Easy Apple Roses

Apple RosesImpress your friends and family with beautiful, delicious, and easy apple roses.


  • 1 red apple (Honeycrisp, Pink Lady or any red baking apple)
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 sheet frozen puff pastry (follow directions on box for thawing)
  • ¼ cup butter, melted
  • 1 egg
  • 2 teaspoons water
  • Additional butter and sugar for ramekins


Generously butter the ramekins/muffin pan so the roses don’t stick. Preheat oven to 400 degrees. Butter two ramekins (6-8 ounce) and sprinkle with sugar. Core the apple, cut in half and slice thinly.

Place apple slices in a single layer on a plate and microwave on high for about 45 seconds to soften. Cover the plate with plastic wrap and a kitchen towel while rolling pastry. If you prefer, saute’ the apples in a single layer in a skillet using a small amount of butter for about 30 seconds per side to soften. Remove to a plate. Leave uncovered. Mix sugar and cinnamon in a small bowl. Roll puff pastry sheet to less than 1/8 inch thick. Cut two 3-inch by 12-14-inch strips, using a pizza cutter. Brush melted butter over dough, and sprinkle with cinnamon sugar mix. Place the apple slices lengthwise on the long edge of the dough, about ¼ inch above the edge of the dough and overlapped slightly.

Fold the bottom half of the dough over the apple slices with the rounded edges of the slices exposed. Beat the egg and water in a bowl. Brush the surface of the dough with the egg wash. Sprinkle with cinnamon sugar mix. Starting from the end, roll the dough to form a rose-shaped pastry. Seal roll with end of the dough strip. Transfer roses to ramekins. Sprinkle with a little more cinnamon sugar. Place ramekins on middle rack of oven. Bake about 25-30 minutes or until well browned. Remove from oven and place on a baking sheet and cool 5-10 minutes. Remove from ramekins and cool on a wire rack. Serve warm or cool. Sprinkle with confectioners’ sugar, or drizzle with warm caramel topping or a scoop of vanilla ice cream.

This article was written by Patricia Mathis, USU Extension 4-H and Family and Consumer Sciences Educator in Wasatch County

Family Mealtime // Apple Cranberry Crisp


Families who eat together have overall healthier diets, but that doesn’t mean that you can’t indulge in a sweet treat every now and then at end of your family meal. There are three healthy, delicious dessert recipes in the Live Well Utah Cookbook, Family Mealtime Edition. Today we’re sharing one of them- Apple Cranberry Crisp. This is a perfect dessert for autumn, as local apples are in season and abundant at farmers markets. 

Apple Cranberry Crisp


  • 5 cups apples, peeled and thinly sliced
  • 1 cup dried cranberries (or other dried fruit)
  • 1 teaspoon sugar
  • 1/2 teaspoon cinnamon


  • 1/2 cup quick cooking rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter, melted

Preheat oven to 375 degrees Fahrenheit.

in a 2 quart baking dish, combine apples and cranberries. Sprinkle with sugar and cinnamon, and toss to coat.

In a small bowl, combine oats, brown sugar, flour, and cinnamon. Using a fork, cut butter into topping mixture until crumbly. Sprinkle topping evenly over apple filling. Bake for 30-35 minutes, or until apples are tender. Serve warm.

September is National Family Mealtime month. Each Friday this month we’ll be posting on that topic — specifically from the Live Well Utah Cookbook, Family Mealtime Edition. This publication is available for free at your local Extension office, or available digitally here. It features some great tips on the importance of family mealtime and meal planning, plus 21 quick, inexpensive, and nutritious recipes that are sure to please even the pickiest eaters. 

Storing Fall Produce

Fall Produce

Don’t let your beautiful fall produce go to waste!

Carrots, and Apples, and Onions! Oh, My!

Fall is a fabulous time to glean from the summer growing season some of the best produce, apples, pears, winter squash, root vegetables, and more.

Once harvested it is important to store these wonderful foods properly in order to maximize length of storage, nutrition, and freshness.

There are two important considerations for storage: humidity and temperature. Each food has its own ‘best temperature and humidity’ zone for optimum storage. These conditions may be controlled in a number of different storage spaces, but each have their advantages and disadvantages.

Cool Basements
While most basements average around 60°F it may not be the most ideal conditions for some types of food storage.

This option is a great way to store small amounts of produce that require cold or cold and moist conditions.

Root Cellars
Root cellars are nice in areas that have cold winters where there is moisture as well, but are subject to rodents and inconvenient access during storms or lots of snow.

Mock Root Cellars
Mock root cellars are storage conditions designed or built specifically to take advantage of cold weather, but are safe from rodents and possible freezing. These can be old coolers buried in the ground, under a porch, or next to the house. Some have built specially designed boxes in breezeways, sheds, or in the garage.

Along with each of these options, it will be important to choose the packing options best suited for the produce and form of storage used. Packing options include straw, newspaper, clean sawdust, peat moss, or even clean dirt or sand.

Whether you are harvesting your own garden produce, or buying it locally in season, these few tips will be valuable to keep in mind:

1. Harvest produce as close to peak maturity as possible.
2. Use only the best produce for storage…free from bruises and blemishes.
3. Avoid any produce that has severe insect damage.
4. Leave as much of the stem on as possible…at least an inch or more on most veggies is best to reduce water loss and avoid infection.
5. Choose ‘late maturing’ varieties for storage.

The following chart may be helpful in determining the storage environment best for these foods.

Screen Shot 2015-09-15 at 2.39.16 PM

*One last note: Store fruits separate from vegetables. Fruits pick up the taste of other veggies and veggies will age faster from the ethylene gas produced from fruit.*


Isenberg, F. M. R. Storage of Home Grown Vegetables. Cornell University Department of Vegetable Crops, Master Gardener Reference.
Olsen, S., Drost, D., Hunsaker, T. Harvest and Storage of Vegetables and Fruits. Utah State University Extension, FN/FoodPreparation/2015-02.
Storage Guidelines For Fruits & Vegetables. Cornell Cooperative Extension, Chemung County. http://www.gardening.cornell.edu/factsheets/vegetables/storage.pdf

This article was written by Teresa Hunsaker, Extension Finance and Consumer Sciences Agent, Weber County.