6 large baking apples
1/2 tsp cinnamon
1/4 tsp nutmeg
12 tbsp brown sugar
1 1/2 tsp butter
Directions
1. Wash and core apples, then remove a 1 inch strip of peel around the
middle of each apple.
2. Place apples in a 2 quart square baking dish.
3. Mix sugar, and spices in a small bowl.
4. Fill center of each apple with mixture and dot with
1/4 ts. butter.
5. Add enough water to baking dish to cover the bottom of the dish.
6. Bake uncovered, at 350ø until apples are tender. Baste with glaze
occasionaly.
Serve warm, covered with some of the baking glaze and real whipped
cream.
*** 1/2 c of raisins can be added to the sugar and spice mixture. ***
Tip: McIntosh or Granny Smith apples are great for this.
From the kitchen of Lois FLack.
Servings: 6 servings
Baked Apples (Flack) Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, old records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some clay tablets in Sumerian which recount 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 people feel `blissful`. During the time of the Roman Empire a man called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of Roman times used many herbs, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, such as basil and coriander. The introduction of these new herbs and spices led to an outbreak in books on cookery, the majority of which still exist in academic collections. Over the following few hundred years, the upper-class families of Europe competed to serve the most extravagent meals, and as a consequence, cooks and their recipe collections became highly prized. Even so, it was during the 1800s that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications were highly popular as a result of more people being able to read, people having more free time and disposable income. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Baked Apples (Flack) recipe.
