- Disney Spoonful | In The Pantry | Fri, Oct 11, 2013 3:52 PM EDT | CommentsThis old fashioned treat is almost like an inside-out apple crisp, with the oats and brown sugar filling nestled within. It's the kind of breakfast that might just get you moving on a cold winter's morning, and one you'll certainly want to share with your house guests.
What would the Pilgrims think?
4 medium apples
1/3 cup packed brown sugar
1/2 cup quick-cooking oats
3 tablespoons softened butter
1/3 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
juice from 1/2 a lemon
1/2 cup apple juice
1. Preheat oven to 350 degrees. Wash, peel the apples halfway, and remove the cores, taking care not to pierce through the bottom of the apple. Make a nice wide core, so there is plenty of room for the filling.
2. In a medium bowl, mix together the brown sugar, oats, butter, walnuts, spices and lemon juice until crumbly. Divide mixture equally between the apples, mounding it a...Read More »
- In The Pantry | In The Pantry | Thu, Oct 10, 2013 2:21 PM EDT | Comments
Homemade macaroni and cheese is the ultimate fall comfort food. So what happens when you don't have time to whip up a batch? This week on "In the Pantry," Aida Mollenkamp shows you how a slow cooker and a few minutes of preparation can help you satisfy your mac-and-cheese craving....Read More »
PHOTOS: 21 Food Superstitions We Still Believe
Slow-Cooker Macaroni and Cheese
1 lb. elbow macaroni
Vegetable oil, as needed
2 cups half-and-half
1 8-ounce pack cream cheese, at room temperature
1/2 cup yellow onion, diced
3 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 tablespoon Dijon mustard
1 1/2 teaspoons cayenne pepper
Cook the pasta for half the amount of time recommended on the package. Drain pasta, toss with a drizzle of vegetable oil, and place the pasta to the slow cooker. Stir in the half and half and cream cheese. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook the macaroni and cheese for 2 to 3 hours on low, stirri
Today: A recipe for one of our favorite fall traditions, best enjoyed while walking though an orchard. Or the closest city park.
There is nothing like wandering through an apple orchard on a crisp fall day with a cold cup of apple cider in one hand and a donut in the other. But just in case you can't make it to the farm this weekend, I have cracked the code to perfect cider donuts at home.
These are fluffy with crunchy exteriors and just a hint of warm spice, and they are the perfect way to welcome the season. These donuts start with a reduced apple cider syrup to pump up the apple flavor, but the real secret is the combination of cake flour and buttermilk in the batter, which produces a very moist and tender crumb.
A quick note: The dou...Read More »
- Everyday Food | In The Pantry | Tue, Oct 8, 2013 4:03 PM EDT | CommentsIf you own a slow cooker, then you're in luck because today we're grabbing ours and making a rich and robust beef barley stew. This recipe is as delicious as it is straightforward -- just add browned meat and sauteed garlic to your machine, along with butternut squash, potatoes, and barley. Then set your cooker and forget about it for eight hours until the meat is shreddable and the vegetables are tender. Enjoy a bowl tonight, but be sure to freeze some for a rainy day, too!
Beef Barley Stew
Related: 35 Beyond Delicious No-Bake Dessert Recipes
2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley
Related: Healthy Afternoon Snacks You'll Dream About All Day
1. In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until piece...Read More »
- The Daily Meal | In The Pantry | Wed, Oct 9, 2013 9:22 AM EDT | CommentsApples are the craze during the fall season. You have the classic red, Granny Smith, Gala, Golden, Fuji, and more. From the red to the golden yellow, the sight of an apple shows us fall has arrived. Not only does this fall fruit taste great off the branch, but it serves as one of pie's best fillers.
Apple Pie with Cheese Pie Crust
Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, apple pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we've seen traditional apple pies, French apple pies, and apple pie "à la mode" (popularized in the 1890s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.
Salty Caramel Apple Pie
Nothing says "Autumn" quite like a homemade ap...Read More »
Do you wash your chef's knives in the dishwasher?