Whether your festivities include immediate family or bring together relatives from across the country, the festivities are all about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with their favorite activities and the best foods the holidays have to offer.
This year, you can shake things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet and sophisticated taste; fresh, uplifting scent; deliciously satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.
Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into memorable festive events year after year by pairing Hallmark Channel’s popular holiday movies “Countdown to Christmas” with delicious desserts like Apple Custard Sponge Trifle and Brown Butter. Apple Pie.
2 tablespoons golden icing sugar
1/2 cup, plus 2 tablespoons, water
1 large plain sponge cake
2 cups of vanilla pastry cream
1/2 cup caramel or caramel sauce, plus additional for garnish, divided
Peel, core and chop the apples; place in a large saucepan. Add the powdered sugar, cinnamon, and 1/2 cup of water. Simmer apples for 5 to 8 minutes until tender.
Combine cornmeal and remaining water. Stir the cornmeal mixture into the apples until the apples are syrupy.
Cut the cake into 2 centimeter cubes. Place 1/3 of the cake pieces in the bottom of a serving bowl. Add half of the cinnamon apple chunks, including syrupy juices. Add 1 cup of the custard and drizzle with 1/4 cup of the caramel sauce. Repeat with the remaining ingredients, ending with sponge cake; cool.
Whip the cream and drop spoonfuls over the cake to cover the top. Garnish with apple slices, strawberry slices, and caramel sauce.
Recipe courtesy of “The Produce Moms” (@theproducemoms)
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper, finely ground
1 large garlic clove, minced
3/4 cup extra virgin olive oil
9 ounces goat cheese, crumbled
3 ounces pomegranate arils
To make the balsamic dressing: In a small serving bowl, whisk together the honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar, and olive oil.
Place the dressing bowl in the center of a large serving board or platter. Arrange the arugula around a crown-shaped dressing bowl.
Arrange the apple slices on top of the arugula. Sprinkle with goat cheese, pomegranate arils, and walnuts.
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2 tablespoons light brown sugar
4 tablespoons butter, cut into 1/2-inch cubes
2 pounds Envy apples, cut into 1/4-inch slices
1/2 cup light brown sugar
1/8 teaspoon grated nutmeg
1 deep plate for frozen cake
To make the streusel topping: Mix together the flour, chopped walnuts, and light brown sugar. Beat in the butter with your fingertips until just incorporated with small clumps of butter visible. Refrigerate.
To make the filling: In a large skillet over medium heat, melt the butter until amber in color, stirring frequently. Set aside to cool. In a large bowl, stir together the apple slices, brown sugar, cinnamon, nutmeg, salt, vanilla, and flour with a spatula. Pour the brown butter over the apples and mix, scraping the pan with a rubber spatula to incorporate the brown butter bits.
Place the frozen pie crust on a baking sheet. Add 2 cups of the apple mixture into the peel, gently pressing the apple slices to get an even base. Add the remaining apple slices and gently press. Sprinkle the streusel topping evenly over the apples.
Bake for 30 minutes, then reduce oven temperature to 350 F and bake for 35 to 45 minutes until the topping is golden brown and the apples are tender when pierced with a fork.
Baked Apple Macaroni and Cheese
1 Envy apple, peeled and diced
3 cups sharp cheddar cheese, grated
1 cup romano cheese, grated
1 cup gruyere cheese, grated
1 teaspoon Worcestershire
Bring a large pot of salted water to a boil. Add noodles and cook until tender. Drain and reserve.
In a large pot over high heat, melt the butter then sauté the diced apple until caramelized and tender. Sprinkle with flour and stir. Cook 1 minute, stirring frequently.
Whip heavy cream and milk; bring to a boil, whisking frequently so the milk doesn’t burn.
Once it comes to a boil, lower the heat and mix together the cheddar cheese, Romano cheese, Gruyere cheese, salt, and Worcestershire. Continue beating until the cheese is completely melted.
Carefully pour the mixture into a large blender and blend on high speed until smooth.
Pour the cheese sauce over the noodles and stir.
Pour the macaroni and cheese into a 9-by-13-inch pan and spread evenly.
To make the topping: In a medium bowl, melt the butter and add the panko breadcrumbs.
Sprinkle breadcrumbs over macaroni and cheese; roast until golden brown.
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