Apple Crisp Recipes

A new study conducted at Penn State University, USA, led by Luke LaBorde found that spinach stored at 39 degrees Farenheit loses its folate and carotenoid content at a slower rate than spinach stored at 50 and 68 degrees.

This means that spinach stored in a refrigerator at 39 degrees F retains more nutrients than spinach kept at warmer temperatures for Apple Crisp recepies. While they found that substantial nutrient loss occurred at all storage temperatures, cooler temperatures retained more nutrients for a longer period of time. Ideally, says dietician Seema Tarneja, you should buy, cook and eat up your vegetables on the same day.

This suggestion, of course, is impossible, for most young couples. Your next bet: store your vegetables as carefully as possible. "The trick when storing vegetables like spinach," says Tarneja, "is to maintain the moisture levels which, in turn, helps sustain the nutrient content to an extent." Some ways to do this are as follows:

If you are looking for something quick-n-easy to make Apple Pie recipes, come to the site for very best of Apple Pie recepies.

Apple Crisp

4 apples, peeled and sliced
1 tablespoon water
1/4 teaspoon salt
1/2 cup flour
4 teaspoons brown sugar twin
4 teaspoons butter
1 teaspoon cinnamon
dash nutmeg

Place apples, water, and salt in a pie plate or 8-inch baking dish sprayed with vegetable cooking spray. Combine remaining ingredients with a fork until crumbly; sprinkle over apple slices. Bake in top part of the oven at 350° for about 25 minutes. Apple Crisp Recipe serves 4.

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