Sweet 16 Apples and Apple French Toast Recipe


I'm going to be completely honest here. From descriptions I read about the Sweet 16 it makes me question if we have the right trees. Don't get me wrong - we have lots of customers who rush in to stock up on Sweet 16 and are very happy. But Rowan Jocobsen's book Apples of Uncommon Character (2014) describes it as "A misty explosion of melon and bubble gum. Satisfying sweet, pressingly tart, Sweet Sixteen keeps things simple and fruity, a kindred spirit to watermelon." The book goes on to later say "some people say the apple tastes like anise or bourbon" while others say it "tastes like cherry Life Savers." Those are all completely opposing flavors from each other. When I read this description to my family none of us agreed. Perhaps our soil is different or we're not letting them mellow in storage long enough but our Sweet 16 apples are definitely on the tarter side.


Approximate Ripening Date: October 14th


Flavor: The Sweet Sixteen is a rosy red, smooth finished, fine-textured, crisp, high sugar, moderate acid apple with a unique pleasing flavor. The flesh is fine-textured and crisp. Best for fresh eating and it keeps well.


Baking: Softens when cooked.


History: Developed in St. Paul, Minnesota in 1973 and are a cross of the Malinda and Northern Spy.


Featured Recipe:


Apple French Toast

by Nancy Voge, Black River Falls from the Wisconsin Apple Grower's Cookbook

1997 Finalist


8 slices of white bread

3 ounces cream cheese, softened

1 T milk

3 large apples or 5 mediums

1-1/2 cups water

1 cup sugar

6 eggs

1 cup milk

1/3 cup honey

Cinnamon (optional)


Crumble bread; place half of crumbled bread in a greased 9x9x2 baking dish. Mix softened cream cheese with milk; spoon over bread. Cook apples, sugar and water; bring to a boil and let boil gently 10 minutes stirring occasionally, until apples are softened. Then spoon all of the apple mixture over bread mixture. Top with remaining crumbled bread. In large bowl, beat eggs. Add milk and honey; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator. Cover and bake at 350-degrees for 30 minutes.Uncover; bake 25-30 minutes more until golden brown and the center is set. Remove from oven and sprinkle lightly with cinnamon if desired. Serve warm, with syrup.Yield: 6-9 servings


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N1959 KRONCKE ROAD, POYNETTE, WI 53955

lapaceksorchard@gmail.com

Tel: (608) 635-4780

©2019 Kim Lapacek. Illustrations by Olga from the Noun Project.