Apple Picking

Nancy in the orchard

I was three years old when this photo was taken in the apple orchard behind the farmhouse. Three rows of apple trees provided apples for canning, baking, and snacking as well as a windbreak for the house. The apple varieties I remember were red crab, sweet crab, yellow crab, Yellow Transparent, and tart, winter apples (Wealthy and Winesap).

Dad, Marilyn, and Nancy

Mom made the best crab apple jelly and chunky applesauce. She baked apple pies, apple cakes, and apple crunch. As the trees grew, it was difficult to pick the apples from the highest branches, and we sometimes resorted to shaking the trees. Windfall apples were also harvested.

The winter apples were often put in the under ground root cellar because they kept well.

Over the years the orchard was neglected, and the apples fed the wildlife.

Here is one of my favorite recipes for using apples. Mom got the recipe from a family friend.

                      Mrs. Maxey's Apple Cake

2 c. white sugar                           1/4 lb. butter

2 eggs                                         1 c. coarsely chopped walnuts  

2 c. flour                                     1 tsp. baking powder

2 tsp. soda                                   1/2 tsp. cinnamon

4 c. chopped apples                      1/2 tsp. nutmeg

1/2 tsp. salt

Cream butter and sugar and add the remaining ingredients. Pour into a 9 x 13 inch cake pan and bake in a preheated 350 degree F. oven for 45 minutes or until a toothpick, inserted in the middle, comes out clean.

Glaze topping: (some people prefer to use half of the glaze topping on the cake)
                1 c. white sugar            2 T. butter

                1 T. vanilla                  2 T. flour

                1 c. water

Mix ingredients and boil for 5 minutes. Pour topping over cake after it has been baked.