How to make baked apples?

Question

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Answer 1

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup chopped pecans

1/4 cup currants or chopped raisins

1 Tbsp butter

3/4 cup boiling water

1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla icecream on the side

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4 tart green apples

1 cup brown sugar

8 tablespoons butter

2 teaspoons ground cinnamon

DIRECTIONS

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 4 tablespoons brown sugar and 2 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.

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Answer 2

my family loves the canned fried apples, lucks i think.  i drain them add margarine, cinnamon sugar , and brown sugar.  easy and delicious  

Answer 3

Old-Fashioned Baked Apples

6 servings

These apples perfume the kitchen during baking and the juices result in a sweetly spiced sauce. Add a scoop of ice cream for dessert or serve the apples plain for breakfast.

6 large (7 to 10 ounces each) baking apples, such as Braeburn, Empire, Honeycrisp, Jonathan or Rome

1/2 cup apple juice, apple cider or cranberry juice cocktail

2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract

1/4 cup raisins (optional)

6 tablespoons packed light brown sugar

1 tablespoon honey, maple syrup or dark corn syrup

1 1/2 tablespoons unsalted butter, at room temperature

1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Adjust the oven rack to the middle position.

Using an apple corer or a small, sharp paring knife, core the apples. (The center cavity should be no more than 1 inch in diameter.) If necessary, trim a thin slice from the bottom of each apple so it stands upright.

Using a vegetable peeler or a sharp knife, peel away a 1-inch ring of skin from around the top of each apple. Using the tip of a paring knife, make four small slashes about 1/2 inch deep around the equator of each apple. (These steps aid the release of steam, which helps the apples remain intact rather than collapsing.)

Place the apples in a baking dish just large enough to contain the apples, such as a 9-by-9- or 7-by-11-inch baking dish.

In a bowl, combine the juice or cider, lemon juice and vanilla and pour the mixture around the apples. If desired, divide the raisins evenly among the apples, sprinkling them in the cavity. In the same bowl as you used for the juice mixture, combine the sugar, honey or syrup, butter and cinnamon. Divide the mixture evenly among the apples, spooning it into the cavity.

Bake the apples, basting occasionally with the pan juices, until they are tender when pricked with the tines of a fork, 45 to 65 minutes, depending on the size and variety of apple. Set the apples aside to cool for at least 15 minutes before serving. (May cover and refrigerate for up to several days and reheat until warm, but not hot, before serving.)

To serve, spoon the apples into individual bowls and spoon the warm juices over and around the apples.

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Hurry-Up Microwave "Baked" Apples

4 servings

Apples "baked" in the microwave come out tender and flavorful but quite different in character from those baked in the oven. If anything, they're more attractive. The apples retain their original color and shape rather than cooking down and taking on a tawny appearance, and the juices don't evaporate from the dish.

To ensure that all of the apples are done at the same time, choose apples that are the same size.

1 tablespoon unsalted butter, at room temperature

1/3 cup packed light brown sugar

1/4 teaspoon ground allspice or cinnamon

Four medium (6 to 9 ounces each) baking apples, such as Braeburn, Empire, Honeycrisp, Jonathan or Rome

1 teaspoon fresh lemon juice combined with 1 tablespoon water

In a small bowl, combine the butter, sugar and allspice or cinnamon.

Using an apple corer or a small, sharp paring knife, core the apples. (The center cavity should be no more than 1 inch in diameter.) If necessary, trim a thin slice from the bottom of each apple so it stands upright.

Using a vegetable peeler or a sharp knife, peel away a 1-inch ring of skin from around the top of each apple. Using the tip of a paring knife, make four small slashes about 1/2 inch deep around the equator of each apple. (These steps aid the release of steam, which helps the apples remain intact rather than collapsing.)

Arrange the apples upright in a deep microwave-safe casserole dish. Pour the lemon water over the apples and divide the sugar mixture evenly among the apple cavities. Cover the apples loosely with wax paper and microwave on 100 percent power for 6 to 11 minutes, until tender. (If the oven has no turntable, rotate the apples one-quarter turn every 1 1/2 minutes.) After 6 minutes, begin checking to see if apples are tender by piercing with a fork. The microwaving time will depend not only on apple size and variety but on the wattage of your oven.

Set the apples aside to cool for at least 10 minutes before serving.

To serve, spoon the apples into individual bowls and spoon the sauce over and around the apples.

Answer 4

Real German Baked Apples::

1 egg white

1 teaspoon white sugar

1 teaspoon ground cinnamon

2 teaspoons raisins

1 teaspoon crushed toffee candy

4 large Red Delicious apples, cored

Preheat the oven to 375 degrees F (190 degrees C). Place the cored apples upright in a shallow baking dish.

In a medium bowl, whip the egg white until it holds a stiff peak. Sprinkle in the sugar, and whip just a bit more. Stir in the cinnamon, raisins, and toffee until evenly distributed. Spoon into the cores of the apples.

Bake uncovered for 5 to 10 minutes in the preheated oven, until the meringue is crisped. Allow to cool slightly before serving.

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Honey Baked Apples ::

6 green apples

1 1/2 cups fresh cranberries

2 1/4 cups water

3/4 cup packed brown sugar

3 tablespoons honey

6 scoops vanilla ice cream

Preheat the oven to 350 degrees F (175 degrees C).

Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.

Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.

Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

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Baked Apples in Caramel Cream ::

3 tablespoons brown sugar

1/4 cup hot water

4 large Rome beauty apples, cored

1 tablespoon lemon juice

12 individually wrapped caramels, unwrapped

1/2 cup whipping cream

Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.

Answer 5

Snickers stuffed apples

Snickers bars make a delicious dessert. Simple chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yum

Harvest Baked Apples

8 medium baking apples

1 cup apple or orange juice

1/4 cup firmly packed brown sugar

1/2 tsp. ground cinnamon

1 cup (4 oz.) shredded CRACKER BARREL 2% Milk Reduced Fat Sharp Cheddar Cheese

1/4 cup raisins

1/4 cup PLANTERS Chopped Pecans, toasted

PREHEAT oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in shallow baking dish.

COMBINE juice, sugar and cinnamon; pour over apples.

BAKE 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.

Substitute POST GRAPE-NUTS Cereal for the pecans.

Diet Exchange: 1/2 Starch,2 Fruit,1 Fat

Baked apples

Core apples, & peel 1 strip of skin around the middle of each. Fill with 2 ts sugar, dash (1/8ts) cinnamon, 1 ts butter. Pour 1/4" water into dish, and bake 30-40 min at 350. Or until tender.

Answer 6

I Cut 1 apple up and put a little butter and Cinnamon on it , pop it in the microwave for 5 min. and there you Go a Baked apple in no time , also try Butter and Brown Sugar for a Dessert apple !!!

i just made one earlier ..lol  

Answer 7

Here are a few that are great!!! Hope you enjoy!!!

German Baked Apples

INGREDIENTS

1 egg white

4 teaspoon white sugar

11/2 teaspoon ground cinnamon

1/2 cup raisins

1 teaspoon crushed toffee candy

4 large Red Delicious apples, cored



DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Place the cored apples upright in a shallow baking dish.

In a medium bowl, whip the egg white until it holds a stiff peak. Sprinkle in the sugar, and whip just a bit more. Stir in the cinnamon, raisins, and toffee until evenly distributed. Spoon into the cores of the apples.

Bake uncovered for 5 to 10 minutes in the preheated oven, until the meringue is crisped. Allow to cool slightly before serving.

Baked Apples

INGREDIENTS

6 apples - peeled, cored and sliced

1/2 cup white sugar

3 tablespoons all-purpose flour

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

3/4 cup raisins

1/2 cup chopped walnuts

1/2 cup whole milk

  

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.

Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.

Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Orange Baked Apples

INGREDIENTS

6 medium baking apples, cored

1/3 cup orange marmalade

2 tablespoons finely chopped pecans

2 teaspoon Ground cinnamon

1/2 teaspoon ground nutmeg



DIRECTIONS

Place apples in a shallow ungreased baking pan; add a small amount of water to pan. In a small bowl, combine marmalade and pecans; mix well. Fill center of apples with marmalade mixture; sprinkle with cinnamon and nutmeg. Bake, uncovered, at 350 degrees F for 60-70 minutes or until apples are tender.