Kittencals Baked Apples Recipes

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking dish.
• Prepare two separate medium bowls.
• In each bowl place 1 cup oats, 3/4 cup brown sugar, 1 cup flour, 1-1/2 teaspoons cinnamon, 1/4 teaspoon baking powder and 1/4 teaspoon baking soda; toss to combine.
• To each bowl mix in 1/2 cup plus 2 tablespoons melted butter; mix well to combine then finish mixing using your hands until the mixture is crumbly.
• To one bowl only add in 1/2 cup nuts (this bowl will be your topping mixture).
• Sprinkle the bowl without the nuts into the bottom of the baking dish; pat down only slightly with hand.
• For the apple filling; in a bowl toss the apple slices with lemon juice.
• In a small bowl mix together 1 cup sugar, 2 tablespoons flour, 2 teaspoons cinnamon and nutmeg; toss to combine; add to the sliced apples then toss to combine.
• Place the apples over the crumb crust.
• Sprinkle the remaining topping (with nuts) over the apple mixture.
• Bake for about 40-45 minutes or until apples are fork-tender (stick a fork into the apples after about 35 minutes of cooking time to see if they are cooked to desired doneness).
• Serve with vanilla ice cream.

Steps:

• Set oven to 350 degrees F.
• I prefer to bake the apples on the second-lowest oven rack to prevent the apples from darkening on the bottom if you do so then you might need to increase baking time slightly.
• Prepare an 8 x 8-inch baking pan.
• Wash and scrub the skins of the apples then dry.
• Remove the cores to about 1/2 to 3/4-inch from the bottom (do not core all the way through and make the core about 3/4-inch wide).
• In a bowl combine the brown sugar with cinnamon, nutmeg (if using) and raisins.
• Place the cored apples into the baking pan, then divide/stuff the mixture into each hole of the apples.
• Top/dot with 2 teaspoons butter.
• Pour the boiling water into the pan.
• Bake for about 30-40 minutes or until just fork tender basting the apples with the pan liquid several times during baking (do not overbake or the apples will be mushy, check after about 25 minutes of baking time).
• Serve warm with vanilla ice cream.

Steps:

• Insert 1 wooden stick into each apple.
• In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
• Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
• Remove from heat; stir in vanilla.
• Dip each apple into hot caramel mixture; turn to coat.
• Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
• Set on generously buttered wax paper to cool (make certain to generously butter the paper).
• Note: if making a double recipe make two recipes in two separate pots.

Steps:

• TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.

Steps:

• Set oven to 400 degrees F.
• Spray two 8-inch round cake pans with cooking spray.
• Place 2 Tbsp butter in each of the pans.
• Place the pans in the oven and bake until the butter has melted; remove from oven.
• In a bowl, beat the flour, 1/4 teaspoons baking powder, sugar (if using) salt, milk and eggs until smooth, then allow to stand for 30 minutes.
• Arrange the apple slices into the two pans onto the melted butter.
• Re-whisk the flour/egg mixture again then divide the batter evenly between pans, over the apple slices.
• Mix the sugar and cinnamon; sprinkle over the batter in each pan.
• Bake until puffed, and golden brown, about 20-25 minutes.

Steps:

• Set oven to 400 degrees F.
• Grease a small baking dish with high sides.
• Place each half of squash cut-side up into the baking dish.
• Add in about 1/2 inch water into the bottom of the baking dish so that the skins will not burn and the squash won't get dried out.
• In a small bowl combine the cinnamon with soft butter.
• Coat the inside of each half with 2 teaspoons soft butter, mixture then add in 2 tablespoons of brown sugar to the cavity of each half.
• Drizzle 1-2 teaspoons maple syrup over the brown sugar.
• Bake uncovered for about 1 hour and 10-15 minutes or until the squash is very soft and the tops are browned.
• Remove from oven and allow to cool for about 20-30 minutes (this will allow the brown sugar/butter mixture to thicken slightly).
• Using a spoon drizzle the buttery sugar mixture over any exposed area of the baked squash.
• Serve and enjoy!