* * *OUR 2015 New England Apples wall calendar is now available. The 12”x12” calendar features orchard photographs by Russell Steven Powell and Bar Lois Weeks from throughout the region, and different apple varieties each month, with extended descriptions. The inside back cover lists New England orchards by state, and how to contact them. To order your 2015 New England Apples calendar, send $12.95 each ($9.95 plus $3 for shipping) to: New England Apples, P. O. Box 41, Hatfield, MA 01038. Make checks payable to New England Apple Association. Calendars will be shipped on the day your order is received.
* * *IF YOU WANT TO MAKE a big impression on a special someone, here is a recipe that came to us from someone who referred to it in reverential terms. She has made it more than once and served it to appreciative guests. The inspiration for the recipe is The Gift of Southern Cooking by Edna Lewis and Scott Peacock. We substituted walnuts for pecans. It didn’t matter; apples and caramel go well together, no matter how you slice it.
Apple Caramel Cake Cake 1 c brown sugar, packed 1/2 c sugar 1-1/2 c canola oil 3 eggs 2 c all-purpose flour 1 c whole wheat flour 1 t baking soda 1 t cinnamon 1/2 t nutmeg 1/2 t salt 5 New England apples, such as Empire or Cortland, cored and cut into 1-inch pieces 1-1/4 c chopped pecans or walnuts 2-1/2 t vanilla Caramel glaze 4 T butter 1/4 c sugar 1/4 c brown sugar 1/2 c heavy cream
Preheat oven to 325°. Butter a 9”x13” baking dish. Blend together sugars and oil in a large mixing bowl. Beat in eggs one at a time. Combine flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the batter, mixing just until well blended. Stir in apples, nuts, and vanilla, and pour into baking dish. Bake until a toothpick inserted into the center of the cake comes out clean, around 70 minutes (begin checking after an hour). Remove from oven and cool in dish while preparing glaze. To make glaze, melt butter in a saucepan. Add sugars, and stir until blended. Cook over medium heat for 2 minutes. Slowly pour in cream, and bring to a boil. Continue cooking for 2 minutes, stirring constantly. Remove from heat. Using a fork, poke holes in the surface of the cake and pour warm glaze on top. Serve cake warm or at room temperature.
* * *ALL THE APPLES have been harvested. Those that are not sold right away are rushed into cold storage. Between now and next summer, the apples will be packed and sold in a variety of ways. Watch this video to see how the apple gets from tree to grocery store. [youtube=http://www.youtube.com/watch?v=2-p4cEdubd8]