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2013
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September
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- Photo Booth Fun
- Chicken–Apple Pot Pie
- Saucesational: An Experiment in Applesauce–Honeycrisp
- Apple-Palooza 2013
- Apple Orphan’s
- Lapacek’s Orchard Coffee Mugs
- Cabbage and Apple Salad
- Saucesational: An Experiment in Applesauce–Crimson...
- It’s JUMBO time!
- Saucesational: An Experiment in Applesauce–Smokehouse
- The Big Wolf River
- Raspberry Scones
- 5-Seed Applesauce Bread
- Apple Butter Bundt Cake
- Saucesational: An Experiment in Applesauce–Jonamac
- chocolate raspberry sauce brownies
- “My” Orchard
- Saucesational: An Experiment in Applesauce–Wealthy
- Yoga in the Orchard–Saturday Morning
- Matilda Jane at the Orchard
- The Francis Charles Addition
- Photo Booth Fun!
- Tromboncino Squash
- Saucesational: An Experiment in Applesauce - Akane
- Caramel Coating vs. Caramel Topping
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September
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Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
- Akane
- Arlet (Swiss Gourmet)
- Baker's Mix - August
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- Sno (Famuese)
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- Valstar
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Saucesational: An Experiment in Applesauce–Smokehouse
One of our newer varieties, the Smokehouse, is next up for saucing experiment.
The Smokehouse apple is only new to us. It is considered an heirloom variety apple that was discovered in Pennsylvania in 1837. It’s flesh is crisp, yellowish, and moderately fine grained. It is a good quality cooking, eating and baking apple.
Let’s see how it sauced!
I peeled, cored, and sliced the apples and put them into my little crock pot. A few hours later I had applesauce!
The smokehouse kept there shape when cooked and made a chunky textured sauce. The color was slightly brown once cooked.
I felt that the sauce lacked the great flavor the fresh apple had. That being said I think it would do really well mixed with a tarter apple for sauce. I definitely would recommend this one.
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