Worlds Best Sweet Baked Apples Recipes

Steps:

• Preheat the oven to 350 degrees.
• Fill a large bowl full of cold water and put 1 1/2 tbsp of lemon juice in the water.
• Cut the apples in half and remove the cores leaving a medium sized pocket in the apple halfs. Place the apples in the water, preferably with the white sides down.
• Mix the sugar and powdered ingredients in a mixing bowl.
• Combine the walnuts with the coconut in a seperate bowl.
• Add the 2 tsp of lemon juice to the apple juice in another seperate cup.
• Put the butter in a small pot and put on medium-low heat and melt.
• Once melted add the powdered ingredients and stir well on low heat slowly simmering it. Keep an eye on it so it doesnt burn.
• At this point remove the apples from the water. Pat them dry and place them in a semi deep baking tray.
• The butter mixture should now start to thicken. At this point slowly add a little of the apple juice/lemon juice mixture. Let it thicken and add more. Continue like this till you combine all the juice to the butter powder mixture.
• Now add the walnuts and coconut mix and stir all together well. Remove from heat.
• Now fill each apple with equal amounts of the golden raisins.
• At this point take the mix and spoon an equal amount into each apple half filling the pockets till all the mixture is used.
• Now lightly sprinkle the oatmeal over the tops of all the apples.
• Now lightly drizzle the honey and the maple syrup over the apples and lightly sprinkle some brown sugar over the apples.
• Now bake the apples for approximetly 35- 40 minutes or until the mixture begins to turn crispy.
• Keep an eye on the apples and baste them occasionally with the 1 cup of apple juice to keep them moist and from drying out.
• The cook time depends on the chefs preference (softer apples, stiffer apples).
• ENJOY!

Steps:

• Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
• Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
• Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
• Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
• Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.