Baked, Stuffed Apples Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12-15 eating apples (Cortland, Macintosh, etc.)
For the stuffing:
1 medium-sized onion, diced
2 stalks celery, diced
8 slices Pumpernickel bread
2 Tbps. olive oil
4 Tbps. butter or margarine
Salt and pepper
Canned beef (or chicken) stock--enough to moisten
Grated or shredded cheese (optional)
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Directions: |
Directions:For the Stuffing: Heat a medium-sized skillet over medium heat and add the oil, onions and celery. Cook for about 15 min. or until onions are soft and translucent. Season with salt and pepper. While onions and celery are cooking toast 8 slices of pumpernickel bread in toaster. After bread is toasted cut slices into 1/2 inch squares. Once onions and celery have cooked and are soft and translucent add and melt 4 Tbps. of butter or margarine. After butter is completely melted stir in the toasted bread squares. While stirring slowly add beef stock until all the bread squares are moist and seem just a little too wet for stuffing. The stuffing should be more wet than dry so it will survive the oven time in the apples and not get to overly dry. Once everything is incorporated remove from heat and place lid over skillet to prevent the stuffing from drying out.
To make the apples: Pre-heat oven to 350º. Core apples (Cortland, Macintosh, etc) Don't use baking apples like Granny Smiths because they are harder apples and stand up to heat well and would have to bake too long in order to get the desired softness. After apples are cored, place them on a cookie sheet and spoon in the pumpernickel stuffing. Get as much stuffing as can fit in each apple and try to mound a little on the top. Bake the apples for 45-60 min. You can check them by taking the biggest apple and running a toothpick into the side. If the toothpick goes to the center without any resistance they are done. If not, check every 10 min. or so until done.
As for the cheese, you can basically use any kind of cheese you prefer or have on hand. Shredded or grated cheese of some sort should be used. After the apples are finished baking remove them from the oven. Sprinkle the shredded cheese on the top of each apple. Place a sheet of aluminum foil over the cookie sheet and let rest. Don't put them back in the oven. There will be enough carry over heat left in the apples to melt the cheese and prevent it from burning. After about 5-10 min. remove the foil. The cheese will have melted and the apples should be cool enough to eat. |
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Personal
Notes: |
Personal
Notes: Every year, the first weekend in December, I make the trek to my friend's for Dickens of a Christmas. Her son cooked dinner for about 12 of us every Saturday and this was one of his recipes. It is so delicious I thought I'd pass it on.
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