Quick breads are healthy snacks. Check out these tips and recipes from allrecipes.com:

• Bake a loaf fresh for the week, then slice as you go.
• Bake several loaves and freeze, pulling them out as needed. (Muffins and quick breads can be frozen for up to three months.)
• Slice loaves and freeze servings individually (wrap each in plastic wrap, then in a resealable plastic bag). Kids can grab one from the freezer in the morning for a snack if they are going straight from school to an after-school activity.

Date Nut Bread

Makes 2 loaves

• 1 1/2 cups dates, pitted and chopped
• 2 1/4 cups boiling water
• 3 tsp baking soda
• 1 cup chopped walnuts
• 2 cups sugar
• 3 Tbsp margarine
• 2 eggs, beaten
• 1 tsp salt
• ¼ tsp cinnamon
• 4 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract

1. Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
2. Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
3. Divide batter equally between two 9×5” inch greased loaf pans. Bake 1 hour at 300 degrees (or until loaf tests done). Can be frozen when cool.

Cranberry Bread

Makes 1 loaf

• 2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 tsp salt
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup chopped cranberries
• 1/2 cup chopped walnuts
• 1 egg
• 2 Tbsp vegetable oil
• 3/4 cup orange juice
• 1 Tbsp orange zest

Directions

1. Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
2. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

Banana Bread

Cream cheese gives this bread a creamy new twist and texture.

Makes 2 loaves

• 1/2 cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups sugar
• 2 eggs
• 1 cup mashed bananas
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup chopped pecans
• 2 Tbsp brown sugar
• 2 tsp ground cinnamon

1. Cream the butter or margarine and cream cheese together. Gradually add the sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
2. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
3. Divide 1/2 batter into two greased and floured 8×4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
4. Bake at 350 degrees for 45 minutes, or until an inserted toothpick comes out clean.

Treat family and friends to this fun, elegant dessert

• 5 large eggs, separated
• 1/2 cup molasses
• 1/4 cup dark brown sugar
• 2 Tbsp finely grated fresh ginger
• 3/4 cup cake flour
• 1 tsp baking powder
• 1-1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1/4 cup plus 2 Tbsp granulated sugar
• 1 tsp unflavored gelatin
• 1 Tbsp cold water
• 4 oz cream cheese, softened
• 1/2 tsp ground cinnamon
• 12 oz crème fraîche
• 1/2 cup confectioners’ sugar

1. MAKE THE CAKE. Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar, and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper, and salt. Beat the dry ingredients into the egg yolk mixture until combined.
2. In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
3. Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel, and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
4. MEANWHILE, MAKE THE FILLING. In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners’ sugar. Fold the cream cheese into the crème fraîche.
5. Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll–style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.

The finished roll can be refrigerated overnight.

Recipe adapted from Jennifer Giblin, Blue Smoke, New York City, originally published in Food & Wine.

Thinking of making tapenade for friends and family but daunted by the pits? Here are some easy tips for pitting a pound of olives in minutes.

Many chefs use a large knife to make pitting olives easy. Place the flat side of the knife on top of the olives and tap the knife with your fist to split the olives and slip out the pits.

I prefer to use a meat mallet. Give the olives a good tap with the mallet to crack them. Slip the pits out of the cracked olives.

Don’t have a meat mallet? Take a can—whatever you find in your cupboard that fits easily in your hand and has a little weight behind it. Carefully clean the lid, and then lightly crush the olives with the can and slip out the pits.

Holiday celebrations in Manchester

by Susan Nye

Enjoy these great recipes from some of Manchester’s most popular hot spots.

Milltown Mussels

From Ignite Bar & Grille

• 4 oz butter
• 1 Tbsp chopped fresh garlic
• 1 large handful crushed tomatoes and juice
• Italian seasoning to taste
• Red pepper flakes to taste
• 3/4 cup white wine
• 1 lb fresh mussels

1. Combine the butter, garlic, crushed tomatoes, Italian seasoning, and pepper flakes in a large pan or skillet. Set over medium-high heat and cook, stirring, until the butter melts.

2. Stir in the white wine. Add the mussels to the pan. Cover and let cook for about 5 minutes or until the mussels open. Serve immediately with grilled garlic or Italian bread to soak up the wonderful broth.

Scallops Ceviche

From Firefly American Bistro

• Juice of 6 limes
• 1/4 cup extra-virgin olive oil
• 1/2 bunch fresh cilantro, picked, chopped
• 1 red bell pepper, finely diced
• 2 jalapeño peppers, seeded, minced
• 1 small Spanish onion, minced
• 1 ripe tomato, seeded, finely diced
• Salt and pepper to taste
• 1 lb fresh sea scallops

1. Combine all ingredients except the scallops in a small mixing bowl.

2. Add the scallops and submerge in the mixture. Cover tightly and refrigerate overnight. Serve on a white plate with splashes of cilantro-infused olive oil and tomato vinaigrette.

Spicy Feta

From Republic Café

• 1 lb feta cheese
• 1 bell pepper, roasted, seeded, and skinned
• 1 Tbsp chopped dill
• 1 Tbsp lemon juice
• 2 Tbsp harissa*
• 1/4 cup extra-virgin olive oil

Put the feta in a food processor and process to crumble the cheese. Add the pepper, dill, and lemon juice; process to combine. Add the harissa and then slowly add the olive oil. Blend until creamy. Serve on a hearty piece of brown bread or pita bread.

*Harissa is a pepper paste or pesto. It can be purchased at Asian markets.

Pan-Fried Crab Cakes with Honey Chipotle Aioli & Black Bean Corn Salsa

From Cotton

Photo by Brian Smestad

• 1/2 cup mayonnaise
• 1-1/2 Tbsp Dijon-style mustard
• 1-1/2 Tbsp fresh lemon juice
• 1 tsp kosher salt
• 1 tsp coarse ground black pepper
• 1 tsp onion powder
• 3 scallions, thinly sliced, green only
• 1 extra-large egg
• 1 lb snow crabmeat
• 1 lb lump crabmeat
• 1-1/2 cups fresh breadcrumbs
• Dried breadcrumbs

1. In a mixing bowl, whisk together the mayonnaise, mustard, lemon juice, salt, pepper, onion powder, scallions, and egg.

2. Gently drain the excess water from the crabmeat. Put the crabmeat, fresh breadcrumbs, and the wet ingredients in a large mixing bowl. Gently combine, being careful not to over mix.

3. Shape into 12 cakes. Transfer the crab cakes to a waxed paper-lined baking sheet. Cover and chill at least 4 hour and up to 1 day.

4. Preheat the oven to 250°.

5. Gently coat half of the crab cakes with dried breadcrumbs. Heat half of the vegetable oil in a large sauté pan over medium-high heat. Add half of the crab cakes and cook until golden-brown, approximately 4 minutes per side. Transfer to a sheet pan and hold in the oven while you repeat the process and cook the remaining crab cakes.

Honey Chipotle Aioli

• 3–4 chipotle peppers in adobo sauce
• 1 Tbsp honey
• 1 cup mayonnaise

1. Combine the chipotle peppers and honey in a blender and process until smooth. Press the mixture through a strainer to remove the seeds.

2. In a mixing bowl, combine the chipotle honey puree with the mayonnaise. Refrigerate until ready to serve.

Black Bean Corn Salsa

• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups fresh or frozen (thawed) corn kernels
• 1/2 cup small-diced green bell pepper
• 1/2 cup small-diced red bell pepper
• 1/4 cup small-diced red onion
• 1 Tbsp chopped garlic
• 1 level tsp ground cumin
• 1 level tsp ground light chili powder
• 1/2 tsp Tabasco sauce
• 1/4 cup vegetable oil
• 2 Tbsp cider vinegar
• 1 Tbsp chopped fresh cilantro
• Kosher salt and freshly ground black pepper to taste

1. In a large mixing bowl, combine the black beans, corn kernels, bell peppers, and red onion.

2. In a small mixing bowl, combine the remaining ingredients and mix well. Gently fold the liquid mixture into the beans and vegetables, mixing well. Season to taste with kosher salt and pepper. Refrigerate until ready to serve.

To serve: divide the Black Bean Corn Salsa evenly among six plates. Place two crab cakes on top of the salsa. Top the crab cakes with a dollop of the Honey Chipotle Aioli and serve immediately.

CHRISTMAS COSMO

• 1/2 oz Cointreau
• 1/2 oz cranberry juice
• 1 tsp fresh lime juice
• 1 oz Vodka

Place all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a few frozen cranberries after pouring.

WHITE CHRISTMAS

• 4 oz eggnog
• 1/2 oz white chocolate liqueur
• 1 oz Southern Comfort

Serve in a snifter and sprinkle with grated chocolate.

HOT BUTTERED WINE

• 3/4 cup red wine
• 1/3 cup water
• 2 tsp maple syrup
• 1/2 tsp butter

Heat wine and water to near boil. Preheat a heatproof glass or mug. Pour the hot wine/water mixture into the glass and add butter and maple syrup. Stir and enjoy. Garnish with nutmeg.

HOLIDAY BELLINI

• 4 oz champagne (chilled)
• 1 oz apricot nectar or liqueur

Pour apricot nectar or liqueur into a champagne flute. Fill to the top with cold champagne and stir gently. The apricot color is darker than the usual peach nectar and makes this version of the Bellini more festive.

FESTIVE PUNCH

(Non-alcoholic)

Makes about 35 servings

• 4 oz grenadine
• 2 liters of club soda
• 2 liters of ginger ale
• 1 container (355 ml) frozen lemonade concentrate (thawed)
• 1 container (355 ml) frozen orange juice concentrate (thawed)
• 1 jug (1.89 L) cranberry/raspberry cocktail
• 1 jug (1.89 L) pineapple juice
• 1 jug (1.89 L) cranberry cocktail
• Cranberries, orange and lemon slices, for garnish

Combine all ingredients in a large punch bowl. Keep a bottle of vodka or rum nearby to allow your guests to make their serving alcoholic.

by Susan Nye

Warm & Cheesy Focaccia

This is a favorite with guests of all ages. Serve it before dinner as an appetizer. But beware; you may need to make an extra batch to go along with dinner. Use your favorite pizza dough recipe or pick up a pound or two at the supermarket.

Serves 8

• About 1 lb pizza dough
• Extra-virgin olive oil
• 1–2 cloves garlic, minced
• 1/2 small red onion, thinly sliced
• Dried Italian herbs
• Sea salt and freshly ground pepper or dried chili flakes, to taste
• Grated Parmesan and/or Fontina cheese

1. Preheat the oven to 450º.

2. Divide the dough into 2 pieces. Roll out the dough on a lightly floured surface, until it is about 1/2-inch thick. Don’t worry about forming a perfect rectangle or circle, the rustic look is fine.

3. Transfer the dough to a nonstick baking sheet. (If you have one, bake the focaccia on a pizza stone.)

4. Drizzle the dough with a little olive oil, and top with garlic and onion. Lightly sprinkle with herbs, salt, and pepper. Depending on your preference, sprinkle with more or less cheese.

5. Bake at 450º until golden, 8 to 12 minutes. Let cool for about 5 minutes, cut into wedges, and serve.

Corn, Tomato, and Arugula Salad

The sweet corn and tomato are a nice contrast to the peppery arugula in this delicious salad.

Serves 8

• Extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 cup corn kernels, fresh or frozen
• 1 pint grape tomatoes, cut in half
• 1/2 European cucumber, peeled, seeded, and chopped
• 1 Tbsp fresh oregano, chopped
• Kosher salt and freshly ground black pepper, to taste
• 12–16 oz arugula*

1. Put 6 tablespoons of olive oil in a large bowl with the vinegar, garlic, and onion; whisk to combine and let sit for 15 minutes at room temperature.

2. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté until lightly browned, about 3 minutes. Remove from the pan and let cool.

3. Add the corn, tomato, cucumber, and oregano to the bowl with the vinaigrette. Season with salt and pepper and toss to combine. Store in the refrigerator until you are ready to serve.

4. When you are ready to serve, add the arugula and toss.

* If arugula is a little too spicy for your kids, substitute it with crunchy romaine.

Pumpkin Chocolate Chip Cupcakes

Start a new Halloween tradition with pumpkin cupcakes!

Makes 24 cupcakes or a 9×13-inch sheet cake

• 2-3/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1-1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup canola oil
• 3 large eggs
• 1 can (15 oz) pumpkin purée
• 1/2 cup maple syrup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tsp vanilla
• 1-1/2 cups mini chocolate chips
• Garnish: candy corn

1. Preheat oven to 350º. Line muffin tins with paper liners.

2. Sift the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt into medium bowl.

3. Using an electric mixer, beat the sugar and oil in large bowl until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the pumpkin, maple syrup, milk, sour cream, and vanilla.

4. Stir in flour mixture until just blended. Fold in the chocolate chips.

5. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into center comes out clean, about 30 minutes (or about one hour for a 9×13-inch cake). Transfer the cupcakes to a rack; cool completely.

6. Frost with orange cream cheese frosting and decorate with candy corn.

If you prefer to make a sheet cake, add a little black food coloring to the frosting and create a RIP tombstone cake. Decorate with a few gummy worms, bugs, and spiders!

Cream Cheese Frosting

• 8 oz cream cheese, at room temperature
• 1/4 cup (1/2 stick) softened butter
• 2 tsp pure vanilla extract
• About 4 cups confectioners’ sugar
• Red and yellow food coloring

1. Put the cream cheese and butter in a large bowl; beat with an electric mixer on medium speed until smooth, add the vanilla, and combine.

2. Slowly add the confectioners’ sugar and mix until well blended. A drop or two at a time, beat in red and yellow food coloring until you get a nice pumpkin color. Increase mixer speed and continue mixing for 2 to 3 minutes, until the frosting is light and fluffy.

Serves 6–8

• 3 Tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, finely chopped
• 2/3 cup diced green pepper
• 2/3 cup carrot, coarsely shredded
• 1 jalapeno pepper, finely chopped
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1-1/2 Tbsp chili powder
• 1 bay leaf
• 48 oz fresh tomatoes, roughly chopped, with juice
• 1/2 cup TVP* (textured vegetable protein)
• 1 can (26 oz) kidney beans (adjust quantity up or down to your preference)
• Salt and freshly ground pepper, to taste

1. On high heat, cook onions in olive oil until they’re translucent and begin to brown slightly. Add garlic, green peppers, carrots, and jalapeno and stir well.

2. Add all dry seasonings, tomatoes, TVP, and beans and stir. Bring to a boil.

3. Lower heat and simmer chili for 1 to 1-1/2 hours, stirring occasionally to blend all the flavors.

4. Add water to adjust consistency if the chili gets too thick. (If it is too thin, let it simmer a little longer.)

5. Adjust salt, pepper, and seasonings before serving.

* Textured vegetable protein is available at most health food stores.

Can be made a day in advance and refrigerated to develop flavors.

Combine all of the ingredients in the bowl of a small food processor or blender and process until smooth. Store covered in the refrigerator for at least 4 hours or overnight to meld the flavors.

Variations on a theme

Add your favorite fresh herbs: rosemary or sage, even mint is superb.

Add tapenade; it’s magical with lamb or turkey.

Substitute lime juice and add cilantro and chilies or wasabi; either goes great with a turkey or tuna burger.

Skip the lemon, add sun-dried tomato pesto and fresh basil; it’s divine.

Makes 12 buns

These buns are mixed, shaped and allowed to rise in the refrigerator for 12 to 24 hours. The cool rise adds extra flavor; it also gives you some flexibility. You can start them one day and bake them the next morning or start them before you head off for the day and finish them just before your cookout.

• 1/2 cup sesame seeds
• 1/4 cup poppy seeds
• 1/4 cup flax seeds
• 2 Tbsp caraway seeds
• 1 Tbsp dry yeast
• 2 cups warm water
• 2 Tbsp honey
• 1 1/2 tsp salt
• 2 Tbsp vegetable shortening
• 5 cups (approximately) King Arthur Unbleached All-Purpose Flour
• Vegetable oil

Directions:

1. Place the sesame seeds, poppy seeds, flax seeds, and caraway seeds in a skillet. Cook over medium-low heat, stirring often, until the sesame seeds have turned golden brown. This takes about 10 minutes. Remove from the heat and cool.
2. In a large bowl, stir yeast into water to soften. Add honey, salt, shortening, cooled seeds, and 2 cups flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.
3. Knead, adding flour as necessary, until you have a smooth, elastic dough. Leave dough on work surface. Cover with a towel and let rest for 10 minutes.
4. Divide the dough into 12 equal pieces. Shape each piece into a ball. Cover the balls with a towel and let rest for 5 minutes.
5. Flatten each ball into a 3-1/2-inch circle. Make them slightly concave in the center. Place 1/2 inch apart on a well-greased baking sheet. Brush the tops lightly with vegetable oil, and lay a piece of plastic wrap over the buns. Cover the wrap with a cloth towel. Refrigerate for 12 to 24 hours.
6. Twenty minutes before baking, remove the buns from the refrigerator and let sit, covered, at room temperature.
7. Bake in a preheated 400°F oven for 20 minutes, or until done. Immediately remove buns from baking sheet and cool on a rack.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 7, July 1991 issue.

• Olive oil
• 1/2 cup white onion, chopped
• 28 ounce can diced roasted tomatoes
• 2 chipotle peppers*
• 1/4 cup white wine vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• Salt and pepper to taste

Directions:

1. Heat a little olive oil in a medium saucepan; add the onions and sauté until transparent. Add the tomatoes, chipotle peppers, white wine vinegar, balsamic vinegar and sugar. Simmer over low heat for about 45 minutes – 1 hour.
2. Puree with a hand held blender. Season with salt and pepper to taste. Cool and store in the refrigerator.

* Look for 7 ounce cans Chipotle Peppers in the international or specialty aisle of your supermarket.