Apples In Pajamas Recipes

APPLES IN PAJAMAS

Steps:

• In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
• Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.

APPLES IN PAJAMAS

Steps:

• In a shallow bowl, stir together the flour, and salt.
• Whisk in the egg, tablespoon amd a half of oil,milk, and water until batter is smooth. The batter should be thick enough to stick to the apples, and coat them. If the batter is to thin, add more flour. If batter does not stick, toss the apples with a bit of flour.
• Add and Heat 1/2 inch vegetable oil in a deep heavy skillet to 375 degrees.(This would be the 2 cups ).
• Coat apple slices with batter, and place 4 or 5 slices into hot oil at a time.
• Fry until golden on one side, and then use tongs to flip and fry until brown on other side.
• Drain on opaper towels.
• Stir togrther the cinnamon, and sugar.
• Sprinkle over apple slices, and serve.

PIE BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top 1/2 inch from the 4 apples. Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving 1/4 inch flesh next to the skin. Remove the cores and seeds and discard.
• Coarsely chop the scooped fruit and add it to a medium bowl; you should have at least 1 1/2 cups. If not, peel, core and dice the additional apple and add it to the bowl. Sprinkle the lemon juice over top and toss to coat. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt to the bowl and mix. Divide the filling among the hollowed-out apples.
• Roll out the pie crust and using a pastry wheel, cut it into 1/4-inch-thick strips. Brush a light coating of egg wash along the top edge of each apple. Weave the strips into a lattice atop each apple, using the egg wash to adhere (see Cook's Note). Lightly brush the top of each lattice with the egg wash.
• Place the apples in an 8-by-8-inch baking dish. Add 1 inch of water to the bottom of the dish. Cover with foil and bake for 20 minutes. Remove the foil and bake until the crusts are golden brown and the filling is bubbling, an additional 25 minutes. Place the apples on a cooling rack to cool to room temperature before serving.

BAKED APPLES WITH OATMEAL AND YOGURT

Steps:

• Preheat the oven to 375 degrees F. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.