How to Make Candy Apples : Tools Needed to Make Candy Apples

!±8± How to Make Candy Apples : Tools Needed to Make Candy Apples

Learn what tools you will need to make candy apples in this free holiday dessert recipe video. Expert: J. Costilla Contact: www.digitaleyesproductions.com Bio: J. Costilla is an emerging chef. He hopes to open an ethnic cafe in San Antonio. He is also a commercial photographer. Filmmaker: julio costilla

How to Make Candy Apples : Tools Needed to Make Candy Apples

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A Step by Step Guide to Sexy Smokey Eye Makeup

!±8± A Step by Step Guide to Sexy Smokey Eye Makeup

Smokey Eye Makeup Guide Step 1: Choose your eye shadow colours.

The traditional smokey eye makeup colours are, of course, black or grey. You are however not limited to these colour choices, you can also use less intense colours such as: violet, chocolate, coffee, dark pink, copper, dark green, dark blue or purple.
Remember when choosing eye shadow shades that colours should be chosen keeping in mind your eye colour, hair colour and skin tone and not the colour of the clothes you wear.
For smokey eye makeup you will need to choose 2 colour coordinated eye shadows. A darker feature colour and a lighter supporting colour.

For smokey eye makeup what feature colour eye shadow best suits blue eyes ?

For Blue eyes, in addition to black or grey, violet, purple or dark blue eye shadow will look great. The dark blue eye shadow in particular, as it will be darker than your eye colour, will accentuate your blue eyes.

For smokey eye makeup what feature colour eye shadow best suits green or hazel eyes ?

For Green or Hazel eyes, in addition to black or grey, try a deep khaki, dark green, brown, purple or plum colour eye shadow.

For smokey eye makeup what feature colour eye shadow best suits brown eyes ?

For Brown eyes, in addition to black or grey, copper, coffee, and brown will give you a great smokey eye effect.

Once you have chosen your feature eye shadow colour you need to choose your supporting eye shadow colour. If you prefer to use single eye shadows, rather than a colour coordinated duo or triple eye shadow, choose a light colour eye shadow that matches your feature eye shadow colour. Possible colours to choose from, for a soft sophisticated look, are: lilac, light peach, champagne, taupe, nude or a sand color. For a more dramatic high contrast look you could use a whitish colour eye shadow.

Smokey eye makeup tip: Use powdery eye shadows. Do not use creamy texture eye shadows as they are more difficult to smudge and blend.

Smokey Eye Makeup Guide Step 2: Choose your eyeliner pencil.

Choose a soft eyeliner pencil of the same colour or a complementary shade to your feature eye shadow.

Smokey eye makeup tip: If possible choose a Powderliner eyeliner pencil. They are easier to blend and are sometimes available with a sponge tip for easy blending.

Smokey eye makeup tip: Never use liquid eyeliner. Liquid eyeliners are better for sharper lines, not a soft and sultry finish.

Smokey Eye Makeup Guide Step 3: Apply your foundation base.

Normally you would apply your full foundation before applying your eye makeup. This is not the case when doing smokey eye makeup. You should apply your eye makeup first, that way if you get some of your eye shadow on the rest of your face you won't ruin your foundation. This also helps avoid a raccoon eye look under your eye. For smoother eye shadow application, that lasts longer, you do however want to first apply a thin layer of foundation to your eyelids followed by a thin layer of face powder to set the foundation. This will give you a clean canvas for your eye shadow and will also help to prevent the eye shadow from creasing. This will also give you more even, accurate, eye shadow application.

Smokey Eye Makeup Guide Step 4: Apply your eyeliner.

Line both the top and bottom rims of your eyes with your eyeliner pencil. Typically you would use a black or charcoal eyeliner pencil but you can also use a dark eyeliner pencil that matches your feature eye shadow colour. Make sure to go into the eyelash line itself (near the root of your eyelashes). Be sure to fill in any bare spaces between the eyelashes. Start from the inner corner of your eyes with a fine line. As you go outwards towards the corner of your eye make the line heavier. If you have any hard lines from using a heavy eyeliner pencil you will want to lightly smudge the line so it is softer and less harsh looking. This step is made a lot easier by using a Powderliner eyeliner pencil with a built in sponge tip for smudging.

Smokey eye makeup tip: Dark colors trend to make small eyes look even smaller. You can open your eyes up by applying eyeliner starting from the middle of the bottom eyelash line, rather than the inside corner, and going to the outer corner of the eye. If your eyes are not smallish feel free to apply the eyeliner from corner to corner.

Smokey Eye Makeup Guide Step 5: Apply your eye shadows

Using your larger eye shadow brush apply your supporting eye shadow colour to your eyelids, up to the base of your eyebrows.
Now, using your feature eye shadow colour, and your small eye shadow brush, apply your dark feature eye shadow onto the eyeliner and then blend it upward to the crease of your eyelid. When blending your feature eye shadow keep as much of the colour intensity as possible along the eyelash line and particularly in the outer corners of your eyes.

Smokey eye makeup tip: Remember smudge and blend so the eyeliner and eye shadows go together seamlessly.

Smokey Eye Makeup Guide Step 6: Apply your mascara

Smokey eye makeup tip: Curl your eyelashes before applying mascara, this opens your eyes up.

Apply 2 or 3 coats of black mascara applying the mascara in thin coats to avoid clumping.

Smokey Eye Makeup Guide Step 7: Complete your smokey eye makeup look

Complete your foundation being careful not to mess up your beautiful smokey eyes.

Keeping your lips neutral gives smokey eyes their real impact. Use a flesh toned lip pencil and a pink or caramel shade of lipstick or lip gloss to give your lips a subtle finish.

For your eyebrows you can use your normal eyebrow pencil. You could also use a shade darker than normal to complement your smokey eyes.

Apply a subtle finish of rose or tawny blusher just to the apples of your cheeks blending away to the edges into your hairline. This finishes the face without competing with your smoldering smokey eyes.

Enjoy your sexy, smoldering smokey eye makeup look!

A Step by Step Guide to Sexy Smokey Eye Makeup

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Halloween Treats - Scarily Scrumptious : Spooky Halloween Cupcakes

!±8± Halloween Treats - Scarily Scrumptious : Spooky Halloween Cupcakes

During Halloween, spooky holiday cupcakes are a fun way to add color and creativity to any party or Halloween event. Learn how to make and decorate spooky cupcakes with help from a professional chef in this free video on recipes for scarily scrumptious Halloween treats. Expert: Michelle Karam Contact: www.DishesByMichelle.com Bio: Michelle Karam is a mom, a professional chef and a TV culinary host. Filmmaker: Geffner Productions Series Description: The scary themes of Halloween can find their way into snacks and treats, making Halloween parties fun and creative for kids and adults. Find out how to add a Halloween twist to appetizers and other recipes in this free video series on Halloween treats.

Halloween Treats - Scarily Scrumptious : Spooky Halloween Cupcakes

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Apple Oats Crumb Pie Recipe by Manjula

!±8± Apple Oats Crumb Pie Recipe by Manjula

View full recipe at www.manjulaskitchen.com Ingredients: 3 green Granny Smith Apple peeled, cored and sliced 2 tablespoons water 3/4 cup oatmeal 1/4 cup crushed walnut 3/4 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/2 cup butter

Apple Oats Crumb Pie Recipe by Manjula

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!±8± Hazel's Candies Copper Kettle Trade Secrets

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Post Date : Dec 08, 2011 08:18:25 | N/A

Hazel's Candies Copper Kettle Trade Secrets

This cookbook contains more than 70 recipes that are far more than simply old family favorites. For nearly 3/4 of a century, these formulas and trade secrets were closely guarded but are now being made available to the public for the first time. This book was written by Virginia Sager Holen with the help of her husband, Merv. For years they had owned and operated the Hazel's Candy Shops that were in the major malls in Washington and Oregon. Even though the book is written by professionals it is for the amateur using original recipes that were reduced in size for home cooking. All the recipes have been tested, with step-by-step procedures recorded, using the same concept as 'painting by numbers'.

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Hazel's Candies Copper Kettle Trade Secrets

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Delicious Apple Pie Recipes For Diabetics and Others

!±8± Delicious Apple Pie Recipes For Diabetics and Others

Fall is just around the corner and that means lots of apples just begging to be turned into pies. This fall also offers our United States Presidential Election and what is more American than apple pie? Following are a couple of very tasty apple pie recipes that are perfect for diabetics as well as for anyone. Give them a try and enjoy a delicious piece of apple pie today.

Old-Fashioned Classic Apple Pie

6 cups thinly sliced, peeled, tart cooking apples

1 tbsp lemon juice

1 cup Splenda granular

2 tbsp flour

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

NO SUGAR ADDED APPLE PIE

1/3 cup frozen apple juice concentrate

8 tsp Splenda granular

2 tsp cornstarch

1 tsp ground cinnamon

8 cups thinly sliced baking apples, peeled

1 tbsp butter

Pastry for a 9-inch double crust pie

Preheat oven to 375 degrees. In a small mixing bowl, combine juice, Splenda, cornstarch and cinnamon. Line a 9-inch pie plate with pastry, allowing pastry to overlap sides. Place apple slices over bottom pastry. Pour the juice mixture evenly over the apple slices. Dot with the butter. Top with pastry. Trim, seal and flute edges. Cut a slit in center of crust for venting during baking. Bake at 375 degrees for 35 minutes. Increase oven temperature to 400 degrees and bake 15-20 minutes longer until pie is bubbly and crust is a golden brown.

This is a good pastry crust recipe suitable for use with either of these pie recipes.

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour

1 tsp salt

2/3 cup lard or solid vegetable shortening

5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Enjoy!

Delicious Apple Pie Recipes For Diabetics and Others

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How to Make Mini Caramel Apples

!±8± How to Make Mini Caramel Apples

Visit www.athensfoods.com for this complete recipe and other Mini Fillo Shell recipes. Watch how to make petite caramel apples in Athens Mini Fillo Shells - an unforgettable dessert that is reminiscent of childhood. Mini Caramel Apples in a Chocolate Pistachio Shell Ingredients 1 teaspoon cardamom, ground 1/2 cup pistachios, ground 15 tiny crab apples, washed and dried (can substitute lady apples) 15 candy apple sticks Parchment paper 1 cup chocolate chips 15 Athens Mini Fillo Shells (1 box) 1 cup caramel, melted Combine cardamom with ground pistachios on small plate. Insert a stick half way into each apple. Place a sheet of parchment paper on top of a cookie sheet. In a small double boiler over low heat, gently stir chocolate chips until melted. Dip Athens Mini Fillo Shells into melted chocolate almost covering the outside of the shell. Then dip the bottom half into the nut mixture. Place the dipped shells on the parchment paper. Dip apples into melted caramel (let excess caramel drip off) then drizzle melted chocolate over caramel and sprinkle a few nuts over the chocolate for a layered look. Carefully place each caramel apple into a Mini Fillo Shell. Refrigerate for 15 minutes or till hardened. Yield: 15 desserts

How to Make Mini Caramel Apples

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Caramel Glazed Apple Cake Recipe : Mix Pecans, Apples & Flour for Apple Cake

!±8± Caramel Glazed Apple Cake Recipe : Mix Pecans, Apples & Flour for Apple Cake

Learn how to mix the pecans, apples and flour for caramel glazed apple cake with expert cooking tips in this free online video recipe. Expert: Crystal Senatore Bio: Crystal Senatore partners with her husband Matt Senatore in their catering business. Crystal handles all of the desserts and pastries. Filmmaker: matt senatore

Caramel Glazed Apple Cake Recipe : Mix Pecans, Apples & Flour for Apple Cake

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Using Quince to Make Delicious Desserts

!±8± Using Quince to Make Delicious Desserts

Quince is a relative of pears and apples. The trees have grown around the Mediterranean and in Asia for more than four thousand years, making it one of the earliest known fruits. This fruit was discovered by the ancient Greek armies in Iran and Asia and brought to Greece. Today quinces are grown on the Greek island of Crete. Quince is also available today in the United States, the Middle East and in Latin America. Quinces in Western Asia are juicier and softer than those in the United States.

Quince varies in different regions and in cold climates, the fruit is rich gold in color, has a heady fragrance, and has a firm shape. The rind is rough and the flesh is hard. In a warmer climate, however the fruit can be eaten raw and the woolly rind is not there. Quince is often used to make jellies because of its tart and astringent flavor.

How to Choose and Store Quinces

Firm, big, yellow quince without any green are the best ones. Handle them carefully because they can bruise. Wrap the fruit in plastic and keep them in the refrigerator for up to a couple of months. Quinces are available from September to January.

Quinces are great for baking, poaching, or stewing, to make dessert recipes. They can also be stewed with meat because the high amount of tannins found in quince helps to tenderize the meat.

Membrillo - A Mexican Specialty

Quince is known as membrillo in Spanish and it is cooked into a firm red paste called dulce de membrillo in Spain, Uruguay, Chile, Argentina, Venezuela, and Mexico. It is served with manchego cheese in sandwiches or on crackers. There is a similar dish in Hungary and also in Portugal.

Dulce de membrillo is especially popular in Mexico and if you enjoy making Mexican recipes, and especially Mexican dessert recipes, you might like to try making this delicacy yourself.

Recipe for Dulce de Membrillo

You will need:

4 lbs quince 1 vanilla pod 3 tablespoons lemon juice 4 cups white sugar 1 tablespoon melted butter 2 strips lemon peel, 2 inches by 1/2 inch

How to make it:

Wash, peel, core and roughly chop the quince and put the pieces in a big pot. Cover the quince with water, and then add the lemon peel. Split the vanilla pod and add it to the pot. Bring the mixture to a boil, and then reduce it to a simmer.

Cover the pot and cook the mixture for about half an hour or until the quince is tender. Strain the water. Discard the vanilla. Puree the quince in a blender or food processor.

Measure out the quince puree. You will need the same amount of white sugar. It will be about four cups. Put the quince puree back into the pot and add the sugar. Cook over a low to moderate heat, stirring until the sugar dissolves. Add the lemon juice and simmer for about an hour and a half or until the quince paste is deep orange and thick.

Preheat the oven to 125 degrees F. Line an eight by eight inch baking pan with parchment paper, then grease it with melted butter. Pour the quince paste into the prepared pan, and then smooth the top to make it even. Bake for an hour to dry it, and then let it cool. Cut the membrillo into squares and serve it with manchego cheese and bread. Store uneaten membrillo in the refrigerator.

Using Quince to Make Delicious Desserts

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How to Make Candy Apples : Choosing Apples to Make Candy Apples

!±8± How to Make Candy Apples : Choosing Apples to Make Candy Apples

Get tips for choosing apples to make candy apples in this free holiday dessert recipes video. Expert: J. Costilla Contact: www.digitaleyesproductions.com Bio: J. Costilla is an emerging chef. He hopes to open an ethnic cafe in San Antonio. He is also a commercial photographer. Filmmaker: julio costilla

How to Make Candy Apples : Choosing Apples to Make Candy Apples

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Crockpot Caramel Apples

!±8± Crockpot Caramel Apples

If you don't have a crockpot, please go to Walmart and get one right now! If you don't cook much, or don't think you can, you will when you get a crockpot. You will actually use it! You can eat real food when you come home from work now. I will be adding lots of good, tested crock pot recipes from the freezing winters I spent in Minnesota and Iowa, and you will love them.

With a crockpot, you can pretend you're "going out to eat." You throw everything in, and forget it. The longer you forget it, the better it tastes. Then, you can pretend you didn't make it, because the kitchen is clean and there is one pot waiting with your dinner in it. If you are a husband trying to get on your wife's good side, just put some meat and potatoes in the crockpot with a little water and leave it for 8 hours. Later, share a romantic dinner together.

4 Very Large Apples, Cored
1/2 Cup Apple Juice
8 TBSP Brown Sugar
12 Hot Cinnamon Imperials
8 Caramel Candies (Brachs, that way you can buy just 8)
4 TBSP. Butter
1/2 tsp Cinnamon
1 Small Carton Heavy Whipping Cream

Whip the cream in chilled bowl with 1/4 Cup Brown Sugar
Put in fridge
Core apples, then remove 1/2 inch wide strip off the top of each apple
Place apples in cooker, pour apple juice over them
Fill the center of each with 2 TBSP Brown Sugar, 3 cinnamon candies, 1 TBSP Butter, and 2 caramels
Sprinkle with cinnamon.
Cover and cook on low 4-6 hours
Serve warm with whipped cream

Crockpot Caramel Apples

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Caramel Apples

!±8± Caramel Apples

Indulge your senses with one of SweetTrio's gourmet caramel apples or European chocolates: 1) OUR POPULAR CARAMEL APPLES include: a) our M&M's caramel apple made with homemade caramel, b) the triple European chocolate dipped caramel apple, made with homemade caramel, c) Sweettrio's original pistachio, cranberry and pecan European chocolate drizzled caramel apple, d) our turtle caramel apple - made with European dark chocolate, pecan and homemade caramel, e) our double drizzled European dark chocolate caramel apple, made with homemade caramel, f) the decadent toffee caramel apple, f) and much more! 2) OUR GOURMET EUROPEAN CHOCOLATES include: a) Turtles & european chocolates, b) Assorted European chocolates, c) Chocolate-covered Brownies, d) Mint Meltaways. e) and much more! We also do corporate custom gifts, wedding and party favors. Check out our full variety of products at sweettrio.com

Caramel Apples

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The Last Course: The Desserts of Gramercy Tavern

!±8± The Last Course: The Desserts of Gramercy Tavern

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Post Date : Nov 06, 2011 10:45:05 | N/A

The Last Course: The Desserts of Gramercy Tavern

Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.

The desserts in The Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.

Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern’s sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.

Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.

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