Spring is here and with it- the season of Farmers Markets! One of my fondest childhood memories is going to the Farmers Market in my hometown and going to the popcorn booth. The varieties were endless and the colors alone were enough to catch the eye of such a young child. Now, as an adult at college the budget has been cut a bit so I have to find ways to recreate some of my childhood favorites. Well, thanks to Grandbaby Cakes I am able to do just that and who better to share it with than you apple enthusiasts? My thoughts exactly… Here you go!
- 1/2 cup popcorn kernels
- 2 tablespoons healthy butter (I used Earth Balance)
- 2 tablespoons olive oil
- 6 tablespoons firmly packed brown sugar
- 1/4 cup apple cider
- 1/2 teaspoon cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- To make popcorn, add popcorn kernels to a large brown paper bag and fold over the top twice to properly seal the bag.
- Microwave the bag for 2 minutes or until the popping starts to totally slow down to a few seconds in between pops.
- To make caramel, add earth balance and olive oil to small pot and melt together over medium heat. Next, whisk in the brown sugar until it completely dissolves and begins to slightly bubble.
- Add apple cider and cornstarch and continue whisking.
- As it thickens, remove from heat and add vanilla extract and cinnamon and set aside.
- Pour caramel over cooked popcorn and toss together to make sure all popcorn is covered.
- Let coating set and serve.
Well, this sounds like a perfect 10 of a recipe, how could we possibly make it better? Using homemade cider from your Rent an Apple Tree apples of course! Don’t forget to visit our Website to get your hands on some of your very own!
Happy Easter! I hope everyone has a hopping good time today! While you’re trying to think of a delicious dish for your family brunch, why not give this idea a go. Apple, grape and celery salad! Super easy, super fresh, and super delicious. Your guest won’t be able to get enough!
Thanks to Martha Stewart for the awesome recipe!
Apple, Grape, and Celery Salad
- 1/4 cup coarsely chopped pecans
- 2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
- 1 Granny Smith apple, cored, halved, and thinly sliced
- 1 cup seedless red grapes, halved
- 1 tablespoon white-wine vinegar
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.
- STEP 3
Spring is finally upon us! For almost a week, we’ve had beautiful, warm weather. Spring is such a wonderful time, rebirth, beautiful flowers and picnics. How about something new this year? How about trying something completely new, something you’ve never done before. Perhaps, rent your very own apple tree? Yes, it’s completely possible! And yes, it may also have something to do with our company name!
Renting an apple tree provides you or a loved one with 48, delicious apples of your choice, picked from your very own apple tree from beautiful Upstate, NY. You have a wide variety to choose from, including Empire, Macoun and even my personal favorite, Cortland. All apples come in a special box to protect the apples, packaged by a real person, and includes 4 personalized gift bags and a certificate of authenticity. Apples will be delivered in the fall, but you encourage anyone that is interested in this unique gift idea to jump on board anytime!
This makes for a great opportunity to brighten someone’s Fall, or any occasion for that matter. Imagine your little one bringing one of his or her OWN apples to school every day, or your hard at work hubby chomping down on a delicious McIntosh at work, all courtesy of you! Not to mention, 48 apples? For the chef at heart, the possibilities are endless! Apple pie, apple strudel, apple crisp, apple… whatever you’d like!
We ship anywhere in the US, and shipping is even included in the total cost! You can find us online at our website for more info, and for you techies, we’re even on the Apple App Store!
As a small, privately owned business in Upstate, NY, it’s our passion to provide quality service and products to people all over the US. From all of us at Rent an Apple Tree, we want to say, Thank you for taking the time to read little bit about us, and we look forward to doing business with you!
Rent An Apple Tree
- 2 slices whole wheat bread
- 1 1/2 teaspoons olive oil
- 1/2 Granny Smith apple – peeled, cored and thinly sliced
- 1/3 cup shredded Swiss cheese
- Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.
The health benefits of apples are without question, however, there are other fruity spring recipes that can get your taste buds jumping as well! For instance, Apples and Sparkle offers up this juicy and crunchy summer salad to wake up your pallet from its hibernation! Check it out-
- 1 c. quinoa, well rinsed
- 1 1/2 c. water
- 1/4 t. salt
- 1 c. strawberries, cut into 1/2-inch pieces
- 1/2 of a mango, cut into 1/2-inch pieces
- 3/4 c. 1/2-inch diced unpeeled English cucumber
- 1 1/2 T. chopped fresh mint
- 2 T. lime juice
- 1/2 t. lime zest
- 1 T. honey
- 1 T. sour cream (or plain yogurt can be subbed)
- 1/4 c. olive oil
- salt & pepper to taste
1. Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes. Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.
2. In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil. Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper. (Pepper is optional.) Serve immediately.
Enjoy! And, as always, don’t forget to let us know how yours turns out! We love hearing about your successes just as much as the bumps in the road and how you customized this salad to fit your personal preference! Maybe with some apples…?
When you think America you think– Apple Pie, of course! Well, this is exactly what my Viennese host family thought of when they wanted to make me a going away dinner after my stay with them. I appreciated so much that they wanted to do something “American” for me to feel a little more at home away from home, but what ended up happening was an apple cake, of sorts.
Well, it tasted absolutely fantastic and I am almost 300% sure that this is what they made for me! I have made plenty of apple cakes since returning to America, but none have hit the nail on the head. I have a strange inclination that this will hit the mark- Thank you Smitten Kitchen! Check it out–
- Butter or nonstick spray, for greasing pan
- 6 large, tart apples, such as Granny Smiths
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125 grams) all-purpose flour
- Ground cinnamon, to finish
- Powdered sugar, also to finish
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
- Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
- Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.