I want to make a cake that calls for finely chopped apples. Does it matter
what kind they are, or is there one kind that would be best for baking?

On Mar 4, 2:30*pm, "Gayle Hodur" > wrote:
> I want to make a cake that calls for finely chopped apples. Does it matter
> what kind they are, or is there one kind that would be best for baking?

you want an apple that will not fall apart and get mushy.

I like braeburns and johnagolds.

On Mar 4, 2:30*pm, "Gayle Hodur" > wrote:
> I want to make a cake that calls for finely chopped apples. Does it matter
> what kind they are, or is there one kind that would be best for baking?

Northern Spy

On Mar 4, 5:30*pm, "Gayle Hodur" > wrote:
> I want to make a cake that calls for finely chopped apples. Does it matter
> what kind they are, or is there one kind that would be best for baking?

My mom makes a honey apple cake for Christmas every year and she
usually uses Galas. Since the apples are going in a cake and not a pie
it doesn't matter if the apples fall apart or not. I would however
stay away from overly sweet apples such as Red Delicious or Golden
Delicious. I've found when it comes to desserts with fruit in them
that if you start out with fruit that is already sweet and then add
more sugar to it it doesn't taste as good as using fruit that is
slightly tart. You need that balance between tart and sweet rather
than just all sweet.

On Mar 4, 4:10*pm, " > wrote:
> I've found when it comes to desserts with fruit in them
> that if you start out with fruit that is already sweet and then add
> more sugar to it it doesn't taste as good as using fruit that is
> slightly tart. *You need that balance between tart and sweet rather
> than just all sweet.
Excellent advise. Granny Smiths are quite tart and would stand up to
the cake's sugars and not mush. But if you can't get them and want to
maintain a little sweet, try Ambrosias. They stand up well enough
texture-wise to not get too mushy as proven when I used them in
Sitara's wonderful Apple Cake.
....Picky

"Gayle Hodur" wrote:
>
> I want to make a cake that calls for finely chopped apples. Does it matter
> what kind they are, or is there one kind that would be best for baking?

Use what the pros use, best apple for baking is dehy... no labor, no
waste, no mushy apples, you'll always have apples on hand... one pound
of dehys = ten pounds of fresh. And now even better are freeze dried:
http://store.honeyvillegrain.com/fre...slargecan.aspx

On Sun, 04 Mar 2012 20:14:23 -0500, Brooklyn1 <Gravesend1> wrote:

>"Gayle Hodur" wrote:
>>
>> I want to make a cake that calls for finely chopped apples. Does it matter
>> what kind they are, or is there one kind that would be best for baking?
>
>Use what the pros use, best apple for baking is dehy... no labor, no
>waste, no mushy apples, you'll always have apples on hand... one pound
>of dehys = ten pounds of fresh. And now even better are freeze dried:
>http://store.honeyvillegrain.com/fre...slargecan.aspx

I know NO professional baker that uses dehydrated apples!

Sheldon, once again you are talking out of your league!

John Kuthe...

Picky wrote:

>Excellent advise. Granny Smiths are
> quite tart and would stand up to the
> cake's sugars and not mush. But if you
> can't get them and want to maintain a
> little sweet, try Ambrosias. They stand
> up well enough texture-wise to not get
> too mushy as proven when I used them
> in Sitara's wonderful Apple Cake.

I mostly always buy Granny Smith apples to use in baking, especially in
pies and crisps. They are more tart and stay firm, and just have a good
flavor to them. I don't suppose it would matter all that much for a
cake, as I think basically any apple would do in a cake, and it would
still taste yummy.

Judy

On Mar 4, 2:30*pm, "Gayle Hodur" > wrote:
> I want to make a cake that calls for finely chopped apples. Does it matter
> what kind they are, or is there one kind that would be best for baking?

Here's one of my favorite apple cake recipes. so good.

http://hizzoners.com/recipes/cookies...esh-apple-cake

Brooklyn1 wrote:
> "Gayle Hodur" wrote:
>> I want to make a cake that calls for finely chopped apples. Does it matter
>> what kind they are, or is there one kind that would be best for baking?
>
> Use what the pros use, best apple for baking is dehy... no labor, no
> waste, no mushy apples, you'll always have apples on hand... one pound
> of dehys = ten pounds of fresh. And now even better are freeze dried:
> http://store.honeyvillegrain.com/fre...slargecan.aspx

Do you have a can of those? Of so, where do they emanate from? A
lot of the freeze-dried fruit comes from China.

Thanks for the reminder to make something with my dried apples.

--
Jean B.

Gayle Hodur wrote:
> I want to make a cake that calls for finely chopped apples. Does it
> matter what kind they are, or is there one kind that would be best for
> baking?

That's a matter of opinion, my mother could do wonders with little green
apples no body wanted enough to go pick, that grew wild all over the place.

But ihave a recipe for an apple upside down cake, i have yet to find a
really good pineapple upside down cake.

As with all recipes the ingredients one brings to the composing of the
recipe predetermines the taste of the finished product. Good tasting
ingredients will produce good tasting results.

And its probly just me but i find really ripe, fresh fruit very scarce
in the big city, its there at upscale 'gourmet' markets but even they
must stock it for X amount of time so not orchard fresh as i was spoiled
by in my youth

I have lived in orange groves and once an avocado forest, and lots of
pear and apple orchards. And just like figs, picked right off the tree
at the very peak of ripeness.... well you cant pick, store, ship, stock,
vend or sell and have it sit around for a few days before you make a
cake of it and exoect it to be as fresh as just picked

Fresh is best so whether you like a sour apple, tart and crisp (and
don't even get me started on Loire valley pear wine or sweet and
fruity so long as you like the apple ..... now if you are cooking for
more than yourself you can please yourself, and if your being honest
with yourself no one will really have much to complain of, or you can
try to develop an understanding of what types of basic flavors the
people you are cooking for like and try to please everybody with some
thoughtful consideration of varying personal taste.

Taken too far this can result in inoffensive generic blandness, beige
cooking.

I prefer distinctly flavored foods and nothing too sweet or salty.

Here's a recipe for the apple upside down cake.

It calls for tart green apples but i have made it to good effect with
sweet apples. So much better, IMO, than the more common pineapple
upside down cake.

Apple upside down cake

---------------------------
4 or 5 tart cooking apples
lemon juice
2 tbs. butter
1 cup (packed) light brown sugar, sifted
1 egg
1 cup granulated white sugar
1 cup whipping cream
1 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
confectioners' sugar

Peel the apples and remove the cores. Slice the apples paper thin with
a mandolin or very sharp knife then sprinkle lightly with lemon juice to
keep from discoloring.

Place the butter in a 9 inch round, shallow baking dish. Place in a
preheated 325 F oven until melted, then remove from oven. Do not turn
off heat. Sprinkle the brown sugar over the butter. Overlap the apple
slices in the baking dish, working from the center to the outside with
only 1/4 inch between each overlap, until the bottom is covered.
Place the egg in a mixing bowl and beat well with an electric mixer.
Add the sugar gradually and beat until mixed. Mix the cream and
vanilla. Sift the flour with the baking powder, then add to the egg
mixture alternately with the cream mixture, beating well after each
addition.

Pour over the apples. Bake for about 35 minutes or until a cake tester
inserted in the center comes out clean.

Let cool for 10 minutes, then turn out onto a rack and cool.
Place on a cake plate and cut into servings. Sprinkle each serving with
confectioners' sugar and if desired serve with Chantilly Cream.
---
JL

JL your Apple Upside Down Cake sounds good, and I definitely will copy
that recipe. I have one somewhere, that I have made. I need to hunt it
up and compare.

I have many good apple cake recipes, but these are two of our favorite.

Apple Tube Cake

1-1/2 cups cooking oil
2 cups sugar
3 eggs
1 tsp. salt
1 tsp. baking soda
3 cups flour
3 cups chopped raw apple
1 cup chopped nuts
1 tsp. vanilla
1 tsp. almond extract
1 tsp. cinnamon

Beat all ingredients together well, except for apples and nuts. Stir
those in by hand (batter will be thick). Put into a greased/floured 10"
tube pan. Bake at 350º for about 1-1/2 hours....I bake it less in my
oven, as it bakes a little hot.

Apple Cake

4 cups peeled/chopped apples
2 cups sugar
2 beaten eggs
1 cup cooking oil
2 cups flour
1 tsp. salt
1-1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 tsp. vanilla
1 cup chopped pecans

Beat it altogether and bake in a greased/floured 9 x13" baking pan at
350º for 45 minutes, or till tests done. Cool and frost.

Creamy Frosting

Cook until thick: 2-1/2 tbsp. flour and 1/2 cup milk. Cool completely.

Whip together well until fluffy:
1/2 cup butter
3/4 cup granulated sugar
1 tsp. vanilla

Add cooled flour-milk mixture and continue to beat till consistency of
whipped cream.

Judy

On Sun, 4 Mar 2012 14:30:18 -0800, "Gayle Hodur" >
wrote:

>I want to make a cake that calls for finely chopped apples. Does it matter
>what kind they are, or is there one kind that would be best for baking?

For cooking my fav is Pippin.

For eating fresh, Jazz. From New Zealand, but I think they grow them
here too now.

On Mar 4, 4:30*pm, "Gayle Hodur" > wrote:
> I want to make a cake that calls for finely chopped apples. Does it matter
> what kind they are, or is there one kind that would be best for baking?

I always use Jonathans. Granny Smith are too hard/too tart for me.

N.

Nancy2 wrote:
>
> On Mar 4, 4:30 pm, "Gayle Hodur" > wrote:
> > I want to make a cake that calls for finely chopped apples. Does it matter
> > what kind they are, or is there one kind that would be best for baking?
>
> I always use Jonathans. Granny Smith are too hard/too tart for me.

I always use good firm Red Delicious for any apple recipe. Made a pie with
Granny Smith once and it did not taste so good.

Gary

On 05/03/2012 10:30 AM, Gary wrote:
> Nancy2 wrote:
>>
>> On Mar 4, 4:30 pm, "Gayle > wrote:
>>> I want to make a cake that calls for finely chopped apples. Does it matter
>>> what kind they are, or is there one kind that would be best for baking?
>>
>> I always use Jonathans. Granny Smith are too hard/too tart for me.
>
> I always use good firm Red Delicious for any apple recipe. Made a pie with
> Granny Smith once and it did not taste so good.


Sorry, but I would not use a Red Delicious for anything, and especially
not for cooking. They turn to mush. Any apple dish that is being cooked
should have a nice ripe cooking apple, something that retains some texture.

On Mar 4, 6:44*pm, ImStillMags > wrote:
> Here's one of my favorite apple cake recipes. * so good.
>
> http://hizzoners.com/recipes/cookies...esh-apple-cake
Made in my home and proven to be excellent! I did not have cake flour
on hand, so I sifted my all-purpose flour. Because I was leery of the
mouth feel of apple peels, I also peeled Ambrosia apples but was
assured by Sitara the peeling seems to disolve when baked within this
moist and delicious cake.
....Picky

JL wrote:
> Gayle Hodur wrote:
>> I want to make a cake that calls for finely chopped apples. Does it
>> matter what kind they are, or is there one kind that would be best for
>> baking?
>
> That's a matter of opinion, my mother could do wonders with little green
> apples no body wanted enough to go pick, that grew wild all over the place.
>
> But ihave a recipe for an apple upside down cake, i have yet to find a
> really good pineapple upside down cake.
>
> As with all recipes the ingredients one brings to the composing of the
> recipe predetermines the taste of the finished product. Good tasting
> ingredients will produce good tasting results.
>
> And its probly just me but i find really ripe, fresh fruit very scarce
> in the big city, its there at upscale 'gourmet' markets but even they
> must stock it for X amount of time so not orchard fresh as i was spoiled
> by in my youth
>
> I have lived in orange groves and once an avocado forest, and lots of
> pear and apple orchards. And just like figs, picked right off the tree
> at the very peak of ripeness.... well you cant pick, store, ship, stock,
> vend or sell and have it sit around for a few days before you make a
> cake of it and exoect it to be as fresh as just picked
>
> Fresh is best so whether you like a sour apple, tart and crisp (and
> don't even get me started on Loire valley pear wine or sweet and
> fruity so long as you like the apple ..... now if you are cooking for
> more than yourself you can please yourself, and if your being honest
> with yourself no one will really have much to complain of, or you can
> try to develop an understanding of what types of basic flavors the
> people you are cooking for like and try to please everybody with some
> thoughtful consideration of varying personal taste.
>
> Taken too far this can result in inoffensive generic blandness, beige
> cooking.
>
> I prefer distinctly flavored foods and nothing too sweet or salty.
>
> Here's a recipe for the apple upside down cake.
>
> It calls for tart green apples but i have made it to good effect with
> sweet apples. So much better, IMO, than the more common pineapple
> upside down cake.
>
> Apple upside down cake
>
> ---------------------------
> 4 or 5 tart cooking apples
> lemon juice
> 2 tbs. butter
> 1 cup (packed) light brown sugar, sifted
> 1 egg
> 1 cup granulated white sugar
> 1 cup whipping cream
> 1 tsp. vanilla extract
> 2 cups all purpose flour
> 2 tsp. baking powder
> confectioners' sugar
>
> Peel the apples and remove the cores. Slice the apples paper thin with
> a mandolin or very sharp knife then sprinkle lightly with lemon juice to
> keep from discoloring.
>
> Place the butter in a 9 inch round, shallow baking dish. Place in a
> preheated 325 F oven until melted, then remove from oven. Do not turn
> off heat. Sprinkle the brown sugar over the butter. Overlap the apple
> slices in the baking dish, working from the center to the outside with
> only 1/4 inch between each overlap, until the bottom is covered.
> Place the egg in a mixing bowl and beat well with an electric mixer.
> Add the sugar gradually and beat until mixed. Mix the cream and
> vanilla. Sift the flour with the baking powder, then add to the egg
> mixture alternately with the cream mixture, beating well after each
> addition.
>
> Pour over the apples. Bake for about 35 minutes or until a cake tester
> inserted in the center comes out clean.
>
> Let cool for 10 minutes, then turn out onto a rack and cool.
> Place on a cake plate and cut into servings. Sprinkle each serving with
> confectioners' sugar and if desired serve with Chantilly Cream.
> ---
> JL
>
>
That's looks like a worthy cake! I made some upside-down cakes
during peach-nectarine-raspberry season and mused about the
possibility of an apple upside-down cake. I suspect that a drier
fruit like an apple would produce a less-mushy cake, right?

--
Jean B.

On Sun, 04 Mar 2012 22:01:23 -0500, "Jean B." > wrote:

>Brooklyn1 wrote:
>> "Gayle Hodur" wrote:
>>> I want to make a cake that calls for finely chopped apples. Does it matter
>>> what kind they are, or is there one kind that would be best for baking?
>>
>> Use what the pros use, best apple for baking is dehy... no labor, no
>> waste, no mushy apples, you'll always have apples on hand... one pound
>> of dehys = ten pounds of fresh. And now even better are freeze dried:
>> http://store.honeyvillegrain.com/fre...slargecan.aspx
>
>Do you have a can of those? Of so, where do they emanate from? A
>lot of the freeze-dried fruit comes from China.

I read recently that 80% of the US strawberry crop is freeze dried.
You can phone Honeyville Grain to ask where their apples come from.

>Thanks for the reminder to make something with my dried apples.

I buy bags of mixed dehydrated fruit and single fruit (apricots,
prunes, raisins, currants, etc., even Craisins) because I like
compote... I buy them at Walmart and on line direct from Sun Maid and
all say Product of California. Ocassionally I buy other brands, right
now I have pitted prunes (Mariani.com), also product of CA. I've seen
dried tropical fruits from other countries (pineapple from Thailand)
but I don't buy those except rarely. Even when I buy pistachios I get
the CA ones. This is by far the best place to buy dried fruits in
bulk, all I've tried are wonderful, especially their figs:
http://sunmaidstore.sunmaid.com/
They do sell dried apples but I've not tried them nor are they in
bulk:
http://sunmaidstore.sunmaid.com/inde...oduct_id=29789
There are plenty of sources on line for bulk dehy apples... but next
I'm inclined I will try the freeze dried... in fact next time I place
an order with Honeyville I will order a large can of their apples.

On 3/4/2012 5:30 PM, Gayle Hodur wrote:
> I want to make a cake that calls for finely chopped apples. Does it
> matter what kind they are, or is there one kind that would be best for
> baking?

My choice,when it comes to apples, is always McIntosh.
I always go for flavor over texture, although I don't find
that McIntosh always turn to "mush" as many people claim.
And even if they do, so what??? They have the absolute
best flavor of any apple, afaiac. And, besides, I don't think
I'd care for firm apple texture in a cake.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
"Gayle Hodur" > wrote:

> I want to make a cake that calls for finely chopped apples. Does it matter
> what kind they are, or is there one kind that would be best for baking?

I like a semi-tart apple and will use a Haralson.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Brooklyn1 wrote:
> On Sun, 04 Mar 2012 22:01:23 -0500, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> "Gayle Hodur" wrote:
>>>> I want to make a cake that calls for finely chopped apples. Does it matter
>>>> what kind they are, or is there one kind that would be best for baking?
>>> Use what the pros use, best apple for baking is dehy... no labor, no
>>> waste, no mushy apples, you'll always have apples on hand... one pound
>>> of dehys = ten pounds of fresh. And now even better are freeze dried:
>>> http://store.honeyvillegrain.com/fre...slargecan.aspx
>> Do you have a can of those? Of so, where do they emanate from? A
>> lot of the freeze-dried fruit comes from China.
>
> I read recently that 80% of the US strawberry crop is freeze dried.
> You can phone Honeyville Grain to ask where their apples come from.
>
>> Thanks for the reminder to make something with my dried apples.
>
> I buy bags of mixed dehydrated fruit and single fruit (apricots,
> prunes, raisins, currants, etc., even Craisins) because I like
> compote... I buy them at Walmart and on line direct from Sun Maid and
> all say Product of California. Ocassionally I buy other brands, right
> now I have pitted prunes (Mariani.com), also product of CA. I've seen
> dried tropical fruits from other countries (pineapple from Thailand)
> but I don't buy those except rarely. Even when I buy pistachios I get
> the CA ones. This is by far the best place to buy dried fruits in
> bulk, all I've tried are wonderful, especially their figs:
> http://sunmaidstore.sunmaid.com/
> They do sell dried apples but I've not tried them nor are they in
> bulk:
> http://sunmaidstore.sunmaid.com/inde...oduct_id=29789
> There are plenty of sources on line for bulk dehy apples... but next
> I'm inclined I will try the freeze dried... in fact next time I place
> an order with Honeyville I will order a large can of their apples.
>
Well, I will, at the very least, compare prices with ones I can
find around here. We have a very nice nuts and fruit shop in a
nearby town (Watertown, for locals, who will know exactly the
store I'm talking about). It is pricy though. I also have access
to Trader Joe's, and that is a great source for dried fruit and
nuts, although some products are better than others. I forget
whether they have dried apples. I know they do (or did) have
dried pears. It's too bad you don't have access to TJs, at
least to scope out what might be better or cheaper there. But
then I'd rather have your critters,

--
Jean B.

Melba's Jammin' wrote:
> In article >,
> "Gayle Hodur" > wrote:
>
>> I want to make a cake that calls for finely chopped apples. Does it matter
>> what kind they are, or is there one kind that would be best for baking?
>
> I like a semi-tart apple and will use a Haralson.

I don't think I've ever even seen that kind of apple. If I had to
pick one year-round apple, it would be Granny Smith.

--
Jean B.

heyjoe wrote:
> As you can tell from the respones, YES!! the variety of apple you use
> will make a difference in your cake.
>
> Use a variety you can find locally at a reasonable price. Since it's
> cake, I'd lean toward sn apple that's appropriate for applesauce. Not
> anything that you'll find fresh at this time of year.
>
> Out of left field thought - substitute pears for the apples. I'm liking
> D'Anjou now, but Comice or Barlett may be a better choice for your
> market.

I wouldn't want to use a Comice like that. They are so fine to
just eat--and since there are firm, much-less-juicy pears, I'd opt
for one of those.

--
Jean B.

Judy Haffner wrote:
> JL your Apple Upside Down Cake sounds good,

Thanks, i like it espicaly when i can get "crab apples" the little green
wild apples to make it with.


Straight out of the oeven with a bit of thick cream is very good and of
course when served warm or at room temp, a scoop of vanilla iced cream
dont hurt
--
JL

On Mon, 05 Mar 2012 17:20:44 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Gayle Hodur" > wrote:
>
>> I want to make a cake that calls for finely chopped apples. Does it matter
>> what kind they are, or is there one kind that would be best for baking?
>
>I like a semi-tart apple and will use a Haralson.

I love Haralson. I first knew them from LaCrosse. I haven't seen
them anywhere else than in that area around the upper Wisconsin and
Minnesota area near the river. Perhaps they are more widely available
in the mid-west now, but sadly not available out here.
Janet US

Jean B. wrote:

> JL wrote:
>
>> Gayle Hodur wrote:
>>
>>> I want to make a cake that calls for finely chopped apples. Does it
>>> matter what kind they are, or is there one kind that would be best
>>> for baking?
>>
>>
>> That's a matter of opinion, my mother could do wonders with little
>> green apples no body wanted enough to go pick, that grew wild all over
>> the place.
>>
>> But ihave a recipe for an apple upside down cake, i have yet to find a
>> really good pineapple upside down cake.
>> ---
>> JL
>>
>>
> That's looks like a worthy cake! I made some upside-down cakes during
> peach-nectarine-raspberry season and mused about the possibility of an
> apple upside-down cake. I suspect that a drier fruit like an apple
> would produce a less-mushy cake, right?

I would tend to think so, but all fruit is moist to some degree so most
cakes haveing a fruit component are going to be moister than the more
bread like cakes, some of which are purposfully dry and even brittle.

I have substituted peaches, pears and strawberries to good effect with
the same recipe. The strawberries being of necessity sliced some what
thicker and producing the most moist version i have made, more like the
pinnapple upside down cake in its tendency to be down right soggy

Some versions of such recipies call for a blanching of the fruit before
it is added to the cake, i prefere to cook them only once in the cake,
this can, depending on the fruit, prduce a cooked fruit with a firmer
texture than if, as in my openion, twhen hey are over cooked by being
blanced first, which a few second blanchiing n boiling water to
facilitate peeling i dont count as such a cooking.
--
JL

On Mon, 05 Mar 2012 21:37:36 -0500, "Jean B." > wrote:

>Brooklyn1 wrote:
>> On Sun, 04 Mar 2012 22:01:23 -0500, "Jean B." > wrote:
>>
>>> Brooklyn1 wrote:
>>>> "Gayle Hodur" wrote:
>>>>> I want to make a cake that calls for finely chopped apples. Does it matter
>>>>> what kind they are, or is there one kind that would be best for baking?
>>>> Use what the pros use, best apple for baking is dehy... no labor, no
>>>> waste, no mushy apples, you'll always have apples on hand... one pound
>>>> of dehys = ten pounds of fresh. And now even better are freeze dried:
>>>> http://store.honeyvillegrain.com/fre...slargecan.aspx
>>> Do you have a can of those? Of so, where do they emanate from? A
>>> lot of the freeze-dried fruit comes from China.
>>
>> I read recently that 80% of the US strawberry crop is freeze dried.
>> You can phone Honeyville Grain to ask where their apples come from.
>>
>>> Thanks for the reminder to make something with my dried apples.
>>
>> I buy bags of mixed dehydrated fruit and single fruit (apricots,
>> prunes, raisins, currants, etc., even Craisins) because I like
>> compote... I buy them at Walmart and on line direct from Sun Maid and
>> all say Product of California. Ocassionally I buy other brands, right
>> now I have pitted prunes (Mariani.com), also product of CA. I've seen
>> dried tropical fruits from other countries (pineapple from Thailand)
>> but I don't buy those except rarely. Even when I buy pistachios I get
>> the CA ones. This is by far the best place to buy dried fruits in
>> bulk, all I've tried are wonderful, especially their figs:
>> http://sunmaidstore.sunmaid.com/
>> They do sell dried apples but I've not tried them nor are they in
>> bulk:
>> http://sunmaidstore.sunmaid.com/inde...oduct_id=29789
>> There are plenty of sources on line for bulk dehy apples... but next
>> I'm inclined I will try the freeze dried... in fact next time I place
>> an order with Honeyville I will order a large can of their apples.
>>
>Well, I will, at the very least, compare prices with ones I can
>find around here. We have a very nice nuts and fruit shop in a
>nearby town (Watertown, for locals, who will know exactly the
>store I'm talking about). It is pricy though. I also have access
>to Trader Joe's, and that is a great source for dried fruit and
>nuts, although some products are better than others. I forget
>whether they have dried apples. I know they do (or did) have
>dried pears. It's too bad you don't have access to TJs, at
>least to scope out what might be better or cheaper there. But
>then I'd rather have your critters,

Sam's Club sells dehy apples in 10# buckets (product of USA), that's
equal to 100 pounds of fresh apples, but then with fresh one pays for
the cores and parings. I think it silly to use fine fresh eating
apples for cooking... I can buy drops nearby by the bushel for a good
price, but prepping entails a lot of work and waste. Dehys cost a lot
less and there is zero waste/spoilage, and need very little
*unrefrigerated* storage space... that's why large commercial
establishments use dehys... can you imagine a bakery hiring a team of
elves to prep fresh apples... dehys are made from blemished fruit and
are prepped robotically (blemished does not mean spoiled).
http://www.samsclub.com/sams/shop/pr...Id=prod5440212
I have a choice of two Sam's Clubs. I'm sure that there are other
sources for bulk dried fruit near where I live, I just haven't looked
as I prefer to buy such items on line.

JL wrote:
> Jean B. wrote:
>
>> JL wrote:
>>
>>> Gayle Hodur wrote:
>>>
>>>> I want to make a cake that calls for finely chopped apples. Does it
>>>> matter what kind they are, or is there one kind that would be best
>>>> for baking?
>>>
>>>
>>> That's a matter of opinion, my mother could do wonders with little
>>> green apples no body wanted enough to go pick, that grew wild all
>>> over the place.
>>>
>>> But ihave a recipe for an apple upside down cake, i have yet to find
>>> a really good pineapple upside down cake.
>>> ---
>>> JL
>>>
>>>
>> That's looks like a worthy cake! I made some upside-down cakes during
>> peach-nectarine-raspberry season and mused about the possibility of an
>> apple upside-down cake. I suspect that a drier fruit like an apple
>> would produce a less-mushy cake, right?
>
> I would tend to think so, but all fruit is moist to some degree so most
> cakes haveing a fruit component are going to be moister than the more
> bread like cakes, some of which are purposfully dry and even brittle.
>
> I have substituted peaches, pears and strawberries to good effect with
> the same recipe. The strawberries being of necessity sliced some what
> thicker and producing the most moist version i have made, more like the
> pinnapple upside down cake in its tendency to be down right soggy
>
> Some versions of such recipies call for a blanching of the fruit before
> it is added to the cake, i prefere to cook them only once in the cake,
> this can, depending on the fruit, prduce a cooked fruit with a firmer
> texture than if, as in my openion, twhen hey are over cooked by being
> blanced first, which a few second blanchiing n boiling water to
> facilitate peeling i dont count as such a cooking.
> --
> JL

Yes, I think you have to be right re the blanching and the
texture. And such cakes are good enough to forgive a little bit
of mushiness where the cake meets the fruit.

--
Jean B.

Brooklyn1 wrote:
> On Mon, 05 Mar 2012 21:37:36 -0500, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> On Sun, 04 Mar 2012 22:01:23 -0500, "Jean B." > wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>> "Gayle Hodur" wrote:
>>>>>> I want to make a cake that calls for finely chopped apples. Does it matter
>>>>>> what kind they are, or is there one kind that would be best for baking?
>>>>> Use what the pros use, best apple for baking is dehy... no labor, no
>>>>> waste, no mushy apples, you'll always have apples on hand... one pound
>>>>> of dehys = ten pounds of fresh. And now even better are freeze dried:
>>>>> http://store.honeyvillegrain.com/fre...slargecan.aspx
>>>> Do you have a can of those? Of so, where do they emanate from? A
>>>> lot of the freeze-dried fruit comes from China.
>>> I read recently that 80% of the US strawberry crop is freeze dried.
>>> You can phone Honeyville Grain to ask where their apples come from.
>>>
>>>> Thanks for the reminder to make something with my dried apples.
>>> I buy bags of mixed dehydrated fruit and single fruit (apricots,
>>> prunes, raisins, currants, etc., even Craisins) because I like
>>> compote... I buy them at Walmart and on line direct from Sun Maid and
>>> all say Product of California. Ocassionally I buy other brands, right
>>> now I have pitted prunes (Mariani.com), also product of CA. I've seen
>>> dried tropical fruits from other countries (pineapple from Thailand)
>>> but I don't buy those except rarely. Even when I buy pistachios I get
>>> the CA ones. This is by far the best place to buy dried fruits in
>>> bulk, all I've tried are wonderful, especially their figs:
>>> http://sunmaidstore.sunmaid.com/
>>> They do sell dried apples but I've not tried them nor are they in
>>> bulk:
>>> http://sunmaidstore.sunmaid.com/inde...oduct_id=29789
>>> There are plenty of sources on line for bulk dehy apples... but next
>>> I'm inclined I will try the freeze dried... in fact next time I place
>>> an order with Honeyville I will order a large can of their apples.
>>>
>> Well, I will, at the very least, compare prices with ones I can
>> find around here. We have a very nice nuts and fruit shop in a
>> nearby town (Watertown, for locals, who will know exactly the
>> store I'm talking about). It is pricy though. I also have access
>> to Trader Joe's, and that is a great source for dried fruit and
>> nuts, although some products are better than others. I forget
>> whether they have dried apples. I know they do (or did) have
>> dried pears. It's too bad you don't have access to TJs, at
>> least to scope out what might be better or cheaper there. But
>> then I'd rather have your critters,
>
> Sam's Club sells dehy apples in 10# buckets (product of USA), that's
> equal to 100 pounds of fresh apples, but then with fresh one pays for
> the cores and parings. I think it silly to use fine fresh eating
> apples for cooking... I can buy drops nearby by the bushel for a good
> price, but prepping entails a lot of work and waste. Dehys cost a lot
> less and there is zero waste/spoilage, and need very little
> *unrefrigerated* storage space... that's why large commercial
> establishments use dehys... can you imagine a bakery hiring a team of
> elves to prep fresh apples... dehys are made from blemished fruit and
> are prepped robotically (blemished does not mean spoiled).
> http://www.samsclub.com/sams/shop/pr...Id=prod5440212
> I have a choice of two Sam's Clubs. I'm sure that there are other
> sources for bulk dried fruit near where I live, I just haven't looked
> as I prefer to buy such items on line.
>
>
I go to Costco (but need to cough up the money to renew). I am
curious about making a pie with such apples and may well do so. I
already have one container of dried apples. That might be enough,
because they will obviously swell.

--
Jean B.

In article >,
Janet Bostwick > wrote:

> On Mon, 05 Mar 2012 17:20:44 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "Gayle Hodur" > wrote:
> >
> >> I want to make a cake that calls for finely chopped apples. Does it matter
> >> what kind they are, or is there one kind that would be best for baking?
> >
> >I like a semi-tart apple and will use a Haralson.
>
> I love Haralson. I first knew them from LaCrosse. I haven't seen
> them anywhere else than in that area around the upper Wisconsin and
> Minnesota area near the river. Perhaps they are more widely available
> in the mid-west now, but sadly not available out here.
> Janet US

It's a good apple, Janet. Good for eating, great for pie, sauce. Born
here at the U of MN, so it is abundant and I am partial to it.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Tue, 06 Mar 2012 22:11:44 -0500, "Jean B." > wrote:

>Brooklyn1 wrote:
>> On Mon, 05 Mar 2012 21:37:36 -0500, "Jean B." > wrote:
>>
>>> Brooklyn1 wrote:
>>>> On Sun, 04 Mar 2012 22:01:23 -0500, "Jean B." > wrote:
>>>>
>>>>> Brooklyn1 wrote:
>>>>>> "Gayle Hodur" wrote:
>>>>>>> I want to make a cake that calls for finely chopped apples. Does it matter
>>>>>>> what kind they are, or is there one kind that would be best for baking?
>>>>>> Use what the pros use, best apple for baking is dehy... no labor, no
>>>>>> waste, no mushy apples, you'll always have apples on hand... one pound
>>>>>> of dehys = ten pounds of fresh. And now even better are freeze dried:
>>>>>> http://store.honeyvillegrain.com/fre...slargecan.aspx
>>>>> Do you have a can of those? Of so, where do they emanate from? A
>>>>> lot of the freeze-dried fruit comes from China.
>>>> I read recently that 80% of the US strawberry crop is freeze dried.
>>>> You can phone Honeyville Grain to ask where their apples come from.
>>>>
>>>>> Thanks for the reminder to make something with my dried apples.
>>>> I buy bags of mixed dehydrated fruit and single fruit (apricots,
>>>> prunes, raisins, currants, etc., even Craisins) because I like
>>>> compote... I buy them at Walmart and on line direct from Sun Maid and
>>>> all say Product of California. Ocassionally I buy other brands, right
>>>> now I have pitted prunes (Mariani.com), also product of CA. I've seen
>>>> dried tropical fruits from other countries (pineapple from Thailand)
>>>> but I don't buy those except rarely. Even when I buy pistachios I get
>>>> the CA ones. This is by far the best place to buy dried fruits in
>>>> bulk, all I've tried are wonderful, especially their figs:
>>>> http://sunmaidstore.sunmaid.com/
>>>> They do sell dried apples but I've not tried them nor are they in
>>>> bulk:
>>>> http://sunmaidstore.sunmaid.com/inde...oduct_id=29789
>>>> There are plenty of sources on line for bulk dehy apples... but next
>>>> I'm inclined I will try the freeze dried... in fact next time I place
>>>> an order with Honeyville I will order a large can of their apples.
>>>>
>>> Well, I will, at the very least, compare prices with ones I can
>>> find around here. We have a very nice nuts and fruit shop in a
>>> nearby town (Watertown, for locals, who will know exactly the
>>> store I'm talking about). It is pricy though. I also have access
>>> to Trader Joe's, and that is a great source for dried fruit and
>>> nuts, although some products are better than others. I forget
>>> whether they have dried apples. I know they do (or did) have
>>> dried pears. It's too bad you don't have access to TJs, at
>>> least to scope out what might be better or cheaper there. But
>>> then I'd rather have your critters,
>>
>> Sam's Club sells dehy apples in 10# buckets (product of USA), that's
>> equal to 100 pounds of fresh apples, but then with fresh one pays for
>> the cores and parings. I think it silly to use fine fresh eating
>> apples for cooking... I can buy drops nearby by the bushel for a good
>> price, but prepping entails a lot of work and waste. Dehys cost a lot
>> less and there is zero waste/spoilage, and need very little
>> *unrefrigerated* storage space... that's why large commercial
>> establishments use dehys... can you imagine a bakery hiring a team of
>> elves to prep fresh apples... dehys are made from blemished fruit and
>> are prepped robotically (blemished does not mean spoiled).
>> http://www.samsclub.com/sams/shop/pr...Id=prod5440212
>> I have a choice of two Sam's Clubs. I'm sure that there are other
>> sources for bulk dried fruit near where I live, I just haven't looked
>> as I prefer to buy such items on line.
>>
>>
>I go to Costco (but need to cough up the money to renew). I am
>curious about making a pie with such apples and may well do so. I
>already have one container of dried apples. That might be enough,
>because they will obviously swell.

Dehy apples are rehydrated when making the pie filling, the dehy
apples are not placed into the pie while still dry... I posted the
directions just a few weeks ago. I've only used dehy apples, I've
never used freeze dried, I'm sure the directions for pie filling would
be different. Here is is again... try it and let us know

Canned apple pie filling is made from dehy apples, that's what
bakeries use, only they buy the filling in #10 cans. I've made
thousands of pies with dehy apples, there is no place to store so many
apples shipboard, nor in bakeries, nor are there people to prep so
many apples. Dehy apples work well for all kinds of baked goods
calling for apples... they are very consistant, don't become mushy,
there's no labor/waste, and like most dehydrated foods are more
flavorful than fresh.

-==Apple Pie Filling from Dehydrated Apples==-

The nicest apple pies I've ever made were where the filling was
prepared from dried (dehydrated) apples, the apple flavor is more
intense and the texture less mushy; obviously there is less work
and no waste. Dried apples are easily available from stupidmarkets
at reasonable prices especially from markets that sell bulk and from
so-called health food shops. And of course there are no storage
problems with dehydrated fruits, they last about forever.

One pound of dehydated apples equals approximately ten pounds of
fresh. To one pound of dehydrated apples add 2 quarts of water and
*slowly* bring to a gentle boil, stir occasionally and cook 5 minutes,
covered. Turn off heat and let rest, covered, till room temperature.
Make a slurry of cornstarch and cold water; bring apples back to boil
and add cornstarch mixture and cook until thick and clear. Turn off
heat.

While still hot carefully blend in sugar (about 1 pound), a pinch of
salt, butter (about 2 ounces), a tsp of cinnamon, 1/4 tsp nutmeg and
the juice of one lemon. Cool throughly. May be refrigerated up to
two days for later use.

Scale about 3 1/2 cups filling into each unbaked pie crust, cover with
top crust and bake at 425 degrees F for about 45 minutes, until crust
is nicely browned.

Brooklyn1 wrote:
> On Tue, 06 Mar 2012 22:11:44 -0500, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> On Mon, 05 Mar 2012 21:37:36 -0500, "Jean B." > wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>> On Sun, 04 Mar 2012 22:01:23 -0500, "Jean B." > wrote:
>>>>>
>>>>>> Brooklyn1 wrote:
>>>>>>> "Gayle Hodur" wrote:
>>>>>>>> I want to make a cake that calls for finely chopped apples. Does it matter
>>>>>>>> what kind they are, or is there one kind that would be best for baking?
>>>>>>> Use what the pros use, best apple for baking is dehy... no labor, no
>>>>>>> waste, no mushy apples, you'll always have apples on hand... one pound
>>>>>>> of dehys = ten pounds of fresh. And now even better are freeze dried:
>>>>>>> http://store.honeyvillegrain.com/fre...slargecan.aspx
>>>>>> Do you have a can of those? Of so, where do they emanate from? A
>>>>>> lot of the freeze-dried fruit comes from China.
>>>>> I read recently that 80% of the US strawberry crop is freeze dried.
>>>>> You can phone Honeyville Grain to ask where their apples come from.
>>>>>
>>>>>> Thanks for the reminder to make something with my dried apples.
>>>>> I buy bags of mixed dehydrated fruit and single fruit (apricots,
>>>>> prunes, raisins, currants, etc., even Craisins) because I like
>>>>> compote... I buy them at Walmart and on line direct from Sun Maid and
>>>>> all say Product of California. Ocassionally I buy other brands, right
>>>>> now I have pitted prunes (Mariani.com), also product of CA. I've seen
>>>>> dried tropical fruits from other countries (pineapple from Thailand)
>>>>> but I don't buy those except rarely. Even when I buy pistachios I get
>>>>> the CA ones. This is by far the best place to buy dried fruits in
>>>>> bulk, all I've tried are wonderful, especially their figs:
>>>>> http://sunmaidstore.sunmaid.com/
>>>>> They do sell dried apples but I've not tried them nor are they in
>>>>> bulk:
>>>>> http://sunmaidstore.sunmaid.com/inde...oduct_id=29789
>>>>> There are plenty of sources on line for bulk dehy apples... but next
>>>>> I'm inclined I will try the freeze dried... in fact next time I place
>>>>> an order with Honeyville I will order a large can of their apples.
>>>>>
>>>> Well, I will, at the very least, compare prices with ones I can
>>>> find around here. We have a very nice nuts and fruit shop in a
>>>> nearby town (Watertown, for locals, who will know exactly the
>>>> store I'm talking about). It is pricy though. I also have access
>>>> to Trader Joe's, and that is a great source for dried fruit and
>>>> nuts, although some products are better than others. I forget
>>>> whether they have dried apples. I know they do (or did) have
>>>> dried pears. It's too bad you don't have access to TJs, at
>>>> least to scope out what might be better or cheaper there. But
>>>> then I'd rather have your critters,
>>> Sam's Club sells dehy apples in 10# buckets (product of USA), that's
>>> equal to 100 pounds of fresh apples, but then with fresh one pays for
>>> the cores and parings. I think it silly to use fine fresh eating
>>> apples for cooking... I can buy drops nearby by the bushel for a good
>>> price, but prepping entails a lot of work and waste. Dehys cost a lot
>>> less and there is zero waste/spoilage, and need very little
>>> *unrefrigerated* storage space... that's why large commercial
>>> establishments use dehys... can you imagine a bakery hiring a team of
>>> elves to prep fresh apples... dehys are made from blemished fruit and
>>> are prepped robotically (blemished does not mean spoiled).
>>> http://www.samsclub.com/sams/shop/pr...Id=prod5440212
>>> I have a choice of two Sam's Clubs. I'm sure that there are other
>>> sources for bulk dried fruit near where I live, I just haven't looked
>>> as I prefer to buy such items on line.
>>>
>>>
>> I go to Costco (but need to cough up the money to renew). I am
>> curious about making a pie with such apples and may well do so. I
>> already have one container of dried apples. That might be enough,
>> because they will obviously swell.
>
> Dehy apples are rehydrated when making the pie filling, the dehy
> apples are not placed into the pie while still dry... I posted the
> directions just a few weeks ago. I've only used dehy apples, I've
> never used freeze dried, I'm sure the directions for pie filling would
> be different. Here is is again... try it and let us know
>
> Canned apple pie filling is made from dehy apples, that's what
> bakeries use, only they buy the filling in #10 cans. I've made
> thousands of pies with dehy apples, there is no place to store so many
> apples shipboard, nor in bakeries, nor are there people to prep so
> many apples. Dehy apples work well for all kinds of baked goods
> calling for apples... they are very consistant, don't become mushy,
> there's no labor/waste, and like most dehydrated foods are more
> flavorful than fresh.
>
> -==Apple Pie Filling from Dehydrated Apples==-
>
> The nicest apple pies I've ever made were where the filling was
> prepared from dried (dehydrated) apples, the apple flavor is more
> intense and the texture less mushy; obviously there is less work
> and no waste. Dried apples are easily available from stupidmarkets
> at reasonable prices especially from markets that sell bulk and from
> so-called health food shops. And of course there are no storage
> problems with dehydrated fruits, they last about forever.
>
> One pound of dehydated apples equals approximately ten pounds of
> fresh. To one pound of dehydrated apples add 2 quarts of water and
> *slowly* bring to a gentle boil, stir occasionally and cook 5 minutes,
> covered. Turn off heat and let rest, covered, till room temperature.
> Make a slurry of cornstarch and cold water; bring apples back to boil
> and add cornstarch mixture and cook until thick and clear. Turn off
> heat.
>
> While still hot carefully blend in sugar (about 1 pound), a pinch of
> salt, butter (about 2 ounces), a tsp of cinnamon, 1/4 tsp nutmeg and
> the juice of one lemon. Cool throughly. May be refrigerated up to
> two days for later use.
>
> Scale about 3 1/2 cups filling into each unbaked pie crust, cover with
> top crust and bake at 425 degrees F for about 45 minutes, until crust
> is nicely browned.
>
Thanks for the formula. I am still thinking I'd rehydrate the
apples with apple juice or cider to make them even tastier.

--
Jean B.