Saturday, September 26, 2009

Apple Cake recipe

One of our customers recently sent this to us... we wanted to share it with all of you! Enjoy~

This recipe was recently published in Kitchen Mailbox by Marge Biancke and I believe this is the Ann Arbor paper that comes out once a week or so recently."
Q. About a hundred years ago I had a recipe for an apple cake that Millie Schembechler used to make. Can you track down that recipe?"
ANSWER: "This wonderful recipe was featured in 'Simply Good Food" which was published in 1993. The original recipe uses 1 cup of cooking oil. I have since made it with 1 cup of applesauce instead of the oil. Either way, this is a nice cake for dessert or brunch.

Ingredients: 1 cup cooking oil or substitute 1 cup applesauce. 2 cups sugar. 3 eggs, 2 1/2 cups sifted flour, 1 tsp. baking soda, 1 tsp. vanilla, 3 cups sliced cooking apples, 1 cup chopped nuts, preferably pecans.

Directions: Cream oil, sugar and eggs together. Add flour and baking soda. Stir in vanilla. Mix. Add apples and nuts to mixture.Pour batter into a tube or loaf pan. Bake at 350 degrees for an hour. Cool completely before unmolding

Saturday, September 19, 2009


The first press of the season is ready to be enjoyed!

Sunday, September 13, 2009

It's Officially Fall... ok well maybe not according to the calendar - yet!

U of M has trounced Notre Dame (GO BLUE) and apples are coming on full force! Fall is here and cider is coming in a few weeks. Time to contemplate putting away the sleeveless tops and pulling out the sweaters.

Apples that are avaliable now are:

Cortland, Ginger Gold, Paula Red, MacIntosh, Gala and a very, VERY limited supply of Honey Crisp. Folks, really, if you love the Honey Crisp... you'll love the Galas too. They are so similar and much more plentiful.

In the next week, we'll have the much anticipaed watermelons grown by my son and daughter. It may seem strange to be excited about watermelons in September, but watermelon is welcomed any time!

If you have not met Maite of Maitelattes, please check out her website. She makes incredible Dulce Le Leche which is DELICIOUS paired with our sliced apples! More importantly, Maite is a wonderful lady. Look her up at the market... she'll greet you with a smile, and maybe a hug! :)

Thursday, September 3, 2009

Pears and Galas!!

It's the time my niece Jessica has been waiting for!! Clapp's Favorite pears are in season! Sweet, juicy pears make a great snack! Gala apples are also in season. Crisp, sweet, and juicy! They are my daugher Katie and my husband Steve's favorite apples!
Now that the students are back, and our kids are going back to school, "schoolboy" size apples are perfect for the lunchbox or backpack.

Here's a new recipe that is a nice alternative to applesauce. Great Grandkids Drew & Jack love it! (makes great babyfood as well!)

Pear Sauce

1/2 peck of Clapp's Favorite pears, peeled, cored and diced
1/8 cup sugar or less to your taste (pears are naturally sweet)
1/4 cup water or apple juice
1/4 t. cinnamon if desired

In a large sauce pan, cook fruit, liquid, cinnamon, and sugar over low heat until the fruit becomes very soft, stirring often. Mash chunky bits of pear with a potato masher or ricer.

** if you are making babyfood, you can pour sauce into an ice cube tray and freeze into cubes. Store cubes in an airtight container for single serving sizes!