Food In Many Forms

This past fall, I had an urge to make an apple pie, and bought 2 lbs of honeycrisp apples. Then I was surprised with a last minute trip to the UMass experimental apple orchard. I was inundated with apples. This apple pie was wonderfully light, and the cornstarch helped to form a lovely thick applesauce at the bottom. Next year, I will have to try it with a whole wheat crust. Ingredients 1 frozen 9" pie crust 1 1/2 pounds (907 g) Honeycrisp apples, peeled 1/4 cup (50 g) granulated sugar 1/4 cup (53 g) dark brown sugar 1 1/2 tablespoon (10 g) cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 2 tablespoons (28 g) unsalted butter, melted 1 1/2 tablespoon (32 g) cider Directions Preheat the oven to 425 degrees. Bake the frozen crust on the bottom rack just until the edges barely begin to turn golden, 15-20 minutes. Let cool completely. Use a sharp knife to quarter the apples, then I core...

These delicious stuffed squashes made a nice accessory to our pre-finals dinner of turkey, dressing, cooked kale and multitudes of baked goods. And did I mention they're gluten-free? Ingredients: 4 small acorn squash 1 1/2 lbs of sage bulk sausage, crumbled 1 cup onion, diced 2 stalks celery, diced 2 Granny Smith apples, cubed Non-stick cooking spray Fresh black pepper Directions: Preheat the oven to 350 degrees and coat a shallow baking pan with nonstick spray. Trim a thin slice from both ends of each acorn squash, then cut them in half crosswise and scoop out the seeds. Place the squash, cut side down on the prepared baking sheet and bake until very tender when pierced with the tip of a knife, 30 to 35 minutes. Turn the squash halves cut side up and spray with nonstick cooking spray. While the squash bakes, saute the sausage over medium heat, breaking it up with a spatula as finely as possible as it cooks. Once the sausage is cooked through, transfer it to pap...

I think the "Cupcakes" turned out pretty well, but they really look and taste more like muffins. They would be great for a quick breakfast and are a lot better than some of those oatmeal breakfast bar recipes I've tried. I ended up doubling the recipe, which made 26 muffins. I ended up using almost an entire zucchini, two small apples, shredded carrots and chopped raisins, and I definitely recommend using some kind of dried fruit to add some sweetness. It seems like a lot of people just use the leftover fruits and vegetables from their juice smoothies, which I think is a great idea! 

One of my favorite snacks is baked apples, sliced up with a sprinkle of sugar or Splenda. But for when you want something a little extra special, this dessert works like a charm. In my mind, just the presentation makes it special, rather than a gloppy mess of brown sugar, oats and shriveled apple slices, you get a beautiful apple bowl overflowing with oats and a little bit of sweetness.  Baked Apple with Crisp Topping Adapted from Sunny Anderson Makes 6 servings Ingredients 3 apples 1 teaspoon lemon juice 6 Tbsp apple or pear butter 2 tablespoon all-purpose flour 2 tablespoons butter, cold and diced 3 tablespoons brown sugar 1/2 cup oats, uncooked 1/4 teaspoon ground cinnamon Directions Preheat oven to 350 degrees F. Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix to...

The Scenario: It's midnight . I don't want to do homework. There are four large apples staring at me across the room in my lovely fruit bowl. There are pre-made pie crusts in the fridge. I am going grocery shopping tomorrow. I need to clear out the fridge before I go...  Darn, I guess that means I'm making pie .  (And in case you're wondering, it's supposed to be a flower.) Ingredients 1 Premade Double Crust Pie Pastry 6 Cups Of Fresh Skinless Chopped Green Apples 1 Cup Of White Superfine Sugar 2 Tablespoons Of Real Softened Unsalted Butter 2 Tablespoons Of White All Purpose Baking Flour 1/4 Teaspoon Of Freshly Ground Nutmeg 1/8 Teaspoon Of Fine Ground Table Salt 1 Teaspoon Of Freshly Ground Cinnamon Instructions Preheat your oven to 450 degrees Fahrenheit, or 225 degrees Celsius. Take out a nine inch pie dish, and carefully add into it the bottom crust pastry layer. Next take out a small mixing bowl, and sift together the white superfine sugar, white all purpose...

Stats Color(Skin): Streaky/Blotchy Pale Red Color(Meat): Pale Yellow-Green Skin: Waxy, Thin Meat Texture: Dense, not grainy, but almost Flavor: Sweet with hint of bitter Sweetness: Medium Shape: Tall, thicker on top, narrowing to base Weight: 9 oz Price: $1.19 Additional Comments - A little difficult to cut - Did not stand out as amazing, but was not bad either

It seems like I have been sick so long, Halloween is quickly approaching! My roommates and I are planning a "classy" Halloween party to be held on October 30. Something very relaxed, and well-planned with lots of food with which to impress our few select guests. We have to plan out what we need way in advance since it is right around exam time of course. So I thought I would use this space to do some preliminary planning. 1. There must be a punch bowl with jello eyes or a frozen hand (I saw an idea to make and ice cube with a latex glove) 2. There must be some kind of dip - there are so many good ones and we can either make it really healthy with veggies, or go in the opposite direction with chips. (We do have an unhealthy obsession with spinach artichoke dip) 3. Something with pumpkin, be it pumpkin pie, pumpkin soup, or pumpkin cookies 4. Caramel apples are a fall classic - our guests can even help make them and add toppings like nuts or sprinkles ( Peanut Butter Crunch Ca...