Applesbakedincream Recipes

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.

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
• Combine the sugar and cinnamon in a small bowl. Put the apple peels in a separate bowl and add a few drops of water (this will help the cinnamon sugar stick). Add the cinnamon sugar to the peels and toss to coat. Transfer the peels to the prepared baking sheets, making sure they are in a single layer.
• Bake until crisp, about 1 hour. Let cool before using a thin spatula to slide them off the parchment.

Steps:

• Peel& core apples, cut in eights.
• (I use my apple corer/slicer and then just peel the slices) Place in a baking dish, and dot with butter.
• Sprinkle generously with cinnamon-sugar.
• Bake in microwave on HIGH for about 10 minutes or until fork inserts easily, stirring at least once.
• Remove from microwave and set aside.
• In saucepan bring flour, sugar and milk to a boil over medium heat (it will be thick) stirring constantly.
• Remove from heat, add vanilla and stir well.
• Pour over apples and sprinkle with cinnamon and nutmeg if you desire.
• Serve hot or let cool some.

Steps:

• Chop and mix filling, then stuff the apples and wrap in tinfoil. Place on semi-hot coals and cook for about 20 minutes.
• After cooking, place one or two marshmallows in apple center. Close tinfoil over apples for a few minutes. Then, open and eat.

Steps:

• In a large skillet, melt bacon drippings.
• Pour apples evenly over skillet bottom.
• Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy.
• Sprinkle with cinnamon & nutmeg.

Steps:

• Mix reduced-fat cream cheese, sunflower kernels and raisins.
• Spread 1-1/2 Tbsp. reduced-fat cream cheese mixture into hollow of each apple half.
• Serve immediately.

Steps:

• Position rack in lower third of the oven. Preheat the oven to 375 degrees. Butter a 9-inch pie pan.
• Into a blender, pour all the ginger and syrup from the jar. Add 1/2 cup lime juice. Blend until smoothly pureed. Set aside.
• Being careful not to pierce the bottom of the apples, core them thoroughly, using the pointed end of a vegetable peeler. You may want to use a melon baller to get out all the hard parts and make the hole a bit larger. Remove about an inch of peel from around the top of each apple. Rub the exposed flesh with a small amount of lime juice.
• Put the apples in the pie pan. Pour some of the ginger mixture into each cavity. Let it flow onto the peeled area of each apple and down the sides. Use it all.
• Bake for 1 hour or until soft. The apples may be served warm or at room temperature. To serve, place an apple on each plate with 2 to 3 spoons of liquid. At room temperature the liquid thickens nicely. You may divide the heavy cream among the servings for a richer dessert.