Stuffed Baked Apples
- 4 lg Baking apples; about 2 lbs
- 3 tb Rolled oats
- 3 tb Brown sugar; packed
- 2 tb Raisins
- 2 tb Pecans; chopped
- 2 tb All-purpose flour
- 1/2 ts Ground cinnamon
- 1/2 ts Orange zest; grated
- 1/4 ts Ground nutmeg
- 4 Butter or margarine; divided
- 3/4 c Apple juice
Preheat oven to 350F. Core apples. Remove peel from top third of each
apple; transfer to 9" square baking dish. In bowl combine oats, brown
sugar, raisins, pecans, flour, cinnamon, zest and nutmeg. Dividing evenly,
fill apple centers with mixture. Top each with 1 tsp butter. In small pot
melt remaining butter over high heat. Add apple juice; bring to a
boil. Baste apples with some of the liquid. Fill baking dish with
remaining liquid. Bake, basting every 20 minutes, 1 hour or until apples
are tender. Serve with the pan juices.
Makes 4 servings; Per serving; 330 cals; 2 g protein; 9 g fat; 16 mg chol;
65 g carb; 56 mg sodium
Source: Women's World Nov.5, 1996
Posted to MM-Recipes Digest V3 #351
From: Gruenwald
Date: Sun, 22 Dec 1996 20:52:02 -0600
apple; transfer to 9" square baking dish. In bowl combine oats, brown
sugar, raisins, pecans, flour, cinnamon, zest and nutmeg. Dividing evenly,
fill apple centers with mixture. Top each with 1 tsp butter. In small pot
melt remaining butter over high heat. Add apple juice; bring to a
boil. Baste apples with some of the liquid. Fill baking dish with
remaining liquid. Bake, basting every 20 minutes, 1 hour or until apples
are tender. Serve with the pan juices.
Makes 4 servings; Per serving; 330 cals; 2 g protein; 9 g fat; 16 mg chol;
65 g carb; 56 mg sodium
Source: Women's World Nov.5, 1996
Posted to MM-Recipes Digest V3 #351
From: Gruenwald
Date: Sun, 22 Dec 1996 20:52:02 -0600
