Bubbee And Me Baked Candy Apples Recipes

CANDY BAR STUFFED BAKED APPLES

Steps:

• Preheat oven to 350 degrees.
• Place apples on a cutting board. With a sharp knife, carefully cut the top 1/2 inch from the top of each.
• Using an apple corer or a small melon baller, scoop out the stem, core and seeds from each apple, leaving the bottom intact. Stand the apples in a 9 inch square baking dish, cut side up.
• Divide 1/4 cup each chopped Snickers and Skor/Heath bar candy bars among the apples, about 2 tablespoons of candy per apple.
• Place 1 1/2 teaspoon of butter inside each apple, on top of the candy bar pieces. Then divide the remainder 1/4 cup chopped candy bars among the apples.
• In a small bowl, whisk together the cider and sugar and pour mixture over and around the apples. Carefully place baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes. (Original recipes states 1 hour and 20 minutes, but if cooked too long the apples become mealy. Start checking around 45 minutes.) Remove from oven and let sit 5 minutes.
• Serve hot or warm, spoon the pan juices over apples and add vanilla ice cream if desired.

BUBBEE AND ME BAKED CANDY APPLES

Steps:

• 1. Preheat the oven to 350°F. Using a vegetable peeler, remove a wide strip of peel from the top of each apple. Using an apple corer, scoop out and discard all traces of the core, being careful not to make the cavity too large or to pierce the bottom of the apples.2. Arrange the apples in a glass baking dish large enough to easily hold them. Using clean fingers, smoosh a piece of butter down into the cavity of each apple. Then divide the 2/3 cup imperials among the cavities, reserving 2 to 3 tablespoons. Pour the orange juice into the bottom of the baking dish and sprinkle the reserved imperials over the juice.3. Bake, uncovered, basting occasionally with the juice until the apples are tender when pierced with a knife, about 40 minutes. (If desired, during the last 5 minutes of baking, garnish the apples with the reserved "red hots.") Remove from the oven and drizzle some of the baking juices over each apple. Serve with a little of the sauce poured around each apple.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.