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Smokehouse Apples and Cheesy Apple Bacon Brunch Recipe

The Smokehouse apples do not have a smoky flavor and no we do not cook them in the smoker by the parking lot. These are two of our FAQ during Smokehouse season here at the orchard. The "smoker" by the parking lot is actually just a wood stove that we use to heat our house. We start it up before we actually need heat in our house because Jared's created a system in which the hot water pipes actually melt the caramel for us to make caramel apple making easier.

Approximate Ripening Date: September 10th

Flavor: Surprisingly sweet with a hint of tartness (yes - another sweeter apple that is green! What!?). It has a fresh cider flavor and low acidity.

Baking: The smokehouse tends to keep its shape when baked. I also read that it caramelizes nicely which I'm not sure exactly what that means but if you're a baker it might help you in your decision making.

History: Open pollinated seedling of Vandevere found in Pennsylvania around 1837. Heirloom.

Other: This is an awesome apple in its prime but it does not keep well. Grab them when you see them as they will go fast!

Featured Recipe:

Cheesy Apple Bacon Brunch

by Gayle Krueger

1 medium apples - peeled & chopped

2 T sugar

1 1/2 cups milk

4 eggs

2 cups cheddar cheese (8 oz) - shredded

1 lb bacon, crisply cooked and crumbled

Heat oven to 375-degrees. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Mix apple and sugar, spread in baking dish.

Stir baking mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.

Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

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