Week of 2/7/2000


Cinnamon Apple Cake
Try this coffee cake for an anytime treat.

1 3/4 cups sugar, divided
3/4 cup (6 oz.) block-style cream cheese, softened
(may use fat-free cream cheese)
1/2 cup butter, softened
1 tsp. vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Preheat oven to 350 degrees. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine2 Tbls. of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8 inch springform pan coated with cooking spray and sprinkle with remaining cinnamon mixture.

Bake at 350 degrees for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack and cut using a
serrated knife. Serves 12. This cake may also be made in a 9 inch square cake pan or a 9 inch spring form pan; just reduce the baking time
by 5 minutes.


Garlic Mashed Potatoes
Extra-Virgin olive oil takes the place of cream and butter in these decadent, mashed potatoes.

10 large garlic cloves
4 Tbls. extra-virgin olive oil
2 lbs. red skinned or Yukon Gold potatoes, peeled
1 Tbls. chopped fresh parsley

Thinly slice 2 garlic cloves. Heat 1 Tbls. oil in heavy small skillet over
low heat. Add sliced garlic and saute until tender, about 10 minutes.
Set aside.

Cook potatoes and remaining 8 garlic cloves in large saucepan of boiling
salted water until potatoes are tender, about 35 minutes. Drain, reserving 1 1/4 cups cooking liquid. Combine boiled potatoes and garlic, sauteedgarlic
mixture and remaining 3 Tbls. oil in same saucepan. Mash until smooth,adding enough reserved cooking liquid to form creamy consistency.Season to taste with salt and pepper. Transfer potatoes to bowl.(May be prepared 8 hours ahead. Cover and refrigerate. Rewarm potatoes in microwave until heated through.) Sprinkle with parsley and serve. Makes 6 servings.

Tortellini with Ham, Peas, and Tomato Cream Sauce
Sauce Ready in less than 30 minutes!

2 Tbls. butter
1 onion, chopped
2 1/2 cups canned crushed tomatoes (one 28 oz. can)
1/2 cup heavy cream
1 lb. cheese tortellini (fresh or frozen)
1/4 lb. ham, cut into 1/4 inch dice (may substitute 1/4 lb. sliced prosciutto, cut into thin strips
3/4 cup frozen peas, defrosted
fresh-ground black pepper
Pecorino Romano cheese, freshly grated

In a large frying pan, melt thebutterovermoderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice andsalt. Simmer for 10 minutes. Add the cream and cook on low heatfor 1 minute longer. Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done according to directions. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook untilwarmed through, about 2 minutes. Serve immediately with fresh cracked pepper and freshly grated romano cheese. If fresh basil is available, 1/4 cup, thinly sliced may be added with ham and peas.