baked apples

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not [censored],
not sweet, just a kind of weak apple flavor, though considerably more
solid than the golden delicious. The ginger golds were brilliant. Firm,
sweet/[censored], still had that little bite aftertaste at the end.

Clear enough to me.

Pastorio

I am not familiar with the ginger gold variety. Is it a cooking apple?

In article <[email hidden]>,

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not [censored],
not sweet, just a kind of weak apple flavor, though considerably more
solid than the golden delicious. The ginger golds were brilliant. Firm,
sweet/[censored], still had that little bite aftertaste at the end.

Clear enough to me.

Pastorio

Have you considered Gala's? :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not [censored],
not sweet, just a kind of weak apple flavor, though considerably more
solid than the golden delicious. The ginger golds were brilliant. Firm,
sweet/[censored], still had that little bite aftertaste at the end.

Clear enough to me.

That's why some apples are eating apples and some are cooking apples. :-)
Personally, I think that Delicious is a misnomer. I don't care for the
taste or texture of them raw, and even less when they are cooked. Northern
Spy are great for cooking. They are great for baking, for pies and for
apple fritters.

Whe I was a kid, we always baked Rome apples, but I can't seem to find
them anymore. I haven't had a good baked apple since childhood. Anyone
have advice on good reds to bake?

On Sun, 02 Oct 2005 23:18:05 +0200, jake <[email hidden]>

Quoted message said:

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not [censored],
not sweet, just a kind of weak apple flavor, though considerably more
solid than the golden delicious. The ginger golds were brilliant. Firm,
sweet/[censored], still had that little bite aftertaste at the end.

Clear enough to me.

Pastorio

I am not familiar with the ginger gold variety. Is it a cooking apple?

http://www.virginiaapples.org/varieties/gingergold.html
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

jake said:

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total
cook time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not
[censored], not sweet, just a kind of weak apple flavor, though considerably
more solid than the golden delicious. The ginger golds were brilliant.
Firm, sweet/[censored], still had that little bite aftertaste at the end.

Clear enough to me.

Pastorio

I am not familiar with the ginger gold variety. Is it a cooking apple?

Dunno how it's classified. It's a new variety that I can find only at
Costco. Asking questions like that at their stores will get blank stares
from staff.

Pastorio

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over
top, dab of butter on each. Around the apples in the pan, apricot
preserves warmed/melted in apple juice. Basted every 10 minutes or
so. Total cook time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not
[censored], not sweet, just a kind of weak apple flavor, though
considerably more solid than the golden delicious. The ginger golds
were brilliant. Firm, sweet/[censored], still had that little bite
aftertaste at the end.

Clear enough to me.

Pastorio

Have you considered Gala's? :-d

Peaches, my lovebird, adores gala apples! Indeed, she's turned her beak up
at red and gold "delicious" and granny smiths and just about anything else.
Put a slice of gala in her cage and watch it disappear!

Jill

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over
top, dab of butter on each. Around the apples in the pan, apricot
preserves warmed/melted in apple juice. Basted every 10 minutes or
so. Total cook time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not
[censored], not sweet, just a kind of weak apple flavor, though
considerably more solid than the golden delicious. The ginger golds
were brilliant. Firm, sweet/[censored], still had that little bite
aftertaste at the end.

Clear enough to me.

Pastorio

Have you considered Gala's? :-d

Peaches, my lovebird, adores gala apples! Indeed, she's turned her beak up
at red and gold "delicious" and granny smiths and just about anything else.
Put a slice of gala in her cage and watch it disappear!

Jill

My cockatoo is the same way. ;-)
She is also picky about oranges.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"Bob (this one)" <[email hidden]> wrote:

> Did an experiment. Three kinds of apples baked together to see how
> they'd turn out. Granny Smith, golden delicious, ginger gold.
>
> Peeled, cored and filled with dried cranberries. Brown sugar over
> top, dab of butter on each. Around the apples in the pan, apricot
> preserves warmed/melted in apple juice. Basted every 10 minutes or
> so. Total cook time about 35 minutes. 350°F.
>
> The golden delicious became a mediocre applesauce in just over 15
> minutes. The granny smiths seemed to have very little flavor. Not
> [censored], not sweet, just a kind of weak apple flavor, though
> considerably more solid than the golden delicious. The ginger golds
> were brilliant. Firm, sweet/[censored], still had that little bite
> aftertaste at the end.
>
> Clear enough to me.
>
> Pastorio

Have you considered Gala's? :-d

Peaches, my lovebird, adores gala apples! Indeed, she's turned her
beak up at red and gold "delicious" and granny smiths and just about
anything else. Put a slice of gala in her cage and watch it
disappear!

Jill

My cockatoo is the same way. ;-)
She is also picky about oranges.

I've never tried to give oranges to Peaches; any suggestions as to the type?
She loves fresh greens - most particularly kale. And she adores carrots!

Here's Peaches:

http://community.webshots.com/photo/105626707/462411375QlbOSH

Jill

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
time about 35 minutes. 350°F.

Thanks for sharing your experiment with us. When I bake apples, I will
core the apples, but I do not peel them, except for an inch from the top
of the apple. I bake them in a dish with about 1/2 cup of apple juice
or water.

My favorite apples to bake, are Braeburn, Empire and Jonathan. They hold
up well.

Becca

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not [censored],
not sweet, just a kind of weak apple flavor, though considerably more
solid than the golden delicious. The ginger golds were brilliant. Firm,
sweet/[censored], still had that little bite aftertaste at the end.

Clear enough to me.

Pastorio

Delicious is not a cooking apple. You need to use cooking apples 🙂

Becca said:

My favorite apples to bake, are Braeburn, Empire and Jonathan. They hold
up well.

All male apples... 😉

Sheldon

jake said:

I am not familiar with the ginger gold variety. Is it a cooking apple?

I'm not surprised, I'm not familiar with it either. Different parts
of the country have different types of apples that are gown in the
region.

Jude said:

Whe I was a kid, we always baked Rome apples, but I can't seem to find
them anymore. I haven't had a good baked apple since childhood. Anyone
have advice on good reds to bake?

Are you in California? You can find them here, but I'm not impressed.

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet wrote:
> In article <[email hidden]>,
> "Bob (this one)" <[email hidden]> wrote:
>
>> Did an experiment. Three kinds of apples baked together to see how
>> they'd turn out. Granny Smith, golden delicious, ginger gold.
>>
>> Peeled, cored and filled with dried cranberries. Brown sugar over
>> top, dab of butter on each. Around the apples in the pan, apricot
>> preserves warmed/melted in apple juice. Basted every 10 minutes or
>> so. Total cook time about 35 minutes. 350°F.
>>
>> The golden delicious became a mediocre applesauce in just over 15
>> minutes. The granny smiths seemed to have very little flavor. Not
>> [censored], not sweet, just a kind of weak apple flavor, though
>> considerably more solid than the golden delicious. The ginger golds
>> were brilliant. Firm, sweet/[censored], still had that little bite
>> aftertaste at the end.
>>
>> Clear enough to me.
>>
>> Pastorio
>
> Have you considered Gala's? :-d

Peaches, my lovebird, adores gala apples! Indeed, she's turned her
beak up at red and gold "delicious" and granny smiths and just about
anything else. Put a slice of gala in her cage and watch it
disappear!

Jill

My cockatoo is the same way. ;-)
She is also picky about oranges.

I've never tried to give oranges to Peaches; any suggestions as to the type?

I've offered valencias and navels. Freya prefers Valencias (sp?).
Her favorite treat is handfuls of those itty bitty chile pequins, or
fresh ears of corn on the cob. Pomegranites are an occasional treat
along with whole walnuts.

Quoted message said:

She loves fresh greens - most particularly kale. And she adores carrots!

I wish freya would eat more greens! I've been offering her different
stuff and recently found out she liked Savoy cabbage.

Quoted message said:

Here's Peaches:

http://community.webshots.com/photo/105626707/462411375QlbOSH

Jill

Man! Lovebirds are so colorful! :-)
I see you offer her plenty of toys. I've started making my own toys for
the most part to save on $$$. Freya can go thru wood toys pretty quickly
and they can get costly after a bit! Untreated wood beads from the craft
store dyed with food coloring work well.

Here is Freya in her aviary:

http://tinypic.com/e869vo.jpg

We hated to keep her locked in a small parrot cage so used to let her
fly free during the day, but she just got to be too destructive. :-(
Even the largest $600.00 parrot cages were too small in our opinion, so
dad and I built her an aviary on the sun porch and that has worked out
well! Her "cage" is now 6' tall by 4.5' deep by 8' long. It's walk in
with a gate so I can go in and have lovey sessions with her, and hang
LOTS of toys! :-)

The aviary ran just under $400.00 to build.
It's built from steel chain link pole fence components and 1" x 2"
galvanized aviary wire. The damn roll of wire cost the most! I had to
buy a 100 ft. roll that takes 2 strong people to move. I only used a
little over 30' of it so am considering re-selling the rest of the roll.

Cheers!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>, Becca <[email hidden]>

Quoted message said:

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
time about 35 minutes. 350°F.

Thanks for sharing your experiment with us. When I bake apples, I will
core the apples, but I do not peel them, except for an inch from the top
of the apple. I bake them in a dish with about 1/2 cup of apple juice
or water.

My favorite apples to bake, are Braeburn, Empire and Jonathan. They hold
up well.

Becca

I use galas, and peel, core and quarter them and re-assemble the
quarters into a small bowl. Add butter, raw sugar (or splenda for
myself) and cinnamon and bake them in the microwave.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Sheldon said:

Becca said:

My favorite apples to bake, are Braeburn, Empire and Jonathan. They hold
up well.

All male apples... 😉

Sheldon

Wot's a female apple?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

I use galas, and peel, core and quarter them and re-assemble the
quarters into a small bowl. Add butter, raw sugar (or splenda for
myself) and cinnamon and bake them in the microwave.

Cheers!

Gala's and Fuji's are my favorite apples, but I was afraid they would
not hold up well if they were baked. I will try cooking Gala's in a
microwave. I have been microwaving acorn squash, I may as well try
apples, too.

Becca

jake said:

Bob (this one) said:

Did an experiment. Three kinds of apples baked together to see how
they'd turn out. Granny Smith, golden delicious, ginger gold.

Peeled, cored and filled with dried cranberries. Brown sugar over top,
dab of butter on each. Around the apples in the pan, apricot preserves
warmed/melted in apple juice. Basted every 10 minutes or so. Total
cook time about 35 minutes. 350°F.

The golden delicious became a mediocre applesauce in just over 15
minutes. The granny smiths seemed to have very little flavor. Not
[censored], not sweet, just a kind of weak apple flavor, though considerably
more solid than the golden delicious. The ginger golds were brilliant.
Firm, sweet/[censored], still had that little bite aftertaste at the end.

Clear enough to me.

Pastorio

I am not familiar with the ginger gold variety. Is it a cooking apple?

It is classified as both. We get them fresh from a local orchard that
started selling them last year.