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A variety of apple that is a cross between a Golden Russet and an Alexander. It is a large apple with pale green to yellow outer skin, with a russet area around the stem, and a cream colored firm textured flesh.

A variety of apple that is very small in size, usually no larger than 1 to 2 inches in diameter. The outer skin may be yellow, green or red when mature and the inner flesh is a firm to hard textured.

An older variety of apple that is able to endure and grow well in colder climates. The wealthy is a medium to large size apple with a greenish-yellow and red outer skin covering a white to cream colored flesh.

An apple variety characterized by its red skin, which contains streaks of yellow and russet specks and its flattened oblong shape.

A fairly new variety of apple that is thought to be a cross between Red and Golden Delicious apples....

A medium-sized fruit that is a cross between the Golden Delicious and the Lady Williams apple. Its skin has a reddish pink coloring over a greenish yellow background.

A shallow pan that has shallow sides that are generally fluted to provide a decorative edge to the item being baked.

pate,

A California olive that has a large oval shape and is green in color. It is brine-cured and preserved with the natural lactic acid produced by the olive or by a commercially produced grade of lactic acid.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world.

Souse of Sulz is a cooked meat specialty, which is gelatin based and made basically the same way as headcheese, except it is flavored with a vinegar pickling liquid.

A small round fruit, containing a single stone or pit, that is grown as one of three types: Sweet, sour or wild cherries.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

A small to medium size red apple that matures into a deep purplish-red color that may have an appearance of being almost black in color.

A popular fruit snack or dessert made by coating an apple in caramel. To make the Caramel apple, begin by inserting a wooden stick into the stem end of an apple, so it can be used as a handle to hold the apple.

A member of the rose family of plants, this berry is classified as a bush cherry, but is related to the domestic cherry as well as the plum, apricot, and peach families of fruit.