Serve warm for breakfast or as a snack. Try the cake with whipped cream, or vanilla ice cream for a simple country-style dessert. Or allow the cake to cool and then sprinkle the top with confectioners’ sugar. Credit: ©iStockphoto.com/Aifos Yield: 1 cake; 12 servings Preparation time: 15 minutes Cooking time: 40 to 45 minutes Spice meter: Mildly spiced 1 cup all-purpose flour 1 teaspoon baking powder 2-1/4 teaspoons pumpkin pie spice mix 1/2 teaspoon salt 8 tablespoons (1 stick) butter or margarine, melted 1 egg, lightly beaten 1/3 cup light brown sugar 1/3 cup sugar 1 teaspoon vanilla extract 2 cups peeled, cored, and coarsely chopped apples, such as Rome, Cortlandt, or MacIntosh 1/2 cup chopped walnuts (optional) Preheat the oven to 350 degrees.

Enhanced with spices, this dense, chocolatey bread is a treat any time of day. Add a little cayenne; it doesn’t make the bread hot; it just gives the bread extra zing. Feel free to omit the cayenne if you wish. This freezes well. Credit: ©iStockphoto.com/GrabillCreative Yield: 1 loaf; 12 servings Preparation time: 15 minutes Cooking time: 45 to 55 minutes Spice meter: Mildly to moderately spiced 1-3/4 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1-1/4 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne, or to taste (optional) 1/8 teaspoon ground cloves 2/3 cup sugar 2 eggs 3 tablespoons butter, melted 1 cup buttermilk Preheat the oven to 350 degrees.

Butternut, like pumpkin, is enhanced by spices such as cinnamon, ginger, and nutmeg. Here it is steamed with whole spices that scent the butternut and then pureed like mashed potatoes, spiced, and tossed with butter. The butternut can be cubed the day before and refrigerated in a covered container. This recipe freezes well.

Spiced with the complementary duo of cumin and coriander, these carrots are sweet and delicious. Note that older, large carrots take longer to cook than baby carrots. Credit: ©iStockphoto.com/Elzbieta Sekowska Yield: 4 servings Preparation time: 10 minutes Cooking time: 15 minutes Spice meter: Mildly spiced 1 pound carrots, peeled and cut in 1/4 inch slices, or 1 pound baby carrots, peeled and trimmed 1-1/2 tablespoon butter 1/3 cup water or orange juice 1 teaspoon sugar 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1-1/2 tablespoons chopped fresh cilantro or flat-leaf parsley In a large pot over medium heat, combine the carrots, butter, water, sugar, cumin, and coriander.

This colorful dish of Curried Barley Pilaf can be served as a hot side dish. Or, if you want, serve it chilled or at room temperature as a salad. Credit: ©iStockphoto.com/sf_foodphoto Yield: 4 servings Preparation time: 10 minutes Cooking time: 45 to 55 minutes Spice meter: Mildly to moderately spiced 2 tablespoons butter 1 small onion, chopped 1/2 small red or green bell pepper, chopped (optional) 1/2-inch piece fresh ginger, minced 1 clove garlic, minced 2 to 3 teaspoons homemade or good-quality curry powder 1 cup medium pearled barley, rinsed and drained 3 to 3-1/2 cups heated chicken broth or water 3/4 teaspoon salt 1 tablespoon chopped fresh mint or cilantro (optional) Melt the butter in a saucepan.

There’s nothing like this fragrantly spiced cake for breakfast or as a snack in the late afternoon. Traditionally, this streusel-topped cake is made with plain yogurt or sour cream. The batter can also be used for muffins. Credit: ©iStockphoto.com/bhofack2 Yield: 1 cake; 12 servings Preparation time: 15 minutes Cooking time: 35 to 40 minutes Spice meter: Mildly spiced Nutty Streusel Topping: 1/4 cup chopped nuts, such as walnuts, pecans, or hazelnuts 3 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated or ground nutmeg Cake: 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated or ground nutmeg 1/2 cup sugar 2 tablespoons butter 2 eggs 2/3 cup plain yogurt or sour cream 1 teaspoon vanilla extract In a small bowl, combine the nuts, brown sugar, cinnamon, and nutmeg.

If you're looking for an alternative to plain baked chicken, look no further. Scented with orange, this delightful recipe features soy, fresh ginger, and five-spice powder. Credit: ©iStockphoto.com/Krezofen Yield: 4 servingsPreparation time: 15 minutes; 1 to 4 hours marinating timeCooking time: 45 to 50 minutesSpice meter: Mildly to moderately spiced 1/3 cup soy sauce 1 teaspoon dark sesame oil Juice and finely grated zest of one medium orange 2 tablespoons dry sherry 1 plump garlic clove, minced 1-inch piece fresh ginger, minced 1 teaspoon Chinese five-spice powder (optional) 2 scallions, white and green parts, sliced 3 to 3-1/2 pound chicken, cut up, or chicken parts In a shallow baking dish, combine all the ingredients except the chicken.

The spice mixture can be rubbed on the skin of the chicken or slipped under loosened skin. After the spices are added, roast the chicken to perfection. Credit: ©iStockphoto.com/NWphotoguy Yield: 4 to 6 servingsPreparation time: 20 minutes; 2 to 24 hours marinating timeCooking time: 1 to 1-1/4 hoursSpice meter: Mildly spiced 2 tablespoons fresh lime or lemon juice 2-1/2 tablespoons olive oil 1-1/2 tablespoons soy sauce 2 tablespoons prepared mustard 1 tablespoon chopped chives or minced flat-leaf parsley 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme leaves 1-inch piece fresh ginger, minced 2 plump cloves garlic, minced 1/4 teaspoon cayenne (optional) 1/4 teaspoon white pepper 3 to 3-1/2 pound whole chicken In a bowl, combine all the ingredients except the chicken.

In summer, when zucchini is plentiful, who doesn’t look for a new way to cook it? This spectacular recipe takes the commonplace squash to new heights. Credit: ©iStockphoto.com/marcomayer Yield: 4 to 6 servings Preparation time: 10 to 15 minutes Cooking time: 10 to 15 minutes Spice meter: Mildly to moderately spiced 1 tablespoon butter 2 tablespoons vegetable oil or olive oil 3 scallions, white part only, thinly sliced 1/2 inch piece fresh ginger, finely minced or grated 1 plump clove garlic, minced 1/2 teaspoon homemade or good-quality curry powder (optional) 2 pounds zucchini, coarsely grated or sliced into very thin rounds or half-moons 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh mint or flat-leaf parsley (optional) In a large skillet over medium heat, melt the butter with the vegetable oil and heat.