Almonds, pecans or mixed nuts can be added to stir in with the syrup. After the caramel corn has cooled, pretzels, cereal or dried cranberries are novel additions. That is, if you have any Caramel Corn left over.
I recommend Julia Ann’s Caramel Corn to eat and give, enjoy with hot cocoa in front of the fireplace. C-o-z-y!
Eggplant, a vegetable from Asia and now identified most often with Mediterranean recipes, such as Eggplant Parmigiana, Ratatouille, Moussaka or eating fried eggplant dipped in a batter or egg and flour and fried in a skillet.
The eggplants are readily available in the farmer’s markets at this time, late August and September. The deep purple globes are hard to resist, and are in all sizes. The larger the eggplant the more seeds and tendency to more bitterness. Small eggplants have smaller and fewer seeds.
LBuy firm deep purple eggplants, store in the refrigerator until ready to use within a day to two. Cut it with stainless steel knife to help prevent the slices turning black. It does not have to be peeled. Eggplant has a lot of moisture therefore sprinkle with salt to draw out the moisture. Also sprinkling with lemon juice will prevent the flesh from blackening. Put pieces into a colander, let set for 30 minutes to 1 hour to allow the juice be drawn out. Rinse the eggplant pieces and dry on paper toweling before proceeding with the recipes.
Lower weight, increased energy, healthy hair and skin are benefits from eating eggplant and a variety of fruits and vegetables. Eggplant studies has indicated a decrease in diabetes, heart disease and obesity. Vitamin C, vitamin B-6 and fiber are important for cardiovascular disease. Antioxidants and anti-inflammatory compounds protect the body from cancer. Because eggplant is low in calories, it provides another source of a low-calorie diet.
We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples. So we bought a few, they were so large and nice. After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples. This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating.
Plain Crock Pot Honey Crisp Applesauce
Applesauce, just right for snack time or on top of toast.
Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking. This time I decided to get out the crock pot. That really makes it easy and a time saver to do other things while the apples are cooking.
Crock Pot Honey Crisp Applesauce
I did plain applesauce: cooked apples and put the sauce into clean jars to be kept in the refrigerator. I did actually preserve some by using water bath canning.. I anticipated a much larger batch of applesauce. A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce. Oh well, it was a good practice as I do not do canning often.
Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Author: Julia Ann
Recipe type: Dessert
Serves: 4 pints
15 large apples
2 tablespoons lemon juice
½ cup water
½ cup sugar
1 teaspoon cinnamon.
Put 2 tablespoon lemon juice into large bowl.
Peel, core and cut apples into 1½ inch chunks or 8ths put into the large bowl.
Stir frequently to get the lemon juice on the apples to prevent browning.
Put into the crock pot.
Add the water, sugar and cinnamon.
Cook in the crock pot for 2 hours on high.
Mash with a potato masher to desired consistency.
Put into clean pint jars and cover with lids,
Store in refrigerator to use.
Or store cans on the shelf after water bath canning.
This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired.
They are both called pies, and are served in or on a crust. The quiche is a flaky pastry shell filled with an egg custard of cheese, meats and/or vegetables.. The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables. Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.
Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell Now the delicious Cheese-Bacon Quiche is poured into a pastry shell. Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.
Savory pastry shells can be made by adding egg yolks or Parmesan cheese. The pastry for this particular quiche was made with coconut oil. Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate. The flakiness of the pie dough adds texture to the custard filling.
Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake. Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts. Think quiche for that extra appetizer for your next dinner.
These are times of minus temperatures, –1 to -21 degrees, piles of snow, school closings, road accidents, frozen water lines, etc. Enough of that! How about looking for some spring flowers and plan the first picnic? I will bring Ham Salad Spread for sandwiches and cracker appetizers. Let’s see; we need carrot and celery sticks, broccoli florets, a vegetable dip. I think a fruit bowl would be good: fresh strawberries, blueberries, grapes, pineapple, diced orange and sprinkling of fennel seeds on top. Just because it is the first picnic of year, I would add a big bag of potato chips. Are you with me?
Ham Salad Spread on Sandwiches and Crackers
I will even bring the spring flowers. The purple crocus are such a delightful surprise in the spring, and sometimes have to come up in the snow. They are hardy little buggers to enjoy.
Then soon daffodils will be showing off.
Daffodils awaking from winter.
Keep looking at the trees as you travel along the highways and back roads of the Midwest to see the pink of the red bud tree and white of the dogwoods.
Back Yard Red Bud Tree
Enough dreaming about spring.
Ready for a Ham Salad Spread sandwich and crackers.
A few years ago I was cleaning out boxes stored in a closet. I found a cookbook in a box, Williams-Sonoma, Simple Italian Cooking recipes by Chuck Williams. These recipes started my adventure in Italian cooking and eating. The Mediterranean Diet works for my family with plenty of fresh vegetables and fresh fruit. My Caramelized Oranges with Almonds is adapted from a favorite recipe “Oranges with Mint and Toasted Almonds.” I made a few changes to the recipe and serve as an appetizer, salad or dessert. It is wonderful with a brunch instead of orange juice. Put the oranges on spinach or romaine lettuce the syrup for dressing; there is a salad for dinner of chicken and pasta. After eating a heavy meal of beef stew, Caramelized Oranges with Almonds lend a sweet and light dessert to the meal.