Two weekends ago, we stopped at a cider mill in Fenton, Michigan. The historic Parshallville Cider Mill is a
136 year old grist mill on the North Ore Creek in Livingston County. It is one of the few water powered mills left in Michigan today. Formerly, it was a flour mill for Success flour.
Today, they make cider, during the apple harvest season, spiced donuts, caramel apples and even apple pies. A variety of apples are also sold to customers of all ages. The cider is made with Michigan apples that are delivered in 20 bushel wooden boxes. They are pressed with a hydraulic press and other equipment in the Press Room.
During the month of October, more apples continue to ripen on the trees. I am looking forward to Granny Smith, which are some of the last apples of the season. Also, Ida Red and Northern Spy apples will be coming from the trees. Ida Reds are perfect for baking, with Spy apples mostly used for applesauce.
I used my Honeycrisp apples for apple crisp this past week. Here is my mother’s apple crisp recipe. Yum. Slice and peel 3-4 apples. Add them to a baking dish, along with 1/4 cup water, and 1/4 cup raisins or walnuts. Combine 3/4 cup flour, with a dash of salt, 1 teaspoon cinnamon, and 1/2 cup margarine. Cut margarine into the flour mixture until it becomes coarse crumbs. Sprinkle the flour mixture over the apples. Bake at 350 degrees for 35-40 minutes or until the apples are tender. Serve with whipped cream or ice cream while the apples are still warm.