a stand mixer.
• Add the squash mixture and beat some more.
• Add the eggs, one at a time, and beat again.
• Keep the mixer running on medium as you add the Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla.
• Scrape the filling into the prepared crust from the freezer and bake in a preheated 350-degree oven for almost an hour (about 50 minutes or so), until it puffs up over the sides of the pan and is a golden brown.

To make the topping:

• While the cheesecake is baking, whisk together the sour cream, Frangelico and sugar.
• When the cheesecake has cooked for at least 50 minutes, gently remove from the oven and carefully pour the topping over it, smoothing it with a heat-resistant spatula.
• Return to the oven and cook another 10 minutes.
• Turn the oven off and crack the door a bit.
• Leave the cheesecake in the oven until the oven is cool.
• Remove from the oven and cool completely before refrigerating overnight.

To serve:

• Remove the sides of the springform pan and transfer the cheesecake to a large plate.
• Top with a few slices of candied ginger or enjoy unembellished.
  

Tis the season to bake holiday cookies

(Cream spiked with brandy and chocolate fill these Brandy Snaps/Associated Press photos)

Right after Thanksgiving, thoughts turn to serious holiday baking — breads, cookies, family recipes — all gifts from the kitchen that celebrate the season.
Cookies are one of those treats that are a favorite any time of year, but when it comes to the holidays, the recipes get dressed up for the occasion, much like the festive decorations that embellish the hearth and home this time of year.

Cookie recipes are featured on today’s Busy Cook in the Poughkeepsie Journal, from easy no-bake Rum Balls to a low-fat version of Orange Spice Molasses Cookies. There are never too many recipes for cookies, especially when it comes to the holidays.

Here are several more cookie recipes with photographs from The Associated Press that are likely to start those sugarplums dancing in your head:

Molasses Oatmeal Jammies

Start to finish: 1 1/2 hours (30 minutes active)
Makes 36 cookies

1. 1/2 cup (1 stick) butter, softened
2. 1 cup granulated sugar, plus 1 cup for rolling
3. 1 egg
4. 1/2 cup molasses
5. 1 tablespoon vanilla extract
6. 2 cups all-purpose flour
7. 1 teaspoon salt
8. 1 1/2 teaspoons baking soda
9. 1 cup rolled oats
10. 10-ounce jar apricot jam

• In a large bowl, use an electric mixer to beat the butter and the 1 cup of sugar until light and fluffy. Add the egg, molasses and vanilla. Mix until combined. Set aside.
• In a small bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the butter-sugar mixture and beat until thoroughly combined. Add the oats, then mix again.
• Refrigerate the dough for at least 1 hour to make it easier to handle.
• Toward the end of chilling, heat the oven to 350 F. Line 2 baking sheets with parchment paper or a silicon baking mat. Alternatively, work in batches with 1 baking sheet, being sure to allow it to cool after baking each round.
• Fill a shallow bowl or pie pan with the 1 cup of rolling sugar. Scoop the cookie dough using a tablespoon or a cookie scoop. Roll each ball in the sugar, then arrange them on the prepared baking sheet leaving a couple inches between the cookies for spreading.
• Use your thumb to dimple the center of each cookie, then fill the depression with a bit of apricot jam.
• Bake for 10 to 12 minutes.
• Transfer to a wire rack to cool. Store in a single layer in an airtight container.

Need a lighter treat before the onslaught of holiday sweets? Try these naturally lower-fat chocolate meringues. With an electric mixer, these can be made with little effort. To keep them crisp, be sure to store them in an airtight container.

Milk Chocolate Meringues

Start to finish: 2 hours
Makes 30 cookies

1. 3 egg whites
2. 1/2 teaspoon cream of tartar
3. 2/3 cup sugar
4. 2 tablespoons water
5. 1/2 cup finely chopped milk chocolate
   

• Heat the oven to 250 F. Line 2 baking sheets with parchment paper.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until they hold soft peaks.
• In a small saucepan over medium-high, heat the sugar and water, stirring until the sugar has dissolved. Continue to cook until the mixture reaches 240 F on a candy or instant read thermometer.
• With the mixer on high, pour the sugar syrup into the egg white mixture, pouring it in a steady stream down the side of the bowl. Continue to beat until the meringue cools, then use a silicone spatula to fold in the chopped chocolate.
• Use a pastry bag to pipe stars or use a tablespoon to dollop the mixture onto the prepared baking sheets.
• Bake until dry to the touch, about 45 minutes.
• Let cool on the baking sheet and store in an airtight container.
  

The brown sugar and toasted pecans in these biscotti give them a flavor reminiscent of pecan pie. Like all biscotti, they must be baked twice to develop that crunchy texture that makes them so perfect for dunking in coffee and hot cocoa.

Pecan Biscotti

Start to finish: 1 hour
Makes 30 cookies

1. 3 eggs
2. 1 cup packed brown sugar
3. 1/2 teaspoon salt
4. 1 teaspoon vanilla extract
5. 2 1/2 cups all-purpose flour
6. 2 teaspoons baking powder
7. 2 cups whole pecans
   

• Heat the oven to 350 F. Coat 2 baking sheets with baking or cooking spray.
• In a large bowl, use an electric mixer to beat the eggs, brown sugar, salt and vanilla until pale and thick. Fold in the flour and baking powder, then the pecans.
• Transfer half the dough to each of the prepared baking sheets.
• Using wet hands, form each half into a log about 3 inches wide.
• Bake for 20 to 25 minutes, or until the loaves are golden and firm.
• Let the loaves cool a bit so they are easier to handle. Lower the oven to 325 F.
• Slice the biscotti on a slight diagonal into cookies about 3/4 inch thick. Arrange the cookies on the baking sheets, bottoms (not on a cut side) down. Bake for another 15 to 20 minutes. Let cool on a wire cooling rack before transferring to an airtight container.

We’ve all seen salt-crusted caramel candies. Now you can have them as a cookie. While peanuts are delicious, any salty nut would work, including chopped almonds, cashews or pistachios, or try a blend.

Caramel Peanut Melt Bars

Start to finish: 2 hours
Makes 16 bars

For the dough:

1. 1 cup (2 sticks) butter, softened
2. 1 cup sugar
3. 1 egg
4. 1/4 teaspoon salt
5. 2 teaspoons vanilla extract
6. 2 2/3 cups all-purpose flour
7. For the caramel:
8. 2 cups sugar
9. 1/2 cup water
10. 1 cup heavy cream
11. 1 teaspoon lemon juice
12. Pinch salt
13. 1 1/2 cups lightly salted shelled peanuts
    

For the chocolate sauce:

1. 1 cup heavy cream
2. 8 ounces semisweet chocolate, chopped
   

• Heat the oven to 375 F. Coat a 9-by-9-inch baking pan with baking or cooking spray.
• In a large bowl, use an electric mixer on medium to beat the butter and sugar together until light and fluffy.
• Beat in the egg, salt and vanilla. Add the flour and mix until just incorporated.
• Press the dough into the prepared pan. Bake until golden and firm, about 20 to 25 minutes. Let cool in the pan.
• Meanwhile, make the caramel.
• In a medium saucepan over medium, combine the sugar and water, stirring until the sugar is dissolved. Bring to a gentle boil and cook until the sugar reaches a medium brown, occasionally swirling the pan to prevent burning at the edges.
• While the sugar cooks, in a small saucepan over medium-low, heat the cream until just warm.
• Once the sugar is medium brown, add the lemon juice and salt, then gradually whisk in the warm cream. The mixture will bubble vigorously.
• Scatter the peanuts evenly over the cookie crust, then pour the caramel sauce over them. Let cool for 10 minutes, or until the caramel sets.
• Once the caramel has set, make the chocolate sauce. In a medium microwave-safe bowl, heat the cream until boiling.
• Add the chocolate and let sit for 1 minute.
• Stir with a wooden spoon until completely smooth and glossy, then pour over the caramel and peanuts.
• Refrigerate until firm, about 1 hour.
• Cut into 16 bars.
• Store the bars in a single layer in the refrigerator.

Coffee and toffee together at last. For a more intense blast of coffee, use instant espresso powder instead of instant coffee.

Coffee Toffee Sandies

Start to finish: 3 hours (30 minutes active)
Makes 30 cookies

1. 1/2 cup (1 stick) unsalted butter, softened
2. 3/4 cup light brown sugar
3. 1/4 cup granulated sugar
4. 2 teaspoons instant coffee granules
5. 1 tablespoon hot water
6. 1 1/4 cup all-purpose flour
7. 1/2 teaspoon baking soda
8. 1/4 teaspoon fine sea salt
9. 1 cup toffee pieces
   

• In a large bowl, use an electric mixer to beat the butter and both sugars until light and creamy.
• In a small bowl, combine the coffee and hot water, stirring until dissolved. Add the coffee to the butter and sugar mixture, beating until well combined. Set aside.
• In a medium bowl, whisk together the flour, baking soda and salt.
• Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix. It should be crumbly.
• Add the toffee pieces and mix using a wooden spoon or silicone spatula. Divide the dough in half, placing each piece onto a sheet of plastic wrap. Squeeze it together into a log using the plastic wrap to help shape it. Wrap the logs in the plastic wrap and refrigerate several hours, or until well chilled.
• When ready to bake, heat the oven to 325 F. Line 2 baking sheets with parchment paper.
• Slice each log into rounds about 3/8 of an inch thick. Squeeze any crumbles back together.
• Arrange the cookies 1 inch apart on the baking sheet; they do not spread. Bake for 12 to 15 minutes, or until the cookies just begin to tan on the bottom and start to set.
• Cool on the baking sheet and store in an airtight container.

These cookies, which are inspired by rugelach, wrap a flaky pastry dough around a warmly spiced filling of dried cranberries. If the cutting and folding technique seems too bothersome, just spread the filling over rounds of dough, then cut each round into triangles. Each triangle then can be rolled up and baked, as in traditional rugelach recipes.

Spiced Cranberry Stars

Start to finish: 4 hours (1 hour active)
Makes 32 cookies

For the dough:

1. 1 cup (2 sticks) butter, softened
2. 8-ounce package cream cheese, softened
3. 2 1/2 cups all-purpose flour
4. 1/3 cup powdered sugar

For the filling:

1. 1/2 cup dried cranberries, plus 32 for topping
2. 1/4 cup water
3. 1/2 teaspoon cardamom
4. 1/4 teaspoon allspice
5. 1/4 teaspoon ground cloves
   

For the glaze:

1. 1/2 cup powdered sugar
2. 1 tablespoon water
   

• In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add the flour and powdered sugar and mix until they produce a smooth, sticky dough.
• Divide the dough into 3 pieces. Form each piece into a circle, wrap in plastic and refrigerate for 3 hours, or overnight.
• For the filling, in a small saucepan over medium-high combine the cranberries, water, cardamom, allspice and cloves. Bring to a boil, then remove from the heat and let cool.
• When you are ready to bake the cookies, heat the oven to 325 F. Line 2 baking sheets with parchment paper.
• On a floured surface, roll one piece of dough into a 12-by-12-inch square. Using a pizza wheel or a sharp knife, cut the square into sixteen 3-inch squares. One square at a time, cut 1 1/2-inch diagonal slits from each corner toward the center. The slits should not meet at the center. There should be about 1 inch of uncut cookie dough at the center of the square.
• Place 1 teaspoon of the filling in the middle of the square. Working clockwise, bring one corner of each side to the middle. Once you have 4 points meeting in the middle, anchor with a dried cranberry so that the cookie resembles a flower or a pinwheel. Repeat with remaining dough.
• Bake for 12 to 15 minutes, or until the tips of the stars start to color. Allow to cool on the baking sheets. Once cool, mix the powdered sugar and the water together and drizzle over the stars with a fork. Store in an airtight container for 1 week.
  

Don’t be afraid of the cayenne in these macaroons. These cookies are moist, rich and chewy, with just a hint of warmth.

Mexican Spiced Macaroons

Start to finish: 45 minutes
Makes 36 macaroons

1. 14-ounce package sweetened coconut flakes
2. 3/4 cup sugar, divided
3. 1/4 cup all-purpose flour
4. 1/4 teaspoon salt
5. 1 teaspoon cinnamon, divided
6. 1/4 teaspoon cayenne
7. 6 ounces semisweet chocolate chips
8. 2 teaspoons vanilla extract
9. 4 egg whites
   

• Heat the oven to 350 F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the coconut, 1/2 cup of the sugar, the flour, salt, 1/2 teaspoon of the cinnamon and the cayenne.
• Place the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until the chocolate is melted and smooth. Set aside to cool.
• In a small bowl, mix together the remaining 1/4 cup of sugar and 1/2 teaspoon cinnamon. Set aside.
• Add the vanilla and egg whites to the coconut mixture. Use your hands to mix together until all the coconut mixture is moistened. Add the melted chocolate and mix thoroughly.
• Drop by the tablespoonful onto the prepared baking sheet. A small cookie or ice cream scoop works well if you want very round balls. Alternatively, you can shape them with your fingers. Sprinkle the cookies with the cinnamon-sugar blend.
• Bake for 15 to 18 minutes, or until the edges start to toast and the cookies feel somewhat firm. Allow to cool for 10 minutes on the baking sheet, then transfer to wire cooling racks to cool completely. Store in an airtight container.

Brandy Snaps

Start to finish: 1 hour
Makes 36 cookies

For the cookies:

1. 1/2 cup butter
2. 1/2 cup molasses
3. 1/4 cup granulated sugar
4. 1/4 cup brown sugar
5. 1 cup all-purpose flour
6. 1/2 teaspoon ground ginger
7. Pinch salt
8. 1 tablespoon brandy

For the filling:

1. 3 cups heavy cream
2. 3 tablespoons powdered sugar
3. 1 tablespoon brandy
4. 3 ounces dark chocolate, finely chopped
   

• Heat the oven to 350 F. Line a baking sheet with parchment paper.
• In a medium saucepan over medium, combine the butter, molasses and both sugars. Bring to a simmer for 30 seconds, then mix in the flour, ginger and salt. Beat with a wooden spoon until smooth, then stir in the brandy.
• Working in batches, drop teaspoon size balls of the dough onto the prepared baking sheet. Leave about 4 inches between cookies; they will spread a lot. Bake for 10 to 12 minutes or until large bubbles form across the top of the cookies.
• While the cookies bake, invert several shot glasses or small bowls.
• Cool the cookies for several minutes on the baking sheet until they no longer wrinkle when you try to lift them.
• When the cookies are ready, drape them over the glasses or bowls, then let them cool until hard, about 10 minutes. Remove the cookies and overturn them to form cups or small bowls.
• Repeat the baking and molding steps with the remaining batter.
• Just before serving, prepare the cream filling.
• In a large bowl, use an electric mixer to beat the cream, powdered sugar and brandy until the mixture holds soft peaks.
• Fold in the chopped chocolate.
• Spoon or pipe the filling into each molded cookie.
• The filled cookies will hold in the refrigerator for a little over an hour, but will begin to loose their crunch beyond that. They can be stored unfilled in an airtight container at room temperature for one day.

Don't waffle over this gingerbread recipe — make it for brunch

(Gingerbread Waffles with vanilla ice cream is a sweet way to start the day)

The Thanksgiving feast is over and you're already tired of the leftovers, so what to do? How about making some fresh waffles for brunch?

I love waffles and the aroma that permeates the kitchen when I break out the old waffle iron I paid $1 for at a tag sale decades ago.

Cornmeal waffles are one of my favorites, especially using the locally grown and milled, organic polenta-style cornmeal from Wild Hive Farm. They are rich in texture and so good with maple syrup and a dab of Smart Balance. Cut back on the sugar and the cornmeal waffles can be topped with beans, scrambled eggs and greens and a little coriander-sour cream for a savory dish.

But the holiday season has me craving a little spice, so I decided to try Gingerbread Waffles, adapted from "Waffles from Morning to Night" (William Morrow, 1993) by Dorie Greenspan. (Yes, that same Dorie of "Tuesdays with Dorie," the blogger community that bakes a recipe each Tuesday from "Baking: From My Home to Yours" by Dorie Greenspan.)

This fragrant batter is dark and thick, and it's recommended you use a metal spatula to thin it out a bit after you ladle it into the waffle iron.

I changed the recipe up a bit, using Smart Balance instead of butter. I did not have buttermilk on hand and I was almost out of regular milk, so I used a combination of soy milk and regular and added 1 teaspoon of fresh lemon juice to the 1 1/2 cup total liquid and let it set a spell. This easy trick makes "buttermilk" in minutes, which is great, because I rarely keep buttermilk in the fridge and when I do, it goes bad before I can use it all.

These gingerbread waffles were wonderful with a little maple syrup and Smart Balance, but I had to indulge a bit and topped one with a scoop of vanilla ice cream and folded it in half for a sweet and spicy ice cream sandwich.

Gingerbread Waffles

Makes about 8-9 waffles

1. 4 tablespoons Smart Balance, melted
2. 2 cups flour (1 1/2 cups white; 1/2 cup whole wheat)
3. 1 tablespoon Rumford baking powder (it's aluminum-free, the only one to use)
4. 3/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1 tablespoon ground ginger
7. 3/4 teaspoon cinnamon
8. 1/2 teaspoon dried mustard
9. 1/4 teaspoon ground cloves
10. 1/4 teaspoon freshly ground nutmeg
11. 1/2 cup dark brown sugar
12. 1/4 cup white sugar
13. 1 1/2 cups buttermilk
14. 1/4 cup unsulfured molasses
15. 2 large eggs, separated

• Mix the flours, baking powder, baking soda, salt, spices and sugars together in a large bowl.
• In a separate bowl, whisk together the buttermilk, molasses and egg yolks.
• Whip the two egg whites in a little bowl until peaks form; set aside.
• Blend the buttermilk ingredients into the dry ingredients with a few swift strokes.
• Stir in the melted Smart Balance.
• Gently fold in the whipped egg whites.
• Bake in a preheated waffle iron until dark brown. (Spread the batter out a bit in the waffle iron to make a thinner, more crispy waffle.)

Click here for the recipes for cornmeal waffles and another gingerbread recipe, this one for pancakes.

Enjoy a happy, healthful Thanksgiving

This Thanksgiving illustration by Andy Marlette of Gannett News Service offers a different perspective on the holiday feast. Three fowl — a turkey (gobble!), a duck (quack!) and a chicken (cluck!) look with alarm at a "Turducken" cookbook as they prepare for the Thanksgiving holiday feast.

It's difficult for some to imagine a Thanksgiving meal without a bird as the centerpiece, but there are so many recipes available these days there is no need to worry.
After all, it's not all about the food, but the camaraderie that goes with it.

I won't be serving Turducken, but it is an option for those who want to simplify a vegetarian addition to the meal. In my home, we will be busy preparing an Italian feast with all the trimmings.

If you do have vegetarians coming to your table and could use a little help preparing a meatless component to your meal, check out local cookbook author Nava Atlas' Web site, where she offers plenty of inspiration. She also offers a very cool vegan Thanksgiving e-book with a plethora of recipes that are perfect for the season. It features a collection of recipes from her many books, both vegetarian and vegan, as well as an array of recipes from other authors and bloggers. For $8.95, you can order the book and have it delivered to your inbox within 24 hours. And in the spirit of giving, profits from this project benefit charitable organizations concerned with hunger, microfinancing for women in developing countries and the alleviation of human trafficking. Culinary inspiration for a noble cause.

Whatever your dining preferences, I want to wish all of my readers a happy and healthful Thanksgiving this week, even those who live abroad and don't recognize this American of holidays. But, hey, it is a feast day after all.

This has to be my favorite holiday, not only for the food and gathering of family and friends it brings, but for the deeper meaning of being "thankful" for the simple things in life.

It's not about the material things you have or want, but the feeling of contentment that comes with family at your side, a purring cat in your lap, enough food to eat, a warm home, a purpose in life, meaningful work and probably, most important of all, good health.

I wish all of you that and more.

Enjoy the bounty of the holiday.

Happy cooking!

Take comfort in an apple crisp

(Top off a warm Apple-Cranberry Crisp with a dollop of good vanilla ice cream)

One of the easiest ways to turn apples into dessert is a simple apple crisp — no frills, no muss — and it's ready in no time.

Fresh, frozen or dried cranberries add a jewel-like look to the crisp as well as adding an antioxidant boost and a pleasant tartness to the taste.



Still finding ways to use up the apples my neighbors were so generous in giving me, I made several apple crisps, which were enjoyed at breakfast, dinner and at work. I made the latest version using Ida Reds, pictured above. There is no set-fast rule for making apple crisp. Use what you have in the house for a topping of flour, oats and nuts. I had some pralines that were a Christmas gift last year tucked away in the freezer, so I finished them up as part of the topping for the crisp.

Start with apples, of course, and you can mix in pears if you have some around. An easy way to determine how many apples you need is to fit the whole fruits into the pan you are going to use, and then core and slice them. I like leaving on the skins for a pretty burst of color.
Apple crisp is another one of those comfort foods that says home. It's simple, but elegant enough to star in your lineup of Thanksgiving desserts.

Apple-Cranberry Crisp

For the fruit:

1. Apples to fit a 9-inch pie plate
2. 1 cup fresh cranberries
3. 2 tablespoons sugar
4. 1 tablespoon flour
5. 1/2 teaspoon vanilla
6. Dash of salt
7. 1 teaspoon cinnamon
8. A dash of nutmeg
   

For the topping:

1. 1/2 cup flour
2. 1/2 cup rolled oats
3. 1/4 cup nuts (optional)
4. 1/4 cup brown sugar
5. 1 tablespoon white sugar
6. 4 tablespoons cold butter

• Slice the apples and mix with the fruit ingredients.
• Add the mixture to a greased pie plate or baking pan.
• Mix the topping ingredients and crumble in the butter.
• Sprinkle over the top of the fruit.
• Bake uncovered in a preheated 350-degree oven for about 45 minutes until bubbly and browned.