With both being late harvesters there is no hope of forcing another bloom and getting a harvest. After reading about it I thought it might be possible in zone 5 for Yellow Transparent or Lodi but it would have to be an extremely early apple. On the bright side next year should be a boom year. Last year was good for me because of the late hard freeze we got the year before.

Well, now I need to open up my Land O'Lakes butter to see what recipe is inside of them!! Curiosity!!! However, just to be on safe side, I'm copying the recipe you have listed. I think that super fine sugar would stick on the cookies possibly easier than the regular grind sugar???!! What do you think? I have both so will test to see. Might also do some in the Orange and LIme. Have them all in refrig. right now. Ginger, the folks at your employment,the neighborhood and 3D friends much love you dearly with all of your great recipes. You are much too thin to be downing them all.....I know ,because, I do eat nearly all of my viddles and it shows...LOL Hugs,

Thank you! I will let you know how it turns out. We're a day behind at the moment ;-) We went to Claim Jumper last night for dinner as FIL has been waiting for months to enjoy beef ribs with his son. Before we left, I went online to check out the nutritional information. FIL and DH ended up sharing a half rack of ribs (which was fine), and MIL ordered Tri-Tip off the senior menu. They both had roasted veggies for sides. They made good choices, mostly by portion control. However, I noted that the vast majority of their entrees were over 2,000 calories per entree - not including sides. That was just scary. We were out celebrating both my sons' birthdays, one a few weeks ago and one next week. No one had room for the TCBY cake that had been requested by them, so we're having it tonight. Apple crisp will be on the menu for tomorrow. I currently have one batch of applesauce cooking on the stove, and the remainder of 40 pounds of apples on the dining room table. My house smells rather apple-y!

This is a very good recipe for Pear Crisp from Cooks'. I don't know any reason why you couldn't use fragrant apples instead of the pears: Pear Crisp 9/2007 The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream. Serves 6 3/4 cup coarsely chopped nuts (3 ounces), see note above 1/2 cup unbleached all-purpose flour (2 1/2 ounces) 1/4 cup packed light brown sugar (1 3/4 ounces) 4 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Table salt 5 tablespoons unsalted butter , melted and cooled 1 teaspoon cornstarch 2 teaspoons fresh lemon juice from 1 lemon 3 pounds ripe but firm pears (6-7 medium), see note above 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.