Apples and America have grown up together. While there were plenty of native wild crab apples found here when the first settlers came to our shores, they brought seeds from their favorite apple trees to ensure that they would continue to enjoy the apples they loved. As our pioneer forefathers moved westward and the nation grew, they took apples with them wherever they went.
The first commercial apple tree nursery was established in Flushing, Long Island, in 1730. Today, over 35 of our country's states have commercial apple orchards, producing over 145 million bushels of apples. Approximately 50 percent of the apples are sold fresh, and the other 50 percent are processed into apple juice, applesauce, or dehydrated apple products.
Regardless of which variety you enjoy, look for bright red or green color that's the right shade for the variety. The surface of an apple should be smooth, firm, unbroken and free of bruises and blemishes. Brownish, freckled areas on the skin, usually caused by the weather, mar the appearance of apples, but don't affect flavor. Apples ripen 10 times faster at room temperature than in the refrigerator. Refrigerate them in a plastic bag when storing to retain moisture.
APPLE OAT BRAN MUFFINS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup oat bran
1/4 cup firmly packed brown sugar
2 tablespoons vegetable oil
1 large egg
1 1/2 cups peeled, cored, and finely chopped Golden Delicious
apples
Heat oven to 400 degrees F. Grease twelve 3-inch muffin
cups or line with paper liners. In large bowl, combine both
flours, cinnamon, baking powder, baking soda, and salt. In
medium bowl, beat buttermilk, oat bran, brown sugar, oil, and egg
until blended. Stir buttermilk mixture into flour mixture just
until combined. Fold in apples.
Divide batter among muffin cups. Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool muffins in pan 5 minutes; remove from pan and cool on wire rack. Makes 12 muffins.
APPLE BREAD PUDDING
8 slices bread
4 Jonagold or Golden Delicious apples
1/2 cup golden raisins
1 1/3 cup milk
5 large eggs
3/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Heat oven to 350 degrees F. Lightly grease an 11-3/4 by 7-
1/2 inch baking dish. Toast bread slices lightly and cut
diagonally into quarters. Arrange a single layer of bread pieces
in bottom of dish.
Core and slice 1 apple; reserve. Core and dice remaining
apples. Spread diced apples evenly over bread in dish; sprinkle
raisins on top. Arrange remaining bread in two lengthwise rows
over diced apples and raisins. Place reserved apple slices
between rows of bread.
In large bowl, combine milk, eggs, 1/2 cup brown sugar, the
butter, cinnamon, nutmeg, and salt; beat until well combined.
Pour over bread and fruit; sprinkle top with remaining brown
sugar and bake 40 to 45 minutes or until firm. Serve warm or
cold. Serves 10.
APPLE CHESS PIE
1 (9-inch) pie shell
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
3 large eggs
2 Braeburn or Golden Delicious apples, cored and chopped
2 tablespoons flour
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup chopped pecans
Whipped cream (optional)
Heat oven to 425 degrees F. Lightly prick bottom of pie
shell with fork; bake 8 to 10 minutes or until lightly browned.
Set aside.
Reduce oven heat to 325 degrees F. In large bowl with
electric mixer, beat butter, both sugars, and the salt until
light and fluffy. Add eggs, one at a time; beat well after each
addition. Stir in chopped apples, sour cream, pecans, flour, and
vanilla.
Spread mixture in pie shell and bake 50 to 60 minutes or
until lightly browned. Cool completely. If desired, garnish
with whipped cream, and serve. Serves 8
