Archive for the ‘Fruit’ Category

Fun Fact Friday, Number Sixteen!

March 24, 2017

Well that’s just peachy!  Today’s unique facts will center on peaches.  Were you aware that peaches were . . .

  • members of the almond family (Real Fact #21)? — hmm, their pits do look a bit like almonds?
  • also members of the rose family, along with apples and raspberries (Real Fact #422)?
  • the first fruit to be eaten on the moon (Real Fact #722)?

In addition, did you know that . . .

  • the game of basketball (as we enter NCAA March Madness) was first played using a soccer ball and two peach baskets (Real Fact #221)?
  • the phrase “you’re a real peach” originated from the tradition of giving peaches to loved ones (Real Fact #1017)?
  • George Washington was a successful liquor distributor, making rye whiskey, apple brandy, and peach brandy in his Mount Vernon distillery (Real Fact #1140)?

Source: https://www.snapple.com/real-facts

Cheesecake of the Month – February 2017!

February 15, 2017

I was perusing Pinterest the other day and ran across a recipe that sounded positively wonderful.  It is technically a pie, but a pie that incorporates a bit of cheesecake into the recipe.  I can’t wait to try it.

Upside Down Cheesecake Apple Pie

Ingredients
2 pie crusts
2 packages (8-ounce each) of cream cheese, room temperature
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
6 large apples, peeled and thinly sliced
2 teaspoons of lemon juice
1/2 cup of sugar
2 Tablespoons of flour
2 teaspoons of ground cinnamon
Caramel sauce (garnish)

Directions
1. Preheat oven to 400 degrees.  Line a pie pan with a pie crust.

2.  Beat the cream cheese, sugar, and vanilla on high speed until fluffy.  Add in the eggs and the milk and mix until combined.  Pour the mixture into the pie crust.

3.  In a large bowl, combine the apples, lemon juice, sugar, flour, and cinnamon.  Place the apples on top of the cream cheese mixture.

4. Top the apples with your second pie crust, turning the crust inward.  Cut a few small slits into the top of the pie.

5.  Place the pie on a cookie sheet, cover loosely with foil, and bake for 30 minutes.  Remove the foil and bake for an additional 30 minutes or until the apples are soft.  Remove from the oven and cool for 10 minutes.

6.  Place a large plate over the top of the pie and flip it upside down onto the plate.  Cool for one hour  then refrigerate at least four hours.  Serve cold with caramel sauce.

Source: Recipe by Spend with Pennies at http://www.spendwithpennies.com/upside-down-cheesecake-apple-pie/

Summer Foods!

July 3, 2016

Here we are in the middle of summer and here is an infographic that offers a guide to several common seasonal summer foods.

a-guide-to-summer-food_520536dbeccfe

Trivia in the Kitchen, Number Fifty-Five!

September 19, 2015

Last month when I was on vacation, I was going through some of my mom’s old recipe boxes and found a wonderful article (from the May 1992 issue of Good Housekeeping magazine) on how a variety of fruits “measure” up.

Apples
1 pound  equals . . .

  • 4 small apples, 3 medium apples, 2 large apples
  • 3 cups (diced)
  • 2-3/4 cups (sliced)
  • 1-1/2 cup (grated)

Bananas
1 pound equals . . .

  • 3 medium bananas
  • 2 cups (sliced)
  • 1-1/2 cups (diced)
  • 1/3 cup (mashed)

Oranges
1 medium orange equals . . .

  • 10-11 sections
  • 1/2 cup (bite-sized pieces)
  • 4 teaspoons grated peel
  • 1/4 – 1/3 cup of juice

Lemons
1 medium lemon equals . . .

  • 3 teaspoons grated peel
  • 3 Tablespoons of juice

Grapefruit
1 medium grapefruit  equals . . .

  • 2/3 cup of juice
  • 1 cup (bite-sized pieces)
  • 10-12 sections
  • 4 teaspoons grated peel

Tomatoes
1 pound of tomatoes equals . . .

  • 3-4 medium tomatoes
  • 1-1/2 cups of pulp

Peaches
1 pound of peaches equals . . .

  • 2 large peaches, 3 medium peaches
  • 2 cups (sliced)
  • 1-2/3 cups (diced)
  • 1-1/2 cups (pureed)

Strawberries
1 pint of strawberries equals . . .

  • 12 very large berries
  • Up to 36 smaller berries
  • 3-1/4 cups (whole berries)
  • 2-1/4 cups (sliced)
  • 1-2/3 cups (pureed)

Tangerines
1 medium tangerine equals . . .

  • 8-12 sections
  • 2-3 teaspoons grated peel
  • 3-4 Tablespoons of juice

Pears
1 pound of pears equals . . .

  • 2 large pears, 3 medium pears
  • 2-1/2 cups (sliced)
  • 2-1/3 cups (diced)
  • 1-3/4 cups (pureed)

Nectarines
1 pound of nectarines equals . . .

  • 3 medium nectarines
  • 2 cups (sliced)
  • 1-3/4 cups (diced)
  • 1-1/2 cups (pureed)

Limes
1 lime equals . . .

  • 2 Tablespoons of juice
  • 2 teaspoons of grated peel

Plums
1 pound of plums equals . . .

  • 6 medium plums
  • 2-1/2 cups (sliced)
  • 2 cups (diced)
  • 1-1/4 cups (pureed)