12 medium red sweet apples (Macintosh, Roma, Gala)
1 cup water
1/2 cup sugar
1 Tbsp. lemon juice
1/2 tsp. nutmeg
1 tsp. cinnamon
Wash, quarter, peel, and core apples. Place them in a large cooking pot, and add the water.
Over medium heat, cook the apples until they are nearly soft. Add the sugar, lemon juice and cinnamon. Put contents in a food processor or blender, return to pan.
On a low heat, stirring often, continue to cook apples under mixture reduces in size to apple butter consistency and turns brown. Add more cinnamon and nutmeg to taste.
Can be re-blended for more smoothness.
If you're sick of getting robo-calls, this is the app for you! You already have the AdBlocker extension on your web browser to filter out pop-ups and video pre-rolls...now get the same thing for your phone to weed out telemarketers, bill collectors, fund raisers, scams and … political campaign calls!
The app is backed by the world's biggest directory of over two million telemarketer's phone numbers and automatically blocks the call when they try to reach you.
And you can customize which calls are blocked, for instance, if you prefer to let scammers and pollsters through and never get another call from another charity again, you can do that, if you want to get calls from everyone but telemarketer's, you can do that too.
The app costs $4 in the AppStore.
4 cups all purpose flour
1 pkg. dry active yeast
1 cup warm milk, scalded & skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 tsp. salt
2 granny smith apples, peeled, cored, and diced small
1 cup brown sugar, firmly packed
3 Tbsp. cinnamon
1/3 cup unsalted butter, softened
Dissolve yeast in warm milk.
Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.
Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.
When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.
Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.
Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.
Bake at 350 degrees F for 15 to 25 minutes until lightly golden. Ice the rolls when still warm.
Cream Cheese Drizzle
2 sticks butter, softened
3 cups confectioners’ sugar
1/2 cup cream cheese
1 tsp. vanilla extract
1/4 tsp. salt
Whip together all ingredients. Drizzle over warm buns.
If you're a member of Sam's Club, you know the hell of standing in line with a cart full of groceries waiting for the people in front of you to check through their cart full of groceries.
Well, not any more! The price club recently released the Scan & Go app! As you put items in your cart, you scan them with your smart phone. When you're finished shopping, click the checkout button, pay for your items and go directly to the door. The checker scans the barcode on your screen, your receipt appears on their hand-held device, when they give your cart the OK, it registers on your phone and you're free to walk to your car.
A few things to keep in mind:
First – you have to enter your credit card information into the app. If that makes you nervous, you're welcome to continue standing in line.
Second – Your cart will be a more closely scrutinized as checkers compare the receipt on their device to the contents of your cart.
Finally – This is a new program, so the folks at the door, checking receipts are, more than likely, as new to this app as you are, so be patient.
Oh, by the way – The app only works on orders of $750 or less.
2 Tablespoons extra virgin olive oil
3 lbs. plum tomatoes or Pomi chopped tomatoes
1 sweet Vidalia onion
3 Tbsp. extra virgin olive oil
2-3 cloves roasted garlic, minced to a paste
1 Tbsp. fresh thyme, chiffonade
1/4 tsp. hot sauce
4 cups chicken stock
¼ cup heavy cream
4 Tbsp. fresh basil, chiffonade
Sauté onion in olive oil until onions are transparent. Add tomatoes and cook until onions are caramelized. Process tomatoes and onions in a food processor to desired smoothness. I prefer some pieces to remain.
Place tomato and onion mixture in a large non-reactive sauce pot over medium-high heat. Add thyme and hot sauce. Add chicken stock and cream and bring to boil.
Reduce heat and simmer uncovered until soup thickens slightly, approximately 25 minutes. Sprinkle with croutons and fresh basil before serving.
2 Tbsp. (1/4 stick) unsalted butter
24 1/4-inch-thick French baguette bread slices
1 cup grated Gruyere cheese
1 tsp. minced fresh thyme
1 tsp. minced fresh sage
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over.
Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls.
Top each with croutons and serve.
This app turns your phone into a scanner! Take a picture of a document, receipt, notebook, schedule or white-board and convert it into a PDF. Add your signature, make minor edits and mark-ups just like you can with any other PDF, then print, share over email or sync to the cloud. The free app is a must-have for salespeople in the field, contractors, business trips, or even the classroom.
2 heads frech broccoli, washed and cut into bite-size flowerets, blanched and cooled
1/2 cup roasted corn kernels
1/2 cup dried golden raisins
1/2 cup roasted sunflower seeds
1 cup crumbled crispy bacon
1 cup shredded fresh spinach
1 1/4 cup real mayonnaise
4 Tbsp apple cider vinegar
1/4 cup granulated sugar
salt and pepper to taste
Whisk together dressing and toss with salad ingredients
There are times when a video conference is necessary but not everyone has access to a video conferencing suite at work, and not everyone has Facetime or Skype. Whether its for a presentation, for a class or a training session, or even so the boss can be in the weekly staff meetings even while he's on vacation...sometimes you need to video conference. Room puts you together with your friends, family or co-workers for free with no downloads. Simply go to Room.co, click “start video meeting” and you're off and running. The computer uses your web cam and microphone to create the feed, and give you a link to email to 3 friends. All they do is click the link and join the meeting...there's nothing to download or install and they don't have to sign-in or create an account.
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 cup applesauce
1 teaspoon vanilla bean paste
2 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon pumpkin pie spice blend
1 cup fresh whole blueberries
Powdered sugar for garnish
Preheat oven to 375 degrees F. Butter and dust with flour a large Bundt pan. Set aside.
Cream together butter and sugar until light and fluffy. Add eggs, applesauce and vanilla and mix until incorporated.
Sift together dry ingredients and mix into batter. Be careful not to overmix. Fold in blueberries.
Pour batter into prepared pan and bake about 30-40 minutes until a toothpick inserted into the center comes out clean.
Dust with powdered sugar to serve.
This is an addictive game for iPhone.
The goal, get the ball in the hole. But...the ball comes in from the side of the screen, it isn't aimed at the hole, and it won't stop. You have to draw lines (or "walls") to make it ricochet into the hole. You get a limited number of available walls on every level...and on some levels, there is a level up the ball needs to hit before going into the hole.
When you're bored at work, give it a try.
Free for iOS devices.
Just in time for back-to-school, here's an app that helps your student with the homework that seems to be beyond your abilities. It's called GotIt. Students take a picture of their physics, chemistry, or math homework problems and then they're matched up with a tutor (who has a degree in that field) to help them figure out the problem, and understand how they arrived at the answer.
For more information about GotIt! go to their website: gotitapp.co
This week, Google released their answer to Apple's FaceTime: Duo. A 1-to-1 video calling app that works on both Android and iOS devices. It uses the contacts list in your phone, so you don't have to sync or create accounts; The calls are encrypted on both ends for security; It automatically adjusts the video quality to compensate for changing signal strength without dropping the call, and it switches between 4G and WiFi during the call.
And here's the coolest part: it has a feature called “knock knock” which lets you answer the call before you actually answer. It lets you see the image from the caller's camera before you answer the call so you can see what kind of mood they're in.
Makes 3 dozen small cookies
½ cup unsalted sweet butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
½ teaspoon vanilla bean paste
1 ¾ cups chunky peanut butter
2 ¾ cups AP flour
1 teaspoon baking soda
1 tablespoon large crystal white sanding sugar (optional)
Preheat oven to 350 degrees F.
Line 2-3 baking sheets with parchment paper. Set aside.
In a kitchen stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time until incorporated. Add peanut butter and vanilla bean paste and allow to mix until incorporated. Stir baking soda into the flour and add flour. Mix until flour is incorporated.
Using a small ice cream scoop, scoop cookie batter out onto cookie sheet leaving a 3 inch radius around each cookie. Slightly flour your hand and gently press down cookies. Using a lightly floured fork, press with fork to leave a crisscross (hashtag) pattern on top of the cookie. Sprinkle with sanding sugar if desired.
Bake for 12-14 minutes until the edges of the cookie are light golden brown. Remove from oven and allow the cookie to cool on the cookie sheet.
5 egg yolks
1 cup sugar
2 cup heavy cream
2 cup whole milk
2 Tablespoons vanilla bean paste
Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick. Set aside.
In a medium saucepan, heat the cream, milk, and vanilla bean paste, until it just simmers. Remove from heat, and allow to cool 5 minutes.
Gradually whisk warm but not hot cream mixture into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs. Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon. Do not boil.
Strain mixture, cool to room temperature, then cover and refrigerate until completely cold.
Transfer to an ice cream maker and freeze according to manufacturer’s instructions.