Article: Apple Gathering Time

**Sara Noel** · 08-20-2003, 09:22 AM

Apple season is upon us when my grandchildren enjoy making applesauce from the freshly picked fruit. School trips include excursions to orchards where youngsters pick their own and bring home bags of goodies.

My childhood involved trips to the orchard, too...our own where Father raised apples to sell. So we children picked the fruit after school and on weekends. I didn't mind working here because the orchard was located on a hill with lovely views.

We gazed miles away to the Catskill Mountains located across New York State's Hudson River, saw farms and villages in between if the day was very clear. Those days of sunny warmth and frosty nights with family working together remain etched in my memory.

Apple Cookery

Along with apple picking comes the creation of all those special dishes with this tasty fruit. My grandchildren like applesauce "made from scratch". Following my mother-in-law's recipes, we cut the apples into quarters, leaving skin and seeds, and slowly cook in small amount of water.

Then we strain the apples through a puree mill, one I've had since my early years of marriage, 40 years ago.

A Favored Fruit

Apples have long been a favored fruit in this country. As we hike
through farm lands gone back to forest, we'll find stands of apple trees. Along stone walls and country roads, the remnants of old apple trees may yield some fruit.

The early pioneers dried apples to use for winter food. My mother
canned applesauce and slices for our cold weather meals.

Apple pie often is considered a traditional dessert in this country. It even was served for breakfast in some areas.

NOBBY APPLE CAKE is one of my favorites because this dessert is filled with fruit. Cream together 1/2 cup sugar and 1/4 cup shortening. Add 1 beaten egg. Then stir in 3 cups peeled, diced apples, 1/4 cup chopped walnuts, and 1 teaspoon vanilla along with the sifted dry ingredients (1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 cup sifted flour).

Bake in 8-inch greased pan at 350 degrees F. for 45 minutes. Serve with whipped cream or ice cream.

AUNTIE'S HOT STEWED APPLE CAKE is a dessert from my childhood. Using 1 1/2 cups hot sweetened applesauce, stir in 2 level teaspoons baking soda. Then add 1/2 cup shortening and 1/2 cup sugar, stirring until shortening has melted.

Stir in 2 cups sifted flour, 1/4 teaspoon cloves, 1 teaspoon cinnamon, 1/2 teaspoon salt. Add raisins and nuts as desired.

Bake in 8-inch greased pan at 350 degrees about 1 hour, or until
inserted pick comes out clean. Cool and serve with whipped cream.

(c) 2001 Mary Emma Allen

(Mary Emma Allen has been writing cooking columns for 30 years and has compiled a family cookbook. She's currently compiling a cookbook/story book, "Tales From a Country Kitchen." Visit her web site for more cooking articles:
http://homepage.fcgnetworks.net/jetent/mea; e-mail: [email protected])

**homesteadmamma** · 08-20-2003, 09:40 AM

Well considering I have a million apples in my house, well not quite that many, but it sure seems like it, I loved this article.

I do my applesauce just a wee bit different. I don't peel the apples but I do core them. I use my food processor, grind them up and then cook them. I use my applesauce for making applesauce muffins (which the kids love) and that way, I don't have to peel all the apples.

Great article!! Don't you just love apples though.