Baked Apples J.Desserts (Puddings and Other Desserts) No.003
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|Yield: 100 Portions Each Portion: 1 Apple|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Apples | 39LB | | 1. Wash apples; remove cores. |
| | | | Score apples once around the |
| | | | middle to prevent bursting. |
| | | | Place on pans. |
|--------------------|----------|----------|-----------------------------------|
|Hot Water | | 2.50 Qrt | 2. Combine water, butter or |
|Margarine | 8OZ| 1.00 Cup | margarine, cinnamon, salt, & |
|Cinnamon | | 2.00 Tspn| sugar; pour over apples in |
|Salt | | 1.00 Tspn| each pan. |
|Sugar, Extra Fine Gr| 7LB | 1.00 Gal | 3. Bake 45 minutes or until |
|anulated | | | tender, basting occasionally. |
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VARIATION
1. BAKED APPLES WITH MINCEMEAT FILLING: Follow Step 1. Use
5 lb (2/3-No. 10 cn) canned mincemeat. Fill cavity in center
of each apple with 1 tbsp mincemeat. Follow Steps 2 and 3.
2. BAKED APPLES WITH RAISIN COCONUT FILLING: Follow Step 1. Mix
1 lb 8 oz (4 1/2 cups) raisins, washed, drained, with 8 oz
(3 cups) chopped, prepared, sweetened coconut. Fill cavity
in center of each apple with 1 tbsp mixture. Follow Steps
2 and 3.
3. BAKED APPLES WITH RAISIN NUT FILLING: Follow Step 1. Mix
1 lb 8 oz (4 1/2 cups) raisins, washed, drained, with 1 lb
4 oz (1 1/4 qt) chopped, unsalted nuts. Fill cavity in
center of each apple with 1 2/3 tbsp mixture. Follow Steps
2 and 3.