Microwave the bacon on a rack, covered with a paper towel, on HIGH, for 3 l/2 to 4 l/2 minutes. Crumble and set aside. In casserole, microwave on HIGH for 1 minute cream cheese. Add Cheddar and next 5 ingredients. Microwave on HIGH for 2 l/2 minutes. Stir once. Add bacon (save 1 tablespoon for top). Garnish with bacon, parsley and an apple slice. Serve with apple wedges. Yield: 2 cups.
4 C. all-purpose flour 1 Tbsp. baking soda 1/4 tsp. baking powder 1 l/2 Tbsp. ground cinnamon 1/2 tsp. ground nutmeg 5 eggs 2 C. sugar
1 C. firmly packed brown sugar 1 l/2 C. vegetable oil 1 Tbsp. vanilla extract 2 C. shredded zucchini (3 medium) 1 C. shredded apple (l medium) 1 l/2 C. chopped pecans
Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple and pecans. Add dry ingredients, stirring just until moistened.
Spoon batter into 3 greased and floured 8 l/4 x 4 l/2 x 3 inch loaf pans. Bake at 350 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and cool completely. Yield: 3 loaves. This bread is great for freezing.
NOTE: These remedies are meant to be informative and fun and should not substitute a physicians care/advise.
ACNE: Cover blemish with honey and place a band-aid over it. It kills bacteria as well as helps to keep the area sterile and speeds healing.
ALLERGIES: As per our many faithful customers. A tablespoon of LOCAL honey will help keep seasonal allergies in check. (Must be local honey to affect local allergens.)
APPLE CIDER VINEGAR
HEARTBURN: Put 1 tsp. in 1/2 glass of water and sip during meals to prevent heartburn.
SUNBURN: Dip a white washcloth in cider vinegar and put on affected area. When warm, dip the cloth again. Continue until skin is no longer warm. Will help prevent blisters, peeling or scarring.
CUTS: Apply on wound. Helps to kill bacteria and speeds healing.
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Benefits of Apples
Research shows apples really do keep. the doctor away
Researchers Eric Gershwin and Carl Keen at the University of California, Davis, discovered a new way apples protect cells from the type of damage that leads to heart disease and age-related cancers.
The researchers found that the distinctive combination of nutrients in apples and apple products protect cells from destruction by fighting off damage caused by bodily intruders.
"It's almost like having a spam filter on your computer; the good e-mails get through and the bad e-mails get stopped", Gershwin said.
Here, the apple components we observed acted like the spam filter. Apple extract was able to protect cells from norlnally lethal damage by interfering with the pathway that would otherwise damage or kill cells, the study found. This damage could have led to an increased risk of heart disease and certain cancers without the assistance of apples and apple products.
The Fruit Growers News, July 2006
Chemists: Red Delicious, Northern Spy, have most antioxidants By Dick Llehnert, Assistant Editor
If an apple a day keeps the doctor away, might a more powerful apple keep him away longer? And what is it about apples that repels doctors?
Those questions intrigued Rong Tsao, a researcher with Agriculture and Agri-Food Canada in Guelph, Ontario, who led a team of researchers looking for answers.
They believe it's the antioxidants in apples that fight disease and contribute to health. And in tests so far, Red Delicious apples have scored the highest in levels of antioxidants.
But the final word isn't in. Tsao said only eight varieties were tested, out of hundreds out there, and those eight were chosen for one very practical reason; They all grew in Jason McCallum's orchard in nearby Woodstock, Ontario. Growing conditions were the same for all the test varieties.
In order of antioxidant levels, the varieties ranked: Red Delicious (2,012), Northern Spy (1,548), Ida Red (1,479), Cortland (1,323), Golden Delicious (1,265), McIntosh (1,163), Mutsu (1,017) and Empire (782). The numbers are measures of total phenolic content in parts per million.
The report appeared in the June 29 issue o'the American Chemical Society's Journal 01 Agricultural and Food Chemistry.
This is the second major apple study these researchers have published. In the first, they identified the individual chemical compounds responsible for antioxidant activity in apples.
Tsao said the differences appear to be genetically based and plant breeders may be able to use the findings to develop apples that pack even more antioxidant punch.
Researchers have long known that apples are a good source of antioxidants, a group of chemicals that scavenge and neutralize unstable molecules called free radicals. Free radicals can damage cells and tissues and appear to playa role in the onset of heart disease and prostate, colon and other cancers.
These defenses probably play the same role in apples, protecting them from disease, Tsao said. That is probably why levels are much higher in the skins, the protective layer, of all varieties.
Polyphenols are major sources of antioxidants in apples, and Tsao and his colleagues used three different labora¬tory measures to evaluate polyphenol activity.
The researchers found:
Polyphenollevels were five times higher in the skin than the flesh of the apples.
Two polyphenols, epicatechin and procyanidin B2, were the greatest contributors to total antioxidant activity of the apples. Procyanidins accounted for about 60 percent of the antioxidant activity.
Red Delicious apples had twice the antioxidant activity of Empire apples, which had the least activity of any of the apples studied.
"When taste and texture do not matter, choosing an apple with a high proportion of polyphenols in the flesh and skin can potentially produce more health benefits," Tsao said. "But eating any apple is better than eating no apple at all."
How do apples compare to other fruits? Dark-colored berries, like blueberries and blackberries, have higher levels of antioxidants, Tsao said. But people eat more apples, and they are easy to store and available fresh year round.
www.fruitgrowersnews.com, July 2005
BAKED BEANS: When soaking the beans overnight, soak them in cider instead of water. Then when baking, add applesauce to thicken the syrup.
RICE: For a nice flavor, try soaking 3/4 cups of rice in some cider before cooking.
SOUPS: Keep in mind that you can replace the stock called for in a soup recipe with the same amount of apple cider. This works best in pea soup and onion soup.
DISCOLORATION: To keep fruits such as apples, peaches and bananas from turning dark, sprinkle the fruit with orange, lemon, lime or pineapple juice.
APPLE STORAGE: Apples should be kept cool at about 36 to 38 degrees F and kept away from other products as they absorb ordors easily.
COOKING EGGS: A tablespoon of vinegar added to the water when poaching eggs will help set the whites so they will not spread. Also: Add a little vinegar to the water when an egg cracks during boiling. It will help seal the egg.
PIE CRUST: A pie crust will be more easily made and better if all the ingredients are cool.
JELLO SALADS: Substitute apple juice for water when making jello salads. Delicious with lemon, orange and raspberry jello.
RIPENING FRUIT: To ripen fruit fast, put the fruit (or vegetable) in a paper bag with an apple. Store at room temperatur and watch it ripen.
COMPLEXION CARE: Rub the inner part of an apple peel on your face for a warm complexion glow.
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Flavors and Textures
All apples have a balance between sweet and tart, but to varying degrees. Please remember, as we try and advise you as to what apple to try, that everyone's taste buds are a little different and that people taste different things in the same apple.
A lot of folks are surprised by just how different various apples can taste. A winesap has a subtle, rich aroma similar to wine. People have detected chocolate, banana, pineapple, and even coriander flavors in different apples! The best way to get to know your apples it to try them!
Just as everyone has their own preferences for the perfect eating apple, baking apple, etc., so do we! We would be glad to share our preferences for the above and what others agree with, but the best judge will be you. Years of experience have proven we won't mess with a cook! What may be an excellent baking apple for you may not be for another.
It all goes back to our taste buds and their preferences for sweetness, tanginess and texture. We do know that some of the best pies are made with a variety of apples (usually 2 or 3) which will be bound to compliment everyone's taste preferences! Please come back and tell us your favorite!