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Baked Apple Recipes Needed..............

18 years ago

.....Oh my.....I have a craving for Baked Apples. Do you have a favorite recipe for them? Please post. Thanks !!!! Diana55

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Comments (5)

readinglady
18 years ago
This is my favorite recipe (from Irene Chalmers). I've also used "light" butter successfully.

Farmhouse Baked Apples

Recipe By :Irene Chalmers
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium Granny Smith, McIntosh or Rome apples
1/2 cup walnuts -- chopped
1/2 cup raisins
1/3 cup real maple syrup
1/4 tsp ground nutmeg
3 Tablespoons butter
1/2 cup gingersnap crumbs (8 small cookies)

Preheat oven to 350.

Peel the top half of each apple and remove the core. Stand apples in a baking dish.

In a bowl toss together the walnuts, raisins, maple syrup, nutmeg, and melted butter. Fill the empty apple-core space with this mixture. Brush the peeled part of the apples with the liquid remaining in the bowl and press the cookie crumbs onto the surfaces.

Gently pour 1/2 inch of hot water into the bottom of the baking dish. Cover dish with aluminum foil and bake in a preheated 350 oven for 40-50 minutes, or until the apples have softened. You can test doneness with the sharp point of a knife. Apples should be tender but retain their shape. Serve hot or at room temperature.

Carol
khandi
18 years ago
Here's one but can't remember where I got the recipe.

Baked Apples with Granola Filling

4 baking apples
Granola mix (I add a little cinnamon)
Â½ cup orange juice
Â¼ cup honey
Vanilla yogurt

Wash and core apples. Cut a thin slice around the top of the apple. Place apples in a baking dish.

Fill the cored out section with granola until piled above the apple. Pour orange juice around apples in dish, drizzle honey over granola.

Bake at 350 degrees basting often for about 30 minutes. Serve topped with vanilla yogurt.
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I don't have an apple corer and always seem to butcher them when I do it with a knife. And, like you, my family enjoys them but nobody wants a large serving. So I usually slice the apples and cook them on the stovetop like my grandmother used to do. For some reason, they're usually called "fried" apples when they're done this way, even though they're just simmered. I can't give you specific amounts since it all depends on the volume of apples, but you should have no trouble figuring out what's reasonable. Slice the apples. (Definitely not paper-thin or they'll start to disintegrate as they cook. Cut about like you would a nice, thick slice of tomato to put on a hamburger.) Put in a skillet with some apple juice; simmer gently until apples are tender but not mushy. Turn them occasionally as they cook. (For 1 apple, I'd guess you might use about 1/2 cup of juice -- enough that there's plenty of cooking liquid but they're not just 'swimming' in it.) When done, remove apple slices. Pour a little more juice into a bowl; whisk in a small amount of cornstarch. (Again, guessing, maybe 3 or 4 T. juice and a tsp. of c/s.) Add whatever spices you like in small quantities. You can use nutmeg, cinnamon, apple pie spice, etc. Then mix in 2 or 3 teaspoons of sugar, depending on how sweet you like them. I like a squirt of lemon juice in there too. Add mixture to juices in skillet; bump the heat up fairly high and cook, stirring constantly, until the sauce is bubbly and thick. Taste and adjust seasonings. Return apples to skillet and continue cooking briefly until thoroughly reheated. sm
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Annie, Re: Because I don't know what it tastes like, I guess I wouldn't miss it. Maybe we could just substitute vanilla, it's only 1 1/2 tsp... Rosewater from Lebanon is a clear but has a very pungent and strong flavor of roses. 1 1/2 tsp is a good quantity of rosewater, as is the same amount of vanilla. Using vanilla or orange juice (minimal if any taste) would give you a dish without a really characteristic flavor. On the downside, rose and orange waters do not keep very long and should be used quickly and are best stored in the refrigerator. 1 1/2 tsp out an 8 ounce bottle ($1.99 here in a small market)would barely make a dent in the total contents. However, with all that left, just think of all the different recipes from north Africa you could try. Hope Santa was good to you. Hope you aren't working too hard. Don't even know that you will ever see this post. Jim in So Calif
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My grandmother use to make Apple Butter and Annie was kind enough to share her recipe for Apple butter last year. I had planned to use some of the apples off our two apple trees but never got around too it. Maybe this year. But like you Cindy, I've never had apple butter in a cake. But I have had apple butter cakes. Home Cookin Chapter: Recipes From Thibeault's Table Apple Butter ============ Apple Butter recipe Posted by annie1992 (My Page) on Mon, Jul 3, 06 at 1:22 This recipe is Grandma's and I won a blue ribbon the year I was 12 at the county fair using this recipe. Dad was prouder of that ribbon than he was when I finished college, I think. LOL I did change this recipe in one way. I bake it in the oven instead of standing at the stove stirring a boiling pot of apple butter. I can go do other things and I don't get all those little burns on my arm from the volcanos of boiling apple butter. I bake it in a big non-reactive roaster at about 250F. This takes 8-10 hours but the house will smell sooooo good. Stir it about once an hour. I've baked it hotter, but you have to be very careful that it doesn't overcook and taste caramelized. If you want it more quickly, turn it up to 350 for the first couple of hours, until the pulp starts to thicken, then turn it down to finish but watch it carefully. You can also do this in a crockpot, but again, watch carefully. Today's crockpots will overcook it quickly and you'll get that caramelized flavor. Grandma Powell's Apple Butter 6 lbs apples quartered (about 12 apples, I use MacIntosh) 2 quarts sweet apple cider 2 cups sugar 1/2 tsp cinnamon 1/2 tsp cloves Simmer apples in cider until tender, then put through a food mill or sieve. Measure 3 quarts of apple pulp and cook until mixture mounds on a spoon. Add sugar and spices (taste it, you can add more or less to make it the way you like it), cook stirring frequently until mixture is thick, about 1 hour. Watch carefully as the apple butter thickens so it doesn't stick and scorch. Pour hot into hot jars, add rings and lids. Process in a boiling water bath for 10 minutes for pints and quarts. Makes about 6 pints (depending on how juicy your apples are) This is a recipe that you HAVE to taste to get it right. The apples could be very sweet or extremely sour. If they are juicy, they'll cook down and make less but it will taste just as good. I regularly add more cloves because I love that flavor, and sometimes I add ginger. Occasionally I use half brown sugar. Oh, and I always reuse the cider, I either cook more apples in it and make a double batch of apple butter, or I strain it and make apple jelly. Incidentally, if you think you can use that much, you don't have to can it, it'll keep in the refrigerator for a week or two. It doesn't freeze well, though, it kind of "separates". Annie
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Carol Schmertzler Siegel
18 years ago
Baked Apples with Toffee, Bourbon and Molasses
from Bon AppÃ©tit

6 7- to 8-ounce Golden Delicious apples
6 tablespoons toffee bits
3 tablespoons bourbon
3 tablespoons unsalted butter
1 1/2 cups apple cider
3 tablespoons mild-flavored (light) molasses
1 tablespoon sugar
1/4 teaspoon ground ginger
Vanilla ice cream

Preheat oven to 350Â°F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.

Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.

My Notes - DO NOT use chocolate covered toffee bits! and I used unfiltered apple juice.
sankum
18 years ago
Actually this is a baked apple cookie recipe. I also added strawberries to the recipe...
http://letusallcook.blogspot.com/2008/09/apple-almond-cookies.html
ruthanna_gw
18 years ago
MIDDLE EASTERN BAKED APPLES

5 Tbs. unsalted butter, softened
Â¼ cup sugar
Â¼ cup honey
Â½ cup shelled pistachio nuts
Â½ cup pine nuts
Â½ cup chopped walnuts
Â½ cup currants
Â¼ tsp. ground cloves
Â½ tsp. ground cinnamon
1 Â½ tsp. rosewater
6 medium to large Golden Delicious apples, cored
Vanilla ice cream or whipped cream, for serving (optional)

Preheat the oven to 350 degrees. Butter an 8 inch square baking dish.

In a mixing bowl, cream 4 Tbs. of the butter with the sugar and honey. Add all of the nuts, the currants, cloves, cinnamon, and rosewater. Chop all of the ingredients together until the mixture resembles a paste.

Stuff each apple with the nut mixture and stand, stem end down, in the baking dish. Rub the skin of each apple with the remaining 1 Tbs. butter and sprinkle any remamining nut mixture over the apples.

Bake until the apples are soft, 25 to 30 minutes. Serve warm, with vanilla ice cream or whipped cream, if desired.

Source: Elias Shammas

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