Allow at least 2 jonathan apples per person. Quarter, core and peel (if desired). Slice.
Melt 2-3 tablespoons oleo in fry pan. Add apples, 2-3 tablespoon brown sugar and just a sprinkle of nutmeg.
Cook until done, stirring occasionally.
Peel and slice Jonathan apples to fill dish.
Sprinkle over a bit of flour, 3/4 cup sugar and sprinkle cinnamon over apples. May dot with butter (optional).
Cover with top crust.
Make slits and sprinkle sugar over crust.
Bake at 325\u00b0 for 1 hour.
Peel, core and quarter apples.
Bring other ingredients to boil.
Add apples; cook gently until apples are tender.
Hot fruit cans very well.
Pack into hot jars and process in boiling water bath as you do applesauce, 15 to 20 minutes.
(Oil of cinnamon can be purchased at the drugstore.)
In large skillet, put water, sugar and red hots.
Cook until red hots melt.
Put apples in syrup and cook until apples are tender.
Turn apples over while cooking.
Remove apples.
Put in a baking dish.
Cook syrup until it's waxy, then pour over the apples.
Refrigerate.
Peel and core apples; do not cut in half.
Combine and heat sugar, water, vinegar, red coloring, red hots and cinnamon until red hots are dissolved.
Add peeled and cored whole apples to this syrup.
Cook in pan on top of stove until tender (not mushy). Turn while cooking so red hot candy syrup can soak into all of apples.
When done, place in large flat pan.
Pour leftover syrup over cooked apples.
Chill overnight.
Bring sugar and water to boil. Add cinnamon candy. Stir until it melts. Pour over cored apples. Bake at 400\u00b0 for 40 minutes. Dip syrup over apples when finished.
Core, pare and cut 6 apples in halves, crosswise.
Boil 1 cup sugar with 1 1/2 cups water and 1/4 cup cinnamon hearts for 5 minutes.
Add apple halves and simmer until just tender.
Put apples and pink syrup in a Pyrex dish.
Serve around a roast or use as a dessert with whipped cream.
Yields 2 halves per person.
Quarter, core and peel apples. Thinly slice apples into the baking dish.
Sprinkle with cinnamon and lemon juice.
Cover with plastic wrap.
Microwave on High for 15 to 18 minutes.
Let sit about 5 minutes.
Uncover and serve.
Yields 6 servings.
Peel, core and quarter apples and fill a 9 x 13 x 2-inch-baking dish.
Top each quarter with a small amount of margarine.
Combine sugar, flour and cinnamon.
Sprinkle over apples.
Slowly add water to dish to a 1/2-inch depth.
Bake in a preheated 350\u00b0 oven for 45 minutes or until apples are done. Serves 12.
Boil yams in salted water; cool and peel.
Slice yams and apples alternately in buttered 13 x 9-inch baking dish.
Combine and cook remaining ingredients until thickened.
Pour sauce over apples and yams.
Bake 1 hour at 350\u00b0.
Bring sugar, water and red hots to a boil; cook until red hots are melted.
Peel apples; cut in large pieces.
Drop into mixture and boil about 5 minutes.
Take off heat and let set until apples soak up color.
In large bowl, mix the rice, melted butter, sugar, slightly beaten egg yolks, raisins and vanilla.
Grate apples on coarse grater or finely chop.
Add the apples to the rice mixture.
Beat egg whites until stiff; fold into rice.
Grease generously a 3-quart casserole or a pan with a wide bottom of that size. Sprinkle with bread crumbs.
Put the rice into the pan, even out. Sprinkle with sugar mixed with cinnamon.
Bake, uncovered, for 1 hour at 350\u00b0.
Serve warm with sour cream, if desired.
Put sugar, ,water and cinnamon in a very large pan.
Let cinnamon and sugar dissolve; bring mixture to a boil. Drop peeled and cored apples into mixture.
Cook until tender.
May be stored in refrigerator several days before serving.
A very pretty dish for Christmas.
Core apples and slice into round 1/4-inch thick slices. Combine sugar, water, candies and food coloring; bring to a boil. Cook slices 10 minutes on each side in syrup.
Boil syrup down; cool.
Store in a covered container.
Can be kept for several weeks.
Combine sugars, syrup and milk in heavy saucepan.
Cook to 230\u00b0-234\u00b0, stirring constantly, over medium heat.
Remove from heat and add butter and vanilla.
Dip skewered apples, one at a time, twirling to coat smoothly.
Immerse immediately into a bowl of ice water, lift out, let water drain off, place on waxed paper to set.
Reheat caramel over hot water if needed while dipping.
Melt the butter in a large, heavy skillet.
Add the remaining ingredients and cook over medium-low heat, uncovered, for 10 minutes.
As they cook, turn the apples carefully with a spatula without breaking them.
ll the centres of the apples with the sugar/fruit
large bowl. Add the apples and vanilla; mix well. Transfer
ampantscotland.com, most pie crust recipes are made with half lard
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Place apples in prepared slow cooker. Combine oats, raisins, brown sugar, butter, and cinnamon in a small bowl. Spoon mixture into centers of apples, patting in with the back of a spoon or a narrow metal spatula. Mound any remaining oat mixture on top of apples. Pour apple juice around apples in cooker.
Cover and cook for 3 hours on low.
Transfer apples to serving bowls and drizzle with cooking liquid.