Baked Apples Vermont Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.

Steps:

• Peel& core apples, cut in eights.
• (I use my apple corer/slicer and then just peel the slices) Place in a baking dish, and dot with butter.
• Sprinkle generously with cinnamon-sugar.
• Bake in microwave on HIGH for about 10 minutes or until fork inserts easily, stirring at least once.
• Remove from microwave and set aside.
• In saucepan bring flour, sugar and milk to a boil over medium heat (it will be thick) stirring constantly.
• Remove from heat, add vanilla and stir well.
• Pour over apples and sprinkle with cinnamon and nutmeg if you desire.
• Serve hot or let cool some.

Steps:

• Mix nuts, strained raisins reserving the rum, cinnamon, and sugar ingredients,stuff into apples.
• Place into a shallow baking dish that's greased with butter.
• Pour remaining rum on apples.
• Dot each apple with 1/2 tablespoon butter.
• Bake in a 350 degree oven for 45 minutes.
• Till fork tender.
• Serve hot with a side of vanilla ice cream. (A yummy Must).

Steps:

• Position oven rack 1/3 up from bottom of oven; preheat to 400°.
• Have ready a shallow baking dish that measures 11x8 inches.
• With scissors, cut the dates into small pieces ( ¼ to ½ inch).
• In a bowl, combine the dates, honey, pecans, and lemon rind; set aside.
• In a small bowl, combine the crumbs with the cinnamon, nutmeg, and ginger; set aside.
• Wash the apples; with a vegetable peeler, peel the top third of each apple.
• With an apple corer, remove the cores from the stem end to about ¾ of the way down; do not cut through the bottoms.
• With a pastry brush, brush the peeled part of the apples with the melted butter and, after you brush each one, roll it in the crumbs to coat the buttered part (you will have some leftover butter and crumbs; reserve them).
• Place the apples in the baking dish; using a small spoon, fill the apples with the date mixture.
• Using your fingertips, press it firmly down into the holes in the apples; then mound some of the mixture on top of the apples.
• All the remaining crumb mixture should be sprinkled over the apples and/or placed in the baking dish.
• Pour the reserved butter into the dish over the crumbs.
• Pour the maple syrup and boiling water in the baking dish around the apples over the crumbs and butter.
• Bake for about 30 minutes; baste several times with the maple syrup mixture, or spoon it slowly over the apples.
• Test the apples with a cake tester and bake only until they are just barely tender.
• By the time the apples are done, the sauce should be thick and darkly caramelized.
• Set aside and serve warm or at room temperature or refrigerated.