Basic Fruitcake

• 1/3 cup chopped dried cherries
• 2/3 cup dried cranberries
• 2/3 cup currants
• 1/2 cup plus 2 tablespoons light rum
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 tablespoons butter
• 3/4 cup packed brown sugar
• 2 eggs
• 2 tablespoons milk
• 1/4 cup unsulfured molasses
• 2/3 cup chocolate chips or chopped pecans

In a plastic container or ziplock bag, soak the dried fruit in 1/4 cup of the rum for at least a day, covered tightly and at room temperature.

Then preheat the oven to 325 degrees F. Butter and line a 6-inch round pan or 4 x 8 1/2 inch loaf pan with parchment paper.

Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy and add the eggs, one at a time. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/rum mixture and chocolate and/or nuts.

Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.

Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1-tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container, and let age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.

Creamy Maple Cranberry Oatmeal

• 1 3/4 cups fat-free or low-fat milk
• 1/8 teaspoon salt (optional)
• 1 cup oatmeal (quick or old fashioned, uncooked)
• 1/4 cup dried cranberries
• 6 T maple syrup
• 2 T toasted wheat germ

1. In medium saucepan, bring milk and salt to a gentle boil. (Watch carefully.) Stir in oats, cranberries and maple syrup. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally. Let stand until desired consistency. Stir in wheat germ.

2. Spoon oatmeal into four cereal bowls. Drizzle with additional syrup, if desired. Serve with milk or yogurt, if desired.

COOK'S TIPS: Freeze single servings of cooked oatmeal in small resealable freezer bags. Thaw in refrigerator overnight. Transfer to microwave-safe bowl. Microwave, covered, on DEFROST until hot, stirring once or twice.

1/2 of recipe: calories 380, calories from fat 30, total fat 3.5g, saturated fat 0.5g, cholesterol 0mg, sodium 150mg, total carbohydrates 75g, dietary fiber 6g, protein 15g, total sugars 38g.

Yield: 2 servings

Apricot Honey Oatmeal

• 1 cup water
• 2 tablespoons chopped dried apricots
• 1/2 tablespoon honey
• dash ground cinnamon
• dash salt (optional)
• 1/2 cup old fashioned oatmeal, uncooked

In heavy saucepan, bring water, apricots, honey, cinnamon and salt to a boil.

Stir in oats; return to a boil.

Reduce heat to medium; cook about 5 minutes or until most of liquid is absorbed, stirring occasionally.

Let stand until of desired consistency.

Cook's Tip: If desired substitute raisins, dried peaches or pears, dried cranberries or blueberries, dried apples, dates or diced mixed dried fruit for apricots.

Per 1 cup serving: Calories 190, Total Fat 2g, Carbohydrates 41g, Dietary Fiber 4g, Protein 4g

Yield: 4 servings

Pumpkin Pecan Oatmeal

• 1 1/2 cups water
• 1/2 teaspoon pumpkin pie spice*
• 1/8 teaspoon salt (optional)
• 1 cup oatmeal (quick or old fashioned, uncooked)
• 1/2 cup canned pumpkin
• 1/6 cup firmly packed brown sugar
• 4 ounces vanilla low-fat or nonfat yogurt
• 1 1/2 tablespoons coarsely chopped toasted pecans**

*To make your own pumpkin pie spice: Combine 4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store tightly covered.

**To toast pecans: Spread pecans evenly in shallow baking pan. Bake at 400°F 5 to 7 minutes or until deep golden brown.

1. In medium saucepan, bring water, pie spice and salt to a boil; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Stir in pumpkin and brown sugar; cook 1 minute. Let stand until desired consistency.

2. Spoon oatmeal into four cereal bowls. Top with yogurt and pecans.

Nutritional Info per 1 cup serving: calories 180, fat 4g, carbohydrates 31g, fiber 3g, protein 6g

Yield: 3.5 servings

Warm Lentil Salad with Sausage

• 3/4 cup lentils
• 4 cups water
• 1 bay leaf
• 1 onion, minced
• 1 carrot, grated coarse
• 1 rib of celery, chopped fine
• 2 garlic cloves, minced
• 1/4 teaspoon dried thyme, crumbled
• 2 tablespoons olive oil
• 1 1/2 tablespoons red-wine vinegar, or to taste
• 1/4 cup minced fresh parsley leaves
• 1/4 pound smoked kielbasa or other smoked sausage, cut crosswise into 1/4-inch-thick slices

In a saucepan combine the lentils, the water, and the bay leaf, bring the water to a boil, and simmer the mixture, covered, for 15 minutes. Add salt to taste and simmer the mixture, covered, for 3 to 5 minutes, or until the lentils are just tender.

While the lentils are simmering, in a heavy skillet cook the onion, the carrot, the celery, the garlic, and the thyme with salt and pepper to taste in the oil over moderately low heat, stirring, until the vegetables are softened. Drain the lentils in a sieve, discarding the bay leaf. Add the lentils, the vinegar, and the parsley to the skillet, heat the mixture over low heat, stirring, until it is heated through, and keep the lentil mixture warm, covered. In another heavy skillet brown the kielbasa over moderate heat and transfer it to paper towels to drain. Divide the lentil mixture between 2 plates, mounding it, and top it with the kielbasa.

from Epicurious

Yield: 2 servings

Sauerkraut with Polish Sausage

Takes two hours of unassisted stewing time -- plan ahead and try in crockpot.

• 2 slices bacon, cut into pieces
• 1 large onion, sliced
• 2 carrots, chopped
• 1 2-pound jar sauerkraut, drained well
• 1 cup dry white wine
• 1 cup apple cider
• 1 1/2 cups chicken broth
• 1 teaspoon caraway seeds
• 4 juniper berries, crushed, or 1 tablespoon gin
• 1 1/2 pounds kielbasa sausage, cut into 1 1/2-inch lengths

Preheat oven to 300°F. Render fat from bacon in heavy large ovenproof Dutch oven over medium-high heat; remove bits. Saute onion and carrot until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, apple cider, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.

Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

from Epicurious

Yield: 4 servings

Diane Anderson's Cabbage with Sausage

• 2 tablespoons unsalted butter
• 1 large onion, halved lengthwise, then cut crosswise into thin slices (3 cups)
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 (12-oz) bottle beer
• 1 lb smoked kielbasa, cut into 2-inch-long pieces
• 1 medium head cabbage (2 1/2 lb), halved lengthwise, then cut into 2-inch-thick wedges
• 3/4 lb medium red potatoes (about 4), quartered

Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add onion, sugar, and salt and cook, stirring frequently, until onion is golden, about 15 minutes.

Stir in beer, scraping up any brown bits from bottom of pot, then add kielbasa, cabbage, and potatoes and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Transfer kielbasa and vegetables to a large platter, discarding remaining liquid if desired.

from Epicurious

Yield: 4-6 servings