Rural Missouri - September 2013 - (Page 24)

H E A R T H & H O M E Fresh Apple Cake Those “A-peeling” Apples W by Heather Berry page design by Megan Backes ith September’s arrival come hints of autumn and for some, the first harvest of delicious apples from the tree. Apples are one of nature’s pre-packaged snacks that are as good alone as they are served in a main dish or dessert. When looking for apples, choose a fruit with firm, unblemished skin. If you plan to store them, it will pay to take the time to wrap them in single pieces of newspaper, simply twisting them shut on top. This way, if there happens to be a bad apple in the bunch, it isn’t likely to spoil them all. Store them in a cool, dark spot where they won’t freeze. So what apple do you buy? If you want an apple to eat out of hand, it’s totally a matter of taste. Need a firm apple for baking? Jonagold or Granny Smith are good and offer that little bit of tartness that reminds you of the apples Grandma used in her pies when you were a kid. Packed with vitamin C and a great source of fiber, apples are a healthy treat for everyone, averaging only 125 calories per fruit. So choose your favorite apple and give some of these tasty recipes a try. 24 An apple a day is a naturally delicious treat! Fresh Apple Cake 3 large Granny Smith apples Juice from half a lemon 3 eggs 1 cup sugar 1 cup flour 1/2 teaspoon baking soda Butter Powdered sugar or other garnish Preheat oven to 350 degrees. Peel apples and remove the cores. Cut apples into bite-sized pieces (or smaller if you prefer). Sprinkle apples with lemon juice and toss to cover. Beat eggs with a whisk or fork until frothy. Add sugar gradually, mixing thoroughly so granules will blend well. Add flour and baking soda; stir to combine. Add apples into batter, which will be stiff. Generously butter a springform pan; spoon batter into prepared pan. Bake about 35 to 45 minutes, checking after 25 to 30 minutes by inserting a toothpick in center. It WWW.RURALMISSOURI.COOP should come out moist but not overly sticky. Allow to cool completely before removing the springform. Sprinkle top with powdered sugar and top with desired garnishes. Did you know? In 1890, Missouri produced 25 million bushels of apples and was the leading apple-producing state. However, due to weather changes, insects and disease, today Missouri only has about 3,000 acres of apple trees that produce an annual crop of 1 million bushels of apples. http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - September 2013

Rural Missouri - September 2013
Merchant miniatures
Scorching the border
All aboard
Blasts from the past
Out of the Way Eats
Mowing down the competition
Hearth and Home
A place for Pershing
Around Missouri

Rural Missouri - September 2013