Thanks for watching! Find these flavorful apple recipes linked in the description. 0:00 Introduction 0:40 All about Heirloom Apples 7:04 Cinnamon Swirl Apple Slab Pie 13:26 Three Layer Apple Cake Recipe 17:50 How to make Baked Apples
I love the Cinnamon Swirl Apple Slab Pie recipe!!! Could you be more specific on types of apples? Granny Smith and Rome for example??? Thank you so much :*) I love every single one of your recipes!!!!
Though I have never had success growing apples in Alabama, I am aware there are many old trees here and there. There are times I wish I could move north east to apple growing areas.
Made the 3 Layer Apple Cake for my Mom's 96th birthday. Have followed Martha for over 20 years and was disappointed with this recipe. Never had a problem with a cake being too moist, but this one was. I reviewed and compared the video to what I did over and over looking for a mistake on my part. The only thing I noticed was that Martha had one handful of grated apple whereas my grated apple amounted to more. So maybe would have been helpful to indicate in measurement how much the apples should amount to' Also, unfortunately, hardly tasted the cake due to sooo much icing which was "gloppy" (is the only way to describe it.) If I made it again, I would definitely not use as much butter in the icing and I would whip it so as to add more air to the batter. Having said that, my Mom said it was the best cake she ever had and my son also liked it so I guess to each his own. I would probably not make this again unless I edited the suggestions above.
Maybe it’s just where I am, but I discovered there’s a huge difference between cinnamon from the grocery store and me grinding sticks of cinnamon at home. The store bought is warm a mellow and the stick is spicy, very much like cinnamon in candy. Which do I choose? Which is more routinely used?
I do believe if u grind it fresh one uses less. Other than that I'm not 2sure. Mexican cinnamon is different as well. It's a bit more crumbly, flakey less of a hard stick. We use it during Christmas 4cookies in a blender. Have a great day
We recommend freshly ground cinnamon, so the stick is the way to go but no shame in going for the easier route from the grocery store as well. Both will function perfectly with these recipes!
It's funny when people get appalled that there's a lot of butter and sugar in frosting. It is hard to make _butter_ cream or cream cheese frosting without butter and sugar. Frostings/icings aren't made of broccoli and quinoa (both of which I love but not for dessert). If you're going to make a decadent dessert, it will require decadent ingredients.
@@mygirldarby The key word there is “decadent!” I like my desserts but as you get older, your body can’t process all that fat and sugar. I’m always trying to make knock-off versions of them. But beats the “decadent” originals!
Martha, did you try to graft yet? If so, please share a RU-vid with us. Very interested in grafting. September 23, 2021...please do not sit too long! I am 76!!!🥰😉
Oh, Martha, please pin my comment. Pretty please. When are you going to own up to your extremely bad frozen dinners. At least make them worth that high price. Think of your reputation.
