Page 6 - Baked Apple Dishes
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Wipe and core sour apples. Place in a baking dish and fill centers with sugar and cinnamon, allowing one-half cup of sugar and one-fourth teaspoon of cinnamon to eight apples. Cover the bottom of the dish with boiling water and bake in a hot oven until soft, basting often with syrup in the dish. Serve hot or cold with cream. The centers may be filled with raisins or jelly if preferred.
Panned Baked Apples
Core and cut apples into eighths. Put a layer in a baking dish, sprinkle with two tablespoons of sugar, add another layer of apples and continue until the dish is full. Add to each quart of apples a half pint of water; cover the dish and bake in a quick oven until soft. The skin which is left on gives a fine flavor. Serve hot in the dish in which they were baked. This is very nice when served with the meat course at dinner.
Apples With Almond Praulinee Jelly and Cream
Peel and core as many apples as are desired and place them in a deep pan with a heaping tablespoonful of sugar and half a cupful of water to each apple. Place in the center of each apple a spoonful of chopped nuts and a strip of lemon or orange peel. Sprinkle with cinnamon and nutmeg and bake very slowly until the juice becomes jelly-like.
Pare and chop six apples. Place a layer of apple in a well-buttered pudding dish, then a layer of bread crumbs; sprinkle with brown sugar and cinnamon; repeat until the dish is full; add several generous lumps of butter and pour sweet milk or hot water on until it comes within an inch of the top of the pan. Bake in a moderate oven until brown and serve with plain or whipped cream.
Apples en Casserole
Pare, core and slice 2 quarts of apples and put in an earthen dish alternately with one and one half cups of sugar; add one fourth cup of cold water, cover the dish and bake in a moderate oven. Serve either hot or cold with cream.
Pare, core, and slice apples; cook in butter until soft and dry; add sugar to taste. Line a plain mould with snippets of bread an inch wide dipped in melted butter; let one overlap the other; arrange lozenges of bread similarly in the bottom of the mould. Fill the center with the apple and cover the top with bread. Bake for half an hour in a hot oven. Serve with cream and sugar or a hot sauce.
Choose tart red apples, Northern Spys if possible; wash wipe and core. Do not pare. With the corer, remove apple in three places equally distant from stem and blossom end, holding corer in oblique position and pressing downward toward center. Fill these cavities with raisins, dates, or figs, and sugar and cinnamon. Canned or fresh pineapple is a delicious filling. Always use raisins, placing them in the cavities first to prevent the other filling from slipping through. After filling, place the apples in a pan that has been sprinkled with sugar and cinnamon. Sprinkle each apple with sugar and cinnamon. Place in a hot oven until the sugar melts, then add one fourth cup of water or fruit juice and bake until tender. Baste frequently with the syrup. Serve either hot or cold with whipped cream sprinkled with cocoa.
Pare and core some good apples- Greenings or Pippins. Fill the cavity in the center of each apple with a spoonful of chopped preserved ginger. Stand them in your baking dish ( not tin) and pour over them a syrup made either of sugar and water flavored with lemon and with a piece of dried ginger cooked in it, or if there is enough ginger syrup this may be used with the addition of a little water. Bake until soft and transparent but not broken, basting occasionally with the syrup. Serve hot or cold with a little whipped cream garnished with some pieces of ginger.
Peel and slice very thin four large or five small Greening apples; place in deep pudding dish or baking dish with 2 tablespoonfuls cold water. Make batter of one-third cupful of butter, 1 large cupful of granulated sugar, 2 eggs beaten thoroughly, 2 large cupfuls flour with 4 teaspoonfuls good baking powder, and 1 teaspoonful salt sifted together stirring well; then add flour. Blend the whole for five minutes, then pour over the apples; let stand five minutes before placing in oven; bake 30 minutes
Sauce for Apple Jonathan
One and one-half cupfuls sweet milk, 1 tablespoonful butter, one-half cupful sugar, 2 tablespoonfuls cornstarch, 3 heaping tablespoonfuls raspberry jam. Place milk in porcelain dish over fire; let boil slowly; mix butter sugar and cornstarch together; add one -third cupful cold milk; mix until smooth, then stir slowly in the boiling milk; let boil five minutes then remove from fire and add raspberry jam. To be served hot.
Pare and quarter enough tart apples to fill a baking dish three-fourths full. Cover with a rich baking powder biscuit dough made soft enough to stir; spread it over the apples without rolling. Make several cuts in the center to allow the steam to escape. Bake for three quarters of an hour and server hot with sugar and rich cream.
Individual Apple Dumplings
Butter six muffin rings and set them on a shallow agate which has been well buttered. Fill the rings with sliced apples. Make a dough of one and one-half cups of pastry flour sifted several times, with one-half teaspoon of salt and three level teaspoons of baking powder. Chop into the dry ingredients one-fourth of a cup of shortening; gradually add three-fourths of a cup of milk or water. Drop the dough on the apples on the rings. Let bake about 20 minutes. With a spatula, remove each dumpling from the ring, place on a dish with the crust side down. Serve with cream and sugar hard sauce or with a fruit sauce.
Cut ordinary pie crust in squares. Put apple sauce through a sieve, add a few grains of salt and a few gratings of nutmeg. The apple sauce should not be too moist. Trace a figure on one side of the square of paste and on the other side diagonally place a spoonful of the apple sauce. Brush the edges of the paste around the apple with cold water, turn the other half of the paste over and press the edges closely together. Set the turnovers on a buttered baking sheet and brush the tops with slightly beaten white of egg dust with granulated sugar, and bake in a moderate oven.
Mix 2 pounds of flour with 1 pound of finely chopped suet; add water to make soft dough. Roll into a sheet 1 inch thick. Grease a shallow pan with hot suet sprinkled with 2 tablespoons of brown sugar. Place the crust in the pan and cover with the following mixture: one pound of sliced apples, one half pound of orange and lemon peel chopped, one half pound of currants and one half of shredded citron. Sprinkle with 1 cup of brown sugar, 1 teaspoon each of cloves and cinnamon. Squeeze the juice of 3 lemons and add 1 gill of water; cover with a thin layer of paste and bake in moderate oven for four hours. Serve with sauce.
Line a deep round pie tin with rich pie paste and fill it three-quarters full of apples pared, cored, and sliced. Dredge with sugar; put a twist of crust around the edge. When nearly baked, spread with a thin layer of orange marmalade and pour over a rich custard made of 1 cup of milk, 1 tablespoon of sugar, and 2 egg yolks. Return to the oven and bake until the custard is set.
Pare, core, and cook 4 tart apples in just enough water to prevent burning. Pass through a sieve, sweeten to taste and add 1 teaspoon of lemon extract. Sift together 4 level tablespoons of cornstarch and 1 level tablespoon of flour; dissolve in 4 tablespoons of cold water. Melt 1 tablespoon of butter and add one fourth of a teaspoon of salt. Pour in 1 cup of boiling water, add the flour and cornstarch mixture, and cook until clear. Add the apple pulp, remove from the fire and stir thoroughly. Beat 3 eggs separately. Add first the yolks to the apple mixture and lastly the whites of the eggs. Pour into a shallow baking dish and bake in a moderately hot oven until puffed up and brown. Serve at once.
Apples and Rice
Pare and core apples and fill with chopped raisins and sugar; fill the spaces between the apples with rice that has been boiled for 15 minutes. Cover and bake for 15 minutes; remove cover and bake for 15 minutes longer. Serve hot with cream.
Apple and Potato Gateau
Take 5 apples, 1 cupful of sugar, juice and grated rind of half a lemon. 2 good-sized baked potatoes, 2 eggs, 1 wineglassful of sherry, one half cupful of apple jelly, one half cupful of unsweetened custard. Core and peel the apples and put them in the double boiler with the sugar and lemon juice and rind. Remove the skins from the baked potatoes and rub the pulp through a sieve. Separate the yolks and whites of the eggs, beat them thoroughly and add them to the apple pulp when cool. Add the potato pulp and the sherry--if it is to be used. Bake in a greased mold. When done, pour the apple jelly and custard over the pudding. The dish may be attractively decorated with chopped pistachios and candied cherries.
Pare and chop fine 1 quart of sweet apples. Pour a pint of boiling water over 1 quart of white corn-meal; when cool, add enough sweet milk to make a very soft batter; add 2 tablespoons of sugar and one-half teaspoon of salt. Add the apples and pour into a well-buttered pan cover and bake in a moderate oven for two hours.
Two cups of steamed apple pulp, one-half cup of sugar, 1 teaspoon of butter, one-half teaspoon of cinnamon or nutmeg. Add the yolks of 2 eggs, slightly beaten, and 1 tablespoon of thick cream. Fill a deep pie tin lined with crust and bake without an upper crust. Make a meringue of the whites of 2 eggs and 2 tablespoons of sugar; brown in a very moderate oven.
Apples Stuffed With Figs
Pare and core large apples; fill centers with chopped figs, cover with sugar. Place in a deep baking dish and add a little water; bake basting well frequently. Serve cold with cream.
Apples in Maple Syrup
Cut eight apples in halves and remove the cores with a teaspoon; put into a baking pan with 1 cup of maple syrup and one and one half cups of water and 2 tablespoons butter. Bake until the syrup is thick and serve with whipped cream.
To 1 pint of light bread sponge add one fourth cup of molasses, 1 tablespoon of lard, and graham or whole wheat for a soft dough. Beat vigorously and finally work on to the dough 1 large cup of chopped apples; shape the dough into biscuit and place in muffin pans and allow them to be very light before baking.
Apples en Surprise
Make apple cups by cutting a thick slice from the stem end and removing the pulp with a teaspoon. Fill the cups with equal quantities of the apple pulp, pecan meats, and maraschino cherries cut into small pieces. Add 1 teaspoon of sugar to each apple and bake until the apples are soft, but will hold their shape. Remove from the oven and add 1 teaspoon of maraschino and 1 teaspoon of sherry to each cup.
Dried Apple Roly-Poly
Sift a pint of flour, two tablespoons of baking powder, and one-half teaspoon of salt. Rub in one tablespoon of shortening. Add two-thirds cup of water, knead quickly and roll out into a very thin sheet. Brush with melted better. Chop dried apples fine. The apples should have been soaked overnight. Sprinkle over the dough the apples and four tablespoons of sugar. Roll up and place in a buttered baking pan, brush with water, and bake in a moderately hot oven for three-quarters of an hour. After the roll has been baking for half an hour, baste with a tablespoon of sugar dissolved in two tablespoons of water; return to the oven to glaze. Serve hot with cream and sugar.
To Dry Apples
Select sound fruit that has matured. Pare, core, and quarter and slice lengthwise. String and dry near the fire or spread on frames covered with muslin or netting and let dry in the sun. If the winter apples are not keeping well it is a good plan to dry them to prevent waste. Although some have a prejudice against dried apples they can be made very palatable with a little care.