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
occasionally.
Serve warm, covered with some of the baking glaze and real whipped
cream.
Tip: MacIntosh or Granny Smith apples are great for this.
From the kitchen of Lois Flack:
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Servings: 6 servings
Baked Apples From Lois Flack Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Experts have tracked the existance of recipes way back into the far past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the Romans made use of many different aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and dill. As our culinary historical trip moves to more modern times we have some books which were published in the 1300s : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that appears on menues today, but instead descriptions of the types of food on the menus of the rich and powerful of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an outbreak in manuscripts on cooking, some of which are now in academic collections. Over the next few centuries, the wealthy families of Europe strove to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, recipe books were greatly in demand mostly as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Baked Apples From Lois Flack recipe.
