Apple Strudel

Ingredients

• 1 pound sweet apples -- peeled, cored and thinly sliced
• 1/4 cup golden raisins
• 1/4 cup dried currants
• 1/2 teaspoon ground cinnamon
• 2 tablespoons white sugar
• 2 slices brown bread, crumbled
• 1/2 (16 ounce) package phyllo dough
• 1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
3. Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
4. Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

Apple "Pizza"

What You Need

• 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
• 2 tablespoons fine dry bread crumbs
• 1 1/2 tablespoons unsalted butter
• 1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 cup grated sharp or extra-sharp white Cheddar (3 oz)

• Special equipment: parchment paper

What to Do 

Put oven rack in middle position and preheat oven to 400°F.

Roll out pastry sheet into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a baking sheet lined with parchment paper, then prick pastry all over with a fork. Sprinkle bread crumbs over pastry.

Heat butter in a small saucepan over moderate heat, swirling pan, until golden brown, about 1 minute. Pour butter over apples in a bowl, then add sugar and salt and toss to coat. Spread apples evenly over pastry, leaving a 1-inch border on all sides. Fold in edges over apples, pressing down firmly on corners and sides. Bake until apples are tender, 35 to 40 minutes. Sprinkle cheese over apples and bake until cheese is golden and bubbling, 5 to 9 minutes more. Serve warm.

Hearty Potato Soup

Ingredients

• 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds) $
• 2 medium onions, diced $
• 2 carrots, thinly sliced $
• 2 celery ribs, thinly sliced $
• 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth $
• 1 teaspoon dried basil $
• 1 teaspoon salt $
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour $
• 1 1/2 cups fat-free half-and-half
• Italian Bread Bowls
• Garnish: fresh celery leaves $

Preparation

1. Combine first 8 ingredients in a 4 1/2-quart slow cooker.
2. Cook, covered, at HIGH 3 hours or until vegetables are tender.
3. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.

Potato Soup

Ingredients

• 6 slice(s) bacon, cut into 1-inch pieces
• 3 pound(s) (about 5 large) russet potatoes
• 3 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 1/4 pound(s) (1 stick) butter
• 2 2/3 cup(s) whole milk
• 1/2 teaspoon(s) black pepper
• 4  scallions, thinly sliced
• 3/4 cup(s) shredded sharp Cheddar cheese

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Directions

1. Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Potato Pancakes

Ingredients

• 1 pound(s) russet potatoes, peeled and grated
• 1 medium yellow onion, peeled and grated
• 1  egg, lightly beaten
• 2 tablespoon(s) flour
• 1 teaspoon(s) salt
• 1/8 teaspoon(s) freshly ground pepper
• 1 1/2 tablespoon(s) canola oil

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Directions

Combine all ingredients except oil in a bowl. Heat 3/4 tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.