A Visual Guide to Apples at Epicurious W hile there are thousands of different apples in the world, we've rounded up 11 that represent the diversity found in today's marketplace. Some, like Red and Golden Delicious, are tried-and-true favorites in the United States; others such as Cameo and Fuji are relative newcomers to the apple scene. The fruit has been evolving for centuries: "Modern" apples have been cultivated for qualities such as shape, taste, and high production yield, but also for their resistance to pests and disease. In 1892, there were about 735 different varieties; now fewer than 50 are mass-grown. Because of renewed interest in older—and sometimes regional—varieties, "heirlooms" such as Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin can be found at farmers' markets or local orchards. To grow your own apples, visit the local garden nursery or purchase the trees from online purveyors such as Trees of Antiquity, Fedco Trees, and Century Farm Orchards. Jonagold Cameo Empire McIntosh Golden Delicious
Recipe: The Easiest, Healthiest, Most Scrumptious Fudge Ever The temperature has inspired me to post some cold-weather recipes. This fudge recipe fits the bill nicely. 7 reasons I love this fudge 1. This recipe is based on one of Sally Fallon's recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). This truly is one of the easiest recipes to make, and it truly is richly delicious. The Easiest, Healthiest, Most Scrumptious Fudge Ever By the way, you can easily substitute with this recipe. Ingredients 1/2 cup of virgin coconut oil1/2 cup of coconut/palm sugar (the paste-like kind)1/2 cup of cocoa powderA dash of sea salt1/2 teaspoon vanilla Directions In a heat-resistant (Pyrex) glass measuring cup, add the coconut oil.
Tres Leche Cake Recipe : Alton Brown Directions Watch how to make this recipeFor the cake: Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Topping: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Recipe courtesy of Alton Brown, 2007
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!
Sesame Fruit-and-Nut Bars Recipe 2 cup(s) raw walnut pieces 1 cup(s) raw white sesame seeds 1 cup(s) dried tart cherries 1/2 teaspoon(s) coarse sea salt, such as Maldon or Celtic 4 tablespoon(s) raw coconut butter 3 tablespoon(s) agave nectar or dark honey Preheat oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper. Spread walnut pieces on a rimmed baking sheet and toast in oven, shaking pan frequently, until walnuts just start to turn golden brown and smell slightly fragrant, about 15 minutes. For long-term storage, these bars should be kept refrigerated. Here are some alternate versions of this recipe created by our wonderful community of chefs! Reprinted with permission of Hearst Communications, Inc.
Crockpot Cube Steak and Gravy » The Post-It Place There are several meats that you can always find either on sale or marked down. That is chicken (either in drumsticks, quarters or thighs) and cube steak. The thing with cube steak is that it can be pretty tough. I make it several different ways but this is our all-time favorite. Crockpot Cube Steak and Gravy Cube steak (I used a family size pack) 2 cans (10.75 ounce size) cream of mushroom soup 1 envelope onion soup mix 3/4 cup water Salt and Pepper to taste Directions: Place all ingredients in a crock pot. I told you it wasn’ t pretty. We like it with about everything. Just don’t tell my Momma, she would have a hissie fit just thinking of me sopping something up on my plate and would berate me from here to yonder knowing I said it was ok for you to as well.
How To Make Chocolate Truffles from Jessica Foster Confections Blog Categories Tags Vendors Colors The thought of making chocolate truffles has always felt incredibly intimidating to me. Liquor Infused Chocolate Truffles 12 ounces milk chocolate (chips or bar) cut into small pieces 1/2 cup heavy cream 1 ounce butter 2 tsp liquor (whiskey, frangelico, tuaca… anything you are in the mood for) Chocolate for dipping Cocoa powder for dipping 1. 2. 3. 4. 5. 6. 7. 8. 9. Recipe by: Jessica Foster Confections | Photography by: Josh Gruetzmacher | Styling by: Kelly Oshiro Recipes on SMP Living: Josh Gruetzmacher Photography is a member of our Little Black Book, Love what you see? For more information on how Little Black Book Members are chosen click here . Join The Conversation favorite ( 3 ) share share ( 7 ) tweet ( 18 ) pin ( 82 ) share ( 7 ) tweet ( 18 ) pin ( 82 )
Get Crocked crock pot cinnamon roll 1 can of biscuits (found in the refrigerated section of your grocery) 1/4 c. melted butter 1/2 c. brown sugar 1 tsp. cinnamon 1 tsp. vanilla pecan pieces (optional)Glaze: 1 1/3 c. powdered sugar 2 T. milk In honor of Cinnamon Roll Day in Sweden (October 4th) (yes, really!) I’d like to share a yummy Slow Cooker Cinnamon Roll recipe. Your home will smell delicious as they cook! Coat the slow cooker lightly with cooking spray.Melt the butter in a small bowl and mix in the vanilla.Combine the brown sugar and cinnamon in a separate bowl.Roll the biscuits in the butter and then in the brown sugar / cinnamon mixture. NOTE: Facebook friend posted that she used Rhodes frozen bread and cut them in pieces and it was awesome! Happy Crocking! For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking” Love, Jenn