BAKED APPLES WITH SWEET POTATO STUFFING
These baked apples are stuffed with a sweet potato, pineapple and pecan filling and topped with marshmallows.
Provided by Beverly
Categories Side Dish Stuffing and Dressing Recipes Apple Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
- Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
- Mix together the sweet potatoes, brown sugar, pineapple and pecans.
- Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
- Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.
Nutrition Facts : Calories 379 calories, Carbohydrate 87 g, Fat 3.8 g, Fiber 6.4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 89.3 mg, Sugar 51.7 g
SWEET STUFFED APPLES
Fresh apples stuffed with a delicious mix of cinnamon, brown sugar, and butter.
Provided by EmilyandAdam
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a knife to carve out the core from the top half of each apple; it may be tricky at first, but be aggressive.
- Combine brown sugar, cinnamon, and butter in a medium bowl. Mix with a fork, pressing butter against the sides of the bowl until covered with sugar and cinnamon and chunky. Scoop mixture into the apples, making sure to pack it tightly. Place apples upright on a small cooking tin.
- Bake in the preheated oven for 10 minutes. Carefully remove the hot tin from the oven and let apples cool for 10 minutes before serving.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 103.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 5.1 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 25.7 mg, Sugar 94.7 g
EASIEST EVER BAKED STUFFED APPLES
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees F.
- Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.
SAVORY RICE-STUFFED APPLES
My family has several apple trees, so I am challenged to create new recipes each fall. This side dish is wonderful with pork roast and so effortless due to the use of the slow cooker. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Core apples, leaving bottoms intact. In a medium bowl, combine the brown rice and next 8 ingredients; mix well. Fill each apple with about 2 tablespoons filling, packing it well. Place the stuffed apples in a greased 4-quart slow cooker. Pour in the apple juice and chili sauce. Cover and cook on high until the apples are soft, 1-1/2 to 2 hours. Spoon liquid over each apple serving.
Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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- Cut apples in half horizontally. Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving about 1/8-inch-thick shell. Remove and discard the seeds and core; reserve the flesh. Place the apple halves in the prepared baking pan.
- Finely chop the apple flesh; transfer to a medium bowl. Add 2 teaspoons brown sugar, vanilla, 1/4 teaspoon cinnamon and 1 pinch of salt. Stir well. Divide among the apple halves (about 1/4 cup each).
- Combine flour, oats, pecans, the remaining 2 teaspoons brown sugar, remaining 1/4 teaspoon cinnamon and remaining pinch of salt in a medium bowl. Using your fingers or a pastry blender, cut the butter into the dry mixture until it resembles small pebbles. Mound about 1/4 cup topping onto each apple. Bake until the apples are tender and the tops are browned, 20 to 30 minutes. Let cool for at least 10 minutes before serving.
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- Core each apple, leaving the bottom of the apple intact. Use a small melon baller or spoon to scoop out a little bit of the top and inside flesh to form a cavity. Alternately: Halve each apple lengthwise and use a melon baller or small spoon to scoop out the core and form a cavity.
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