Cooking Advice
What Should I Do With All These Apples? | Ask the Expert
The lowdown fresh from Yankee’s apple expert, senior food editor Amy Traverso.
By Joe Bills|Aug 25 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
Hello Amy–I just tried the APPLE CREAM TORTE attributed to you. It was good. However, why on earth do you have the batter put in a springform pan. From previous experience I know the batter will leak, so I put foil around the outer edge and under the pan. Still leaked under the pan itself, where a good portion of the cake settled. I ate it, very spongy. You also need to put a pan underneath the springform pan to catch seepage while baking. Is there a leak proof springform pan that I am not aware of? if not how about using something else? thanks, Lili
Not a comment but a question. I just discovered that I have a tree on my property that appears to be a Black Oxford apple tree which originated in Maine circa 1790. My research indicated it is a winter apple. Could you please lend some advice on when to harvest, how to store, and best uses for this breed. Thank you I am a longtime subscriber to your magazine
Do you have a recipe for apple pancakes or apple fritters?
My Dad always said the best apples for apple pie are Cortlands. I agree and think they are delish in a pie.
Any apple dish is great–when someone gives you the apples!!!!