I've baked apples a lot, and I've got a recipe I put together for it. Most baked apple recipes remove the entire core, then use cracker crumbs or crushed graham crackers to form a stopper. A cinnamon stick, raisins, cloves, cinnamon, and a sweet liqueur (the alcohol will burn off) makes for great baked apples. Use tart apples, not sweet ones, as the sweet apples add no character to the food. I'll look and try to find the exact recipe, though there are a lot of them on the web.
> -----Original Message----- > From: brenda mueller via Cookinginthedark > [mailto:[email protected]] > Sent: Monday, February 16, 2015 9:55 PM > To: cooking in the dark > Subject: [CnD] Baked apples? > > Years ago I was somewhere that served baked apples. I suppose if I > were to try it, I'd cut an opening in the center of the apple that > wouldn't go all the way through and add some sugar, no make that brown > sugar, a touch of cinnamon, maybe, and perhaps just a touch of butter. > That's just a notion, though. I'm not sure how long one would bake it. > A baked apple would make a good breakfast or maybe even a dessert, I > should think. > > Does anyone bake apples? If so, how do you do yours? > Brenda Mueller > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
