That's such a good question, Patti, that we actually wrote an entire blog post about the best apples to use in baking (in this case pie, but the findings still apple to baking in general). The answer? There's no definitive right or wrong; you can choose whatever apples you like to eat. Soft apples like MacIntosh will meld more into a smooth filling, while firm apples like Granny Smith or Honey Crisp will add more texture and tartness. You can't go wrong. As for the milk, most of our recipes are developed using 1% milk, but you can use whatever you have on hand. The final product will not vary based on the kind of milk. Kye@KAF

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