Baked Ginger Apple Pancake

Serves 6

Gingerbread spices blend beautifully with apples in this puffy pancake. If your skillet does not have an ovenproof handle, cover it with two layers of aluminum foil.

• 3 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon mild molasses
• 1/2 teaspoon sea salt
• 2 teaspoons powdered ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter, divided
• 2 large Fuji apples, peeled, cored and sliced 1/4-inch thick
• 2 tablespoons golden brown sugar
• 1/2 lemon

Instructions: Place oven rack in center of oven and preheat to 450°.

In a medium bowl, whisk eggs, sugar, molasses, salt, ginger, cinnamon, allspice and milk until combined. Add flour and whisk until blended. The batter will be slightly lumpy. Let stand for the flour to soften while preparing apples.

In a 12-inch ovenproof skillet, preferably with sloped sides, melt 2 tablespoons butter over medium heat. Add apple slices and cook, stirring, until almost tender, about 8 minutes. Add brown sugar and stir to combine.

Whisk batter and pour evenly over apples. Bake 15-20 minutes or until puffed and golden. Remove from oven and dot with 1 tablespoon butter. Squeeze lemon over the top. Let stand 5 minutes before serving. Cut in wedges.

Per serving: 235 calories, 5 g protein, 35 g carbohydrate, 9 g fat (5 g saturated), 125 mg cholesterol, 237 mg sodium, 3 g fiber.

Vince Curatola's Spaghetti Marinara Recipe

1 pound spaghetti
4 tablespoons extra-virgin olive oil (EVOO)
3 cloves of garlic
1 28-ounce can of plum tomatoes
1 small can anchovy filets
1/4 teaspoon sugar
1/4 teaspoon oregano
10 leaves basil
1/2 cup Marsala wine (optional)
Salt and pepper to taste
1/2 cup of grated Romano cheese

Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta to al dente according to the package directions.

In large skillet over medium-high heat, sauté garlic in EVOO until slightly golden. Add tomatoes and crush with fork. Cook for about 5 minutes, then lower flame and simmer. Mash anchovies with the oil from the can to a paste consistency and add to sauce. Add sugar and simmer for 10 minutes. Add oregano, basil and Marsala wine. Continue to simmer for 10 more minutes. Sprinkle with grated Romano cheese and serve.

HERBED SPAGHETTI SQUASH

1 (3 lb.) spaghetti squash
1 tbsp. minced fresh parsley
2 tsp. butter
1/2 tsp. dried whole basil
1/4 tsp. salt
1/8 tsp. pepper
Dash of dried whole sage
Fresh basil sprig (optional)

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven; add water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until squash is tender. Drain squash; let cool. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients, and toss gently. Garnish with a fresh basil sprig, if desired.

Makes 8 servings.

Gingerbread Roll with Lemon Cream

Serves 10

Spicy gingerbread has long been paired with sweet and tangy lemon sauce. My marriage of these flavors resulted in filling this zesty cake with lemon curd lightened with whipped cream. For a holiday treat, use softened pumpkin ice cream for the filling.

• The filling
• 1/3 cup fresh lemon juice
• 6 tablespoons granulated sugar
• 4 tablespoons unsalted butter
• 1 large egg
• 2 large egg yolks
• The cake
• 5 large eggs, separated
• 1/2 cup golden brown sugar, packed
• 1/2 cup mild molasses
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons granulated sugar
• 3/4 cup whipping cream
• Powdered sugar, for dusting the top, optional

For the filling: In a small saucepan over low heat, stir lemon juice, sugar and butter until melted. In a small bowl, whisk egg and egg yolks. Whisk a small amount of warm lemon liquid into the eggs, then stir mixture back into pan. Stir constantly with a heatproof spatula until mixture begins to thicken and looks slightly jelled. Strain into a small bowl. Cover and refrigerate until ready to use.

For the cake: Preheat oven to 325°. Grease a 12- by 17-inch- rimmed baking sheet. Line the bottom with parchment paper, leaving a 2-inch overlap on each short end. Grease the paper and sides of pan with nonstick vegetable coating.

In a large bowl with electric mixer, beat egg yolks and brown sugar until thick and tan colored, about 2 minutes. Add molasses and mix until incorporated. In a medium bowl, whisk flour, baking powder, ginger, allspice, pepper and salt. Mix into egg yolk batter until combined.

In a clean bowl with clean beaters, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Add egg whites to batter and fold together until no streaks of white appear.

Spread the batter in the prepared pan and bake for 15 to 18 minutes, until top is firm and lightly browned. Remove from oven and place a damp dish towel directly on the cake.

To assemble cake: Beat whipping cream until soft peaks form and fold in chilled lemon curd. Overlap 2 sheets of wax paper 19 inches long on a flat surface. Go around edges of cake with a small knife and invert cake onto paper. Remove pan and gently peel off paper. Spread top of cake with a thin, even layer of lemon filling. Beginning with a short end, roll the cake up, using the wax paper to help roll. Don't be concerned it if cracks; just press back together with your hands. Wrap cake in wax paper and foil and refrigerate until chilled, at least 4 hours or up to 2 days. Before serving, transfer to platter and, if desired, sprinkle with powdered sugar.

Per serving: 325 calories, 6 g protein, 42 g carbohydrate, 15 g fat (8 g saturated), 207 mg cholesterol, 196 mg sodium, 0 fiber.

Very Gingery Gingerbread Bundt Cake with Caramel Glaze

Serves 12

This is a deep, dark, moist, spicy cake that's loaded with fresh ginger and coated with a rich caramel glaze. Dark baking pans retain the heat and can cause the exterior of a cake to get too brown. Watch baking time and if sides and top brown too quickly, reduce oven temperature 25°. Thick, heavy baking pans retain the heat more than lighter ones. If using a heavy pan, begin to test for doneness after 45 minutes.

• The cake
• 1 cup vegetable oil (such as canola oil)
• 1/2 cup granulated sugar
• 1/2 cup golden brown sugar, packed
• 1 cup mild molasses
• 3 large eggs
• 3/4 cup peeled and finely minced fresh ginger (about 4 ounces)
• 2 1/2 cups all-purpose flour + more to flour pan
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 1 cup boiling water
• The glaze
• 1/2 cup golden brown sugar, packed
• 1/4 cup (1/2 stick) unsalted butter + more to grease pan
• 1/4 cup whipping cream
• 1/4 teaspoon sea salt

Instructions: Preheat oven to 325°. With room-temperature butter, grease a 12-cup Bundt pan with a paper towel, smearing butter into all the pan's crevices as well as the center tube. Add spoonfuls of flour and holding the pan over the sink, rotate it to coat it with flour. The inside tube will not be completely coated. Knock excess flour into the sink by tapping the pan lightly.

For the cake: In a large bowl, whisk together oil, sugars and molasses until combined. Add eggs and whisk until smooth. Whisk in ginger to incorporate.

In another large bowl, whisk together flour, cinnamon, cloves, nutmeg, mustard and salt. Whisk in molasses mixture until combined. Stir baking soda into boiling water and whisk into batter until blended.

Transfer the batter to the prepared pan. Bake for 50-60 minutes or until sides begin to pull away from pan and cake tester inserted into cake comes out clean. Remove to a rack and cool in pan for 15 minutes.

For the glaze: In a small saucepan, stir brown sugar, butter, whipping cream and salt over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and stir until smooth, about 1 minute. Remove from heat.

Invert cake onto rack over a baking sheet. Using a small skewer, pierce holes all over top of warm cake. Very slowly pour glaze over top, allowing it to be absorbed before adding more. Cool cake at least 1 hour. Serve warm or at room temperature. (Cake may be stored at room temperature well wrapped overnight.)

Variation: The cake may be baked in a 91/2-inch springform pan. Grease the pan and line the bottom with parchment paper.

Per serving: 505 calories, 5 g protein, 67 g carbohydrate, 26 g fat (5 g saturated), 70 mg cholesterol, 391 mg sodium, 1 g fiber.