The Land O'Lakes Blog

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Danny, from Wisconsin Asks:

September 28, 2015
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QI love baking pies and cakes with apples, but there are so many types to choose from in the grocery store now. Which apples are best for baking?

- Danny, from Wisconsin


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Dear Danny,

The array of apples in stores and markets these days is dizzying, isn’t it? I certainly remember the days when the produce section offered Red Delicious and not much else, and I love the new variety we now get every fall.

While some of the newest varieties are irresistible for snacking, when you’re baking you’re looking for different qualities. You want apples that will hold their shape when their baked, and you want a nice, balanced flavor — not too sweet and not too tart. I love to bake with Cameos, Jonagolds, Cortlands, Granny Smiths and Rome apples. You may find different varieties in your area, so it’s a good idea to ask your produce manager or the seller at your farmers market.

When I’m baking a Cheesy Apple Pie or Rustic Apple Raspberry Squares, I like to use a mixture of apples listed above for the most balanced flavor and the best texture. It might take some experimenting to find your favorite combination, but what better excuse do you need to do lots of baking this fall?

Happy baking!

Becky
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Comments

I have french recipes that call for unsalted butter at greater than 80% fat. I believe I have seen the European style LOL brand and it may indicate somewhere on the packaging that it is 82% fat. However the nutritional data on your web site seems to indicate only 40% saturated fat and 18% total fat in the unsalted european style butter product. What am I missing in these product packageing and nutritional descriptors for fat content? What is the percent fat of the LOL unsalted butter product if the European style is 82%? Why is this information not more clearly communicated on the LOL product packageing and web site? Kirk

Posted November 11, 2016 by kirk kopitzke

Hi Donna, we would suggest substituting 1 teaspoon of scraped vanilla beans for your 1 teaspoon of vanilla extract. We've used both types in the Test Kitchens and they both work well. Hope this helps!

Posted January 08, 2016 by mallory

Hi Becky, could you tell me how to use a vanilla bean in a recipe (cookie) that calls for 1 teaspoon of vanilla extract? Also, what type of vanilla bean works best Madagascar or Tahitian? I have never used a vanilla bean, but would like to give them a try. Thank you.

Posted December 17, 2015 by Donna
Test Kitchen Comment
From: mallory
Hi Donna, we would suggest substituting 1 teaspoon of scraped vanilla beans for your 1 teaspoon of vanilla extract. We've used both types in the Test Kitchens and they both work well. Hope this helps!
Posted January 08, 2016

Hi Sharon, the cookies can be frozen. Just make sure they come to room temperature before serving. Happy baking!

Posted December 16, 2015 by mallory

Becky, Can the baked Sweet and Salty Dulche de Leche cookies be frozen?

Posted December 14, 2015 by Sharon
Test Kitchen Comment
From: mallory
Hi Sharon, the cookies can be frozen. Just make sure they come to room temperature before serving. Happy baking!
Posted December 16, 2015