There's a recipe I really like, but it's in one of my books as a menu item for Imbolc/Candlemas. It uses cinnamon stick, raisins or currants, brown sugar, crushed graham crackers, and a liqueur like Amaretto, Fra Angelico, or Grand Marnier. A friend of mine said Roma are the best baking apples, but I've never tried one.
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Abby Vincent > Sent: Tuesday, December 10, 2013 2:53 PM > To: [email protected] > Subject: Re: [CnD] Baking Apples > > Almost any type of apple will do. I think red or yellow delicious > apples are too sweet and don't really stand up to heat. > > Weight Watchers suggest filling the space where the core was with your > favorite diet soda, usually a fruit flavored one. Of course the apple > will be solidly in the baking pan before you fill it. Just before the > end of baking, you can put some cheddar cheese in the hole. Then > continue baking just long enough to melt the cheese. Other fillings > can be added after the apples are cooked. For example walnuts, with or > without honey, raisins, prunes or other dried fruit, cream cheese, > yogurt, other cheeses. > > Abby > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Sisi Ben-Simon > Sent: Tuesday, December 10, 2013 11:14 AM > To: [email protected] > Subject: Re: [CnD] Baking Apples > > Hi, > > You can core them before baking, fill them up with some sugar and > cinnamon and bake them for 20-25 minutes. Sorry I can't give you > anything too specific. I go by touch and feel. Smile! > > Sisi > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Nicole Massey > Sent: Monday, December 09, 2013 11:00 PM > To: [email protected] > Subject: [CnD] Baking Apples > > Hi, folks. > I'm looking for suggestions for baking apples. Since I plan to use them > whole and cored for baked apples, I'm looking for suggestions for red > ones, not green ones like Granny Smith. Yet I want an apple with > tartness so some of the apple flavor is kept during the baking. What > varieties available in the United States would y'all suggest? > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ----- > No virus found in this message. > Checked by AVG - www.avg.com > Version: 2014.0.4259 / Virus Database: 3658/6903 - Release Date: > 12/09/13 > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
