Types of apples – All Things Good

Scrumptious Apple Pies From Scratch

Setting out to make a pie can be a “very scary thing,” writes Deb Perelman in her cookbook, The Smitten Kitchen. As an “obsessive home cook” who suffered FOP (fear of pie), she was determined to master the art of piecrust making. It took several “pie seasons” of experimental distractions until she successfully arrived on top with the perfect piecrust, which as it turns out, is pretty basic and simple!

Below are three recipes, one from Deb Perelman’s described as a “buttery flakey crust” and two recipes that include the crust and filling. Two of the crust recipes use butter and the other from The Fannie Farmer Cookbook uses Crisco shortening, making it a more old-fashioned, but tried and true crust recipe nonetheless. Read more

Apples, Apples, Apples — All Things Apples

Jennifer Rose Around The Table, Dessert Recipes, Dinner Recipes, Recipes October 26, 2015October 18, 2017Amy Traverso, apple cinnamon cupcakes from scratch, apple cinnamon cupcakes recipe, apple cinnamon cupcakes with cream cheese frosting, apple cinnamon muffins, Apple cupcakes recipe, apple varieties, best apple recipes, Butternut squash bisque recipe, common types of apples, Cornell University's New York State Agricultural Experiment Station, dessert recipes with apples, easy recipes with apples, facts about apples, fall dessert recipes, health facts about apples, Recipes with apples, The Apple Lover's Cookbook, Types of apples, Waldorf Salad recipe 0 Comment

“Man has been munching on apples for about 750,000 years, ever since the food gatherers of early Paleolithic times discovered sour, wild crab apples growing in the forests in Kazakhstan Central Asia.” –Apple Cookbook (2001) by Olwen Woodier

Apple cinnamon cupcakes recipe ‘Tis the season for apple pie baking! While bakers everywhere are busy rolling out the pie dough, Cornell University’s New York State Agricultural Experiment Station in Geneva, New York has been busy rolling out 66 apple varieties for more than a century including Cortland, Empire, Jonagold, Jonamac, and Macoun.

In her book Apple Lover’s Cookbook, Amy Traverso writes about her visit with Susan Brown, one of the horticulture professors and apple breeders at the 50-acre lab in Geneva near Lake Seneca where they breed, develop and produce apples that are ever more appealing to the tastes of consumers, who tend to favor crisp, juicy and firm varieties.

Along with satisfying the taste buds of consumers, the horticulturalists also experiment with fortifying the health benefits (“an apple a day keeps the doctor away”) by breeding apples that have as much vitamin C as oranges and those that have high levels of quercetin, a natural antioxidant that may have a role in protecting the brain cells from Alzheimer’s disease. Read more