Wednesday, November 30, 2011

How To Eat An Apple

How To Eat An Apple Tube. Duration : 1.62 Mins.


Learn to eat an apple with Jake Cloud. Viewer discretion is advised.

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Deluxe Starfrit Electric Rotato Potato Peeler Express

[img]http://ecx.images-amazon.com/images/I/416TF97XQKL._SL160_.jpg[/img] Price : $49.99 [url=http://www.amazon.com/gp/product/B000GGQAN4/?tag=hotpricebooks-20][b]Buy Now !!![/b][/url]

Home Show 2008: OXO Fruit and Vegetable Corer

Home Show 2008: OXO Fruit and Vegetable Corer Tube. Duration : 1.18 Mins.


Scoop out apple stem and seeds with the OXO Fruit and Vegetable Corer. The stainless steel tool cores fruits and veggies and makes them presentation ready. Retail .99.

Tags: chicago, home, show, 2008, expotv, fruit, and, vegetable, corer, stainless, steel, fruits, vegetables, presentation, scoop, stem, seeds

Tuesday, November 29, 2011

Automatic Apple Peeler

Automatic Apple Peeler Video Clips. Duration : 0.98 Mins.


Here's a classic apple peeler/corer. It's quite fun to use, and especially nice for making apple pie, apple sauce, and a number of other things with apples. (Do not try with oranges)

Tags: apple, peeler, corer, coil, slinky, ngsfly

Maxam® Apple Peeler/Corer/Slicer with Suction Base

Maxam® Apple Peeler/Corer/Slicer with Suction Base

  • Manufactured to the Highest Quality Available.
  • Design is stylish and innovative. Satisfaction Ensured.
  • Great Gift Idea.
List Price : $34.95
Our Price : $25.00
You Save : 28%

Monday, November 28, 2011

Three Innovative Kitchen Gadgets

The days of peeling your vegetables with a knife have been over since we have been blessed with the peeler. The days of fine chopping your food by hand have been over since we have been graced with the presence of the food processor. Needless to say, innovations in the kitchen have allowed people around the globe to save time preparing their favorite meals.

Each day more and more useful cooking tools are being invented. Some of them save us time, some of them save money, and all of them can make it much for fun to cook all of your favorite things. One example is the Cravendale Milk Jug. This device is capable of measuring the milk that it holds and deciding if it is still good, fresh milk or if it has gone sour. This is a great way to make sure that you don't drink sour milk and that you don't waste your money on throwing milk away that you could have drank and been perfectly fine!

Another example of a neat innovation is an adjustable rolling pin. They have taken the guessing out of rolling bases when it comes to pies and pizza. It has a set of removable discs that not only make the rolling pin adjustable, but also make it easy to store. It also has 3 raised surfaces so you are able to measure thickness of whatever it is that you are rolling. This takes away the guesswork cooks everywhere are faced with when they have to roll out large items - and can also gauge the thickness. What a neat kitchen gadget!

We all know the frustration you get when you can't find the utensil that you are looking for. It seems that they are always around when you do not need them and disappear when you do! This has been solved by the Click n' Cook. It has a stainless steel base with 5 spatulas that click into the base. The spatulas vary from slotted to flat to extra wide. All of them are dishwasher safe and can be clicked right back into the Click n' Cook after you're finished.

These are just some examples of how much time and money can be saved by using kitchen gadgets. Through innovation and creativity, new gadgets are being designed to help us be more efficient in the kitchen.

Malibu Collection Peeler with 5-Inch Red Color ABS Handle

Malibu Collection Peeler with 5-Inch Red Color ABS Handle Review

Laguna Cutlery Ceramic knives provide a fresh, modern, elegant outlook that will make a huge impression on whoever handles one and will become an irreplaceable arsenal in your kitchen.  They have a multitude of benefits that surpass the capabilities of a traditional steel knife, which include a razor-sharp lightweight blade that makes the job of slicing food effortless and provides unprecedented balance. The ceramic blade is crafted with a zirconium oxide material that is known as the second hardest stone next to diamond, therefore it will retain its sharpness much longer than a steel blade. It will not rust, transfer odor, or brown your food unlike steel.  Using a Ceramic knife when preparing food will creates new excitement to a normally tedious cooking experience. Any sophisticated home chef who enjoys cooking owes themselves the chance to try a Ceramic Knife. Laguna Cutlery provides a wide spectrum of styles, sizes, and colors to choose from; whether you prefer a classical knife for your everyday lifestyle or a vibrant, youthful knife for a fun kitchen, you are sure to find your match.  So, purchase a Laguna Cutlery Ceramic Knife today and give a gift to yourself or a love one that will provide an everlasting impression; 2-Inch white ceramic ZrO2 blade, 5-Inch red color ABS handle, black window carboard gift single box. MALIBU PEELER WHT-RED

Available at Amazon Check Price Now!

Hell Yeah CookingVids - Baked Pears with Ice cream

Hell Yeah CookingVids - Baked Pears with Ice cream Video Clips. Duration : 2.47 Mins.


Baked Pears with Ice cream 2 firm pears Juice of half a lemon 1/2 cup apple juice 1/2 cup water 2 tablespoons brown sugar 4 small scoops vanilla ice cream, for serving 1. Preheat the oven to 375°F. 2. Peel the pears with a vegetable peeler. Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller. Place in an 8x8-inch baking pan, cut-side down. 3. Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears. Set the pan over medium heat and bring the juices to a boil. Cover the pan with aluminum foil. Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick. 4. Chill the pears overnight in the refrigerator, covered with the cooking syrup. Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each. Spoon a little of the syrup into each bowl. PARADE September 2008 by Sheila Lukins

Tags: howto, recipes, cooking, turi, 319

Sunday, November 27, 2011

Peel Away Apple / Potato Peeler

Peel Away Apple / Potato Peeler Tube. Duration : 0.88 Mins.


Peel Away apple / potato peeler

Keywords: Peel, Away, apple, potato, peeler, wmdpowell, 11

Cheap LEM Products Apple and Potato Peeler

LEM Products Apple and Potato Peeler

LEM Products Apple and Potato Peeler Features

  • Peel, core and slice an apple, all in one easy motion
  • Option to peel only, or slice and core
  • Potatoes peel with ease
  • Makes great curly fries
  • Powerful suction base attaches to any smooth, flat surface
List Price : $19.99
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Cool apple peeler/corer

Cool apple peeler/corer Video Clips. Duration : 0.53 Mins.


Saw this funky retro gadget on some gadget show on tv with Stephen Fry, then couple of days later saw it for sale in a charity shop. Thought i'd give it a go, the results were impressive and fast! works on apples and potatoes really well. It makes great homemade curly fries and leaves a little potato worm core :)

Tags: apples, potatoes, gadgets, cool, food, kitchen, corer, peeler, retro, 1977, Mariachi

Saturday, November 26, 2011

Fresh Pumpkin Pie Recipe - The Best Homemade Pumpkin Pie Recipe!

This Fresh Pumpkin Pie Recipe is so light. The pumpkin pie crust is cooked in advance, so assembling the pie is quick at the end.

This particular Fresh Pumpkin Pie Recipe calls for roasted butternut. This gives the pie a lovely rich, nutty intensity. There are two ways of roasting the butternut, both of which can be prepared in advance. Either you can place the whole butternut squash in a moderate oven and bake it on a baking tray for about an hour. Remove it from the oven. Cut it open and discard the seeds. Then scoop out the flesh which you will use in this recipe.

The other option is the one that I favor. It is a little more work up front, but quicker in the long run. Peel the butternut. People tend to hack away at butternut squashes with all manner of knives and implements. I find that a simple vegetable peeler does the job well, plus it saves my fingers from getting chopped off! Simply peel along the length of the butternut. Next, chop the butternut into cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven. Simple!

Easy Preparation time for butternut: 10 minutes Preparation time for pie: 5 minutes Cooking time: 40 minutes Serves 8

Ingredients:

1 Easy Pie Crust Recipe, baked blind (see below) 14oz / 400g roasted butternut 1/2 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 ground ginger 1 teaspoon vanilla essence 3 eggs 1 cup fresh single cream 1 tablespoon brandy

Method:

Put the butternut, sugar, cinnamon, ginger and vanilla essence into a food processor and blend until the mixture is smooth. Add the eggs and cream and blend again. Pour into the pie shell. Bake for about 40 minutes. If the sides of the pie are browning too much, you can cover them with some tin foil. This allows the filling to cook without the pastry becoming burnt. The pie is ready when the filling is no longer sloppy, but just firm. A knife inserted into the centre should come out almost clean. Avoid overcooking the pie - remember that this is essentially a custard, so the filling should be a little wobbly. Remove from the pie tin and serve with cream.

Easy Pie Crust Recipe

This Easy Pie Crust Recipe is very good with sweet or savory fillings. It is "short" but easy to handle.

The Easy Pie Crust Recipe is easily made if you have a food processor. Just be aware that you shouldn't over-process the pastry otherwise it will become heavy. However, it is also very easily made by hand.

It is important that the butter is cold, but not brick hard. With regards to the water, I usually just plunk a couple of ice cubes in a cup of water, and then use what I need. Try to keep your work space as cool as possible, making pastry before the heat of the day. Even your hands should be cold, although this is a tall order! For years I didn't understand the mystery around keeping everything so cold - but it is really quite logical. You don't want the butter to melt and become difficult to handle. One of the tricks is to work very fast - this also prevents one over-working the pastry.

A note on "resting" the pastry: wheat flour contains a protein called gluten. Interestingly, this word is derived from the Latin "gluten" meaning "glue." As you roll the pastry, the gluten strands stretch. If you cook your pastry straight away, the strands contract or shrink and you land up with hard pastry - like tough glue! To counteract this, you need to "rest" the pastry. This means that the strands relax and there is less chance of the pastry shrinking when it is cooked. You will also end up with a lighter, crisper pastry.

Easy Preparation time: 10 minutes Resting time: 1 - 2 hours Cooking time: about 20 minutes

Ingredients:

8oz / 225g / 1½ cups flour 5oz / 125g cold butter, diced ¼ cup iced water ¼ teaspoon salt 1 egg, beaten (for an egg wash)

Method:

Rub the butter into the flour until the mixture resembles breadcrumbs. Add the salt and then gradually add the iced water. Mix until the dough just comes together. Don't over-handle it. Wrap the dough in grease-proof paper and refrigerate for at least half an hour, and longer if possible. If the pastry is brick hard when you are ready to roll it, allow it to soften slightly at room temperature. But, avoid it becoming warm. Using a floured board, roll the pastry into a circle (or other desired shape). Roll in the same direction. I flip my pastry over a couple of times so that it doesn't stick to the board. When the pastry is about an eighth inch / ¼ cm thick, roll the pastry onto the rolling pin and place in the pie tin. Rest the uncooked pastry shell in the refrigerator for at least half an hour before cooking.

Baking Blind:

This term refers to baking the pie shell before adding the filling. This is a method that I favor even if I am adding a filling which still has to be cooked. You get a really crisp pastry - not a soggy, half-cooked apology under the filling. If the filling is still to be cooked, for example, a pumpkin pie filling, I cover the edges of the pastry with silver foil. This seems arduous, but in fact, takes no time and is worth the effort. The method is unorthodox but it works - tried and tested over the years!

Pre-heat oven to 400° F / 200° C. Line the pastry case with tin foil and fill it with beans or pastry weights. This will help to stop the sides of the pie shrinking during the cooking process. Bake for 15 minutes. Remove foil and the beans (the beans can be stored for later use). Bake uncovered for a further 10 minutes, until the pastry is golden and slightly crisp. Brush the pastry shell with the egg wash. Place back in the oven for a further 2 minutes until the egg sets. This acts as a kind of barrier and prevents the pastry becoming soggy when the filling is added. Remove from the oven and cool in the pan on a wire rack. The pastry will crisp as it cools. Once the filling has been put into the pie crust, cut the foil into strips and place loosely on the edges of the pastry in order to stop them burning during the cooking process.

Rival Apple Corer Peeler

Rival Apple Corer Peeler Video Clips. Duration : 1.17 Mins.


An antique Rival #296 apple corer/peeler is demonstrated at the CT Antique Machinery Association's Cream Hill Agricultural School in Kent, CT

Tags: Rival, #296, apple, corer, peeler, Connecticut, Antique, Machinery, Association, Cream, Hill, Agricultural, School, Kent, clockmaker, 1999

Friday, November 25, 2011

Great Price Victorio for

Replacement Coring & Slicing Blade for Apple Peeler Review


Replacement Coring & Slicing Blade for Apple Peeler Feature

  • Replacement Coring & Slicing Blade for the Victorio and Back to Basics Apple Peeler

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Customer Reviews




*** Product Information and Prices Stored: Nov 26, 2011 05:39:47

Starfrit Rotato Express

Starfrit Rotato Express Video Clips. Duration : 0.52 Mins.



Keywords: Rotato, 720X2480, ferrarilyn

Cheap Amco Dial-A-Slice Adjustable Apple Corer and Slicer

Amco Dial-A-Slice Adjustable Apple Corer and Slicer

Amco Dial-A-Slice Adjustable Apple Corer and Slicer Features

  • Adjustable apple corer and slicer; make perfect snacks, pies, cobblers and tarts
  • Cuts apple into 8-thick wedges or 16-thin slices
  • Features comfortable soft touch handles
  • Made of durable ABS with stainless steel blades
  • By Amco - innovative, efficient and timeless kitchenware products
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Thursday, November 24, 2011

The Pampered Chef Apple Peeler/Corer/Slicer

New! on The Pampered Chef Apple Peeler/Corer/Slicer http://www.amazon.com/Pampered-Chef-Apple-Peeler-Slicer/dp/B000SJOX1K?SubscriptionId=AKIAJAHF267ZGN5KPB7A&tag=hotpricebooks-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000SJOX1K

tasty chipstix spiral potato fries maker.wmv

tasty chipstix spiral potato fries maker.wmv Tube. Duration : 4.10 Mins.


The Potato Slicer Machine is a new product in world now, this spiral potato cutter is very interesting and useful, I think you must know the Potato, and must eat in Chipstix or Tornado Fries, it is not easy to make the potato to be spiral shape, but now it is not a problem if you have our twisted potato chips machine, It can very easy to make the twisted potato chips, Very easy to operate and economical. So pls contact us shortly!

Keywords: twisted potato chips maker, tornado spiral potato slicer, maquina espiropapas, chipstix potato slicer, potatospringmachine

Wednesday, November 23, 2011

Awesome Homemade Apple Pie

My children and I have a lot of fun making homemade apple pie. Over time, we have been blessed to learn how to make a tasty apple pie. We have also learned, through the process of trying, what equipment and techniques to use in order to cut down the pie making time. I remember making homemade pies with my mom and grandma. Thanks to their love and guidance, I learned how to make good quality pie crust and how to make a good apple pie filling. I am so pleased and grateful to be able to teach my children as well.

The kitchen gets a bit messy, but the goal of teaching my children, along with the opportunity for us to spend time together, is well worth having to clean up afterward. To me, having them learn through trial and error about what works and does not work is a valuable life lesson. In addition, having a sense of accomplishment is also very important. I do not think they would learn these lessons of life by simply putting a frozen apple pie into the oven, or adding a can of pie filling to a store bought pie crust. Like many others, we appreciate it when effort is put forth. When it comes to apple pie, the homemade version is definitely worthwhile. The smell of homemade apple pie on a cool autumn evening is simply splendid.

The following recipe is one of my favourites for a tasty homemade apple pie. I highly recommend using ice cubes in the water as really cold water is quite helpful. I also find that a ceramic peeler, the kind that is often used to peel potatoes, also works great for peeling apples. I like to peel the apples over a flexible cutting board as this allows for easy clean-up once the peeling process is completed.

Preheat oven to 190 Celsius, or 375 Fahrenheit

Ingredients for crust: 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening (recommended: Crisco) Ice water

The recipe for the pie filling follows below.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it is the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Add more tablespoons of water, one at a time, until all the dough is just moist. In most cases, you will only need a few tablespoons of water. Please be careful not to add too much water. Take care not to over mix. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Be sure to put a few pierce the crust with your fork to allow steam to escape. It is especially important to put steam holes in the crust that covers the pie crust filling. Trim it even with the edges of the pie plate. Add the apple filling (ingredients listed below) into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put it on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place the crust on top of the pie filling. Trim off 1-inch of crust beyond edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking.

Cover the edges with foil to prevent over browning, or use pie crust shields. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until the crust is golden brown.

Ingredients for pie filling: 1/2 cup to 1 cup all-purpose flour 6 to 7 cups apples cut into thin slices 1 cup white sugar 1 cup brown sugar 1 teaspoon cinnamon 2 tablespoons butter

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Be sure to cool pie on a cooling rack. The pie is best served after it has had some time to cool off and "settle" a bit. I cook the pie in a glass pie pan, such as one made by Pyrex. Enjoy!

Cooking & Culinary Tips : How to Peel & Core Apples

Cooking & Culinary Tips : How to Peel & Core Apples Tube. Duration : 3.00 Mins.


Peeling and coring an apple can be done using a paring knife or a peeler, and apple coring devices can be found at any local store where cooking supplies is sold. Remove the peel and core from an apple with instructions from an experienced chef in this free video on cooking. Expert: Jawara Kashka Bio: Jawara Kashka began his culinary career in Kansas City, Mo. as a young teen washing dishes at a local restaurant. Filmmaker: David Hughes

Keywords: cooking, grilling, peeling vegetables, paninis, cooking beans, cast iron skillets, sharpening knives, cooking tips, cooking techniques, culinary

Tuesday, November 22, 2011

Cheap The Pampered Chef Apple Peeler Slicer Stand

The Pampered Chef Apple Peeler Slicer Stand

The Pampered Chef Apple Peeler Slicer Stand Specification

  • NOTE: This item is the stand only. Apple Peeler/Corer/Slicer sold separately.
  • Lightweight yet sturdy hardwood construction.
Our Price :

Available Stores

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Using an Apple Peeler

Using an Apple Peeler Video Clips. Duration : 1.38 Mins.



Tags: Apple, Apple Peeler, Apple Peeling

Additional hand tools and our seed bank

Additional hand tools and our seed bank Tube. Duration : 11.75 Mins.


An update to my first video on hand tools. The nugget of truth did a video with the piteba oil expresser and it was the remaining tool I was missing and searching for without paying a fortune! Well because of that video I was able to acquire my needed oil expresser! You could express peanut oil (make peanut butter), different seeds for cooking oils (crushed seeds turn into animal feed) and make medicinal seed oils. Nice little gadget!

Tags: collapse, hand, tools, piteba, oil, expresser, silver, dollar, natural, medicine, seed, bank, newamericanow, survival, surviving, gardening, garden, herbs, plants, apple, peeler

Monday, November 21, 2011

Apple peeling in stop motion

Apple peeling in stop motion Tube. Duration : 0.82 Mins.


An apple peels itself, and cuts itself, but only to be eaten by a thief. A Ross4Inc and JoeCorp, LLC production.

Tags: apple, stop, motion, ross4inc, joecorp, peeler, peel

How to Use a White Mountain Apple Peeler

How to Use a White Mountain Apple Peeler Video Clips. Duration : 2.90 Mins.


This classic old farm tool is still in use by many people for medium-scale apple peeling, coring, and slicing. The model used in this video was manufactured in rural Antrim, New Hampshire by the Goodell Company in the 1960's.

Tags: cooking, apples, peeling, slicing, coring, paring, Antrim, NH

Sunday, November 20, 2011

Electric Potato Peeler

Think in terms of efficiency, time saving and the amount of work done and whatever rings in your mind first is a machine. Imagine this entirely happening in your kitchen. This simple talk is all about an electric potato peeler. Think of the amount of work this great invention could do for you within such a short span of time. One may be wondering why spend money on such a gadget when you could simply do it manually.

If your pocket is okay and you a very busy person who likes to cook and not to eat out, then this could be just what you may be lacking in your kitchen. If you purchase this wonderful peeler, all your problems may be just a distant memory. You could start enjoying home made meals within minutes. Peeling potatoes, fruits and vegetables could be so easy and you could enjoy it so much.

Operating the device is quite simple and all you have to do is to put the potatoes into machine using your hands. Then you switch on the peeler and within seconds, the machine peels all the potatoes. If you worry about how this appliance disposes off the peelings then no need for it. The machine has a partition that stores all the peelings. Later after use, you can just take out the removable part to clean the gadget.

Now do you realize how simple it is to make your food? You do not have to dread the kitchen anymore because the electric potato peeler has what it takes to save your time. Apart from peeling potatoes, one could use it on other vegetables like carrots, cucumbers, as well as fruits like pears, apples among others. So now, do you realize that the work of the peeler is not limited to potatoes?

Think of you having a banquet where you have invited several guests to enjoy the party with you. Just imagine how this wonderful gadget would make your day a success. In addition, if you wish to start a food joint or a restaurant, how simple life could be if you purchase the potato peeler. This machine also comes with additional parts for example that removable part for rotating salads.

Although these types of peelers are expensive, they are worthy to spend money on especially for persons who value efficiency. Before one settles to purchase a potato peeler especially one, which is this expensive, you have to think about the time you wish to save and the amount you wish to spend. If you wish to have the machine giving back to you, then think of purchasing it for business purposes.

An electric potato peeler could be the link you are missing in your kitchen or restaurant to make you as efficient as you would want. Why waste time when you could save money for this wonderful machine and your life may never be the same again. You may end up earning as much as you had spent when purchasing this machine so why not give it a go.

Roasted Rosemary Chicken With Accompaniments

Few foodies haven't either been to, or dreamed of dining at Napa Valley's world renowned French Laundry, the ultimate magic carpet ride of a dining experience. It's dapper owner-chef, Thomas Keller, welcomes a steady stream of the Who's Who and Hollywood elites. Though the French Laundry's vibe is ultra-charming and never intimidating, its 9-course prix fixe at 0 can be, though it is worth every penny.

Keller's prolific creative projects are the embodiment of genius. I've put together three simple, elegant recipes adapted from his and paired them with an equally delicious wine. We often first think of Chardonnay with roast chicken but the suggested wine pairing that follows is an outstanding Pinot Noir from the famed Santa Lucia Hills in spectacular Monterey.

Though this fragrant, glorious and healthy menu could be served to dignitaries at the White House, it won't put a dent in your wallet.

Ingredients:

1 bunch of rosemary sprigs
One 3 1/2-pound chicken-preferably good quality free-range for the most flavor
Salt and freshly ground pepper
1 tablespoon olive oil
1 large bunch of arugula, large stems discarded
Quick Pickled Pearl Onions-separate recipe follows

Instructions:

Light a grill using 6 pounds of charcoal briquettes or 8 pounds of hardwood charcoal. When the flames have died down and the coals are white on the outside, divide the coals in half and push to each side of the grill, leaving the center empty. Top each pile of coals with half of the rosemary sprigs.

Season the chicken inside and out with a good amount of salt and pepper. Fold the wing tips under the back and tie the legs together. Set the chicken in the center of the grill, breast side up. Cover the grill and cook the chicken without turning for about 50 minutes, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°.

Transfer the chicken to a carving board and let it rest for 10 minutes.

Heat the oil in a large skillet. Add the arugula and stir over moderately high heat just until wilted, about 1 minute. Season with salt and pepper. Spread the arugula on a platter. Carve the chicken and arrange on the wilted arugula; serve with the Quick Pickled Pearl Onions.

Ingredients:

16 white pearl onions (about 1 cup), root ends trimmed and scored with an X
1/2 cup water
1/2 cup red wine vinegar
1/2 cup sugar
1 1/2 tablespoons mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns

Instructions:

In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.

Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar, mustard seeds, coriander seeds and peppercorns. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving. The drained pickled onions can be refrigerated for up to 2 weeks.

Serve the roasted chicken, arugula and onions with garlic mashed potatoes, roasted new potatoes, herbed wild rice, or even a good French bread.

Simple and delicious Peaches and Mint for desert:

Ingredients:

1/4 cup whole blanched almonds
4 medium freestone peaches
1 cup water
1 cup sugar
2 mint sprigs, plus 2 tablespoons shredded mint
1/4 cup Petit Suisse, fromage blanc or crème fraîche

Instructions:

Preheat the oven to 350°. Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool.

Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. Add the water, sugar and mint sprigs and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.

Cut the peaches into small wedges and transfer them to a heatproof bowl. Strain the syrup over the peach wedges and let stand for 5 minutes. Divide the peaches among 4 bowls and spoon the syrup on top. Garnish each serving with the Petit Suisse, sprinkle with the toasted almonds and shredded mint and serve. The peaches can be refrigerated in the syrup overnight.

Saturday, November 19, 2011

Norpro Stainless Steel Apple Corer with Plunger

Check Out Norpro Stainless Steel Apple Corer with Plunger http://www.amazon.com/Norpro-Stainless-Steel-Apple-Plunger/dp/B000PB304M?SubscriptionId=AKIAJAHF267ZGN5KPB7A&tag=hotpricebooks-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000PB304M

Apple peeler gadget

Apple peeler gadget Tube. Duration : 0.98 Mins.


this a Apple peeler I saw on Stephen Fry's 100 top gadgets,we just had to get it. This video was uploaded from a ZTE Blade Android phone.

Tags: Apple, peeler, fruit, gadget, Stephen, Fry's, 100, top, Gadgets

Friday, November 18, 2011

Apple Master Apple Peeler, Corer, and Slicer, Colors Vary

Check Out Apple Master Apple Peeler, Corer, and Slicer, Colors Vary http://www.amazon.com/Apple-Master-Peeler-Slicer-Colors/dp/B000BYR292?SubscriptionId=AKIAJAHF267ZGN5KPB7A&tag=hotpricebooks-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000BYR292

apple peeler corer

apple peeler corer Tube. Duration : 16.30 Mins.


it's doing all the work for me!

Keywords: apples, cooking, baking, apple coring, core, apple core, peel apples fast

Snack Ideas For Kids That Won't Wreck Mom's Diet!

If you are a mom at home on a diet, you will probably related to a frequent situation I encounter as a weight loss consultant. Many of my clients with children are able to keep to a healthy eating plan through most circumstances except two. It all starts to go astray when the kids come home from school, or when they are preparing school lunches.

It's no surprise really. Kids love snacks we buy from the supermarket, and parents love them because they are quick and easy to throw into the lunchbox or for kids to grab from the shelves in the pantry. Small bags of chips, tasty bite size crackers, sodas and the like. No problem. Except when it comes to mom's weight loss program. Mom loves them too!

These products are high in fat, high in energy and high in refined sugars. And after one, two or three nibbles it is possible to wrack up an unwanted 500 calories. This single act will probably stall your weight loss or even worse!

To stop your kids from sabotaging your weight loss efforts, here are 20 snack ideas for kids that will do far less damage to your weight loss program if mom nibbles (just a little).

1. Chop up ½ tinned pear or other fruit in natural juice and set in 200mls of low calorie jelly. Make up into individual disposable plastic containers with lids.

2. Cut up crisp vegetable sticks with dipping sauce - ranch, peanut (satay), sweet chili or tomato.

3. Cut celery sticks 6-8 cm, fill with cottage cheese and top with sultanas or chopped nuts.

4. Combine a mixture of low fat hard cheese cubes, nuts and dried fruits in plastic wrap or a lunch bag.

5. Roll up thin slices of carrot and celery with grated cheese in a slice of cold meat. Secure with toothpick. Slice the carrot and celery with a vegetable peeler for really thin slices.

6. Cut oranges into quarters and freeze on trays. Put into plastic bags for a fruity ice block.

7. Meatball surprise. Next time you are making meatloaf, double the quantity and make a batch of meatballs. These are great in lunch boxes cold. Add a slice of pineapple with a toothpick to each meatball. Add dipping tomato sauce if required.

8. Mini quiches....make a batch of crust-less quiche and cook in muffin tray. Each 'muffin' will be a wonderful healthy snack for kids.

9. Chilled fruit surprise - slice a combination of strawberries, bananas, kiwi fruit, watermelon, grapes or in season fruit. Place in small resealable plastic container. Top with apple juice; do not overfill. Seal, freeze. When packed in lunch box, will keep sandwiches cool and prove a refreshing treat on a hot day.

10. Rice cakes spread with mashed avocado, mashed banana and cinnamon, or try mashed avocado, sliced tomato and sprouts.

11. Chopped hard-boiled egg served with low fat mayo, salt, pepper on a crisp bread.

12. Leaf wrappers: wrap a cheese finger, celery stick and carrot stick in a lettuce leaf. Wrap in foil and place in lunch box. Contents will be kept moist.

13. Yogurt tub.

14. Baby Bell Cheese and low fat cracker.

15. Creamy dates: slice dates length ways, remove stone. Fill with Philadelphia cream cheese (low fat).

16. Quick sausage rolls: wrap a skinned (good quality) sausage in several sheets of filo pastry. Brush pastry with beat egg to glaze. Cut into desired lengths. Bake in moderately hot oven for 15-20 minutes. Rolls can be frozen.

17. Same as above but use fresh chicken breast strips and cut to 2" - use tomato or favorite dipping sauce

18. After school hot snack attack: Spread a round of pita bread with tomato paste and herbs. Top with tomato, ham, mortadella, add onion, sliced mushrooms or pineapple. Sprinkle grated low fat hard cheese over pita bread. Grill to make a tasty pizza. If no pita bread is available, substitute a crisp bread.

19. Fruity kebabs: place bite size pieces of fruit in season on kebab skewers.

20. Pop top sandwich tuna tin, crisp bread, sachet of mayonnaise. Kids can put their snack together at school so that it doesn't go soggy.

Remember fresh is best both for yourself and your children. By substituting these ideas for some of the prepackaged snack food and cookies your kids eat you will be doing both them and yourself a favor.

Thursday, November 17, 2011

my apple peeler

my apple peeler Video Clips. Duration : 1.03 Mins.


I know this is an old style peeler, but for someone with arthritis who loves apples, I am really enjoying using this.

Tags: apple, peeler, arthritis, convenient

มันเกลียว

มันเกลียว Tube. Duration : 1.68 Mins.


เครื่องสไลด์มันเกลียว ป๊อปโปเตโต้ มันเกลียว ขายเครื่อง มันฝรั่ง มันฟรั่ง เกาหลี ธุรกิจมันฝรั่งทอดเกลียว มันฝรั่งเกลียว มันฝรั่งทอดเกลียว แฟรนไชส์มันฝรั่ง potato poppotato potatotwisting tornado potatoes potatoes slice potato matchine potato cutter ขายเครื่อง ผงปรุงรส

Keywords: มันเกลียว, โปเตโต้, เกลียว, มัน, มันฝรั่ง, ฟรายด์, poppotato, pop-potato, potatotwisting, เครื่องทำมันเกลียว

Wednesday, November 16, 2011

Cooking Squash: How to Cook Butternut Squash

The meat of the butternut squash is a deep, blazing orange with a dense, satisfying texture once cooked and a flavor similar to a sweet potato. Along with its other virtues - reasonable price, good availability, long-keeping quality, and versatility - it is also an excellent source of beta-carotene, potassium, and vitamin C. Packed with lots of fiber and low in fat and sodium, squash are also ideal for heart healthy, anti-cancer, and weight-loss diets. You'll find butternut squash on sale year-round, but it's season generally runs from August through March.

Butternut squash is among the winter varieties of squash that includes butternut, acorn, Hubbard, and spaghetti squash. While the different varieties differ in taste and texture they all have a fairly mild flavor. For that reason, one variety can often be substituted for another in a recipe to obtain a subtle change.

Choosing and Storing Butternut Squash

When looking for butternut squash at the grocer's, look for one with a long "neck" and a relatively small bottom. The neck portion contains solid meat without any seeds, making it easy to cut up. The bottom end contains the seed cavity and is surrounded by flesh that is softer in texture with noticeable strings. The exterior should be dry, uniformly hard, and free of gashes, mold, or soft spots. Choose specimens that appear to be heavy for their size. Butternut squash need careful handling despite their tough exterior because they will bruise if roughly handled.

For storage, butternut squash can be kept in a cool, dry place with good air circulation. If conditions are good, they can keep all winter. About 55 degrees is ideal, but colder temperatures are not advised. The soft moist flesh surrounding the seedpod will deteriorate the soonest. If that area is mushy, you've stored your squash too long. However, the "neck" area will often still be firm and usable.

Butternut Squash Preparation

One of the few disadvantages of squash is that it can be difficult to peel. To eliminate this rather tedious step, some markets now stock pre-peeled butternut squash chunks. This can save a lot on preparation time, but you pay for the convenience. When inspecting the package, look for clean, moist surfaces. Refresh the squash by rinsing in cool water, even if it has been prewashed.

To peel a whole squash, cut off a thin slice from both the top and bottom end so it will stand upright. Cut in half where the narrow neck meets the round bottom so you have one easy to peel cylinder, plus the rounded section. Use a standard potato peeler or a paring knife to peel the hard exterior away. Remove the seeds and stringy portions. Cut into uniform size pieces. Alternatively, some recipes call for the squash to be roasted with the skin on. Once cooked, it's easy to simply pull the flesh away from the hard shell-like skin or scoop out the flesh.

To Cook Butternut Squash

There are several ways to cook a butternut squash, but I've found that roasting in an oven is both the easiest way and yields the best flavor. Cut the squash lengthwise down the middle and remove the seeds. Place the squash on an ungreased baking dish. Sprinkle cut edges with salt and pepper. Dot with margarine or butter. Bake them cut sides up so you don't steam them and lose the delicious nutty flavor for about 45 minutes on 375 degrees, or until tender.

After cooling, baked squash is a cinch to peel and can be used in any recipe that calls for cooked squash. Scoop out the flesh and mash or puree it in a food processor or blender. You can also freeze; or refrigerate leftovers for another occasion.

Tender, baked butternut squash is a fall and winter staple that lends itself to a wide variety of recipes. Traditionally used for soups and flavored breads, they are also perfect for cakes and pies, salads, fabulous side dishes, and as an invaluable ingredient in curries and souffles as well as rice, pasta, and couscous dishes. Try your hand with some of the hearty, butternut squash fare!

Apple Slicer

Apple Slicer Tube. Duration : 1.63 Mins.


My dad is awesome, and this is one of the awesome gadgets he has. It peels, cores, and slices an apple all at once. AMAZING! Particularly good for making quick baked apple slices.

Tags: apple, slicer, peel, away, core, awesome, gadget

Butternut Squash Compote Recipe : Peeling Squash for Butternut Squash Compote

Butternut Squash Compote Recipe : Peeling Squash for Butternut Squash Compote Tube. Duration : 1.52 Mins.


Learn from our expert how to peel squash for making butternut squash compote in thisfree holiday recipe video on making a butternut squash compote recipe. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard

Tags: recipes, make, cook, cooking, squash, butternut, compote, compotes

Tuesday, November 15, 2011

Runner's Diet - Beyond the Basics

Every runner knows that eating healthy foods such as fruits and vegetables, lean meat and nuts are good because they boosts our immune system, repairs working muscles and most importantly it provides energy for the run. Yes, the energy you need does not only come from energy bars, energy drinks, but do they come from real food as well. Most would argue that eating energy bars are far more convenient than eating real food, but by following the suggestions below, your body will get the dozens of nutrients it needs to become healthier and more optimized for running.

Believe it or not, you can get the most from your fruits and vegetables by looking at their colors. There is a wide range of spectrum to choose from, each pigment offering different health benefits. The red fruits and vegetables may contain lycopene (tomato), ellagic acid (strawberries) and Quercetin (apples, red onions) to name a few. These nutrients reduce the risk of certain cancers and lowers blood pressure. Moreover, orange and yellow pigmented fruits and vegetables may contain beta-carotene (apricots, carrots) that helps prevent night blindness and improves your memory; and vitamin C (oranges) which boosts the immune system. The green pigment has chlorophyll that reduces the risk of cancers and normalizes digestion time. The blue and violet pigment like in the case of grapes has resveratrol which is good for the heart.

And it is much better if you will eat these with the skin on. Aside from the added fiber, the skin has phytochemicals that lessens the risk of preventable diseases. Instead of using a peeler, it is smarter to just wash the produce thoroughly and when cooking in high heat to wrap it in foil to leave their skin intact.

A rule of thumb for runners: eat nine servings of rainbow daily. It means to get as much as five colors or more of produce in their plates. By following this regime, you can maximize your intake of essential vitamins and minerals.

In your daily diet, you should also include 4 to 5 servings of seeds. Studies have shown that seeds contain protein and essential fats, and also compounds that are antioxidants. Seeds help you maintain your body weight as well as it lowers the risk of Type 2 diabetes and certain type of cancers.

As for your source of protein, your best option will be from meat coming from free-range or grass-fed animals. Aside from protein, it is also a source of iron and zinc for healthier red blood cells and a stronger immune system. In preparing meat, make sure that you trim the fat and instead of frying, you can either grill it or bake it. Aim for 140 to 200 grams of lean meat daily along with the fruits and vegetables. Researchers report that eating a well-balanced diet will result in a lower risk of heart attack, vascular diseases and stroke.

Seafood is another vital source of protein. They are an excellent source of zinc, copper and chromium which are essential minerals that most runners lack. In choosing seafood, it is recommended that they come from deep cold regions. Fish like Salmon, Char, Mackerel, Sardines, Cod, and Oysters are great examples. The reason is that they contain more Omega-3 fatty acids. Omega 3 benefits include better brain development, a healthier heart, and protection against joint pain, fewer headaches and many other health benefits. It is recommended that you eat at least two servings per week.

Another product from animals that is highly nutritious is milk. Milk supplies calcium and whey. These two gives the immune system a boost while lowering the blood pressure and lessening the risk of heart diseases. Fermented milk products like yoghurt and cheese have live bacteria that also strengthen our immune system. It is best to eat two to three servings of low-fat dairy daily and 1 serving of fermented milk product.

Wrapping it all up, eating nutritiously for runners is as easy as it is fun. The variety of the different sources of nutrients should prepare the runner for even the hardest training regimen.

PINEAPPLE PEELING & CORING MACHINE

PINEAPPLE PEELING & CORING MACHINE Tube. Duration : 1.58 Mins.


PINEAPPLE PEELING & CORING MACHINE (MODEL TM202)

Keywords: TECK, MENG, PINEAPPLE, PEEL, PEELING, CORING, MACHINE

Monday, November 14, 2011

Jewish Noodle Pudding

All over the world, people have come up with various ways to enjoy their noodles, just like the Jewish noodle pudding recipe. The Jewish noodle pudding is actually enjoyed during the Sabbath and on Jewish holidays, too. It actually has different versions and it just depends upon your taste and preferences on what you want to add into your pudding.

The Jewish noodle pudding is a dessert enjoyed after the main course. It is called a pudding not because it is jelly-like but because it has a soft food component. Aside from being served as a dessert, the pudding may also be served as a side dish that you could all enjoy in the dinner table during Sabbath or during the holidays.

When preparing your Jewish noodle pudding, get a large cooking pot, add some water in it and then put it in high heat until the water boils. Next, you can add egg noodles into the water and let it boil until it becomes tender enough. The next step into making your pudding is to drain out the noodles. Place the noodles back into the pot but do not place them over high heat because your noodles could stick to the pan.

Now, you need to peel and core two large apples. To do this, you can simply use a vegetable peeler and an apple corer. However, if you want convenience, you can also use kitchen equipment called an apple peeler-corer-slicer so that all actions that need to be done can be made with just a touch of the button. Chop the apples into small pieces and then preheat your oven to 320 degrees Fahrenheit before you go into the next step of preparing your Jewish noodle pudding.

The next ingredients you need to add to your Jewish noodle pudding are the apple pieces, eggs, raisins, brown sugar and margarine. They need to be mixed into the pot with the noodles. You can then add some cinnamon or vanilla and nutmeg to taste. Stir the noodles so that the ingredients are mixed with each other well, you should already be halfway through the making of your pudding. Next, pour the Jewish noodle pudding into a pan and then bake them for 45 minutes. Once you take them out, you should be ready to enjoy your pudding already.

If you want to enjoy your Jewish noodle pudding the non-sweet way, you can always do away with the raisins as well as the spices and instead replace it with carrots, potatoes and other vegetables. However, you can always have your choice of what ingredients and spices to add because the pudding is a very flexible recipe.

See? Making the Jewish noodle pudding is not so hard and it does not take so much time, too. When you perfect your Jewish noodle pudding recipe, it would already feel like you are eating in a five-star restaurant and enjoying a meal made by a professional chef.

Apple Peeler

Apple Peeler Video Clips. Duration : 0.55 Mins.


Recorded for Josh, so he can never have to peel another apple when he makes pie to share with the world.

Keywords:

When Tech Works !

When Tech Works ! Video Clips. Duration : 1.55 Mins.


An apple corer, peeler, slicer !

Tags: applemachine

Sunday, November 13, 2011

1800's apple peeler

1800's apple peeler Video Clips. Duration : 0.67 Mins.


An apple getting peeled by an old apple peeler

Keywords: Apple, Peeler, Cool, The, Shit

Open Pores - Is a Skin Peel Effective to Open Pores?

How Does Skin Peel Work for Unclogging Pores?

As you might know, the excessive skin oil, dirt and dust usually clogs pores which in turn lead to serious skin problems, including enlarged pores, blackheads and acne. I do not even mention the harmful influence of the sun, wind and other negative external factors which may cause awful stretch marks, wrinkles, age spots, etc.

Therefore you MUST certainly include skin peel in your weekly skin care. Such kind of scrubbing procedure will allow you not only to open pores by removing dead skin cells, but also rejuvenates and keeps your skin clean and young at any age.

Which You Should Prefer: Chemical Peel of Skin or Homemade Natural Skin Peel?

Chemical peels

This type of peel usually contains natural acids derived from fruits or milk (Lactic acid derived from sour milk, Malic acid derived from apples, Glycolic acid derived from sugar cane, Tartaric acid from grapes, Salicylic acid derived from sweet birch, etc.).

Chemical peels commonly help to dissolve the "glue" between skin surface and dead cells layer.

My Hint:

I do not approve chemical peels which can not only cost you quite expensive, but also may seriously harm your skin. However, such kind of peel is based on various harsh chemicals can be irritating your soft skin.    

Homemade peels 

It is better to apply homemade 100% natural skin peel which is non-irritating and more useful for your face.

My hint:

Here is one of my favorite skin peel-off masks: papaya juice, filtered water and gelatin. This mask will easily open pores thanks to papaya which has natural fruit enzymes that deeply exfoliates and removes all dirt and oil from the skin.

Saturday, November 12, 2011

Tyler show how to use the Pampered Chef apple peeler

Tyler show how to use the Pampered Chef apple peeler Tube. Duration : 0.65 Mins.


Tyler

Keywords: Tyler, Kroska, Shows, How, To, Use, Pampered, Chef, Apple, Peeler

Butternut Squash Soup With Poblano Chili Peppers

Butternut squash is more popular than at any time. A staple in holiday cooking for decades, this nutty variety, with a hearty taste and apple like texture is finding its way into year round culinary creations. This member of the fruit family and cousin to pumpkin is wonderful when roasted in the oven or on the grill, chopped or mashed for use in casseroles and breads, and as in our recipe below, toasted and pureed for use in a really great tasting soup.

Cooks Notes: Choose a squash that is firm with no bruises, and store on the counter top, or in a cool, dry location until ready to use. For best results, peel with a sharp vegetable peeler, and use a very sharp knife to cut the squash lengthwise, before baking.

After cooking, be careful when pureeing the hot soup, as it can splash out of the blender. Wear a hot pad, and hold the blender lid down tight. Transfer the small batches of pureed soup to a large bowl, and then back to a clean stockpot.

Butternut Squash Soup with Poblano Chili Peppers

Ingredients:
1 tablespoon Vegetable or Canola Oil
1 small White Onion, chopped
1 teaspoon chopped Fresh Garlic
2 Roasted Poblano Chili Peppers, peeled, seeded and chopped
1 teaspoon Ground Cumin
2 cups cooked Butternut Squash (about 1 small), peeled
3 cups Chicken Stock
1 teaspoon Coarse Salt
1/2 teaspoon White Pepper
chopped Fresh Cilantro

Preparation:

1. Preheat the oven to 400 F.

2. Cut the butternut squash in half lengthwise.

3. Scoop out the seeds and discard.

4. Place the squash halves in a baking dish and add about ½-inch water to the bottom/

5. Bake 50 minutes.

6. Remove from oven. Transfer squash to a plate and cool completely.

7. Chop squash into small pieces.

8. Add oil to stockpot and heat over medium heat.

9. Add chopped onion and garlic to hot oil. Sauté until onion is tender and translucent.

10. Add chopped chilies and cumin to stockpot. Continue cooking 3 minutes.

11. Add squash pieces, chicken stock, salt and pepper to stockpot.

12. Bring to a boil. Reduce heat to low. Simmer 15 minutes.

13. Remove soup from stove top and cool.

14. Puree soup in small batches in blender.

15. Garnish butternut squash soup with chopped cilantro.

Apple corer, peeler and slicer IN ONE!

Apple corer, peeler and slicer IN ONE! Video Clips. Duration : 0.78 Mins.


I got this today from my friend Jess for Christmas. I saw it on TV a few years back, and I wanted one. Then I went to her place and she had one, and I was so excited. She knew how much I loved it so she bought me one for Christmas. BEST CHRISTMAS PRESENT EVER!!

Keywords: peeler

Baking With Kids - Easy Apple Crisp Recipe

When my daughter was quite young we began baking together, as a diversion, on a snowy day. We started with a simple no bake cereal treat and as she grew we moved on to more complicated recipes. Even now, as a busy teen, she will make time to bake with me. I truly enjoy these moments together.

Safety is the most important thing to remember when cooking with a child. You must use common sense and keep the child away from sharp knives, anything breakable and of course the hot stove and oven. l would set everything up in measuring cups and then let her pour each item into a bowl and stir or mix things together. I would give her a tablespoon to scoop up batter and roll into cookies. But my rule was that when it was time to open the oven door, to put things in or take them out, she was out of the way. She stood where I could see her but she was safe from getting burned.

One of our favorite recipes to make is Apple Crisp. This is a very basic recipe that I got from my mom a long time ago. Heat the oven to 375 degrees F. You will need 4-6 of your favorite apples. I like to use some Macintosh and Granny Smiths. I prefer to core, peel and then slice them. You can have your child arrange the apple slices in an ungreased 8-inch square baking dish.

Now, in a separate bowl, you and your child can put together the crisp topping. You will need 3/4 cup of all-purpose flour, 3/4 cup of packed brown sugar, 1/2 cup of oats, 1 1/2 teaspoons of ground cinnamon and a 1/2 cup of softened margarine or butter. You can also add 1/3 cup of chopped walnuts, at this time. Mix all these ingredients together with a fork and then have fun sprinkling the topping over the apples.

Bake uncovered until the topping is golden brown and the apples are tender. This takes about 30 minutes. Enjoy your apple crisp warm or cold with a little whipped cream.