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Stacked Stuffed Apples

STACKED STUFFED APPLES

got this from the apple orchard, near me, and had a sample, asked for the recipe, they gave me several variations. this is the one i sampled, and would recommend this for a dessert.

Time: 170 minutes

Steps:

  • mix together raisins and sugar together in a small bowl
  • lay apples cut-side up and fill the core areas with raisin-sugar mixture evenly
  • sprinkle stuffed apples with cinnamon , and dot with butter
  • place apples in slow cooker , stacking if necessary
  • add water along the edge of the cooker
  • cover and cook on low 3-5 hours , or on high for 2 1 / 2- 3 1 / 2 hours or until apples are tender , but not collapsing
  • serve warm , or with ice cream , or frozen yogurt


stacked stuffed apples image

Number Of Ingredients: 6

Ingredients:

  1. raisins
  2. sugar
  3. baking apples
  4. ground cinnamon
  5. butter
  6. water


STUFFED BAKED APPLES

This easy and delicious stuffed apple recipe is a fun twist to the fall fruit that everyone loves during the colder months.

Recipe From simplysidedishes.com

Time 45m

Steps:

  • Cut off the top of four apples and remove the hearts.
  • Chop the pecans and the extra apple into small pieces. In a small bowl, mix the apple and the pecans with cinnamon and sugar. Add the vanilla and the egg and whisk them for a few seconds.
  • Fill the four apples with the pecan mix.
  • Bake the apples in a preheated oven (350°F) for 30 minutes.
  • Sprinkle some powdered sugar to decorate.


Stuffed Baked Apples image

Number Of Ingredients: 7

Ingredients:

  • 5 Jonagold apples
  • 1/4 cup Pecans
  • 2 Tbsp. Vanilla
  • 1 egg
  • 1/4 cup Brown Sugar
  • 1 Tbsp Cinnamon
  • Powdered Sugar as desired


STUFFED BAKED APPLES

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Steps:

  • Heat the oven to 350 degrees F.
  • In a medium bowl mix together the apple juice, dried cherries, raisins, dates, and honey with a spoon. Put the cookies in the plastic bag and seal the bag. Break the cookies up into very small pieces with the rolling pin. Mix the broken cookies with the fruit. Set the bowl aside.
  • Cut about a 1/2-inch slice off the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds of the apple with a melon-baller to make a pocket. Pack the fruit filling into the apples. Top each apple with a 1/2 teaspoon of the butter. Poke a cinnamon stick into the center of the filling, like the stem of an apple. Set the stuffed apples snugly in a oven-proof baking dish and 1/3 cup water to the pan. Bake for 45 minutes or until the apple is soft and the top is slightly browned. Cool to room temperature before serving.


Stuffed Baked Apples image

Number Of Ingredients: 9

Ingredients:

  • 2 tablespoons apple juice
  • 1/4 cup dried cherries
  • 1/4 cup golden raisins
  • 1/4 cup chopped dates
  • 2 tablespoons honey
  • 2 almond biscotti cookies
  • 4 Rome apples or other baking apples
  • 2 teaspoons unsalted butter
  • 4 whole cinnamon sticks


DELICIOUS STUFFED BAKED APPLES

Baked apples are always a welcome sight at the dinner table on frigid fall evenings. This dressed-up version also features raisins, cranberries and apricots. -Glenda Ardoin, Hessmer, Louisiana

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h30m

Yield 4 servings.

Steps:

  • In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes. , Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish. , Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples., Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples.


Delicious Stuffed Baked Apples image

Number Of Ingredients: 9

Ingredients:

  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1/4 cup chopped dried apricots
  • 2-1/4 cups cranberry-apple juice
  • 1/3 cup thawed cranberry juice concentrate
  • 4 large Golden Delicious apples
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon ground allspice, divided
  • 1/4 cup butter, melted


BAKED STUFFED APPLE

An apple is filled with a cinnamon cheesecake center. I used a Braeburn apple but any variety will work. Great for a cold night! Serve with whipped cream or a scoop of vanilla ice cream.

Recipe From allrecipes.com

Provided by Emily

Time 45m

Yield 1

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
  • Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
  • Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.


Baked Stuffed Apple image

Number Of Ingredients: 6

Ingredients:

  • 1 apple
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 tablespoon white sugar
  • 2 tablespoons cream cheese
  • 1 tablespoon dried cranberries


SLOW-COOKED STUFFED APPLES

This irresistible dessert is slow-cooker easy. Warm and comforting, the tender apples are filled with chewy pecans and yummy caramel topping. -Pam Kaiser, Mansfield, Missouri

Recipe From tasteofhome.com

Provided by Taste of Home

Time 3h20m

Yield 6 servings.

Steps:

  • Core apples and peel top third of each; brush peeled portions with lemon juice. Place in a 6-qt. slow cooker. , Combine the pecans, apricots, brown sugar, butter, cinnamon and nutmeg. Place a heaping tablespoonful of mixture in each apple. Pour 2 cups water around apples., Cover and cook on low for 3-4 hours or until apples are tender. Serve with granola and caramel topping if desired.


Slow-Cooked Stuffed Apples image

Number Of Ingredients: 9

Ingredients:

  • 6 large tart apples
  • 2 teaspoons lemon juice
  • 1/3 cup chopped pecans
  • 1/4 cup chopped dried apricots
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Granola and caramel ice cream topping, optional


BAKED STUFFED APPLES WITH WALNUTS

Recipe from the Williams-Sonoma website. These baked apples are a great dessert but I imagine would also be good served for breakfast or a nice weekend lunch on a cold fall or winter day. Enjoy!

Recipe From food.com

Provided by KellyMac6

Time 1h

Yield 4 serving(s)

Steps:

  • Preheat an oven to 350ºF.
  • Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
  • Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.
  • In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.
  • In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.
  • Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.


Baked Stuffed Apples With Walnuts image

Number Of Ingredients: 7

Ingredients:

  • 1/4 cup chopped walnuts
  • 4 good-quality red apples, such as Fuji, Braeburn, McIntosh, Rome Beauty
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey
  • 1/2 cup apple juice


APPLE STUFFED PORK CHOPS

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!

Recipe From allrecipes.com

Provided by Nancy Burrowes

Yield 6

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
  • In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.


Apple Stuffed Pork Chops image

Number Of Ingredients: 10

Ingredients:

  • 1 tablespoon chopped onion
  • ¼ cup butter
  • 3 cups fresh bread crumbs
  • 2 cups chopped apples
  • ¼ cup chopped celery
  • 2 teaspoons chopped fresh parsley
  • ¼ teaspoon salt
  • 6 (1 1/4 inch) thick pork chops
  • salt and pepper to taste
  • 1 tablespoon vegetable oil


OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING

I found this old-fashion stack cake recipe in my local newspaper. I immediately thought of our stack cake queen, Bea Liles. I haven't made this yet but I hope someone will and give it a review. Altho this recipe calls for dried apples, I see no reason why you couldn't use fresh, and your own recipe for apple butter. Enjoy! This...

Recipe From justapinch.com

Provided by Dee Stillwell

Time 40m

Steps:

  • 1. Preheat oven to 350 degrees. Spray 6 (9-inch) cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
  • 2. In a medium bowl, beat shortening and sugar at medium speed with a mixer until creamy. Add buttermilk, molasses, egg and vanilla, beating well. In a large bowl, combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
  • 3. On a lightly floured surface, form dough into a log; cut into six equal portions. Place one portion in each prepared pan, and use fingers to lightly pat dough to edges of pans. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks. Cake will have the consistency of a gingerbread cookie.
  • 4. Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about an hour. Allow 24 hours for the cake to chill in the refrigerator.
  • 5. Make filling: In large saucepan, combine dried fruit and all dry ingredients. Add enough liquid to cover. Bring to a low boil and cook, stirring often, for 45 minutes. Remove from heat, and let stand for 10 minutes or until cooled slightly. Transfer to the work bowl of a food processor or container of a blender; process until smooth. Use while still warm.
  • 6. To put cake together, place one cake layer on a serving plate or cake stand; spread with about 3/4 cup warm fruit butter filling. Repeat procedure with remaining layers and fruit butter filling, stacking each on previous layer. Do not spread fruit butter filling on top layer. Cover and refrigerate cake for at least 24 hours. Just before serving, dust with confectioners' sugar.


Old-Fashioned Stack Cake with Appalachian Apple Butter Filling image

Number Of Ingredients: 20

Ingredients:

  • CAKE INGREDIENTS
  • 1/2 c vegetable shortening
  • 1/2 c sugar
  • 1/2 c buttermilk
  • 1/3 c molasses
  • 1 large egg, slightly beaten
  • 1 tsp vanilla extract
  • 3 1/2 c all purpose flour
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • pinch of nutmeg
  • powdered sugar for dusting
  • APPALACHIAN APPLE BUTTER FILLING
  • 4 c roughly chopped dried apples
  • 3/4 c dark brown sugar, firmly packed
  • 1 tsp ground ginger
  • 1 tsp cinnamon, ground
  • 6 c apple cider (not juice)


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