Tuesday, November 24, 2009

Apple Applications: Baked & Stuffed Apples and Apple Chips

Apples happen to be my husband’s favorite fruit, if not one of his favorite foods. He’ll eat them any which way. He loves apple pie, and I’m ashamed to admit that I’ve only made an apple pie once in my life. I did it a of couple years ago for his birthday. The pie turned out wonderfully, but when you’re cooking healthy meals for two, apple pie doesn’t make it into the regular rotation.

The October, 2009 issue of Cooking Light had a couple ideas of how to be innovative with this well-known fruit. These aren’t your typical apple applications, but they are quite tasty and a lot of fun. They would be a fun treat for kids to try! (Particularly the Apple Chips, which are a bit addictive!)

Apple Chips
* 2 apples
* 1 teaspoon sugar
* 1 teaspoon ground cinnamon

Use a mandolin to cut paper-thin slices of apple. Arrange apple slices in a single layer on a baking sheet lined with parchment paper. Sprinkle apples with sugar and cinnamon, and bake at 200°F for 1 ½ hours or until lightly browned. Remove from pan and cool on a wire rack.

Stuffed and Baked Apples
* 4 apples
* ½ cup brown sugar
* 2 tablespoons chopped walnuts
* 1 tablespoon butter, cut into small cubes

Peel top of apple skins, then core, stopping ½ inch before you reach the bottom to keep filling inside. Use a melon baller or spoon to scoop out core, if necessary. Mix brown sugar, walnuts, and butter in a small bowl. Fill apples with brown sugar mixture.

Place apples in an 8-inch square baking dish, cover with foil, and bake at 350°F for 45 minutes; uncover and bake an additional 30 minutes or until a knife is easily inserted into flesh.

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