t.
To prepare the baked apples, begin by placing the piloncillo
o 350 degrees.
Place apples on a cutting board. With
lended and smooth. Refrigerate.
Baked Apples:
Place rack in the
rumb mixture onto tops. Place apples in ungreased 13\"x9\" baking
Core each apple, making a large cavity.
Arrange apples in baking pan.
Fill cavities with raisins.
Combine lemon juice and apple juice and pour over apples.
Drizzle small amount of margarine into each cavity.
Sprinkle with cinnamon.
Bake at 350\u00b0 for 60 minutes.
Wash baking apples and remove cores without extending hole all the way through the apples.
Stuff with mincemeat.
Place apples in open baking dish.
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.
Sprinkle cored apples with lemon juice.
Mix next 7 ingredients and pack stuffing into center of cored apples. Don't worry if it spills over the top -- heap it on!
Bake at 425 degrees for 20 minutes.
Transfer apples to small bowls with a spoon and top with ice cream and/or whipped cream.
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.
Melt apricot preserves; stir in Amaretto.
Add to half of this glaze the almonds and raisins; use as stuffing for apples.
Wrap each filled apple in foil.
Place in pan with small amount of water.
Bake at 350\u00b0
for 45 minutes.
Remove foil.
Brush with remaining glaze and return to oven for 5 minutes until apples are golden and gooey.
Accompany with sweet or sour cream.
Serves 8.
o 275\u00b0.
Core apples, leaving bottom intact to allow
Peel top third of each apple; place in an 8-inch square baking dish.
Place 1 tablespoon raisins in each cavity and sprinkle evenly with cinnamon.
Combine water and lemon juice; pour over apples. Cover and bake at 375\u00b0 for 45 minutes; chill.
Wash apples; drain, core and slice off tops.
Scoop out pulp, reserving pulp and leaving 1-inch shell.
Cook sausage; drain off excess fat.
Add onion.
Cook for 3 to 4 minutes.
Add meat to reserved apple pulp and crackers.
Season with salt and pepper; mix in egg.
Stuff mixture into apple shells.
Place in buttered pan; bake at 375\u00b0 for 25 minutes.
o serve.
To bake apples: Preheat oven to 350\u00b0F
Heat oven to 375\u00b0.
Place baking apples in 12 x 8-inch or 9-inch baking dish.
Place 1/2 tablespoon sugar and 1 teaspoon butter in cavity of each apple.
Bake 45 to 50 minutes, until apples are tender.
Combine brown sugar, flour, cinnamon and water.
Spoon over baked apples.
Continue baking 10 minutes. Serve warm or cool.
Makes 6 servings.
br>Peel and core the apples, then cut in half lengthwise
remove cores from apples, leaving bottoms intact. Arrange apples upright in a
Core apples, combine
nch baking dish.
Core apples; using a vegetable peeler, remove
Preheat oven 375 degrees.
(Can be baked in Microwave).
Core apples and peel back the top to prevent spliting.
Place apples in baking dish.
Put cranberry sauce inside and on top apples.
Add juice (I used cranberry juice).
Bake 45 minutes or untill apples are tender.