This recipe is from my Georgia born and bred great-grandmother. I made it for Thanksgiving when I went to meet the boyfriends parents. It was a huge success. [more]
When it comes to apple pies you will usually find two types of methods. The first method is that the filling is cooked and cooled before adding to the crust, then baked. The second method is the … [more]
From CF Fresh : The Melrose is a cross between the Jonathan and Red Delicious, dating from World War II. It has large, dense fruit with dull red skin liberally speckled with yellow cells, … [more]
The Sommerfeld is a large, sweet apple with firm, crisp, juicy flesh. Its flavor is well balanced, sweet, and similar to the Fuji. It is excellent for baking, salads or snacks. The Sommerfeld was … [more]
Uses: eating and baking Origin: New Zealand The Braeburn originated in New Zealand in the late 1940s and was introduced in the U.S. in the early 1980s. One of the most flavorful apples in the world, … [more]
This very ‘country’ dish is a family tradition. It is a sweet-tart and colorful addition to any meal. Great for using those tart apples that are delicious in cooked recipes, though any … [more]
This apple is a delight! I can never eat too much of it. The aromatic, crunchy flesh fulfills everything I expect from a delicious fruit. Works great in cooking too. The Pink Lady is an new … [more]
Description: Medium sized, round, dark red fruit with crisp, juicy yellow flesh with a spicy, vinous flavor and aroma. Use: eating, cider Origin: United States From CF Fresh : Winesap is one of the … [more]
Description: Very round fruit, medium to very large, with handsomely striped to almost solid red, thick skin. Dryish flesh and very mild. Use: baking Origin: Ohio Rome is the ideal red apple. It is … [more]
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