Archive for the 'Apples' Category

Recipe: Grammaw’s Little Luvvies Luv Apple Lumpies

|October 6, 2013|read comments (0)
Author: Mama's Kitchen

The little guy stayed for the weekend and I always spoil him with anything homemade.

We've enjoyed our weekend – Friday night was Wrestling night, last night was movie night and today it's whatever we want to do.

It's quite miserable out there – horrid thunder/lightning the past two nights. Friday night we pulled an all-nighter and he went to bed at 4:30 in the morning!  Yes I allowed it – the storm was scary and watching movies and playing WWE 12 on the Wi was fun.

For last nights movies we had tacos – hard and soft shell and fries like the ones BK has just introduced.  So I filled my fry baby with corn oil and made the fries. 

This morning – still storming and scary – so I cranked up the fry daddy and made some lumpies for him.

It's just something I tossed together one day, it's babies-approved and a definite keeper.

Grammaw's Apple Lumpies


It's really a no-brainer!


Now remember – I am an eyeballer –


I placed about 2 cup pancake mix in a bowl, sprinkled with cinnamon to my liking, sprinkled in about 1 tablespoon sugar and enough water (about 1 1/4 cups I used) to make a batter with a nice consistency for fritters.


Washed, peeled and rough dice 5 apples (I used Macs which are perfect for this!) and stirred into the batter.


Meanwhile, my fry daddy was heating up.


Just drop off a large spoon (I got 3 lumpies to a fry batch) and fry until golden brown on the first side; turn; fry until golden on the flip side.


Drain and sprinkle with confectioners' sugar.


And then they get devoured!



Recipe: Ready for more Halloween recipes?

|August 13, 2011|read comments (0)
Author: Mama's Kitchen

Halloween Dinner in a Pumpkin

This is a smashing success, especially if you're hosting a monster bash at your house.

Medium sized pumpkin (4 pounds)
1-1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 can chestnuts
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice

Black olives
Steamed carrot
Whole cloves
Fresh parsley

Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, chopped onion, and chestnuts. Cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.

Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening. To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.

If desired, serve with a loaf of warm crusty French or Italian bread.

Yield: 6 Servings

Dinner in a Pumpkin #2

1 medium pumpkin
2 lbs. ground beef, cooked
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushroom, drained
1 tablespoons garlic salt
1 celery stalk, sliced
2-3 potatoes, diced
1 tablespoon Worcestershire sauce
salt and pepper to taste

Bring all ingredients (except pumpkin) to a boil in a pot. Boil 10 minutes. Place pumpkin in sturdy baking pan. Fill pumpkin with hot mixture. Bake at 350 degrees, for approximately 45 minutes, until pumpkin is tender and brown.

Halloween Snack Mix

6 cups caramel corn
2 cups cashews or Pecans
1-1/2 cups candy corn
1/3 cup raisins

In a large bowl combine all ingredients and mix well.
* Great for a Halloween Party or to package in individual goodie
bags for a school party or bake sale.

Do you think I wouldn’t post a recipe for Caramel Corn?

1-1/2 cups popcorn, not popped for 2 batches
OR 2/3 cup for 1 batch
1 cup margarine or butter
2 cups brown sugar, firmly packed**
1/2 cup light corn syrup**
1 teaspoon salt
1 teaspoon vanilla**
1 teaspoon baking soda

Preheat oven to 250* F degrees. Pop popcorn and set aside (a large roast pan works well, allowing for room to stir).

Bring margarine or butter, brown sugar, corn syrup and salt to a boil, stirring constantly. Reduce heat and cook for 5 minutes. During this period, do not stir AT ALL.

Remove from heat and add the vanilla and baking soda. Mix and pour over popcorn. Put into the oven at 250* F, checking and stirring every 15 minutes for 1 hour.

** Add chopped peanuts, if you want.

Halloween Cookie Pizza

3/4 cup light brown sugar, firmly packed
1/2 cup butter flavor shortening
1 egg
1 tablespoon water
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter chips
1 cup miniature marshmallows
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
CHOCOLATE DRIZZLE (recipe follows)
ORANGE DRIZZLE (recipe follows)

Preheat oven to 350* F. Lightly grease 12-inch round pizza pan; set aside.

Beat brown sugar and shortening in large bowl on medium speed of mixer until creamy. Add egg, water and vanilla; beat well. Stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until well blended. Stir in peanut butter chips.

Spread batter into prepared pan to within 1/2 inch of edge.

Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows, chocolate chips and pecans over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely.

Drizzle CHOCOLATE DRIZZLE over top. Drizzle ORANGE DRIZZLE over chocolate. Let stand about 1 hour until drizzles set. Cut into wedges. 16 servings.

Combine 1/4 cup semi-sweet chocolate chips and 1-1/2 teaspoons butter flavor shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. I melt mine in a double boiler over hot water.

ORANGE DRIZZLE: Combine 1/2 cup confectioners’ sugar, 1 tablespoon water, 3 drops yellow food color and 2 drops red food color in small bowl; stir until well blended.

* Cookie pizza can be baked in 13 X 9 X 2-inch baking pan. Bake at 375* F. 15 to 18 minutes or until set.

What is Halloween without Candy Apples?

6 red apples – I like Mac Intosh for these
6 wooden lollypop sticks
1 cup dark corn syrup
1 cup sugar
1/2 cup water
1 splash vanilla extract
Food coloring of choice

Wash and dry apples. Remove stems and insert stick pushing halfway into apple.

In deep, heavy saucepan, combine corn syrup, sugar, and water; place over medium heat, stirring, until mixture boils and sugar is thoroughly dissolved. Continue to cook without stirring until you reach the soft crack stage.

Remove from heat, add extract and food coloring and stir only enough to mix. Place pan over boiling water to keep from thickening while you dip apples, winding in a circular motion until thoroughly covered with syrup. Place on buttered pan to allow to cool and harden.

Of course you will need dips and assorted finger foods:

Dracula Dip

2 cups sour cream
1 packet of dry tomato-vegetable soup mix

Combine dry soup mix and sour cream into a bowl. Stir until soup mix is moist. Refrigerate (covered) for at least 2 hours. Serve with chips or vegetables.

Halloween Snack Mix

1/2 cup blood drops (red hots)
1/2 cup cats eyes (blanched almonds) or (gumdrops)
1/2 cup cats claws (sunflower seeds)
1 cup chicken toenails (candy corn)
1 cup colored flies (M & M's)
1 cup butterfly wings (corn chips)
1 cup ants (raisins)
1 cup earthworms (cheese curls)
1 cup cobwebs (Triscuits) or (Golden Grahams)
1 cup snakes eyes (peanuts)
1 cup bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch).

Halloween Punch

Serving: 24 servings

12 oz orange juice concentrate, frozen
12 oz grape juice, white
2 liter 7-Up
1 pint sherbet, lemon or lime
Green food coloring

Mix together orange juice, white grape juice, 7-Up, lemon or lime sherbet, and several drops of green food coloring.

If desired, serve with large, buoyant, and well-washed plastic spiders on the top!

(For adult party: add rum or vodka to taste, optional)

*Get a plastic witch’s cauldron and put a piece of dry ice in it. Pour the brew over the ice and watch the kids’ eyes with delight! (caution should be taken when using dry ice – you should not touch it)

*Take a rubber face mask; cover the eyes, nostrils and mouth with duct tape to seal all openings. Fill a large bowl with ice or have a cookie sheet covered with cornmeal, to cushion the mask. Place the mask in the bowl/sheet, pour water into the mask. Place in freezer for several hours until frozen solid. When you’re ready to serve your punch, take mask out of freezer and dip quickly into hot water to make the ice separate from the mask. Place the piece of ice face-up into the punch bowl. It will look like a face floating in the punch!

Buy some new latex gloves (without powder). Wash two out and fill with water. Fasten the arms closed with a twist-tie or rubber band. Freeze it. When frozen solid, carefully cut away the glove and place one hand on each side of the “ice face” in the punch before serving. Make sure you place the hands downward.


½ cup graham cracker crumbs
1 ½ cups peanut butter
1 lb. confectioners’ sugar**
2 teaspoons vanilla**
10-12 oz. white chocolate

Cream together the first four ingredients. Roll into 1-inch balls. Place balls on waxed paper for 30 minutes, and refrigerate.

When the balls are cool, melt the chocolate in the microwave or double boiler. Partially dip ball into melted white chocolate; leaving an open area on top of ball where you insert a chocolate chip upside down to make the iris, let harden. You may need to reheat the chocolate until all balls are done.

Place eyeballs in little cupcake liners.

“Mud” Sodas

4 cups chilled chocolate milk
4 cups chilled rootbeer
1 pint chocolate ice cream

In glass combine 1/2 cup milk, 1/2 cup rootbeer, and top with a scoop of ice cream. Make 8 drinks

Spiderweb Munch

This crispy snack is topped with a layer of chocolate and then decorated with a thin
piping of peanut butter. A candy spider on top would complete the image for a creepy
Halloween treat!

2 cups (12-ounce package) semi-sweet chocolate morsels

1 cup creamy peanut butter, divided
1/3 cup confectioners’ sugar
3 cups toasted rice cereal

Heat morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

Place remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.


|June 1, 2011|read comments (0)
Author: Mama's Kitchen

This is a wonderful pie for the fall of the year that can be enjoyed right through the holiday season!

Makes One 9-inch Pie
8 Servings

1/2 cup shortening or 1/2 stick
1/4 cup sugar
1 -1/4 cups all-purpose flour
1/2 cup ground pecans
1/2 teaspoon ginger

4 -1/2 cups thinly sliced, peeled McIntosh or Granny Smith apples (about 1-1/2 pounds or 4 to 5 medium)
3 tablespoons honey
2 tablespoons water
1/3 cup golden raisins
1/3 cup currants
1/2 to 1 teaspoon apple pie spice, to taste

1 cup whipping cream, whipped
2 tablespoons finely chopped pecans

For crust, heat oven to 375ºF. Cream shortening and sugar until light, using spoon. Stir in flour, ground pecans and ginger. Blend until mixture is uniform. Press into 9-inch pie plate. Bake at 375ºF for 10 to 12 minutes or until lightly browned. Cool.
For filling, combine apples, honey and water in large saucepan. Simmer, covered, 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.
For topping, spread whipped cream over filling. Sprinkle with chopped pecans. Refrigerate until ready to serve.

Recipe: Apple Pandowdy or Apple Pan Dowdy

|March 2, 2011|read comments (0)
Author: Mama's Kitchen

A pandowdy or pan dowdy is a baked fruit dish where the rolled dough that is placed on top end ups being crumbly.

Preheat oven too 350* F.; butter bottom and sides of ceramic baking dish; set aside.

In large bowl, combine and beat until fluffy:
1 ¼ cups butter (not margarine)
2/3 cup sugar

1 large egg – beat well to incorporate

In separate bowl, sift together:
2 ½ cups flour
3 teaspoons baking powder**
½ teaspoon Kosher salt

Add dry ingredients to creamed mixture alternately with:
1 cup milk (I use whole milk) – set aside.

In separate bowl, combine:
3 cups apples, peeled, cored, sliced
¼ cup brown sugar, firmly packed**
1 teaspoon ground cinnamon
Toss to coat; spread evenly in prepared baking dish.

Pour batter evenly over apples. Bake in preheated oven for 50 minutes. Allow to stand for 10 minutes before serving.
Serve with whipped cream.

NOTE: A dish of 9 X 9 X 2-inches will also work well.


**You can easily make your own when in a pinch or to save money!

Recipe: Apple Blueberry Pie

|March 1, 2011|read comments (0)
Author: Mama's Kitchen

There are times I like to make something just a tad different but yet still good. One day I had about a cup of blueberries left over from another recipe and decided to add them to my apple pie – just to see how it would be.


Preheat oven to 375* F.

Prepare a 2-crust pie crust recipe of choice for a 9-inch pie.

Or if you want – you can try this one:

In large bowl, combine and whisk well:
2 cups flour
¼ teaspoon Kosher salt
1 teaspoon sugar

Cut in until mixture resembles coarse cornmeal:
¼ cup (½ stick) cold butter, cut into small pieces
3 tablespoons vegetable shortening

2 tablespoons ice water

Mixing quickly with fork. If the dough is still crumbly add more ice water – 1 teaspoon at a time – just until the dough holds together.

From into a ball, wrap in plastic and refrigerate for 30 minutes. Once again – I rarely do that – I just roll the dough into 2 rounds, fitting one in the pie pan, pressing into the bottom and along the sides.

Sprinkle a bit of plain, dry breadcrumbs** in the bottom; set aside.

In large bowl, combine:
¾ cup sugar
½ teaspoon Kosher salt
3 tablespoons cornstarch

4 – 5 cups apple, peeled, cored, sliced
1 cup fresh blueberries
1 tablespoon lemon juice
Toss to coat.


Transfer apples to pie shell; dot with butter; add top crust; seal and flute edges. If desired, brush top with milk.

Place on foil-lined baking sheet to prevent any overflow from ending up in the bottom of your oven.

Bake in preheated oven until done 50 – 85 minutes depending on the size of the pie and filling.

Cool on wire rack. Store in refrigerator.


**You can easily make your own when in a pinch or to save money!

Recipe: My Dutch Apple Pie

|March 1, 2011|read comments (0)
Author: Mama's Kitchen

This is a favorite here –

I make several different types of Dutch Apple/Apple Crumb Pies.

I’ve stated before that I bake for someone who is cinnamon sensitive at times and I need to leave cinnamon out of many things.
This is a recipe I came up with and it’s become a favorite around here.

First I make my Butter Crumbs (for this recipe – I make several different types of Butter Crumbs):

By the way – these can be made a day or two ahead and stored in the refrigerator in a tightly closed glass jar.

In bowl, combine:
1 cup flour
2/3 cup sugar
½ cup (1 stick) cold butter (not margarine) cut into pieces

Combine until mixture resembles crumbs; transfer to covered jar and store in refrigerator. Easily doubles, etc.

NOTE: Chopped walnuts or pecans can be added, if desired – depending on what you are using them for.

Preheat oven to 375* F.

Now on
to the crust I sometimes use for this pie:

Butter Crust

In large bowl, combine (approximately):
1 ¼ cups flour
¼ teaspoon Kosher salt

Cut in until mixture resembles coarse crumbs:
½ cup (1 stick) cold butter, cut into small dice

Stir in ice cold water – a tablespoon at a time (no more than 4 tablespoons), until mixture forms a ball. You can wrap in plastic and refrigerate anywhere from 4 hours to overnight – but I very rarely do that – I just roll for the pie tin, pressing evenly into the bottom and up the sides of the pan; flute edges. Sprinkle bottom of pie shell with plain, dry breadcrumbs**; set aside.

Prepare filling:
Peel, core and slice anywhere from 6 to 8 apples – all depending on size – enough to fill pie plate as high as you want. Sprinkle with lemon juice.

Toss apple slices with ½ cup sugar (depending on the type of apples used and the sweetness of the apples), and if desired, add a splash of vanilla extract**. Dot with a bit of butter.

Fill crust and top with Butter Crumbs.

Place pie on baking sheet (to collect juices that would spill in the oven and if desired, line baking sheet with foil for easy clean up.

Bake 50 to 70 minutes until done – depending on amount of filling used. If edges of crust begin to get too dark, cover edges with a strip of foil.

Cool completely on wire rack. Store pie in refrigerator.

**You can easily make your own when in a pinch or to save money!

Recipe: Amish Apple Cake

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

This is another popular cake in our home.

I’ve also drizzled this cake with an easy glaze of sifted confectioners’** sugar and a bit of milk or water instead of the Hot Caramel Sauce.


Preheat oven to 350* F. Oil (using corn oil) a 9-inch round cake pan; set aside.

In large bowl, cream until fluffy:
½ cup butter (1 stick) (not margarine)
Add and continue beating:
1 cup sugar

Add and beat well:
1 large egg

In medium bowl, whisk until well blended and add to creamed mixture:
1 cup flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ – ½ teaspoon nutmeg (depending on preference)

Mix well and stir in:
2 ½ cups apple, peeled, cored, finely chopped (Granny Smith is good for this)
½ cup chopped pecans or walnuts
½ teaspoon vanilla extract**

Pour into prepared pan and bake in preheated oven for 30 minutes or until top springs back when lightly touched with your finger. Serve with Hot Caramel Sauce.


Hot Caramel Sauce
This is a nice dessert sauce!

In heavy-bottomed saucepan, melt:
½ cup butter (1 stick) (not margarine)
1 cup brown sugar, firmly packed**
½ teaspoon Kosher salt

Bring to boil; remove from heat and whisk in:
1 teaspoon vanilla extract**
½ cup evaporated milk (not sweetened condensed)

Serve warm sauce over cake.


**You can easily make your own when in a pinch or to save money!

Recipe: Apple Strudel (Apfelstrudel) – Pennsylvania Dutch

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

We are apple lovers! Apple cakes, pies, cookies, strudel, dumplings, cobblers – you name it – we enjoy them very much.


Apple Strudel (Apfelstrudel) – Pennsylvania Dutch

2 1/2 cups flour
1 teaspoon salt
2 tablespoons shortening
2 eggs, slightly beaten
1/2 cup warm water
5 cups apples, peeled, cored and sliced
1 cup brown sugar, firmly packed**
1/2 cup raisins
1/2 cups nuts, chopped (we like walnuts for this)
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Zest from one lemon

Sift flour and salt together in large bowl; cut in shortening; add eggs and water; mix well. Turn out onto floured surface and knead. Beat dough against board or surface until it blisters.

Cover and let dough rest for 20 in warm spot.

Preheat oven to 400* F.

Meanwhile combine remaining ingredients in bowl.

Cover work area with a clean white lintless cloth and flour it (I use lintless flour sack towels). Transfer dough to cloth and stretch very carefully to a thin thickness.

Spread with apple mixture.

Fold in outer edges and roll about 4-inches wide. Bake in 450* F. oven for 10 minutes – REDUCE HEAT TO 375* F. and continue to bake another 25 – 30 minutes or until done.
Cool on wire rack. Slice to serve.

If desired, when cool drizzle with an simple icing of sifted confectioners’ sugar** and water.

NOTE: I sometimes bake for someone that is cinnamon-sensitive and I have left out the cinnamon and this was still good!


**You can easily make your own when in a pinch or to save money!

Recipe: Apples, Apples, Apples – Fall 2009

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

It’s time for harvesting once again, and of course, apple picking is something we have done for years. Each year we would pick bushels and bushels of apples.

Although apples are around all year – it seems that the fall of the year is apple season and that is when they seem to taste best. And it’s nice to have a good variety of apples to enjoy!

Apples that "go to pieces" when cooked are usually best for applesauce; those that keep their shape are best for baking whole. Tart apples are good for cooking; sweeter apples, for eating raw.

Whether you buy them just for eating, or for baking and cooking – here’s a few tips to help you in your apple selection:

Aceymac are quite similar to McIntosh in taste, appearance, shape and flesh but a bit firmer – close to Spartan.

Blushing Golden has almost half it’s surface covered with a dirty orange-pink blush with rough skin that is bruise resistant and doesn’t shrivel. It’s yellowish white flesh has a sub acid flavor and a fermented aftertaste.

Buff/Granny Buff is a large sized apple with a flat, rectangular convex shape; ribbed at the eye and prominently on the body. Its flesh is fine-grained greenish-white – crisp and sweetly flavored.

Chestnut Crab is a large cooking/dessert crab apple that is reddish/bronze in color. It’s flesh is crisp, sweet and juicy with a pleasant nut-like flavor.

Chieftan are medium in size, round and bright red. It’s white flesh is firm and juicy with a flavor that is sub acid – milder than a Jonathan but more sprightly than Delicious.

Cortland is a hybrid that is ideal for snacking and salads having a white crisp flesh and doesn’t brown easily when sliced like other varieties do.

Crispin/Mutsu is said to make the very best pies, but is also a good snacking apple.

Delicious/Golden Delicious is one of the best eating apples that can also be used in salads, baking, pies and sauces. Large and conic shaped, crispy and juicy with a mild distinctive flavor.

Delicious/Red Delicious has a deep red skin over a sweet flavored flesh. Good to use in salads and great for snacking but not often recommended for cooking.

Earligold is a Washington State apple of medium size with a clean yellow skin.

Empire apples are New York grown – between McIntosh and Red Delicious with a dark red skin and a creamy white juicy flesh that is sub acid. Good for making cider.

Empress are medium-sized apples that are excellent for eating and similar to Jonamacs.

Fuji are a tall, medium fruit with a yellowish-green skin that has an orangish red flush and darker stripes. Fuji are crisp, with a slightly sub acid white flesh. These keep well.

Gala/Royal Gala are a yellow-skinned apple with bright orange-red on it. These are firm, juicy and have a yellow-white flesh with a sweet/slightly tart flavor.

Gala Supreme are similar to Gala with striped red color and a snappy sweet flavor.

Granny Smith is a green, crisp, tart apple which is an excellent keeper and usually used in pies and baking.

Idareds are a good keeping apple and great for eating. They are pale green-yellow with bright crimson-red striping, firm and have a pleasant flavor. Used in baking and sauces.

Jerseymacs are medium-sized apples with yellow-green splashes having a crisp, juicy flesh and a tart flavor.

Jonagold are a large fruit striped red over yellow with a firm, crackling, juicy flesh – slightly tart, rich, full flavor. These are excellent for eating and for desserts.

Jonalicious has the taste of a Red Delicious and the tartness of Jonathan with a crisp flesh making it ideal for eating and cooking.

Jonamac is a cross between a Jonathan and McIntosh with a firm, crisp flavor similar to McIntosh.

Jonathan is a good eating apple and keeps well. Mediums-sized fruit with red striping having a crisp, juicy flesh with a sub acid taste.

Liberty is a McIntosh type apple that is large, red blush covering nearly all the yellow fruit. It’s flavor develops during storage.

Macoun is between a McIntosh and Jersey Black – shaped like a McIntosh with more striping and deeper red coloring – dark purple over a green background; firm, aromatic and excellent for eating.

McIntosh is a deep red fruit having white, firm flesh that is tender and juicy.

Mutsu/Crispin a good eating apple, good for sauces and cider – ripens to yellow.

Niagra apples are medium to large in size with deep red blush and stripe over pale yellow tough skins having white flesh that is similar to McIntosh, very sweet and juicy.

Northern Spy/Red Spy, Red Northern Spy are large, round greenish-yellow fruit with pinkish red stripes or russet patches. Firm, but yet tender, crisp and juicy yellowish flesh. Good in sauces and pies.

Paula Red is a good eating apple that is small to medium in size with a mild taste.

Rome Beauty is a very round fruit, medium to large in size having a thick skin, great for baking or drying. Not suitable for drying because of its dryish flesh.

Spartans are a medium sized dark red (almost mahogany) dessert quality apples having a pure white flesh, crisp and sweet with some acidity. Firmer than McIntosh.

Sweet Winesap is great for desserts and baking, has a tough skin of pale yellow or green with bright light red stripes having a nearly white, firm flesh that is moderately crisp, tender, juicy and distinctly sweet.

Winesap are medium sized dark red fruit with crisp, juicy yellow flesh with a spicy flavor.

20-Ouncers have a green/yellow skin with a white flesh that is firm and mildly sweet. Great for baking and eating.

When buying:

Look for smooth skin with few bruises. Too many bruises mean the apple may rot.

Choose apples with a bright and sparkly color.


When storing:

Apples keep best when refrigerated. Store them in a plastic bag or the drawer to keep them fresh.

Check them often. Remove any decayed apples. One rotten apple can indeed spoil the whole barrel!

Raw, cut apples may darken. Prevent this by dipping them in a fruit juice like lemon, orange, grapefruit, or pineapple – before adding other ingredients.


Don’t forget to check out the apple recipes!

Recipe: Amish Apple Grunt

|February 25, 2011|read comments (2)
Author: Mama's Kitchen

Grunts are not the sounds you make – they are a stewed or baked fruit dish. A biscuit dough is rolled and placed over the top of the fruits. Also call “slumps”.

Preheat oven to 375* F. and butter a baking dish; set aside.

In large bowl, cream:
½ cup sugar
2 tablespoons butter

Beat in:
1 large egg – mix well

In medium bowl, whisk together:
1 cup flour
½ teaspoon Kosher salt
½ teaspoon baking powder**

In small bowl or cup, combine:
½ cup buttermilk** or sour milk
½ teaspoon vanilla extract
½ teaspoon baking soda

Add dry ingredients to creamed mixture and add milk mixture at the same time.

Stir in:
2 cups apples, peeled, cored and sliced
Pour into prepared pan.

Sprinkle with Crumb Mixture.

Crumb Mixture

In small bowl, combine, blending until mixture resembles crumbs:
6 tablespoons brown sugar, firmly packed**
1 ½ tablespoons flour
½ teaspoon ground cinnamon
1 ½ tablespoons butter (not margarine)
Bake in preheated oven for 35 to 40 minutes or until cake tests done and apples are tender.

Serve with cream, ice cream or frozen yogurt.

Serves 4

**You can easily make your own when in a pinch or to save money!

To make sour milk for this recipe:

Place 2 teaspoons white vinegar in measuring cup and add milk to measure ½ cup; let sit for 10 minutes.

To make your own buttermilk for this recipe:

Place 1 tablespoon white vinegar n measuring cup and add milk to measure ½ cup; stir; then stir in ½ teaspoon baking soda.