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.
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.