Apples, whether slightly sweet or slightly tart, can be utilized in all sorts of recipes from appetizers and salads to main dishes and sides. And who can forget them in a dessert such as an all-American apple pie?See Popular Apples Recipes
Fast-food chains and grocery stores across the country might have received packaged sliced apples that are being recalled due to the possibility of listeria contamination, according to USA Today. Although no illnesses have been reported so far, listeria was found on equipment used to produce apple products from Missa Bay, which is owned by Ready Pac Foods of Swedesboro, N.J. According to USA Today: "Listeria is a bacteria that causes food poisoning and is especially dangerous to pregnant women.
The days are getting shorter and fall is here, which means ... apple season! Already pretty mounds of both new and old varieties are appearing in markets everywhere.
Try this apple polenta recipe from Betty Crocker.
Company coming? These bite-sized desserts are just perfect for formal or casual get-togethers...and the creamy apple filling is sure to satisfy your sweet tooth!
Bake the irresistible combination of caramel and apples in an easy cookie mix bar.
Between two flaky Pepperidge Farm® Puff Pastry rectangles you'll find a mouthwatering mixture of apples sauteed with butter, brown sugar and cinnamon that is topped with caramel sauce and chopped pecans. Served warm with vanilla ice cream, you get the wonderful flavor of apple pie without all the work.
Sugar and spice-crusted apple turnovers are served with a rich caramel-ginger sauce. Simply delicious, and simple to prepare!
There are many reasons to celebrate the beginning of autumn: beautiful foliage, kids back in school (okay, not everyone finds that a reason to celebrate), and, last but not least, a bumper crop of juicy and delicious apples. Apples are a staple of dessert and breakfast, but if you ignore their possibilities in savory dishes, you're also denying yourself the whole range of flavors these fruits impart. The sweet crunch of apples pairs beautifully with roasted pork, as most of us know.
Swirls of flaky pastry are filled with chopped apple and pecans. A quick dusting of confectioners' sugar and they're ready to serve.
Try this kid-friendly recipe for baked apples the next time you want to serve up a treat that's both healthy and delicious.
Candied apples aren't old fashioned, they're in fashion! Indeed, candied apples are making a comeback for grown-ups and kids alike, and they can be as traditional, sophisticated or wild as the occasion merits. For a kids' Halloween party, maybe you want to try the "shrunken heads" or the double-dip chocolate-and-caramel coating; for a dinner party (or an office Halloween party), go with the dark chocolate, the toffee, or the cinnamon candy coating (you can serve them on the stick, or cut them into wedges so guests can try different kinds).
Mary Odson's sister Cathy came up with these bars, which have a nutty, streusel-like topping and a crisp shortbread crust.
Apple-pie lovers and just plain Apple-anything fans, this is your year. There's a bumper crop this autumn, according to Breezy Hill Orchard and Cider Mill, which grows some 200 varieties of apples in New York's Hudson Valley. Since there are apples aplenty, from the iconic Red Delicious and Granny Smith to the offbeat and utterly delicious varieties with dainty names like Cameo (a newish variety) and Maiden's Blush (a heritage apple), there's never been a better time to stretch your apple dessert repertoire beyond pie.
First, we learn scientists have found the answer to getting ketchup to flow more easily, and now we're hearing there may be a way to keep apples from turning brown. (Did you hear that? The sound of our minds being seriously blown.)
Because apples are low in fat and calories, allow the splurge of a scoop of butter pecan ice cream.
Good News: Antioxidant-rich apples are one of Clark Frasier's staples for healthy winter desserts. "My father had a problem with high cholesterol, so my mother always baked apples for dessert," he says. Here, he doesn't need to add any fat--just a sweet splash of Sauternes infused with thyme--to enrich the dish.