An Apple a Day, Keeps the Doctor Away.

Apple...Apple...Apple...Apple...Apple...Apple...Apple...

~Apple Pie~

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples (Cooking Apples). Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

~Apple Crisp~

Apple crisp in the United States or Apple crumble as it is known in the United Kingdom is a dessert consisting of baked apples topped with a crispy crust. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. Many different kinds of fruit can substituted for apples, such as peaches, berries, pears, etc. One of the most common variants is 'apple rhubarb crisp/crumble', in which the rhubarb provides a tart contrast to the apples. It is an easy to make and tasty alternative to apple pie and apple cobbler.

~Apple Dumpling~

An apple dumpling is a pastry filled with apple, cinnamon and occasionally raisins. Apples are peeled and cored, placed on a portion of dough, then filled with cinnamon and sugar. Then the dough is folded over the apples and the dumplings are baked until tender.
Apple dumplings are more of a native food in the northeastern United States, around Pennsylvania. A very common recipe among the Amish, it is often eaten as a breakfast item, but they are also a very common dessert item after meals. It's also popular to eat them with ice cream or in milk.

~Apple Cider~

Apple cider is the name used especially in the United States and parts of Canada for a non-alcoholic beverage produced from apples by a process of pressing. It is more sour and cloudy than conventional apple juice, retaining the tart flavor of the apple pulp which is lost in conventional fruit juice production.
Cider is frequently served in autumn[citation needed], corresponding with the harvest season, and is a popular traditional beverage on Halloween and Thanksgiving, sometimes heated if the weather is especially cold.

~Mouth Watering Chocolate~

Chocolate (pronounced /ˈtʃɒklət/ (help·info) or /-ˈələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter

Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.[1] Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as dogs and cats.[2]

Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.

The Golden Cake Caramel~

Caramel refers to a range of confections that are beige to dark brown in color, derived from the caramelization of one or several types of sugars, often occurring in the traditional cooking method of a sweet. Caramel can provide the flavor in puddings and desserts, a filling in candies, or a topping for custards and ice creams.

Caramel is made by heating sugar slowly to around 170 °C (338 °F). As the sugar melts and approaches this temperature, the molecules break down and re-form into compounds with a characteristic caramel color and flavor. A variety of candies, confections, and desserts are made with caramel and its products: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).
Caramel coloring in contrast is a dark unsweetened liquid, the highly concentrated product of near total caramelization that is bottled for commercial and industrial use. Beverages such as cola use caramel coloring, and it is also used as a food colorant. On labels in the EU, it is called E150.