ll the centres of the apples with the sugar/fruit mixture
Combine Honeycrisp apples, Granny Smith apples, and apple cider in a
Core six apples and place in oven proof glass container. Try to find one that is slightly bigger than the apples. Mix together remaining stuff then spoon it down each apple hole. Cover with foil .Put in a pre-heated 350 degree oven and bake for 45 minutes to an hour , Make sure they are done .Put in a serving dish and if there are any juices pour over the apples that have been cut open and enjoy. It can be served with Ice cream or anything else you think looks good.
FOR THE APPLES & FILLING:
Preheat oven to
Put the arugula, proscuitto, onions, and apples into a large salad bowl.
Mix together all of the dressing ingredients in a little bowl and pour over the salad.
Toss to coat.
Top with grated parmigiano reggiano (optional).
In a large bowl, combine water and juice of one lemon. Thinly slice the apples, pears, and fennel and place the slices in the lemon-water immediately to prevent browning.
To make the vinaigrette, whisk together the dressing ingredients.
Drain the sliced fruits. Stack the sliced fruits, layering bleu cheese and arugula between the pieces. (Each stack should be about 3 layers high.).
Garnish with arugula leaves. Drizzle vinaigrette over top. Salt and pepper to taste.
For the pancake batter, whisk eggs,
Toss oats with apple juice until well coated. Cover with plastic wrap and chill overnight.
For caramelized apples, heat butter in a large frying pan over high heat. Add apple and maple syrup. Cook for 4-5 mins, stirring occasionally, until caramelized.
Before serving, add yogurt, apple, strawberries, almonds and honey to oats. Mix well. Transfer between serving bowls. Top with caramelized apples.
-inch cake pan.
For the Apples: Place butter in large
For sauce:
Beat egg yolks
Core as many apples as desired to bake.
ry.
Core the cleaned apples and cut in 1/2
Melt butter in large skillet over medium heat. Add apples.
Sprinkle with sugar and cinnamon.
(If you're using sweet apples, like Delicious, Fuji or Gala, add the lemon juice. For tart apples, like Jonathans, omit it.) Stir until apples are blended with sugar/cinnamon.
Cover and cook for approx 15-20 minutes, frequently stirring gently.
Serve them warm, right on the pork chop or pork roast. They also double for a dessert dish served over vanilla ice cream.
Wash and core apples.
Make a shallow cut
Wash and peel apples.
Slice.
Place an aspirin in bottom of hot, sterile jar.
Pack sliced apples in jar.
Cover apples with boiling water.
Place another aspirin on top of packed apples. You may also add Fruit Fresh, use as directed for brighter apples. Seal with hot lids.
Wash apples; remove core and peel.
Place in deep Pyrex casserole.
In center of each apple, place 1 cube sugar or 1 teaspoon sugar, butter (size of a nut), 1/2 tablespoon jelly of choice and small amount water.
Cook for approximately 1/2 hour at 250\u00b0.
Remove from oven; let cool.
Decorate with red jelly.
In a flat dish, layer thick layer of sliced apples.
Sprinkle with apple pie spice.
Pour or spoon over this a generous amount of honey (depending on tartness of apples).
Repeat these layers for remaining apples.
Top with pats of butter on top.
Bake at 350\u00b0 until apples are tender and done.
For the apples, cut 1/4-inch thick and soak for 30 minutes in a brine made from the juice of the lemons, salt and water.
Spread on parchment paper on a cookie sheet.
Bake 2 to 3 hours in a 200\u00b0 to 250\u00b0 oven.
br>Slice red and green apples, leaving the skins on.
Mix the first 4 ingredients.
Put half of the mixture in 1 1/2-quart casserole dish. Add sliced apples and 1/2 cup water. Add the rest of the crumbs. Cover and bake 1 hour at 350\u00b0. Microwave 15 to 20 minutes on High.