Banana Crumb Cake

This cake is super moist and flavorful thanks to a few overripe and sweet bananas mixed in a great batter that is filled and topped with a buttery sugary crumbly streusel and then glazed with a simple vanilla glaze.  It is happiness in every bite and great for breakfast or dessert, or even for lunch like I had today. 

 

Recipe

2 cups flour

3 tsps. baking powder

1 tsp salt

3 overripe bananas

4 oz,1 stick unsalted butter, melted in microwave then brought to room temp

1 1/2 cups granulated sugar

2 large eggs at room temp

1 tsp pure vanilla extract

3/4 cups sour cream

1/4 cup milk

Streusel

4 oz, 1 stick unsalted butter, melted in microwave then brought to room temp

1 1/2 cups light brown sugar

1 1/2 cups flour

1 tsp cinnamon

1/2 tsp salt

Glaze

1 cup powdered sugar

1 tsp pure vanilla extract

1-2 Tbsps milk

 

Preheat oven to 350 degrees.   Line a 9 x 13 " pan with parchment paper and spray generously with baking spray.  Prepare the streusel by mixing the sugars together with a fork in a med bowl, then add the melted butter and mix in with a fork and then your fingers until combined and crumbly, set aside in refrigerator.   In a medium bowl whisk together the flour, baking powder and salt.  In a stand mixer fitted with a paddle attachment mash the bananas on low speed, add the butter and mix until combined, then add the sugar, eggs, sour cream, milk and vanilla and mix until combined.  Slowly add the flour and mix on low speed until combined.  Pour half of the batter into prepared pan.  Take the streusel out of refrigerator and sprinkle about 1/3 of it over batter.  Pour remaining batter over and spread evenly in pan.  Then sprinkle remaining streusel over batter.  Bake on middle rack in oven for about 40 minutes, rotating pan halfway through baking time, until the center is set and toothpick comes out clean.  Let cool, then lift from pan and drizzle with glaze- for glaze mix all ingredients well until drizzling consistency.  Cut into 12 squares and serve.

Adapted from Cookies and Cups

 

 



Enjoy!

Apple Streusel Coffee Cake

This cake is simple and quick to make and simply delicious to eat!   A wonderful way to enjoy and showcase apples this season.   It's tender, moist, full of apples and  topped with a good 'ole sweet and crunchy streusel.  Sometimes simple is good, and this time it's really good!!  Oh and one more thing ~ this makes your house smell wonderful while baking :)

 

Recipe:

Cake

1 1/4 cup flour

2 1/4 tsps. baking powder

1/2 cup sugar

1/2 tsp salt

1/2 tsp cinnamon

1 large egg, room temperature

1/2 cup whole milk, room temperature

4 Tbsps unsalted butter, melted and cooled to room temperature

2 granny smith or cameo apples, peeled, cored and chopped about 1 3/4 cups

Streusel

1/2 light brown sugar

1/4 cup flour

3 Tbsps cold unsalted butter cut into small squares

1 tsp cinnamon

Instructions

Butter the bottom and sides of an 8 or 9" square baking pan.  Preheat oven to 400 degrees.  Combine the flour baking powder, sugar, salt and cinnamon in a medium bowl.  In another bowl beat the egg and then mix in the milk and melted butter.  Pour the wet mixture into the dry mixture, add the apples and mix well.  Pour this batter into the baking dish. 

 Make the streusel:  mix the brown sugar, flour, cold butter and cinnamon in a bowl and cut the butter in with your fingers until you get a coarse meal texture.  Sprinkle streusel over the top of the batter.

Bake the cake for about 30-35 minutes - this is the part when your house starts smelling so good - until golden and dry on top.  Cool in the pan and then cut into squares.  This cake will keep for up to 4 days, covered, at room temperature.

Recipe adapted from Gale Gand's Brunch! book ~ Quick Pear Streusel Coffee Cake

 

 

Enjoy!



Peach Cobbler

Fresh peaches, sugar and a simple biscuit topping make up this comforting dessert.  Top it with vanilla ice cream or whipped cream topping and you're good to go!

 

 

Recipe

8 large peaches, peeled and sliced into thin wedges

1/4 cup granulated sugar

1/8 cup light brown sugar

1 Tbsp fresh lemon juice

1/8 tsp cinnamon

2 tsps. cornstarch

Biscuit topping:

1 cup flour

1/2 cup sugar

1 tsp baking powder

1/3 tsp salt

3/4 stick cold unsalted butter, cut into small pieces

1/4 cup boiling water

Instructions

Toss peaches with sugars, lemon juice, cinnamon and cornstarch in a 2 quart baking dish and bake on middle rack of oven for 10 minutes.  Make the topping while the peaches bake.  Stir together the flour, sugar, baking powder and salt.  Blend in butter with your fingertips until mixture resembles coarse meal.  Stir in water until just combined.  Remove peaches from oven and drop topping by spoonfuls over them.  Bake about 25 minutes until topping is golden.  Let cool a little bit, then serve warm topped with vanilla ice cream or whipped cream.  If not serving immediately, let cool, wrap in plastic wrap and refrigerate.  When ready to serve, remove wrap and heat in a 375 degree oven until warmed to your liking.

Recipe adapted from Epicurious.com

Enjoy!

Blueberry Crumb Cake Squares

This is my kind of crumb cake ~ a thin layer of cake - not too sweet, covered with a layer of fresh blueberries, then smothered with a thick layer of chunky cinnamon-brown sugar crumb topping.  Soft, fruity and crumby ~ the perfect cozy snack, even better with your favorite cup of warm coffee or tea.

Recipe:

Crumb Topping

2 1/2 cups all-purpose flour

1 cup packed light brown sugar

2 tsps. cinnamon

1/2 tsp kosher salt

2 sticks - 8 oz unsalted butter

Cake

1 1/2 cups all-purpose flour

2 1/2 tsps. baking powder

1 tsp kosher salt

1/2 cup whole milk

1/2 cup granulated sugar

2 Tbsps vegetable oil

1 large egg at room temp

1 Tbsp pure vanilla extract

1 pint - 2 cups fresh blueberries

1 Tbsp flour

confectioners sugar for sprinkling

 



Spray a 9" x 13" pan with baking spray.  Make the crumb topping:  in a large bowl, sift together the flour, brown sugar, cinnamon and salt, stir to combine.  Melt the butter in the microwave, let cool to room temp the pour the melted butter over the flour mixture.  With your fingertips work the mixture into nice large crumbs, set aside.
Make the cake:  in a large bowl stir together the flour, baking powder and salt.  In a med bowl, whisk together the milk, sugar, oil, egg and vanilla and add this wet mixture to the flour mixture.  Stir until the flour is absorbed.  Spread the batter over the prepared pan with a small offset spatula.  In a med bowl toss the blueberries with the 1 Tbsp flour.  Sprinkle the blueberries evenly over the cake.  Scatter the crumb topping over the top, it will look like a lot, but trust me - its perfect.  Bake rotating the pan throughout the baking process, total time about 45 mins until toothpick in the center comes out clean.  Remove from oven and cool on a rack.  Sift confectioners sugar over top and cut into large squares or mini bite size squares.
Adapted from The Seasonal Baker by John Barricelli

 Mini Bite size cakes

 

Recipe is from this wonderful book by John Barricelli "Easy recipes from my home kitchen to make year-round"

Available here:

http://astore.amazon.com/rosscoubak-20/detail/0307951871

 

Enjoy!

Blackberry Ice Cream

A great way to showcase and enjoy fresh blackberries this summer is in this fruitylicious, creamy, beautifully purple-hued ice cream.  It takes a little time to make and you do need an ice cream maker, but if you love blackberries this will be a worthwhile treat.

Recipe: 
Blackberry Puree
2 cups fresh blackberries
1/3 cup sugar
Cream Base
4 extra large egg yolks
1/2 cup sugar, divided
1 3/4 cups heavy cream
3/4 cup 2 % milk
1/4 tsp kosher salt
Combine the berries with the sugar in a small saucepan and stir well, put on medium heat and cook, stirring frequently, until the berries are soft and the liquid they release has reduced some, about 10 mins.  Let cool slightly, the transfer the berries and their juice to a food processor and puree until smooth.  Strain half of the puree through a mesh strainer and discard the solids.  Combine the strained and unstrained berries together, cover and refrigerate.  For the base whisk the yolks in a heatproof bowl, then whisk in 1/4 cup of the sugar, set aside.  In a heavy saucepan, stir together the cream, milk, salt and remaining 1/4 cup sugar and set the pan over medium-high heat.  When the mixture just approaches a bare simmer, reduce the heat to medium.  Carefully scoop out about 1/2 cup of the hot cream mixture and add to egg mixture while whisking the eggs constantly.  Repeat adding another 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly.  Then using a heat proof rubber spatula/spoon, stir the cream in the saucepan as you slowly pour the egg-cream mixture into it.  Cook the mixture over medium heat, stirring constantly, until it is thickened and coats the back of a spatula, about 2 minutes longer.  Strain the base mixture through a mesh strainer into a clean container, set container over an ice bath and stir mixture occasionally until it is cool.  Remove container from ice bath, cover with plastic wrap and refrigerate at least 2 hours till chilled.  Whisk together the blackberry puree with the base mixture and freeze in your ice cream machine about 20 minutes or according to manufacturers instructions.  Transfer to a container, cover and put in freezer until frozen as desired and a scoop-able consistency, about 4 hours or overnight. 

This recipe is adapted from Sweet Cream and Sugar Cones, a great ice cream recipe book, available here:
http://astore.amazon.com/rosscoubak-20/detail/1607741849

Enjoy!

Raspberry Linzer Bars with Sweet Almond Glaze

Juicy fresh raspberries are layered between a buttery sweet crust and topping infused with the bright flavors of  lemon zest, the final touch is a drizzle of almond glaze to make this a decadent Linzer delight!

 

  

Recipe

Crust

3 cups all purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 tsp kosher salt

grated zest of 1 lemon

3 sticks (12oz)  cold unsalted butter, cut into chunks

Filling

4 cups fresh raspberries

1/3 cup granulated sugar

1 1/4 Tbsp cornstarch

Glaze

1 1/2 cups sifted confectioners sugar

5 Tbsps heavy cream

1/2 tsp pure almond extract

 

Line a 9 X 13" pan with parchment paper or aluminum foil and spray generously with baking spray.  Note - for thicker bars prepare in a 9 X 9" square baking dish.  Preheat oven to 350 degrees. In the bowl of a food processor fitted with a metal blade pulse together the flour, sugars, salt and lemon zest.  Add the butter and pulse until blended and a coarse meal.  Place 3/4 of the crust mixture onto the bottom of the pan and press firmly to make an even layer on the bottom and slightly up the sides.  I use the bottom of a 2" metal pie pan for easy pressing (see pic below).  Bake in center of the oven until golden brown, about 15 mins, ~ this is when your house will start smelling so good! Remove from oven and let cool.  Reserve the remainder of crust mixture in the refrigerator.

For the filling, stir together the raspberries, sugar and cornstarch, heat on med and simmer, stirring often, until the sugar dissolves and the berries are juicy but not completely broken down, about 2 mins.  Transfer to a metal bowl and let cool.  Spread the cooled filling over the crust.  Crumble the chilled crust mixture over the filling.  Bake about 25 mins until golden and bubbly.  Let cool completely.

For glaze, in a bowl combine the sugar, cream and extract.  Whisk together until combined.  Place glaze in a piping bag and snip a small opening in the end of bag with a scissor.  Pipe over the top of bars in a crisscross pattern.  Refrigerator until chilled, about 1 hour.  Cut into bars.

  Recipe adapted from Sugar Mama's Bakeshop from book "Home Baked Comfort"

Original Recipe and lots more delicious ones can be found in this book, available here:

http://astore.amazon.com/rosscoubak-20/detail/1616282002

Enjoy!

Black-Bottom Raspberry Cream Pie

This pie has everything you need for a wonderful eating experience:  A delicious creamy chocolate pudding atop a to-die for chocolate cookie crust, then topped with fresh summer raspberries and whipped cream. I found these lovely fresh black and red raspberries at my local farm stand.  The tastes of chocolate with the raspberries and cream are like a dance of happiness in your mouth.  It does take some time to make, the pudding needs to set overnight in the crust before the topping is added, so start it the day before, trust me it will be worth it.

Recipe:
Crust:  Spray a 9" glass pie dish with baking spray. 
In a food processor crush a 9 oz package of chocolate wafer cookies, and 1 stick + 1/3 Tbsps melted unsalted butter and 1/4 cup sugar until blended.  Press mixture evenly over bottom and up of sides (not on rim) of prepared pie dish.  Chill crust for 30 minutes.  Preheat oven to 350 degrees and bake for 10 mins then remove from oven and let cool.
Filling:  1/2 cup sugar, 1/4 cup Rodelle Gourmet Baking Cocoa, 2 Tbsps cornstarch,  2 1/2 cups whole milk, divided, 2 large egg yolks, 1 large egg, 4 oz bittersweet chocolate baking chips, 2 Tbsps unsalted butter.  Combine sugar, cocoa and cornstarch in heavy med saucepan; whisk to blend well.  Gradually add 1/4 cup of the milk, whisking until cornstarch dissolves.  Whisk in remaining 2 1/14 cups milk, then eggs.  Turn heat on to med-high, heating and stirring constantly until pudding thickens and boils, about 8 mins.  Remove from the heat and add chocolate chips and butter, whish until melted and smooth.  Spread pudding into prepared crust.  Press plastic wrap onto pudding to cover and chill pie overnight.
Topping:  3 pints fresh raspberries - red or a combination of red and black,  1 cup chilled whipping cream, 2 Tbsps powdered sugar, 1/2 tsp pure vanilla extract.  Peel plastic wrap off pie.  Cover chocolate pudding with raspberries, pointed side up, pressing lightly into chocolate to adhere.  Beat cream, sugar and vanilla in a stand mixer with a whisk attachment on high until peaks form, spread whipped cream over berries on pie.  Arrange remaining berries atop cream.  Chill pie for at least 1 hour or several hours before serving.
Recipe adapted from Bon Appetit Magazine July 2004

It doesn't have to look perfect to taste perfectly delicious 

 

Enjoy!

 

Summer Berry Pie Bars

It's Berry season, which means time for fresh delicious berry desserts!   This is an easy and versatile recipe, you can use any combination of berries to your liking.  This time I used 1/2 blueberries, and 1/2 strawberries -quartered.  Serve these at your next summer celebration, they will not last long!

 

Recipe:
Crust and Topping ~
1 1/2 cups flour
3/4 cup sugar
pinch of salt
1 1/2 sticks cubed cold unsalted butter
Filling ~
3 cups fresh berries ~ you can use 1 type or mix any combination of blackberries, blueberries, raspberries, strawberries
2 large eggs
1 cup sugar
1/2 cup sour cream
1/3 cup flour
pinch of salt

Instructions:
Line a 9 X 13" pan with parchment paper up along the sides and spray with baking spray.  Preheat oven to 350 degrees.  Combine the flour, sugar and salt in the bowl of a food processor and process until combined, add the butter and process for 30-60 seconds, until evenly distributed and the mixture is crumbly.  Set aside 1 cup of this mixture for the topping.  Press remaining mixture into the bottom of the pan.  Bake the crust for about 15 minutes or until golden brown.  Let cool.  While cooling make the filling:  Whisk the eggs in a large bowl, then add sugar, sour cream, flour and salt.  Gently fold in the berries.  Spoon the mixture evenly over the crust.  Sprinkle the reserved topping evenly over the filling.  Bake for about 45-60 minutes, until the top is lightly browned.  Let cool, then cut into bars. 
Recipe adapted from:  Blackberry Pie Bars Recipe from the book: "The Pastry Queen"

Original recipe and lots of other great recipes can be found in this book, available in my store:

 

http://astore.amazon.com/rosscoubak-20/detail/1580085628

Enjoy!

Fresh Peach Cake

I love using fresh fruits in desserts and this recipe for Fresh Peach Cake from the Barefoot Contessa is a great way to showcase and enjoy fresh peaches.  It's taste is so comforting, a moist cake layered with fresh peach slices, pecans and cinnamon and sugar ~ a very yummy combination! 

 

 

 

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp  kosher salt

1 tsp  ground cinnamon

3 large, ripe peaches, peeled, pitted, and sliced

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees , spray a 9-inch square baking pan generously with baking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on med-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Recipe source:  The Food Network

 

 

Enjoy! 

Hummingbird Bundt Cakes

 

When I saw all the great recipes in the February issue of Southern Living Magazine I had several I flagged to make including:  Swoon Pies  (looks like a version of whoopie pies), Caramelized Banana Pudding, Chutney Chicken Salad, but I knew the one I was making first was the Hummingbird Bundt Cake - a twist on the popular layer cake that's made with bananas, pineapple, pecans and cream cheese frosting.  So tonight I got around to it.  I always like to make mini versions, they are easier for giving.  I made the mini bundt size and the baby bundt sizes.
 

For Cake:

1 1/2 cups chopped pecans
3 cups  flour
2 cups sugar 
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt 
3 large eggs
1 3/4 cups mashed ripe bananas 
1 (8-oz.) can crushed pineapple, not drained
3/4 cup canola oil 
1 1/2 teaspoons pure vanilla extract
For Glaze:
4 ounces cream cheese, cubed and softened 
2 cups sifted confectioners sugar
1 tsp pure vanilla extract
1 to 2 Tbsp. milk

• Instructions:  Preheat oven to 350°.  Spray mini bundt pans with baking spray.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through, let cool then sprinkle them into pans.  In the bowl of a stand mixer fitted with a paddle attachment, mix together flour, sugar, baking soda, cinnamon and salt;  add the eggs, bananas, pineapple, oil and vanilla and blend until incorporated well.   Spoon batter over pecans.  Bake at 350° for about 20 mins for mini bundts, for baby bundts about 15 mins, or until a long wooden pick inserted in center comes out clean. Cool cakes in pan on a wire rack 15 minutes; remove from pan and cool completely.  For Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk and process until smooth.   Fill a decorator bag with cream cheese frosting and snip off small opening at bottom, drizzle tops with frosting and sprinkle with more pecans.

Sprinkle prepared pan (sprayed generously with baking spray) with toasted pecans

Fill mini bundts about 2/3 full with batter

Remove from pans when almost cooled

Fill decorator bag with cream cheese frosting and snip off small opening at bottom, drizzle tops with frosting and sprinkle with more pecans

 

 

Enjoy!

Strawberry Shortcake Layer Cake

A little taste of spring and early-summer in the middle of winter:  Fresh strawberries and whipped cream layered between moist buttery cake layers, then covered in whipped cream and more strawberries.  This makes such a bright, fresh, delicious dessert ~ a reminder of sweet summertime!  

For Cake:
1 Duncan Hines Butter Golden Cake Mix
3 large eggs, room temp
1/2 cup water
7 Tbsp unsalted butter at room temp
about 1/2 tsp lemon zest
For Whipped Cream:
2 cups cold heavy cream
1/2 cup confectioners sugar
2 tsp pure vanilla extract
For Strawberry filling and topping:
2 pints fresh strawberries, cleaned, hulled and sliced, you may leave some strawberries whole for top of cake if desired
Instructions: 
Spray 2 9" cake pans with baking spray and preheat oven to 350 degrees.  Beat cake mix, water, butter and eggs in a large bowl on low until moistened.  Add lemon zest and beat on med speed for about 4 mins until all incorporated and batter is smooth.  Pour batter into pans and bake for about 22-25 mins just until a toothpick comes out clean.  Let cool.  When completely cool, start preparing whipped cream.  Chill bowl of a stand mixer and whisk attachment in fridge for a few minutes, for best results.  When cool, add heavy cream to bowl and whip on high until slightly thickened.  Add the confectioners sugar and vanilla and whip until peaks form that are stiff, but still soft enough to flow, be careful not to overbeat or mixture will curdle.  Place one cake layer on serving plate and arrange sliced strawberries on layer, cover with whipped cream - about a 1/2" layer of cream.  Cover with second cake layer.  Cover sides and top of cake with whipped cream.  Then pipe decorative edges on the cake.  Arrange remaining strawberries as desired on top.
If you prefer to make the cake from scratch I recommend this recipe from
Barefoot Contessa for Strawberry Country Cake:  http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe/index.html

Enjoy!

Fresh Apple Cake with Browned Butter Buttermilk Glaze

This is another version of a fresh apple bundt cake, I found this through the book: Home Cooking with Trisha Yearwood.  The difference with this one is the apples are cut up fine and incorporated into the batter instead of layered inside, nuts are in batter - you can use pecans or walnuts, and this cake has a delicious browned butter/buttermilk glaze drizzled on top.




A mini apple cake

Recipe

Cake

2 cups granulated sugar

3 large eggs

 1 1/4 cups vegetable oil

1/2 cup fresh orange juice

3 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp cinnamon

1 tsp pure vanilla extract

1 cup pecans, finely chopped

2 1/2 cups peeled, cored, and finely dices apples (braeburn, rome and jonagold work well) about 4 med apples

Glaze

6 Tbsp unsalted butter

3/4 cup sugar

1/2 tsp baking soda

1/3 cup buttermilk

Preheat the oven to 325 degrees.  Spray a 10 inch bundt pan generously with baking spray.  In a stand mixer fitted with a paddle attachment, beat the sugar, eggs and oil until smooth.  Add the orange juice and blend.  Sift the flour, salt, baking soda and cinnamon over the sugar mixture and beat until fully incorporated.  Add the vanilla, pecans and apples and stir until blended.  Pour the batter into the pan.  Bake for about 1 hour and 30 mins until golden brown and toothpick comes out clean.  Let cool in pan for 15 mins, then invert onto cake plate.  Prepare the glaze:  combine all ingredients in a large saucepan and bring to a boil over med heat.  Boil the mixture for about 5 mins, stirring, until it thickens slightly and begins to turn light brown.  Remove from heat.  Poke holes on top of cake with a toothpick and pour the glaze over the cake and let drizzle.  Let the cake set and cool before serving.  Use glaze immediately or it will harden into a paste like picture below, it still tastes good though.  According to Trisha this cake can be stored in an airtight cake carrier in the refrigerator for up to 2 weeks.

Adapted from "Home Cooking with Trisha Yearwood"

Enjoy!

Valentine Chocolate Covered Strawberries

With valentines day coming soon I thought I'd share these chocolate covered strawberries.  It's an easy, yet decadent and delicious treat for valentines day or any occasion!  Just dip and swirl ripe cleaned and dried strawberries in Wilton White or Cocoa melted candies (directions for melting are on bag), then dip in desired sprinkles, set to dry on waxed paper.  

Enjoy!

A Guide to Baking with Apples

 

I love baking with apples, but which are the best ones to use for baking?  There are so many varieties to choose from and not clear descriptions on how to use each.  On a visit today to my local farm stand I found some guides from New York Apple Country on Apple varieties and uses.  Together with these and the Epicurious resource: A Visual Guide To Apples, I've listed recommended apples to use in baking, and shared some tips and recipes.  The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn't break down in the oven.  Once you know which apples to look for, experiment, mix and match to find your tastiest combination.

Hope this helps when you're choosing apples for your next delicious apple recipe!  Please add your comments to let us know your best baking apples and any tips :)

Jonagold

Characteristics: A lovely red hue with hints of yellow, this species is a hybrid of the Jonathan (not pictured here) and the Golden Delicious and bears a faint physical resemblance to both. Like the Golden Delicious, Jonagold is sweet and thin-skinned, but it takes from the Jonathan a smooth skin and tart flavor. It is versatile and can be used in any recipe calling for apples, excellent for eating, salads, sauce and baking.

Empire

Characteristics: A cross between McIntosh and Red Delicious, the Empire was developed by researchers at the New York State Agricultural Experiment Station in 1966. It is generally quite round, with a skin that's bright red with hints of green. The interior is crisp and creamy white. The Empire is firmer than the McIntosh, so it makes for a good cooking apple, ideal for eating and baking.

Granny Smith

Characteristics: You can't miss this apple, originally from Australia, with its bright-green skin, hard feel, crisp bite, and extremely tart taste. While some savor the tartness, others prefer to cook it, which sweetens it up.  An all−purpose apple, Grannys work equally well as a snack or in pies and sauce.

Rome

Characteristics:  Originated in Ohio in the 1820's as a chance seedling.  Mildly tart flavor. Firm, greenish white flesh.  Excellent for sauce, baking and pies, salads or just eating.

Golden Delicious

Characteristics: This all-purpose apple may share part of its name with the Red Delicious, but the two are not related. Golden Delicious apples are a bright, cheery-looking yellow with a relatively soft texture, although not as soft to the touch as a McIntosh or a Cortland. Thin-skinned, the Golden Delicious doesn't store well (it can bruise and shrivel), so try to use it as soon as possible. This apple is ideal for pies, salads, sauces, and freezing. 

Braeburn  

Characteristics: Originating from New Zealand, this apple has a skin that's muted red with golden-yellow undertones and tinges of faint green. It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch, Braeburns are good for baking , salads and sauce, as well as eating just as they are.

• TIPS:
• Choose apples that are Firm and Shiny, without any bruises or soft, mushy spots.

• Refrigerate Apples to retain their crispness.

• To Prevent Browning, sprinkle cut apples with fresh lemon juice or dip into a solution of water and lemon juice

• Mix Sweet and Tart apple varieties when baking a pie to ensure a balanced flavor. 
   

Here's some dessert recipes from NY Apple Country and Epicurious:

Official New York State Apple Muffin:

http://www.nyapplecountry.com/nysapplemuffin.htm

Apple Bourbon Cake:

http://www.nyapplecountry.com/bourboncake.htm#.UIG6qB7pxIU.blogger

 Old-Fashioned All-American Apple Pie:

http://www.epicurious.com/articlesguides/seasonalcooking/fall/cooknow_apples/recipes/food/views/Old-Fashioned-All-American-Apple-Pie-104114

And one of my favorites from my blog Apple-Pecan Upside Down Cake: 

http://rosiescountrybaking.blogspot.com/2012/02/apple-pecan-upside-down-cake.html

 

 

Happy Apple Baking!