Peel and cut sweet potatoes in 1-inch chunks.
Core and cut unpeeled apples in 6 to 8 pieces.
Put sweet potatoes and apples in a large casserole dish with lid.
Dot with several pats of oleo. Add desired amount of sugar. Sprinkle with red hots and cinnamon.
Bake at 325\u00b0 until done, about 1 hour.
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To prepare the baked apples, begin by placing the piloncillo
Put in skillet and cook.
Add red cake coloring.
Preheat oven to 350\u00b0.
Scoop out the centers of the apples. Place apples on a cookie sheet.
Fill the holes with red hots candy.
Bake for 35 to 40 minutes.
Remove from oven and top with gummy worms.
Line a pan with the apple slices.
Mix together sugar, flour and water; pour this sauce over apples.
Sprinkle red hots all over in bottom.
Bake at 415\u00b0 for 45 minutes.
Take from oven; add marshmallows and bake until they melt a little.
You can also cut recipe in half for smaller amount.
Peel and core apples.
Place in microwave baking dish (with holes up).
Add water.
Fill holes with sugar (sugar will dissolve into water), then fill holes with red hots.
Save unused red hots to add later.
Bake 5 minutes on High setting.
Turn apples over and baste thoroughly.
Add red hots to holes.
Bake 5 minutes; turn and baste.
Continue this cycle until apples are bright through and through.
Remove core from the apples and take a little slice off the bottom to keep the apples from falling over.
Mix up some raisins and brown sugar.
Add some red hots or raisins if you want.
Stuff inside
the
apples.
Bake at 325\u00b0 until tender. Top with Cool Whip and serve.
Peel and cut apples in half, then put them in a greased baking dish.
Put 1 teaspoon butter on each apple half.
Mix together the flour, sugar and cinnamon. Add enough water to make the mix \"gooey.\"
Pour over the apples and bake at 350\u00b0 until soft. Remove and place a
marshmallow on top of each (red hots are optional).
Place back in oven until melted.
Peel and core apples and set aside.
Combine in saucepan the sugar, water and cinnamon red hots.
Add 1 capful red food coloring.
Bring to a boil.
Add apples and cook on top of range until tender, turning carefully.
Remove apples to cool, then add stuffing and serve.
Wash and core apples.
At stem end, pare skin 1/3 of the way down.
Stuff apples with figs and walnuts and place in a shallow dish.
In small pan, combine cinnamon candies, sugar and water. Boil 10 minutes; pour over apples.
Cover and bake at 350\u00b0 for 30 to 45 minutes, basting often with syrup until apples are tender. Pour off syrup to saucepan and boil until slightly thickened.
Pour over apples.
Serve warm or chilled, plain or with cream.
Boil red hots, water and sugar until red hots are dissolved. Add apples to juice and cook until tender. Add lemon juice and flour, which has been mixed with the melted butter. Bake with a double crust about 40 minutes at 350*F.
Mix together cinnamon, red hots, vanilla, boiling water and sugar.
Pour over apples.
Bake at 350\u00b0.
Wash the apples; core with apple corer. Remove stem, crown and core, but not the bottom.
Knead marzipan with sugar and Arrack (or rum) until it crumbles. Add the ginger. Mix.
Fill apples with the mixture. Place in ovenproof dish. Pour wine around apples. Sprinkle apples with almond flakes and dot with little pieces of butter.
Cover with foil. Bake at 420 for about 1/2 hour (time depends on kind of apple use).
00b0F.
Core the unpeeled apples about three-quarters of the
Preheat oven to 350\u00b0F. Lightly grease a baking dish.
Combine raisins, cranberries, walnuts, sugar and cinnamon. Fill apples with 1/2 of the raisin mixture and transfer to prepared dish. Sprinkle remaining mixture over top and dot with butter. Pour juice over top. Bake for 40 mins, until soft.
Meanwhile, combine yogurt and honey in a small bowl. Drizzle cooking juices over apples and serve with honey yogurt.
Core out middle of apples. Slice butter and stuff 1 teaspoon in apple. Fill apples with red hot candy. Bake until apples are done. I usually set my oven to 300 degrees and bake my apples for 30 minutes.
Combine boiling water with red hots in saucepan.
Cook and stir over low heat to dissolve.
Remove from heat; stir in Jell-O. Blend in applesauce.
Pour half of the mixture into 2-quart mold or 8-inch square dish.
Chill until firm.
Blend softened cream cheese with mayonnaise; add nuts.
Spread cheese mixture over chilled mixture.
Pour (gently) remaining Jell-O mixture over cheese and chill until firm.
Preheat oven to 350 degrees F (175 degrees C).
Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.
Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.
br>Add the apples and baste frequently until apples begin to soften
Heat 1 cup of juice with red hots.
Stir until dissolved. Combine rest of juice and sugar.
Add cooled red hot mixture and chill.
Add ginger ale just before serving.