CAN'T GET ENOUGH

Makes 15 sandwich cookies Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice 1 cup sugar 1 1/2 cups all-purpose flour, plus more for work surface 3/4 cup cake flour (not self-rising) 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 2 large egg yolks Pink Grapefruit Cream Filling Directions Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine. Turn out dough ont...

Coleslaw need not be a side salad reserved for summer picnics. Sweet, buttery crab and tart, crisp apples make for a creamy, luxurious coleslaw worthy of your finest dining excursions. Ingredients: 2/3 cup mayonnaise 1 lemon, juiced 1 tablespoon rice vinegar 1 tablespoon sugar ½ teaspoon salt ¼ teaspoon black pepper ½ pound cooked crabmeat, divided 1 green apple, peeled, diced 1 cup grated green cabbage 1/3 cup thinly sliced red bell pepper 1/3 cup grated carrot Directions: In a large bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, salt, and pepper. Add half the crabmeat and the remaining ingredients; toss to mix. Spoon slaw onto serving plates and top with the remaining crab.

If you're cooking for the holidays this year, be sure to add this recipe to the menu. Full of late fall flavors from smoky bourbon, rich raisins, buttery nuts, and sweet apples, this pie will create a lasting finish for your holiday spread. Ingredients: ½ cup raisins ½ cup bourbon 3 pounds apples, peeled, sliced ¾ cup sugar 2 tablespoons all-purpose flour 1 tablespoon cinnamon ¼ teaspoon salt 1/8 teaspoon nutmeg ½ cup chopped pecans or walnuts, toasted 1 (15-ounce) package refrigerated pie crusts 2 teaspoons apricot preserves 1 tablespoon buttermilk 1 tablespoon sugar Directions: Combine raisins and bourbon in a small bowl; soak 2 hours. Preheat oven to 450°F. Place apples in a large pot and add just enough water to cover. Bring to a boil over high heat, reduce to a simmer, and cook, covered, until apples are tender, about 15 minutes. Combine sugar, flour, cinnamon, salt, and nutmeg in a large bowl; add apples, raisins in liquid, and pecans, stirring. Fit 1 pie crust into a 9-inch ...

Apples transform cupcakes into incredibly moist, fluffy cakes of subtle fruitiness. It's a delicious way to get a little more fruit into your diet. Ingredients: 2 large apples, chopped ½ cup water ½ cup butter, room temperature 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda Directions: 1) Preheat oven to 350°F. Lightly grease 12 muffin cups or line with paper muffin liners. 2) Place apples and water in a medium pot; bring to a boil over high heat. Reduce to a simmer and cook until softened, 15 to 25 minutes. Transfer apples, using a slotted spoon, to a food processor; puree until smooth. Set aside. 3) Cream butter and sugar together in a large bowl until fluffy. Beat in eggs, one at a time, until incorporated. Add apple puree and vanilla; beat until smooth. 4) In a medium bowl, sift together flour, salt, and baking soda. Stir flour mixture into butter mixture, slowly beating to incorporate, until just combined. 5)...

Apple Cheesecake recipe Never had apples in your cheesecake? Now is the time to try it out - apples lend a tart quality that perfectly balances out the richness of cream cheese. Ingredients: 1 cup graham cracker crumbs 1 cup sugar, divided 3 tablespoons melted unsalted butter 1 teaspoon cinnamon, divided 16 ounces cream cheese, softened 2 eggs 4 cups sliced apples (from 2 to 3 apples) ½ teaspoon vanilla extract ½ cup chopped pecans Directions: 1) Preheat oven to 350°F. 2) Combine graham crackers, 3 tablespoons sugar, butter, and ½ teaspoon cinnamon together in a large bowl; mix well. Press mixture into the bottom of a 9-inch pie plate. Bake 10 minutes. 3) In a large bowl, beat cream cheese and ½ cup sugar together until well blended. Add eggs, one at a time, and beat well. Add vanilla and beat; pour mixture into prepared pie crust. 4) In a large bowl, combine remaining 1/3 cup sugar and ½ teaspoon cinnamon. Add apples and toss to coat. Spoon apples over cheesecake filling; sprinkle pec...

Enjoy. I made some soup, but I do have to say I have eaten it once and shared it and there is still a lot. Ingredients Servers: 5 people 2 tablespoons olive oil, plus extra for drizzling ½ medium onion, chopped 2 carrots, peeled and chopped ¼ of zucchini, chopped 2 yukon golden potatoes, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 6 cups low-salt chicken broth 4 to 6 fresh thyme sprigs 2/3 cup dried elbow pasta (replaced with potatoes) 1 cup shredded Parmesan Directions Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery, zucchini, and potatoes if you want to use instead of pasta. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes sauce ( use pure tomatoes sauce instead) with their juices. Simmer until the juices evaporate a little and the tomat...

Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 8 Ingredients 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) 2 Tablespoons Butter 1-½ whole Yellow Onion, Diced 5 ears Corn, Shucked (about 4 Cups) 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced 1 whole 4-ounce Can Diced Green Chilies 32 ounces, fluid Low Sodium Chicken Broth 1-½ cup Heavy Whipping Cream ½ teaspoons Kosher Salt (more To Taste) 3 Tablespoons Corn Meal OR Masa ¼ cups Water Preparation Instructions (Carefully) slice the corn kernels off the cob. Set aside. Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir. Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and coo...

Cauliflower Soup Prep Time: 30 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 6 Ingredients 1 stick Butter, Divided ½ whole Onion, Finely Diced 1 whole Carrot Finely Diced 1 stalk Celery, Finely Diced 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped) 2 Tablespoons Fresh Or Dried Parsley (chopped) 2 quarts Low-sodium Chicken Broth Or Stock 6 Tablespoons All-purpose Flour 2 cups Whole Milk 1 cup Half-and-half 2 teaspoons To 4 Teaspoons Salt, To Taste 1 cup (heaping) Sour Cream, Room Temperature Preparation Instructions In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter. ...

"This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will)." Prep Time: 10 Min Cook Time: 25 Min Ready In: 35 Min Original Recipe Yield 6 servings Ingredients 2 tablespoons butter 1 onion, chopped 1 stalk celery, chopped 3 cups chicken broth 8 cups broccoli florets 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups milk ground black pepper to taste Directions Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medi...

Makes 2 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.) Ingredients For the hot cocoa: 3 cups milk 1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling) 2 tablespoons Dutch process cocoa 1/2 teaspoon cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves 2 tablespoons maple syrup For the maple whipped cream: 1/4 cup heavy cream 2 teaspoons maple syrup any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar Directions In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks. Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like

Home to over 650 wineries and vineyards, Washington is now the number-two premium wine-producing state in the country. Even so, success hasn’t spoiled Washington State wine country. It’s still a place where you can take a wine tour off the beaten path and get away from the wine tour rush hour you’ll find in places like… Well, it’s not polite to name names. So let’s just say Washington wine country is still a place where you can meet the vintner. It’s the kind of place that makes wine lovers want to sip and savor, not gulp and go. Excellent reds and whites can be found at wineries on both sides of the Cascade Range and are reason enough to add a winery tour to your itinerary. This weekend a few of Chelsea and my friends meet at Zillah, WA to share a few of these tastes and enjoy the NON city life. From Tricites, Walla Walla, Yakima, and Seattle and Renee Keith from LA we had a “wine tasting weekend”. This weekend started off with a little rest and relaxation with my auntie in Zillah, WA...