FOR IMMEDIATE RELEASE
September 1, 2007

CONTACT:  Pamela Bartholomew, Agritourism
(615) 837-5160
Pamela.Bartholomew@state.tn.us

Candied Ginger Puts Pizzaz In Yogurt-Apple Snacks

 

NASHVILLE, Tenn. --  “Snacking used to be something we weren’t supposed to do,” says Tammy Algood.  “A snack was anything you popped into your mouth between meals, and since you were breaking the rules by having a snack in the first place, why not make it a candy bar, and wash it down with a sugary soft drink?”

 

“We’ve learned a lot about healthy eating in the last 20 years,” says the food expert.  “Snacks can be an important part of a healthy diet, especially for active people and children.  Snacks can also help those who are trying to control their weight from feeling so deprived that by mealtime the temptation to overeat is irresistible.”


“Whether or not a snack is a good idea totally depends on the snack,” says Algood.  “In the case of my latest recipe, Individual Apple Yogurt Cakes, you get the wholesome ingredients a snack ought to include to satisfy your body’s nutritional needs between meals—and a little something for your sweet tooth, too.”

 

Algood is spokesperson for the statewide Pick Tennessee Products campaign, the promotion developed by the Tennessee Department of Agriculture Market Development Division to help consumers identify and choose foods grown or processed in Tennessee.  Algood creates recipes featuring food products grown or processed in Tennessee which are posted on the TDA Web site www.picktnproducts.org.

 

Candied ginger is the “secret ingredient,” according to Algood, that gives these snack cakes something special.  “I think one reason some people veer off the healthy trail and into the junk food jungle is that they eat the same few spartan snacks over and over again.  Variety is key to keeping yourself happy with healthy eating over the long term.”

 

Candied ginger is an elegant item, but Algood assures buyers that “it will keep forever.  It’s also good in carrot cake, scones, quick breads, or paired with any fruit—especially pears.”

 

As for the type of apple used in the recipe, Algood says that “All apples are not all-purpose.  I use Yellow Delicious for this recipe because I want the apple pieces to retain their shapes. Granny Smith is also a good choice for this recipe.”  Tennessee’s apple crop has been severely impacted by this year's drastic weather conditions.  Call ahead for availability of apples before visiting an orchard; a directory of local orchards which includes contact information is offered at www.picktnproducts.org

 

“Don’t feel obligated to eat all these cakes at once,” says Algood.  “The yogurt and apple pieces will keep these little cakes moist, and the sugar keeps them fresh.  Remember, they’re individual servings for a reason: one is a terrific snack!”

 

“If you’re afraid that somebody else will gobble up the rest by the time you pack your next lunch or reach for your next snack, this recipe doubles beautifully—make plenty!”

 

To find local orchards, farmers markets, pick-your-own farms, more recipes featuring Tennessee farm and processed products or listings of local food products, visit the TDA Market Development Web site at www.picktnproducts.org.

 

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Please find a hi-res downloadable photograph of the attached recipe at www.picktnproducts.org.  Click on the featured recipe.

 

Pick Tennessee Products Featured Recipe for September/October

 

INDIVIDUAL APPLE YOGURT CAKES

 

1 cup unsalted Purity butter, room temperature

2 cups sugar

4 eggs

2 teaspoons pure vanilla extract

Finely grated zest of 1 orange

1 teaspoon ground cinnamon

1 tablespoon minced candied ginger

1 teaspoon baking soda

1 teaspoon baking powder

1 cup plain yogurt

2 Yellow Delicious apples, peeled, cored and diced

2-1/2 cups White Lily all-purpose flour

1 teaspoon salt

½ cup powdered sugar

 

Preheat oven to 350 degrees.  Grease 12 large muffin cups and set aside.  Cream butter and sugar until light and fluffy.  With mixer on low speed, add eggs, one at a time, mixing well after each addition.  Add extract, zest, cinnamon and ginger, mixing well.  Add soda, baking powder and yogurt, mixing well.  Add apples, then flour and salt.  Mix until batter is smooth.  Pour into prepared muffin cups.  Bake for 40 minutes or until a tester inserted in the center comes out with crumbs.  Let cool 5 minutes on a wire rack, then remove from pan and let cool completely.  Dust with powdered sugar before serving.  Yield: 12 servings.

 

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This and other news releases from the Tennessee Department of Agriculture can be found at http://tennessee.gov/agriculture/news/index.html

Market Development/Pick Tennessee Products news releases can also be found at http://picktnproducts.org/press/index.html