Baked Stuffed Apples #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
6 medium: tart red apples light brown sugar,
1/4 cup: golden seedless raisins,
1 tablespoon: orange rind,
1/4 cup: butter, softened very hot water
3 tablespoon: orange juice concentrate,
Directions:
Baked Stuffed Apples 3 to 5 hours
Following the method described below, you can bake apples plain. Stuffed as
in this recipe, they make a real party dessert. If you bake them plain, put
a little sugar and 1/4 cup of water in the slow cooker.
To Cook: Wash, core, and stem the apples, but dont peel them. Stand them
in a buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins, and the orange rind. Fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold in
the slow cooker and pour 2 cups of hot water into the cooker. Sprinkle the
orange juice concentrate over the apples, cover the cooker, and cook on Low
for 3 to 5 hours or until the apples are tender. Makes 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp
Following the method described below, you can bake apples plain. Stuffed as
in this recipe, they make a real party dessert. If you bake them plain, put
a little sugar and 1/4 cup of water in the slow cooker.
To Cook: Wash, core, and stem the apples, but dont peel them. Stand them
in a buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins, and the orange rind. Fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold in
the slow cooker and pour 2 cups of hot water into the cooker. Sprinkle the
orange juice concentrate over the apples, cover the cooker, and cook on Low
for 3 to 5 hours or until the apples are tender. Makes 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp