Ingredients
3 tbsp brown sugar
1/4 cup ; hot water
4 large rome beauty apples, cored
1 tbsp lemon juice
12 each caramels
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 8 inch square baking dish. Peel
the top half of each apple; brush with lemon juice. Place in the
baking dish. Fill each with three caramels. Bake at 350=F8F. for 60
to 65 minutes or until apples are tender, basting every 20 minutes.
Carefully lift apples, allowing any caramel in centers to drip into
pan. and place in individual dessert dishes. Pour sauce into a small
saucepan; add cream cook and stir over medium-low heat until sauce is
smooth and thick. Spoon over apples; serve immediately.
From Taste of Home Magazine Oct/Nov 1996 Typed by Sandy Gamble
Servings: 4 servings
Baked Apples In Caramel Cream (Taste Of Home Recipe brought to you by Recipe Ideas
Categories: Apple; Candy; Dessert; Fruit
The History of Recipes
Recipes as an idea can be observed far back into distant history, certainly as far as the Egyptians, and possibly even further. In practice though, in the main part, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans made use of many different aromatic flavors, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. During the next few hundred years, the upper classes tried to serve the most extravagent banquests, and because of this the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Baked Apples In Caramel Cream (Taste Of Home recipe.
