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Apple Scone Cobbler
Ran across this recipe on one of my favorite foodie blogs, as a great baking use for Granny Smith apples, and fabulously warming treat on a cool autumn evening.

The top crust on this cobbler is not spooned out, but rather rolled - and made with mostly cream and only a little bit of butter is very reminiscent of a light scone style biscuit. Note baking soda amounts, as always, based on altitude.

Fruit layer:
4 Tablespoons (1/2 stick) butter
, preferably unsalted
6 large, peeled & cored Granny Smith apples,
cut into 1/8-1/4" wedges/slices
1/4 brown sugar
3 Tablespoons white sugar
3 Tablespoons fresh-squeezed lemon juice, from about 1 lemon
1/2 teaspoon ground cinnamon
1 1/2 Tablespoons Flour
1 teaspoon vanilla extract

Biscuit layer:
2 cups all-purpose flour

1/4 cup sugar
1 1/4 teaspoon baking powder
(2 tsp at sea level)
1/4 teaspoon salt

2 Tbsp (1/4 stick) cold butter
, cut into 1/4" dice
2 Tbsp coarsely chopped crystallized ginger
Zest of one orange
1 cup heavy cream, plus more for glaze

Preheat oven to 450 degrees Fahrenheit and move rack to middle position. Melt butter in a large saute pan over medium heat. Stir in all other fruit layer ingredients except for vanilla, cover partially and cook until just tender, 10 minutes. Stir in vanilla after removing from heat, then transfer to a buttered 10" pie dish (do not use a casserole here).

Combine first four biscuit ingredients in the bowl of a food processor and pulse 3 times to combine. Add butter pieces and pulse a few more times for 1/2 second each until mixture resembles a coarse meal. Add orange zest and ginger to cream, then add to dry mixture. Still in processor, pulse about 13 times to combine and knead. Remove wet dough from processor to a lightly floured board and roll out to slightly larger than your pie pan. Transfer dough to pan, trim off excess (bake trimmings on a cookie sheet for first 10 minutes for cookies snacks!). Brush dough with extra cream. Cut a few opening in the crust for steam to escape while baking.

Bake 10 minutes at 450 (F), then reduce heat to 375 (F) and bake until topping is dark golden, about another 20-25 minutes. Serve warm with whipped cream.

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Dinner Menus by Samsunshine Levy


Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)

Main Dishes
Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!

Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli

Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog

Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
Moistest German Chocolate Cake
Christmas Morning Bacon Doughnuts
Paste di Meliga (Italian Cornmeal Cookies)
Even More Foolproof Vodka Pie Crust
Ginger Pecan Pie