4 large Baking Apples
(Recommend Granny Smith, Cortland, or Winesap)
1/2 cup Water
1/2 cup Apple Juice
1 tsp. Cinnamon
1 Tbs. Granulated Sugar
4 tsp. Butter or Margarine
Instructions:
Wash apples and core from stem end to within ½ inch from the bottom of
the apple.
With a vegetable peeler, remove skin from top half of apple, working
your way around
the apple, rather than up-and-down.
For standard oven preparation: Pre-heat oven to 350-F degrees. Place
apples, peeled end
up, in an 8-inch-square oven-proof baking dish. Add water and apple
juice. Evenly
distribute one-quarter of the cinnamon, sugar, and butter into the core
of each apple.
Cover loosely with aluminum foil and bake 45 to 50 minutes or until
tender, making sure
to baste the apples occasionally with the sizzling apple and water
mixtures. Remove from
oven and baste one final time. Serve warm or chilled. Refrigerate,
covered, to store.
For microwave oven preparation: Place prepared apples in a
microwave-safe cooking
dish. Use only half the water and apple juice. Evenly distribute
one-quarter of the
cinnamon, sugar, and butter into the core of each apple. Cover apples
with plastic wrap,
making sure to leave a vent on one corner of the wrapped dish.
Microwave on high
setting until apples are tender, approximately 10 to 14 minutes. Serve
and store as above.
Kitchen Staff Tips: Before baking or microwaving the apples, fill the
cavity where the
core used to be with one or more of the following: crushed or chunked
pineapple, ripe
banana slices, pureed sweet potatoes, shredded carrots, whole
blueberries or raspberries,
sliced strawberries, peanut butter, a mixture of honey, chopped
walnuts, and raisins, or
even chocolate chips, and continue to prepare as directed. Finish your
presentation with a
dollop of freshly whipped cream or a scoop of vanilla or cinnamon ice
cream.
