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Baked Apples W/raisin Nut


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Ingredients:

  • 2 1/2 qt WATER; HOT
  • 4 oz BUTTER PRINT SURE
  • 33 7/8 lb APPLE FRESH
  • 1 1/2 lb RAISINS #10
  • 1 1/4 lb NUTS MIX SHELL #10
  • 7 1/16 lb SUGAR; GRANULATED 10 LB
  • 2 ts CINNAMON GROUND 1 LB CN
  • 1 ts SALT TABLE 5LB

Directions:

PAN - 18 BY 26-INCH SHEET PAN TEMPERATURE - 375 F. OVEN :
 
1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES ON EACH PAN.
 
2. MIX RAISINS WITH FINELY CHOPPED, UNSALTED NUTS. FILL CAVITY IN CENTER OF EACH APPLE WITH 1 2/3 TBSP MIXTURE.
 
3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.
 
4. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 1/2 QT SYRUP OVER APPLES IN EACH PAN.
 
5. BAKE 45 MINUTES OR UNTIL TENDER, BASTING OCCASSIONALLY.
 
6. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP. :
 
NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED APPLES.
 
Recipe Number: J00301
 
SERVING SIZE: 1 APPLE W/
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.