With a name like AppleJack, fall means harvest time. AppleJack takes his apples seriously, very seriously. He knows varieties of apples like I know needlework designs. We took a road trip on Saturday. Rowell's Apple House is a short detour off I-40 in Crossville. The orchard started with "fifty reds and fifty golds." There are now 2,500 apple trees and three acres of peaches! During our visit, we counted twenty different varities of apples and many more apples to be picked.
Mutsu (delicious eating apple)
Grandmother Bessie was also an apple connoisseur. Sadly, Alzheimer's had staked a claim on Grandmother Bessie's facilities before she ever met AppleJack. In my heart, I know the two of them would have had lengthly conversations about the merits of the different varieties of apples. Below is a favorite fall family recipe.
3 cups of flour (All purpose unbleached White Lily is our flour of choice)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
In a separate bowl combine
2 cups white sugar
1 cup cooking oil
2 teaspoons vanilla
Peel and dice/cube three cups of apples
Lightly coat the apples with a small amount of the flour mixture (it keeps the apples from settling to the bottom of the pan
Combine all ingredients and pour into 9 x 13 baking pan. Bake one hour at 350 degrees. Let the cake cook for twenty minutes and add glaze.
Glaze for Apple Cake
1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
2 tablespoons milk
Mix together and bring to a boil. Boil for two minutes to slightly thicken. Pour glaze over cool (but slightly warm) cake
So. . . for anyone traveling I-40 near Crossville take the detour to Rowell's Orchard--it is so worth the time. We will be making a second visit the end of October when the Arkansas Blacks are ready to pick.