- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
- Step 1 Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Step 2 Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Step 3 Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
- 24 apples, gala, yellow, delicious or jonagolds
- 4 1/2 cups of water
- 1 1/2 cups of brown sugar
- 1 T ground cinnamon
- Step 1 Using a peeler, peel the skins off the apples and cut into slices with an apple corer.
- Step 2 Place the apple slices along with the water, brown sugar and cinnamon into a heavy pot and cook for about 20 minutes.
- Step 3 The apples should become soft and the water should evaporate. Remove from heat and allow to cool.
- Step 4 If you like, mash with a masher or a fork and serve warm.
- 1¼ cups whole wheat flour
- 1¼ cups old-fashioned oats
- 1 t baking powder
- ½ t baking soda
- ¼ t salt
- ½ t cinnamon
- 1 cup unsweetened applesauce
- ½ cup light coconut milk
- ½ cup packed brown sugar
- 2 T melted coconut oil
- 1 large egg, lightly beaten
- ½ t vanilla extract
- 2 small Gala apples
- raw sugar and nutmeg
- Step 1 Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
- Step 2 In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon.
- Step 3 In a medium bowl combine apples, chopped into small pieces, applesauce, coconut milk, sugar, oil, egg and vanilla extract.
- Step 4 Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
- Step 5 Fold in the chopped apples. Fill muffin cups ⅔ to ¾ full.
- Step 6 Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins. Bake for 16-18 minutes.
- 24 apples, sliced
- 3/4 cup butter
- 3 t cinnamon
- 3 t cloves
- 1 cup brown sugar
- 12 cups vanilla yogurt
- 24, graham crackers
- Step 1 In a sauté pan combine the first 5 ingredients.
- Step 2 Cook until apples are soft.
- Step 3 Hand each student a graham cracker and a snack bag for them to smash cracker. Pour the crushed graham cracker into the cup and top with 1/2 cup yogurt.
- Step 4 Add cooked apple mixture, serve immediately.
- Curly kale leaves
- olive oil
- sea salt
- additional spices, optional
- Step 1 Tear leave into bite sized or large potato chip pieces
- Step 2 Brush with olive oil sparingly
- Step 3 Sprinkle seasonings on top
- Step 4 Put in 400 degree F oven for 5-8 minutes until crisp and just brown
- 8 eggs
- 1 cup washed, drained, cut curly or dinosaur kale
- 1 cup shredded extra sharp cheddar cheese
- 1/2 diced onion - we like Vidalia's
- 1 cup diced, fresh tomatoes (let the tomatoes drain in a fine colander before adding to the dish)
- 1 t. finely cut fresh basil
- Salt and Pepper to taste
- Step 1 Begin by washing and cutting the kale into finely shredded strips. Cut and drain the tomato pieces. Cut the onion (to avoid crying while cutting the onion, chew something crunchy like carrots or peppers – it is impossible for the tear ducts and the saliva glands to work at the same time – who knew!)
- Step 2 Crack the eggs in a separate bowl – whisk to mix thoroughly. Add all the other ingredients and pour into a buttered pie dish or casserole pan not larger than 9 by 13. You may also pour into silicon cupcake liners. (Recipe makes one large deep dish or 12 cupcakes)
- Step 3 Bake 350 degrees until lightly golden brown and firm in the middle – about 35 minutes full sized or 25 in a cupcake liner.
- 3 large potatoes
- 1 large onion - Vidalia
- 2 cups of shredded curly kale - without the stem
- 2 cups of half and half
- 1 T. Olive oil
- 8 cups chicken or vegetable broth
- Garnish with a dollop of Greek yogurt and a couple of chive pieces
- Step 1 In a stock pot – bring diced ( not peeled) potatoes to a boil with just enough water to barely cover the potatoes – when they are slightly soft, roughly drain the water off. If you have some water still in the pan – it is okay and healthier.
- Step 2 While the potatoes are cooking, finely dice onions and sauté in a small pan with 1 T. olive oil.
Add onions and shredded kale to the potato stock pot. Add 6 cups of the broth, and pinch of salt and pepper. Cook until the kale is tender which is about 5 – 10 minutes.
- Step 3 Put the entire mixture in a decently good blender and puree until smooth. You can also just keep in the pot and use an immersion blender.
- Step 4 Begin to warm up and add the half and half. If you would like the soup thinner, add the remaining 2 cups of broth.Garnish with a dollop of Greek yogurt and a couple of chive pieces
- 1 cup basil leaves
- 1 cup kale leaves
- 1/2 c. fresh Parmesan
- 3 cloves garlic
- 1 t. lemon juice
- 1/2 cup olive oil
- Step 1 In a food processor – add all ingredients except Olive Oil.
- Step 2 Begin whirling all the ingredients and slowly add the olive oil as the processor is blending the other ingredients.
Pesto is great on – pasta, in hummus, in spaghetti sauce, in a pizza sauce, in a salad dressing, in a yogurt dip – anywhere you would like a full Italian flavor.
Makes 1 cup
- 3/4 cup whole wheat flour
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1/4 cup olive oil
- 1/2 t. ginger
- 1/2 t. cinnamon
- 1/4 t. salt
- 2 apples, diced
- 1/8 c. agave
- 1 cup cooked quinoa
- 1 t. vanilla
- Topping: 1/4 cup oatmeal, 1 t. cinnamon, 1 T. brown sugar, 1 T. olive oil
Step 1: Mix together all ingredients.
Step 2: Pour into a square baking dish.
Step 3: Mix together topping and pour over fruit mixture.
Step 4: Bake at 350-degrees for 25 minutes, or until brown.