6 medium baking apples (to 8) - washed and c, ored
1/4 cup light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp butter or margarine
1/2 cup ; water
1/2 cup whipping cream (opt'l.)
2 tbsp powdered sugar
1 nutmeg (opt'l.)
Directions
Fill centers of apples with sugar; place in crockpot. Sprinkle with
cinnamon and nutmeg and dot with butter. Add water, cover and cook on
low for 7 to 9 hours or on high for 2 1/2 to 3 1/2 hours.
When ready to serve, whip cream until it is stiff and holds soft
peaks. Add powdered sugar, beating in well. Remove apples from cooker
and serve each with a dollop of whipped cream and a sprinkling of
nutmeg, if desired.
Variation: 2 tb. each of raisins and nuts can be mixed with brown
sugar to fill the centers of the apples.
From Carolyn Hall of Louisville, KY in Phyllis Fitzgerald's "Best Buy"
column in "The (Louisville, KY) Courier-Journal, 07/18/90. Pg. C4.
Typed for you by Cathy Harned.
Servings: 6 servings
Baked Apples (Hall) Recipe brought to you by Recipe Ideas
Categories: Apple; Crock Pot; Crockpot; Fruit
The History of Recipes
It is quite possible to track the history of recipes way back into the far past, in fact as far back into history as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these old records were just very basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the chefs of Roman times were skilled in the use of many different herbs and spices, including many that are still in use today for example basil, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for an increase in manuscripts on food, some of which are kept safe in private collections. During the succeeding few centuries, the upper-class families of Europe strove to serve the most exotic meals, and as a consequence, chefs and their recipes increased in prestige. However, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes of the day. By the time we get to the twentieth century, cooking books are greatly in demand mostly due to more people being able to read, more spare time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Baked Apples (Hall) recipe.
