We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
We posted about Tarte Tatin last week, and there is no need to post more about Apple Pie because everybody makes it the way their Mom did. Here are more favorite apple desserts, all quick and easy to make (except for the Apple Tart), and all as American as Sarah Palin (except for the Apple Tart):
I also like to make Apple Pancakes for breakfast. I just throw thin slices into the batter. A good pancake combo is some apple and a handful of cranberries. (Every fall I throw a dozen or so bags of cranberries in the freezer. They seem to last 10 months easily without any deterioration.)
Our Editor tells me his family refers to all of these apple desserts generically as "Upside-down Apple Town Dowdy Betty Bow Wow," and reminds our readers that, in Yankeeland, Apple Pie is traditionally for breakfast, not for dessert.
righwingprof is right. Apple pancakes are a reason to get up on Sundays. I would use a highly heated cast iron skillet so the pancake blows up and is slightly crispy. Powdered sugar, good. Vermont maple syrup is my kids' fav. Ah...makes me look forward to crisp fall/winter mornings.
Dr Joy Brown brings back memories of the old time farmers in the little VT town where I grew up and a typical breakfast menu: Topping off a breakfast of salt pork and milk gravy with apple pie providing the quick energy needed for chores. Quite agree on the cranberries added to the apples, in fact, cranapple anything is my fave dessert, bar none. It is the tart/sweet combination that is the perfect ending to any Yankee meal, with Indian pudding a close second.
I remember the Adams House. It was on Front St. near old Ft Sewell. I used to climb all over those rocks when I was a kid. Wish I had a camera back then there were some beautiful sail boats and great shots which I now only have in my memory. When one of those big sailboats was tacking out of the harbor it would clear the head right there and the wind would just about put the gunwales awash. Sometimes someone on board wouldn't be ready for it and would tumble across the deck. You have to know the harbor to understand how close you are to the boats as they tack out of their mooring.
As a child I was free to take the trolley or bus to downtown. During the school year I sometimes had sewing classes downtown. After sewing classes I would go to the 5 and 10 cent store (F.W. Woolworths). There was a lunch counter with an older gal making sandwiches, sodas, coffee, sundaes and such. There were small picture posters of each category of items hanging above the long mirror that was behind the coffee machines, and soda mixers, etc. The long mirror and attendant pictures ran the whole length of the counter. I used to sit at the very end where there were no grown ups. I ALWAYS chose the apple dumpling. To this day I still remember the flaky pie crust and the BEAUTIFUL vanilla sauce that covered over the dumpling and lay in a puddle in the bowl. That sauce was soft, warm, smooth and was the best of vanilla.
Today, I understand that it was somehow related to a fine Sabayon sauce--but, I am quite certain the old gal who made it would have just called it "vanilla sauce". She never called anybody "sweetie" she was more dignified than that--but, I think she liked me. She smiled for me--a real smile. I remember that it was at that counter that I first became aware of real smiles, or not real smiles. I also learned to ask nicely for an extra spoonful of sauce. We both had our dignity in place. These were the years that I was 9-14 years old.
Thanks for the apple recipes,
We have made 87 gallon of cider, 60 1-gallons of applesauce, a couple bushel of dried apple slices, many jars of pie filling,
And STILL have lots of apples left to do something with.