Fall Harvest Baked Apples Recipes

Steps:

• Heat oven to 350°F.
• Remove cores from apples to within 1/2 inch of bottoms of apples; pierce peels with small sharp knife. Stand apples in shallow baking dish.
• Mix juice, sugar and cinnamon; pour over apples.
• Bake 30 to 35 min. or until apples are tender, basting occasionally with juice mixture. Combine remaining ingredients; spoon into centers of apples. Let stand 1 min.

Steps:

• Cut all ingredients together in a bowl except apples. Place apples in a glass baking dish.
• Stuff each of them as full as you can get them with the oatmeal mixture, sprinkling the remainder over the tops.
• Bake in a 425°F oven for 20 min or till very soft.
• Serve while still warm with vanilla or caramel ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla. Bring to a boil, and drizzle equally over apples.
• Cover with foil, and bake in preheated oven for 20 minutes. Remove cover, and continue to bake for 10 minutes, or until apples are tender. Serve warm.

Steps:

• Preheat oven to 350°F.
• Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
• Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
• Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
• Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla. Bring to a boil, and drizzle equally over apples.
• Cover with foil, and bake in preheated oven for 20 minutes. Remove cover, and continue to bake for 10 minutes, or until apples are tender. Serve warm.

Steps:

• To prepare pumpkin: First of all, use a smaller variety of pumpkin (about the size of a bag of popped popcorn). The lighter the skin, the sweeter the taste. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for drying or roasting (trust me.) Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375. When they're done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness. It should keep in a refrigetator for about a week or so. If you've decided to just go with canned pumpkin: Open the can.
• Preheat your oven to 350 degrees and ready a 9x5 inch loaf pan (cooking spray or oil work just fine.)
• In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon.
• In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush.
• Stir the dry stuff into the wet stuff just until you don't see dry stuff anymore.
• Fold in the chopped apples. At this point, you can also add any solid ingredients (nuts, berries, the like) that you think would taste good inside of a loaf of pumpkin bread. Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top.
• Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process. It will look and smell done - just check it with a toothpick. As a precautionary measure, I recommend putting a foil-lined baking sheet on the rack below the bread so it doesn't get so much direct heat from the bottom heating element.
• When you decide that the baking process has completed, cool the bread for about 10 minutes to let the anxiety build. Flip the loaf out of the pan and let it cool a bit more to build up some extra anxiety.
• Enjoy your supprisingly easy to make pumpkin bread and give yourself a hug for a job well done.