Each variety of NH apples has its own attributes….which one to use for which purpose is largely a personal preference, although some are better for fresh eating, while some are also great for baking. Check with your local orchard to see which varieties they grow and what their recommendations might be.
If you plan on using the apples within a couple of weeks, store them in your refrigerator. If you need to store them longer, we’ve had customers who have had good luck by putting the apples in a plastic storage container (with a good lid), then in the refrigerator. This is where a spare refrigerator comes in handy, if you can manage it. And again, some varieties store better than others.
In a large mixing bowl, combine: 2C. flour
3 tsp. baking powder
1 tsp. salt
Beat: 1 1/3 C. milk
4 Tbsp. melted shortening
1 med.-large peeled, grated apple
Add to flour mixture just until blended. Pour onto hot, greased frying pan. Cook on first side until full of bubbles, then flip and finish cooking. Serve with butter and maple syrup. Makes approximately 15 4″ pancakes.
Mom’s Applesauce Cake
1/2 C. butter
1 1/2 C. sugar
1 1/2 C. unsweetened applesauce
2 C. flour
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 C. chopped nuts
1 C. raisins
Preheat over to 350 degrees. Cream butter and sugar, add eggs, beat until fluffy. Sift dry ingredients. Add with applesauce to the butter/sugar mixture. Add raisins and nuts. Put into well greased tube pan. Bake one hour.
by June Smith of Rockledge Orchard, and it has been a favorite.
Oven 425 degrees
Large pizza pan
Double pie crust
About 6 medium to large apples
2/3 stick margarine or butter
1 cup brown sugar
3/4 cup flour
1/2 cup shredded sharp cheddar cheese (optional)
Make pie crust as for double recipe (I use Betty Crocker’s recipe. Follow exactly and you can’t go wrong.). Roll it out to fit the pan, plus a little bit extra. Turn under along the edges and crimp.
Peel and slice apples. Arrange fan shape, overlapping slightly, all over the pan- starting at the outside edge and working to the center.
For topping: Combine brown sugar, flour and margarine until crumbly using pastry blender. Carefully sprinkle over apples. Bake 25 minutes. Optional: 5 to 8 minutes before pizza is done, remove from oven, sprinkle cheese over and return to oven, just until cheese is melted.
If you don’t have an ovenproof skillet, transfer the browned apples to a 13- by 9-inch baking dish and bake as directed. The recipe calls for 7 apples; 6 are left whole and 1 is diced and added to the filling. Serve the apples with vanilla ice cream, if desired.
7 large (about 6 ounces each) Granny Smith apples
6 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
⅓ cup dried cranberries, coarsely chopped
⅓ cup coarsely chopped pecans, toasted
3 tablespoons old-fashioned rolled oats
1 teaspoon finely grated zest from 1 orange
1/2 teaspoon ground cinnamon
Pinch table salt
⅓ cup maple syrup
⅓ cup plus 2 tablespoons apple cider
1. Adjust oven rack to middle position and heat oven to 375 degrees. Peel, core, and cut 1 apple into ¼-inch dice. Combine 5 tablespoons of butter, brown sugar, cranberries, pecans, oats, orange zest, cinnamon, diced apple, and salt in large bowl; set aside.
2. Shave thin slice off bottom (blossom end) of remaining 6 apples to allow them to sit flat. Cut top ½ inch off stem end of apples and reserve. Peel apples and use melon baller or small measuring spoon to remove 1½-inch diameter core, being careful not to cut through bottom of apple.
3. Melt remaining tablespoon butter in 12-inch nonstick oven safe skillet over medium heat. Once foaming subsides, add apples, stem-side down, and cook until cut surface is golden brown, about 3 minutes. Flip apples, reduce heat to low, and spoon filling inside, mounding excess filling over cavities; top with reserved apple caps. Add maple syrup and ⅓ cup cider to skillet. Transfer skillet to oven, and bake until skewer inserted into apples meets little resistance, 35 to 40 minutes, basting every 10 minutes with maple syrup mixture in skillet.
4. Transfer apples to serving platter. Stir up to 2 tablespoons remaining cider into sauce in skillet to adjust consistency. Pour sauce over apples and serve.
Apple, Bacon and Gorgonzola Puff Pastry Pizza
From Andrea, a farmer in the Dell blog
1 sheet of puff pastry
½ c. gorgonzola
1 shallot,( or ½ of an onion),minced
4 slices bacon , fried and crumbled
approx. 1 T. honey,
1 apple, diced
Sprinkling of mozzarella
Roll out puff pastry on lightly floured surface, to about 10 x 14”. Fold over edges
½ “. Press with fork to keep the edges from puffing up too much. Brush edges with water.
After cooking bacon, use pan to sauté shallot til golden. Adding honey to shallot once it’s sautéed. Spread over puff pastry. Sprinkle a handful of mozzarella over all. Crumble bacon on top., add remaining mozzarella, then apple. Drizzle honey over that, then the gorgonzola.
Bake at 400° for 20 min. and enjoy!
Apple Tarte Tatin – from the Take Home Chef
9″ oven proof pan 2-3 apples, peeled , sliced
1/2 C. butter, room temperature puff pastry
1 C. sugar confectioners
2 vanilla beans
2 cinnamon sticks, broken in half
Pat butter into bottom of pan. Split beans lengthwise, scrape seeds into sugar. Pour sugar on top of butter. Cook on medium heat until butter and sugar are melted. Sugar will be light golden color. Remove from heat. Place vanilla beans and cinnamon sticks in pan so they divide the pan in quarters. Place apple slices in pan, ends toward the center.
Place the puff pastry over all and tuck in around the edges. Prick with a fork. Refrigerate tarte for 1 hour. Bake at 375 for 20-25 min until golden brown. Remove from oven and let cool for about 20 min. Return to stove on high heat until the caramel in the pan begins to bubble. Invert onto serving plate and dust with confectioners sugar.
Apple Fritters – try these for breakfast!
1 C. sour cream
1/2 C. milk
1 egg, lightly beaten
2 tsp. sugar
1 tsp. cinnamon
1 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 C. oil
3 baking apples, peeled and sliced (about 1/8 ” slices)
Mix first 8 ingredients. Heat oil in pan over medium high. Dip apple slices into batter and fry until golden brown, 3-4 minutes on each side. Drain on paper towels and serve with maple syrup or dust with confectioners’ sugar.
Apple Dumplings – Plainfield Community Church
Prepare enough dough as for 3 double crust pies
Peel and core 6 apples
Have ready sugar syrup:
1 1/2 C. sugar
1 1/2 C. water
1/4 tsp nutmeg
1/4 tsp cinnamon
Boil in saucepan until sugar is melted. Remove from heat and add 3 T. butter.
Divide dough into 6 balls; roll out dough to 10″ squares. Place apple in center of dough; into middle of apple
place 1T. brown sugar and a shake of cinnamon. Bring diagonal, opposite corners of dough up to top and
pinch together so that the apple is wrapped in the dough. Place dumplings in casserole dish, pour syrup over, and bake uncovered at 375 for 35 minutes or until tender (test with a fork).
French Toast Strata with Apple Cider Syrup
from The Swan’s Palette, by the Forward Arts Foundation of Atlanta
for the French toast:
1 pound French bread, cut into cubes
8 oz. cream cheese cut into small cubes
2 1/2 C. milk
6 T. butter or margarine, melted
1/4 C. maple syrup
Layer half of the bread in a greased 9 x 13 baking dish. Top with the cream cheese and remaining bread. Blend the eggs, milk, butter and maple syrup in a blender; pour over the bread and cheese. Press the layers down with a spatula. Refrigerate, covered, 2-24 hours, then bake, uncovered, at 325 for 35-40 min. or until center is set and edges are golden brown. Let stand for 10 min. before serving.
for the syrup:
1 tsp. cinnamon
8 tsp. cornstarch
1 C. sugar
2 T. lemon juice
2 C. apple cider or juice (if cider is no longer in season)
4 T. butter or margarine
Combine the cinnamon, cornstarch and sugar in a small saucepan and mix well. Stir in the lemon juice and cider. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook for 2 min. longer. Remove from heat and stir in the butter. Can be made 1 day ahead.
Apple Cake with Peach Topping
Betty Pardoe, Lebanon
Grease and flour 9×13 pan
Cream: 1 egg
1 1/8 c. sugar
Add + mix: 2 sticks of butter
Add + mix: 2c. flour
1/2 Tbs. Baking Powder
Pour into pan
Sprinkle raisins and nuts over batter. (optional)
Overlay four sliced, unpealed apples.
Top with 1/2-2/3 c. peach preserves. Heat for easy spreading.
Bake at 350 for 45 minutes.
Riverview Farm’s Apple Coffee Cakes
makes 3 ~ oven 350
for the cakes: for the filling:
2 C. sour cream 5-6 apples, peeled and
2 yeast chopped fine
1/2C. warm water 1C. chopped nuts
1/4C. butter or margarine
for the frosting:
1/3 C. sugar about 1 C. confectioner’s sugar
2 tsp. salt just enough milk to make it a little
2 eggs drizzly
6 C. flour
Heat sour cream until lukewarm. Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour until dough is easy to handle.
Punch down dough. Divide into 3 equal parts. Roll each into rectangle,15″ x 6″. Place on greased baking sheet. Make 2″ cuts 1/2″ apart on long sides of rectangles. A pizza cutter works well for this.
Place 1/3 of the filling along the middle of each. Crisscross the strips over the filling and pinch together. Stretch and leave straight, or curve into rings. Bake 15-20 min., til golden brown. When cool, drizzle with the
Apple Cake with Cream Cheese Frosting
from Dotti Batchelder
Grease a 9×13 pan; preheat oven to 350
1 3/4 C. sugar 1 tsp. cinnamon
3/4 C. oil 1 tsp. salt
3 eggs, beaten 1 tsp. vanilla
1 tsp. baking soda 3 c. peeled, grated apples
2 C. flour
Mix together sugar and oil, then add beaten eggs.
Sift dry ingredients and add to sugar mixture, beating well. Add vanilla.
Fold in grated apple. Bake 50-60 min. Cool and frost with:
4 oz. real cream cheese, softened
4 tbsp. (1/2 stick) margarine, softened
Cream together, then gradually add 1 lb. confectioners sugar to it along with 1 tsp. vanilla and moisten with tsps. of half and half or milk until spreading consistency.