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Cranberry Bread
2 cups of flour
1/2 to 3/4 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon salt
½ stick of softened butter
½ cup applesauce
1 beaten egg
The zest of one orange
3/4 cup of orange juice
1 teaspoon of cinnamon
1/2 teaspoon of freshly grated nutmeg
1 bag of carefully rinsed and picked over cranberries
1 cup of chopped, toasted pecans

Preheat over to 350 degrees while you assemble the ingredients. Cream the butter and sugar together. Mix in the egg, orange juice and orange zest. Mix dry ingredients together separately and then add in the wet ingredients. Stir until just mixed and fold in the cranberries and nuts. Spoon into a greased bread pan. If you want to go for an extra touch, sprinkle a little turbinado sugar (Sugar in the Raw) over the top of the bread.

Bake for an hour at 350 degrees and then check with a skewer or toothpick. It may need another ten or fifteen minutes.

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Curried Sweet Potato Latke
From Joan Nathan’s Jewish Cooking in America

1 lb sweet potatoes, peeled
½ cup all-purpose flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp baking powder
½ tsp cayenne pepper
2 tsp curry powder
1 tsp cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
½ cup milk (approximately)
Peanut oil for frying

Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin and salt and pepper.

Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

Heat ¼ inch of oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium high heat several minutes on each side until golden. Drain on paper towels and serve.

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Whole Grain Chocolate Chip Cookies
From Myra Kornfeld’s The Healthy Hedonist

½ cup softened unsalted butter or 7 tablespoons coconut oil
¾ cup maple sugar, sucanat or evaporated cane sugar
1 egg (or egg substitute for vegans)
1 ½ cups whole wheat pastry flour or whole grain spelt flour for wheat-free
½ teaspoon baking soda
Pinch of salt
1 cup semisweet chocolate chips

Preheat the oven to 350. Line two baking sheets with parchment paper or Silpats. Using a stand mixer fitted with the paddle, or a hand-held mixer, cream the butter and sugar together on medium speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, and mix for another minute or so.

In a separate bowl, sift the flour, baking soda and salt together. Mix the flour mixture into the batter, one third at a time, until completely moistened. Fold in the chocolate chips.

Tear off walnut sized chunks of the dough and place them 2 inches apart on the baking sheets. Flatten the cookies with a quick whack, using the bottom of a jar or the palm of your hand. Bake, rotating the cookie sheet once, until the bottoms of the cookies are golden brown, 14 to 16 minutes. Transfer the cookies to a wire rack and allow them to cool. Store at room temperature, covered for up to a week.

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Delicious on almost anything - pasta, roasted vegetables, chicken, bread, drizzled in soups ….

Yield: 1 ½ cups

Ingredients:
4 cups loosely packed fresh basil leaves, washed ( about 1 large bunch or 2 small bunches)
1-3 cloves garlic
¼ - ½ cup toasted pumpkinseeds
1 cup extra virgin olive oil
salt and pepper to taste

Procedure:
1. In a blender, food processor, or medium bowl with an immersion blender, combine basil, 1 clove garlic, ¼ cup pumpkin seeds, and olive oil – blending until mixture has reached a slightly chunky paste-like consistency.

2. Taste and season with salt, and pepper, add additional garlic cloves and pumpkin seeds to taste. If pesto is too thick, thin with a bit of water.

3. Garnish with whole toasted pumpkin seeds

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This is a really satisfying (and healthy) dip. When you taste it, you wont believe that it is made with yogurt! they key is to taste as you go - and keep adjusting the seasoning until it tastes just right (after all some garlic cloves are HUGE other are tiny, some are extremely potent others barely have any flavor at all … so trust your tastebuds.

Yield: 2 cups

Ingredients:
2 cups plain/unsweetened whole milk or low fat yogurt
1-2 cloves garlic – grated or finely minced
3 tablespoons red wine vinegar (white vinegar, apple cider vinegar, or lemon juice may be substituted)
2 tablespoons dried or fresh dill
1 teaspoon black pepper
½ teaspoon salt

Procedure:
Combine all ingredients, initially adding only one clove of garlic. Taste, and adjust for seasoning, adding additional garlic, vinegar, dill, salt and pepper to taste.