Sweet Apples In The Oven Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Steps:

• Whisk together the flour, confectioners' sugar, baking powder, cinnamon, allspice, salt and nutmeg in a large bowl. Pour in the cider and vanilla extract, and whisk to make a smooth batter.
• Preheat the oven to 200 degrees F.
• Pour enough oil into a heavy-bottomed soup pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 360 degrees F.
• Peel, core and slice the apples into rounds, about 1/3-inch thick. Put some flour in a shallow bowl. Working in batches, dust the apple slices in the flour, then dip in the batter to evenly coat. Carefully add to the oil. Fry, turning once, until golden and crisp, about 5 minutes. Transfer to a rack set on a baking sheet, and keep warm in the oven. Repeat the process until all of the apples are cooked, allowing the oil to return to 360 degrees F between batches.
• Dust with confectioners' sugar or cinnamon sugar and serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.

Steps:

• Preheat oven to 350 degrees F.
• Mix the sweet potatoes,apple and sugar.
• Butter a baking dish and put the potato mixture into it.
• Dot with any remaining butter.
• Cover and bake 40 minutes.
• Uncover and sprinkle with the parsley and zest.
• *Nice served with chicken or pork.

Steps:

• Preheat oven to 375°.
• Scrub potatoes, then prick several times with a knife or fork.
• Bake 1 hour, or until very soft when pierced with a knife.
• Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
• Remove potatoes from oven.
• Once cooled, scoop out the insides with a spoon.
• Place 1/2 of sweet potato meat into the bowl of an electric mixer.
• Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish.
• Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish.
• Melt butter in a large skillet over medium-high heat.
• Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides.
• Place on top of sweet potatoes and bake 30 minutes, until heated through.
• (Note: If refrigerating before baking, cook 45 minutes, or until heated through.).

Steps:

• Pre-heat oven to 425 degrees.
• In a bowl toss sweet potato with olive oil (enough to thoroughly coat). Arrange in a single layer on a baking sheet and roast for 10 minutes or until they're just tender but not over-cooked.
• Coat a skillet with olive oil (just enough to cover the bottom), add onion and apples and sprinkle with salt. Cook over medium heat until the apples start to become tender, stirring occasionally (about 4-5min but this will depend on the type of apple you use).
• Add sweet potato and cook a few minutes longer to let everything get cooked through and let all those fall flavors come together! Remove from heat and serve.
• This is good just as it is but you could also garnish with nuts or add a protein to make it a complete meal.

Steps:

• 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.

Steps:

• In a large bowl, beat eggs with milk, salt and sugar.
• Add flour and baking powder to egg mixture and mix until smooth.
• Preheat oven to 325 degrees.
• Peel and core apples.
• Slice 1/4 to 1/2" thick so that they are shaped liked doughnuts with the core hole in the center of each slice.
• Squeeze lemon juice over apples.
• Heat oil in large skillet.
• Dip apples in batter and let excess drip off, then brown on each side in skillet.
• Lay on a cookie sheet in a single layer.
• Sprinkle with cinnamon sugar.
• Bake for 30 minutes or until soft.