Your local grocery store isn’t doing the apple justice. The supermarket probably carries four or five varieties — when worldwide there are more than 7500 kinds of the fruit grown. One Minnesota family orchard thinks some of those lesser known apples deserve some attention. Gretchen Perbix from Sweetland Orchard in Webster shared different varieties of apples and recipe developer, Mary Jane Miller shows us what to make with it.
Rachel’s Carrot Applesauce Cake
This is a moist, versatile cake that can be baked in layers, a 13×9, cupcakes or even in a Bundt pan.
1 1/2 cups granulated sugar
1 cup vegetable oil
2 cups white whole wheat flour
2 teaspoons ground cinnamon (or pumpkin pie spice)
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1/2 cup unsweetened applesauce (made with Cortland apples)
1 cup chopped walnuts or pecans, finely chopped
Brown Butter Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, melted and cooked until brown, cooled
1 tsp. vanilla
2 to 3 teaspoons milk
4 cups powdered sugar
Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan or 2 (8- or 9-inch) round cake pans; lightly flour.
In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
Frost 13×9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.
Makes 12 servings
Tip: You can bake this cake in a well-greased and floured Bundt pan. It will talk a little longer to bake, about 45 minutes. Cut the frosting recipe in half and add enough additional milk to make a pourable drizzle to pour over the cooled cake.
For cupcakes reduce the bake time to 15 to 20 minutes.
Apple Pie with Honey Caramel Sauce
Apple pie mix: Greening, Haralson, Prairie Spy, and Cortland apples
Honey Caramel Sauce
1/2 cup heavy cream
1 1/2 cups honey
1 Tbsp. butter
1 tsp. vanilla
1/8 tsp. salt
In a heavy saucepan combine honey and cream. Cook over medium high heat, stirring constantly, until mixture reaches 238 degrees F. Stir in butter, vanilla and salt.
Makes about 2 cups
Greening: keeps it’s shape
Classic Apple Tart
This a based on recipes credited to Jacque Pepin and Alice Waters. It is a simple tart made only better with a bit of ice cream. If you don’t have a tart pan you can bake it free from on a parchment-lined baking sheet.
1 cup all-purpose flour
1/2 tsp. sugar
1/8 tsp. salt
6 Tbsp. cold unsalted butter cut into 1/2-inch pieces
3 1/2 Tbsp ice water
2 pounds apples (Greening, Golden Delicious or another tart, firm variety), peeled, cored, and sliced
2 Tbsp. unsalted butter, melted
5 Tbsp. sugar
1/4 tsp. cinnamon
1/4 c. apple jelly
In a large bowl toss together flour sugar, salt and butter. Use pastry blender, fork or two knives to cut in butter into flour mixture. Drizzle ice water into flour mixture and toss with a fork until dough starts to come together. Add just enough water until you can gather dough into a ball. Flatten into a 4-inch disk. Wrap in plastic wrap and chill for 30 minutes. Remove and let soften until it’s soft enough to roll without cracking. On a lightly floured surface, roll pastry into a 14-inch disk.
Heat oven to 400 degrees F. Lightly grease a 9-inch round tart pan. Drape pastry into pan pressing lightly into sides and allowing excess to drape over the edges of the pan. Arrange apples in overlapping design on dough up to the sides of the pan. Continue inward until you reach the center. Fold overhanging dough onto the apples crimping as needed.
Brush melted butter over apples and onto dough edge. In a small bowl, stir together cinnamon and sugar. Sprinkle cinnamon sugar over apples and pastry. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), Rotating tart every 15 minutes to brown evenly.
Warm apple jelly in a small dish in the microwave until melted, about 10 seconds.
Remove tart from oven, and place on cooking rack. Allow to cool 15 minutes before brushing glaze over tart.
Makes 8 servings
Great on grilled pork loin or with tortilla chips
2 Bonnie Best Apples, chopped (about 2 cups)
1/4 cup finely chopped red onion
2 Tbsp chopped cilantro
1/2 jalepeno pepper, chopped
juice of 1 lime
Toss all ingrediengts together and taste. Add additional lime or salt as desired. Makes about 2 1/4 cups.