The Magical Mini Guide to Cozy Weekends
The Magical Mini Guide to Cozy Weekends
Whether you're in the mood for some soup-simmering, leaf-peeping, or nothing at all, your dream weekend awaits...
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20 Comments
Joyce B.
January 20, 2016
My Mother used to fill them with candy cinnamon red hots and served them with a hot vanilla sauce. It was a great after school snack.
Melissa
November 2, 2015
These sound delish! But can I make up a big pan of them and sore them in the freezer? Sounds like a wonderful idea for breakfast and a lot healthier than some of the cereals out there. Thanks for the hockey morning ideas.
Ali S.
November 2, 2015
I often make a pan and store them in the fridge for the week (then eat them for breakfast with yogurt)—can't speak to the freezer, though!
Geoff I.
October 6, 2015
My grandmother made the most wonderful baked apples. She used the recipe from the old Great Northern railroad which was famous for its baked apples. The Great Northern used Rome Beauty apples the size of small pumpkins. Grandma stuffed the core with brown sugar, raisins and chopped nuts. Little bit of water. Then she topped hers off with fresh cream from a Jersey cow named Heidi who lived across the road. simple, simple, but it's what they serve in heaven.
AntoniaJames
November 2, 2015
Geoff, yes, seriously yes, cream takes a baked apple to a whole new level - even when the cream is not from a Jersey named Heidi. This time of year, it's why I always have heavy cream in the fridge. (It's also indispensable for any fruit betty.) ;o)
Sharon
September 25, 2015
Will have to try this recipe. Thanksgiving is coming and this would be a lovely side or dessert. Thank you
Grandori
October 19, 2014
This is the most wonderfully written non-recipe I've ever seen! I'm now off to market to purchase fresh, fall apples. Thank you
helen
October 18, 2014
I use craisins, pecans, brown sugar, cinnamon and a chopped up apple for the filling (1 chopped apple for 6 apples, 1/3 cup craisins, 1/4 cup brown sugar, 2 teaspoons Vietnamese cinnamon, 1/3 cup pecans). For the fluid outside the apples i use 1/2 cup apple cider and 1/2 cup maple syrup and 1/4 cup spiced rum. I use winesaps (yum). Just made them yesterday. So darn good!
lunule
October 18, 2014
Thanks for the liquid idea! I was wondering what tipple would work with apples. Maybe a dollop of clotted cream or vanilla ice cream too?
helen
October 18, 2014
Yes! I have upon occasion made a spiced rum whipped cream although the rum in the cream can drown out the apples a bit. My mother loves them with clotted cream.
lunule
October 19, 2014
Helen that sounds good too...but I can imagine how the rum + whipped cream could overpower the apple flavor. I like the idea of a splash in with the baked apples. I am looking forward to experimenting!
AntoniaJames
November 2, 2015
helen, I love the idea of rum, diluted just a bit with water, as the baking liquid. ;o)
lunule
October 18, 2014
Love, love, love baked apples! I will have to try with liquid as you suggest. I have been loading up a baking pan with cored and halved apples that I top with raisins, butter, walnuts, and turbinado sugar that I store with a Mexican vanilla bean in the jar. Bake at 350 until the kitchen smells amazing and eat for dessert and then with vanilla yogurt and granola the next day for breakfast. I really love the brown cow version with cream on the top but it is quite rich so I use just a bit.
Haley S.
October 14, 2014
Love this not recipe - mainly because I got rave reviews last night for making it. People assume it's way more complicated than it is!
CarlaCooks
October 8, 2014
I saw somewhere (can't remember where) that you can score the apples around their circumference. It ensures that the apples will burst through their skin only there and helps the apples keep their shape. Does anyone do this? Does it actually work?
Haley S.
October 14, 2014
CarlaCooks - I might try that next time as I did have a few apples that burst due to too much conversation happening in the kitchen and not enough attention paid to the oven!
helen
October 18, 2014
Yes scoring will work but you can also peel the apple cut the bottom to make it flat (just a small slice off the bottom) and cut through the stem end about 1/4 inch. I put the top back on when baking and it prevents the top from overcooking before the inside of the apple is done.
AntoniaJames
October 6, 2014
Even easier: Nekisia Davis' "Genius" granola mixed with a touch of coconut oil, for vegan, or tiny cubes of butter. Our favorite here! Topped with Greek yogurt lightly sweetened with honey or maple syrup. ;o)
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