How do you like these apples?

Print Article

Dan Bolyard/courtesy photo - This apple upside-down cake can be topped with caramel sauce (either homemade or store-bought) for extra gooey goodness.

Apples are one of nature’s most versatile foods. They are “shelf stable” at lower temperatures, they come in their own packaging, there are many varieties, and there are many flavors, though you may be hard pressed to find more than about eight at any given megamart.

The apple is probably the most hybridized of all fruits. There are countless varieties available, although only a few are produced in great quantities. It seems that producers are trying to come up with another type like the Pink Lady that will take the market by storm and become a higher paying crop for the farmers.

Most taste very good when fresh. Take the Red Delicious for example. It has an outstanding flavor when fresh picked, yet the ones you get in the store taste not quite as good.

APPLE UPSIDE DOWN CAKE

Top:

4 tablespoons butter, cut into small pieces

2 pounds tart apples, like Granny Smith, peeled, cored, and sliced into 1/4 inch thick slices

2/3 cup brown sugar

2 teaspoons lemon juice

Cake:

1 cup flour

1 tablespoon cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/4 cup brown sugar

2 eggs

6 tablespoons butter, melted

1/2 cup sour cream

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan. Over medium heat in a large skillet, melt butter and then place half of the apple slices. Cook until apples begin to brown, stirring occasionally. Add remaining apple, brown sugar, and juice. Cook until sugar is dissolved and coats apples. Pour into baking pan. In a medium bowl, mix together flour, cornmeal, baking powder and salt. Set aside. In another bowl, mix together sugars and egg until thick. Stir into melted butter. Mix in sour cream and vanilla. Pour over apples in baking pan and smooth out as needed. Bake until golden brown, about 30 minutes, or until a toothpick inserted in center comes out clean. Top with caramel sauce, if desired.

APPLE LOAF

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 cup apples, peeled, cored and shredded

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan. Mix together flour, baking powder, soda, salt, and nuts. In a large bowl, beat butter, sugar, and 1 egg until smooth. Add second egg, and beat well. Stir in vanilla. Stir in shredded apples. Pour flour mixture into batter. Stir only until moistened. Scrape into pan. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean. Let stand 10 minutes, and then remove from pan. Place on a rack to cool before serving.

APPLE CAKE

5 apple, peeled, cored and sliced

2 cups flour

1/2 teaspoon salt

4 teaspoons ground cinnamon

4 teaspoons baking powder

4 eggs

2 cups sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup chopped walnuts

4 teaspoons sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Lightly grease and flour a 9x13 inch pan. Sift together flour, salt, cinnamon and baking powder. Set aside. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in. Add flour mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into pan. In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake. Bake for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean. Let cool before serving.

FRIED APPLES

5 apples, peeled, cored and sliced

1/4 cup butter

1/4 cup maple syrup

1 pinch salt

Melt oil or butter in a cast iron pan over medium heat. Lay the apple slices in the oil or butter. Cook slowly; turning slices as they start to break down. When they are soft on both sides, season with a pinch of salt and the syrup

APPLE BARS

1/2 cup butter

1 cup flour

1 egg

1 cup sugar

1/2 teaspoon baking soda

1 cup apples, peeled, cored and finely diced

1 cup chopped walnuts

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease and flour 8x8-inch pan. In small sauce pan, melt butter over low heat. Pour into mixing bowl and combine with other ingredients, mixing well. Pour batter into pan and bake for approximately 40 minutes. Allow to cool before cutting.

APPLE SALAD

1 tablespoon flour

1/2 cup sugar

2 tablespoons instant tapioca

2 tablespoons cider vinegar

1 (8-ounce) can crushed pineapple, juice reserved

4 apples, cored and chopped

2 cups unsalted peanuts

1 (8-ounce) container frozen whipped topping, thawed

In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill. In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving. Serve cold.

Print Article

Read More Dining

Biscuits and gravy make for a easy, filling meal

August 22, 2017 at 9:19 am | Columbia Basin Herald I had the recent opportunity to make some biscuits and gravy for a small group of people. Have you ever made it from scratch? Sure, you can go buy a tube of biscuits and make up a batch of some pre-...

Comments

Read More

How do you like these apples?

June 27, 2017 at 2:10 pm | Columbia Basin Herald Apples are one of nature’s most versatile foods. They are “shelf stable” at lower temperatures, they come in their own packaging, there are many varieties, and there are many flavors, though you may ...

Comments

Read More

Adventures in biscuitmaking

March 21, 2017 at 5:00 am | Columbia Basin Herald Last week I had been speaking with a food broker and he had brought up the subject of beer bread, having had some amazing stuff from a place in Wenatchee. I suggested an easy way to make some would b...

Comments

Read More

Salvage your spuds with a batch of soup

February 21, 2017 at 5:00 am | Columbia Basin Herald One of our bins of potatoes in the basement has started to grow, despite efforts to keep them cool and in the dark. I changed my plans around and made up a batch of potato soup. These are red pota...

Comments

Read More

Contact Us

(509) 765-4561
PO Box 910
Moses Lake, WA 98837

©2017 Columbia Basin Herald Terms of Use Privacy Policy
X
X