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.
"MILLIE SCHEMBECHLER'S APPLE CAKE"
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 26, 2009
Saturday, September 19, 2009
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! :)
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!
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!
Tuesday, August 18, 2009
Nemeth Applesauce
As Julie mentioned in her wonderful article in the Ann Arbor paper, mom and dad would be happy to bag up a "custom blend" of apples for your apple sauce! The following is a Nemeth Family recipe courtesy of my 16 year old son Mike, who Papa (otherwise known as Alex) says is pretty darned good! You can adjust the recipe to your taste, and the quantity to your needs.
Mike's Applesauce
1/2 peck of Nemeth apples, cored, peeled and sliced
1/4 cup sugar (less if you are using sweet apples, or to your taste)
1/3 cup Nemeth's Apple Cider
2 slices of orange, seeds removed
cinnamon to taste
In a sauce pan, infuse the orange slices in the apple cider over very low heat for 15 minutes, do not let it come to a boil. Remove orange slices and discard. Add apples, sugar, and cinnamon to the liquid. Cover and simmer, over low heat until the apples become soft and cook down. Stir frequently. If your sauce is thinner than you like, remove lid and simmer uncovered, watching it very carefully so that it does not burn. If the applesauce is chunkier than you like, use a potato masher, fork, or sieve to make it to the consistency you desire.
We hope you enjoy this family favorite recipe!
Mike's Applesauce
1/2 peck of Nemeth apples, cored, peeled and sliced
1/4 cup sugar (less if you are using sweet apples, or to your taste)
1/3 cup Nemeth's Apple Cider
2 slices of orange, seeds removed
cinnamon to taste
In a sauce pan, infuse the orange slices in the apple cider over very low heat for 15 minutes, do not let it come to a boil. Remove orange slices and discard. Add apples, sugar, and cinnamon to the liquid. Cover and simmer, over low heat until the apples become soft and cook down. Stir frequently. If your sauce is thinner than you like, remove lid and simmer uncovered, watching it very carefully so that it does not burn. If the applesauce is chunkier than you like, use a potato masher, fork, or sieve to make it to the consistency you desire.
We hope you enjoy this family favorite recipe!
Friday, August 14, 2009
Ann Arbor News Article
Mom, Dad and Jeff were featured in a news article at the market on Wednesday! Here is a link!
http://www.annarbor.com/entertainment/food-drink/nemeth-orchards-family-is-now-growing-its-fifth-generation/
Also, we're on FACEBOOK! Become a fan! :)
** I can't forget Laila, one of Jeff's adorable daughters. She was also mentioned in the article. She's a little cutie pie and loves being in the field with her daddy!!**
http://www.annarbor.com/entertainment/food-drink/nemeth-orchards-family-is-now-growing-its-fifth-generation/
Also, we're on FACEBOOK! Become a fan! :)
** I can't forget Laila, one of Jeff's adorable daughters. She was also mentioned in the article. She's a little cutie pie and loves being in the field with her daddy!!**
Saturday, August 8, 2009
Recipes
Here is a unique recipe my sister Donna gave me. I'm not sure where she got it from, so I apologize for not giving proper credit where it is due...
Thai Cucumber Salad
2 cucumbers, sliced thickly
1 to 2 jalapeno peppers sliced
1 small onion, diced or halved and sliced thinly
2/3 cups hot water
2T white vinegar
2t salt
6T sugar
In an airtight container, combine vegetables. In a large measuring cup, dissolve sugar and salt in water. Add vinegar. Pour liquid over vegetables, cover and chill for at least one hour (best if allowed to chill overnight). Will keep in the refridgerator for up to one week.
Thai Cucumber Salad
2 cucumbers, sliced thickly
1 to 2 jalapeno peppers sliced
1 small onion, diced or halved and sliced thinly
2/3 cups hot water
2T white vinegar
2t salt
6T sugar
In an airtight container, combine vegetables. In a large measuring cup, dissolve sugar and salt in water. Add vinegar. Pour liquid over vegetables, cover and chill for at least one hour (best if allowed to chill overnight). Will keep in the refridgerator for up to one week.
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