| Title | Author | Category |
| Baked Apples | Lucille Reidenbach | Desserts |
| Ingredients #1 | Ingredients #2 |
| Apples to fill a pan (cored and cut in 1/2) | 2 t sugar per each half of apple |
| Ingredients #3 | Ingredients #4 |
| 2 t red hots per 1/2 apple | 1/3 C sugar |
| Ingredients #5 | Ingredients #6 |
| Ingredients #7 | Ingredients #8 |
| Ingredients #9 | Ingredients #10 |
| Ingredients #11 | Ingredients #12 |
| Ingredients #13 | Ingredients #14 |
| Ingredients #15 | Ingredients #16 |
| Ingredients #17 | Ingredients #18 |
| Ingredients #19 | Ingredients #20 |
| Description |
| Fill the center of each apple 1/2 with 2t sugar and 2t red hots. Pour about 1/2 C water around apples and bake at least 15 minutes. Remove from oven and turn apples face down. Bake until done. Do not remove apples from pan until cool. Remove apples and add 1/3 C sugar to remaining juice with a few more red hots. Boil to jelly stage and pour over apples. Cool. |
| Special Notes |