Rosy Cinnamon Apples For 2 Recipes

BAKED CINNAMON APPLES FOR TWO

Steps:

• Preheat oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce skins with a sharp knife. Place apples in shallow baking dish.
• Combine juice, sugar and cinnamon; pour over apples.
• Bake 30 to 35 minutes or until apples are tender, basting occasionally with the juice mixture. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 minute.

CINNAMON APPLES

Steps:

• In a large saucepan, bring the water, candies and sugar to a boil over medium heat; boil and stir until candies and sugar are dissolved. , Reduce heat; carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish; pour sugar syrup over apples. Cool slightly. Cover and refrigerate for at least 3 hours.

APPLE CRISP FOR TWO

Steps:

• Heat oven to 350°F. Spray 2 (10-oz) ovenproof ramekins with cooking spray.
• In medium bowl, mix all Topping ingredients except butter. With fork, mix in melted butter until crumbly; reserve.
• In another medium bowl, mix Filling ingredients. Divide filling evenly between ramekins. Top each with half of the topping, mounding the topping (it will settle during baking).
• Bake 25 to 30 minutes or until apples are tender and topping is brown. Serve warm.

CINNAMON APPLES

Steps:

• Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.

ROSY APPLE DUMPLINGS

Steps:

• Mix flour and salt; cut in butter until crumbly. Gradually add water to crumb mixture, tossing with a fork until dough forms a ball. Divide into six portions. Cover and refrigerate for at least 1 hour or until easy to handle., Preheat oven to 350°. On a well floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square. Mix sugar and cinnamon; place 2 tablespoons sugar mixture into the core of each apple., Gently bring up corners of pastry to center; pinch edges to seal. Place into a greased 13x9-in. baking dish. Bake 15 minutes., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake until apples are tender and pastry is golden brown, 35-40 minutes longer, basting occasionally with sauce. Serve warm.

ROSY CINNAMON-GINGER APPLESAUCE

Steps:

• Peel, halve and core apples; cut into 2-inch chunks.
• Place in 5-quart pot with apple cider, lemon zest and lemon juice.
• Bring to a boil; reduce heat to low and simmer, partially covered, 25 minutes or until apples are very tender.
• Stir in remaining ingredients; continue to cook, stirring, until the candies dissolve, about 3 minutes.
• Discard zest.
• Crush with a potato masher until the applesauce is chunky or smooth according to taste.
• Serve warm or cold.
• Calories are for 1/2-cup serving.

ROSY APPLESAUCE

Steps:

• Cook apples, cranberries, sugar, and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes. Discard cinnamon stick. (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.) Cool to room temperature or chill before serving.

ROSY CINNAMON APPLES FOR 2

Steps:

• Heat oven to 350 degrees.
• Core the apples.
• Pare the upper half of each apple to prevent the skin from splitting.
• Or score skin in a fancy design.
• Place apples upright in small baking dish, fill center of each with 1 to 2 tablespoons brown sugar and 1 tablespoon red cinnamon candies.
• Pour water into baking dish to 1/4 inch depth.
• Bake until apples are tender when pieced with fork, 30-40 minutes, spooning syrup on apples several times during baking.
• Serve warm, with cream or ice cream.