Baked Apples

I used Honey-crisp apples for this because that is what I had on hand – now I’m thinking I’d like to experiment with other apples to see what the different tastes would be – However, the honey-crisp was a perfect, delicious apple for this recipe.

2 Honey-crisp apples

2 tbsp butter

3 tbsp brown sugar

1 tbsp flour

1 tsp cinnamon

4 caramels

Preheat oven to 375I sliced a small amount off the top of apples and scooped out the core with a small measuring spoon – then I cut a couple rows around the inside core of apple like rings – then I sliced down the sides of the apples to make these spread out while baking like a bloomin’ onion. I’m thinking the reason you are to slice off top is so the apple will absorb more of the caramel. I did not take too much off the top – I almost peeled instead of sliced.

Put 2 caramels in the center of an apple – in future – I may experiment and slice the caramels up smaller. Heat butter and sugar in microwave till melted – mine took about 20 seconds – stir and be sure it’s melted – stir in flour and cinnamon – put apple in baking dish and pour the sauce over top and down sides – I spread the rings out a bit to get the sauce down in there – this is from experience of having made these before.

Bake for 25 – 50 minutes – it really depends on where you live and your preference of firmness – I take out after 30 minutes and push a fork in sides – if it’s still a bit hard – I put back in for 10 minute increments, so here in Indiana – I baked mine for 40 minutes. You’ll learn your favorite tenderness. Remove from baking dish – put in bowl and add ice cream – also scoop caramel out of baking pan and drizzle over ice cream

Tip – leave in baking dish for about 10 minutes or longer to cool down before adding to dish with ice cream, otherwise the ice cream will be milk before you sit down to enjoy it.

We love how much the apple flavor comes out in this dish – I’ve tried a variety of other baked apples and this has been our favorite – plus it’s easy

Watermelon Cantaloupe Ice Pops

Blend 1 1/2 cups cubed seedless watermelon;

1/2 cup chopped strawberries, and

2 tablespoons each superfine sugar, and

lime juice in a blender.

Divide among ice pop molds (each 3/4 full), and insert sticks; freeze 1 hour.

Puree 1 cup cubed cantaloupe or honeydew melon, with

2 tablespoons each: superfine sugar and lime juice.

Divide among the ice pop molds, and freeze until firm.

Honeydew melon would be really good with this but I only had a cantaloupe

Top Me Twice Cake

Delicious! I will make again (From the Prize Winning Blueberry Recipes from the North American Blueberry Council cookbook)

3 cups all-purpose flour

3 tsp baking powder

1 tsp salt

3/4 cup sugar

1 tsp ground nutmeg

1-1/2 tsp ground cinnamon

1/2 cup vegetable shortening

3 eggs

1 cup milk

1 tsp vanilla extract

3 cups fresh or dry-pack frozen blueberries, or 2 cans blueberries, well drained

Streusel Topping: 3/4 cup all-purpose flour

3/4 cup quick cooking oatmeal

3/4 cup firmly packed light brown sugar

1/2 cup butter or margarine

Combine flour, baking powder, salt, sugar, spices. Cut in shortening until particles are very fine. Add eggs, milk and vanilla. Beat until batter is smooth and thick. Spread batter into a greased 13x9x2-inch pan. Sprinkle blueberries over top of batter. Combine streusel ingredients and mix until crumbly. Sprinkle crumbs over the blueberries. Bake in a preheated moderate oven (350 F.) for 40 to 45 minutes or until firm to the touch. Cool in pan and then wrap to take to the picnic.

Tip: I lightly pressed the blueberries into the batter. I baked this for 50 minutes, here in Indiana.

I have baked a few recipes from this vintage book, and I’ve been happy with each one. I have notes on them saying, “make again”


The flan recipe is on page 166 of the 1999 Southern Living Cookbook.

So creamy, smooth and delicious.I like to browse a book till I find a recipe that looks like I have all the ingredients. This is a 500 page, over-sized book, filled with tempting recipes.

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