Originally Posted by MHFoundation Quarters View Post
Lockwood you are more than welcome to swing through next fall. As long as we don't have a drought there will be tons. Bring rubbermaid totes & a truck ;)
I'll bring truck and stock trailer....mmmm K?
Does this apple chart help? http://www.acnursery.com/apple_pollinizer.pdf
I also checked my apple book- (my review of it is in the review section titled Apple Delight by Fuzzyface Place.....…awesome book!)
They list these for good saucing apples: Tender-Tarts
Macoun (very tasty for in hand eating too)
Cox’s Orange Pippin
Hudson’s Golden Gem
I make an old fashioned 24 hour slow cooked apple butter and so far have found Romes and Courtlands work very well. At least that’s what the folks who beat down my door for the stuff say.
Romes aren’t the best for fresh eating, but they really shine in a sauce or baked application.
My Grandpa’s Danish Baked Rome Apples-
Leaving the skins on, core them almost all the way through, fill the hole with whatever- brown sugar, cinnamon/nutmeg, maple syrup, Cinnamon Red Hots candy, etc…
Put into a baking dish with about an inch of water in the bottom and bake at 350 til soft, about 30 to 45 minutes.
Voila- baked “apple pie” without the fat or heavy sugar.
Great side dish, or with a dollop of cream for desert, and it does work ok with other varieties, but the Romes are to swoon over made like this.