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Baked Apples Recipe

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This recipe for Baked Apples, by , is from "THE WOODEN SPOON"...by The Sexton Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nan Sexton


4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans (optional)
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water

Preheat your oven to 375F
Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.

If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide.

Stuff with brown sugar, cinnamon, and extras, dot with butter: Place the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans (if using) in a small bowl and stir to combine.

Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture. Place a dot of butter (a quarter of the tablespoon called for in the ingredient list) on top of the sugar.

Bake: Pour the boiling water into the bottom of the baking dish. Bake at 375F for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy.

When done, remove the apples from the oven and baste them with the juices from the pan.

Terrific with a side of vanilla ice cream.

Who doesn't like a baked apple? Pretty easy to do...Coring is the toughest part...just remember to NOT open apple all the way to the bottom.
The Farmer's Market
From May until Thanksgiving
there's a quaint farm-country place
It's called the Farmer's Market
and it, yearly, takes its place
Stacked up, high, with homemade jellies
maple cream and honey, too...
it's a welcomed sight to travellers
...this year's bounty, fresh and new..
As the season steps along
there's hardly ever time to rest
as the farmer, working daily
brings to market, just his best...
From green onions to tomatoes
all the cukes and peppers, too
He's got yams and green zucchini
...purple eggplant..(just a few)
As it goes to summer sweet corn
on to 'tators, beets and carrots
and those APPLES...bushels...(whew!)
It's a place where people gather
just to get their daily 'eats'
from late springtime through the summer...
on to squash...and harvest treats...
It's alive with taste and colore
but must close when snow is near
Still, tradition says...That market
will be back again next year...




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