Submitted by: Jennifer Hoffmann
Here are some special treats which all of my friends, family (and even the kids) enjoy around this time of year. The Candy Bar Stuffed Baked Apples is a bit labor intensive, but it is well worth the effort and always enjoyed. I hope these recipes serve you as well as they have me.
Spicy Cornbread Muffins
Ingredients:
2 (8 ½ ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 ¾ ounce) can corn kernels, drained
1 canned chipotle pepper in Adobo sauce, minced
½ cup grated Monterey Jack
Directions:
1.) Preheat oven to 375 degrees F.
2.) In a bowl, mix together all of the ingredients until just combined. Do not over mix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn’t nonstick, spray with cooking spray).
3.) Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes. Cool for 10 minutes in the pan, then remove and serve warm.
Candy Bar Stuffed Baked Apples
Be sure to note that you will need the candy bars in the appropriate amounts both roughly chopped and finely chopped for this recipe. I thought it was a typo at first when doing this recipe, and then realized my error when I was well into the process.
Ingredients:
4 medium apples, top ½ inch removed
¼ cup roughly chopped toffee candy bar (recommended: Skor)
¼ cup roughly chopped chocolate covered nougat nut candy bar (recommended: Snickers)
2 tablespoons unsalted butter
¼ cup finely chopped toffee candy bar (recommended: Skor)
¼ cup finely chopped chocolate covered nougat nut candy bar (recommended: Snickers)
¾ cup soft apple cider
1 tablespoon sugar
Vanilla Ice Cream (accompaniment)
Directions:
1.) Preheat oven to 350 degrees F.
2.) Using an apple corer and small melon baler, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Cut off the top ½ inch of each apple and then stand in a baking dish.
3.) Stuff the roughly chopped candy bars in the apples (2 total tablespoons of candy per apple). Place 1 ½ teaspoons of butter in each apple on top of the candy. Stuff the finely chopped candy in the apples (2 total tablespoons of candy per apple).
4.) In a bowl, whisk together the cider and sugar. Pour over the apples. Bake uncovered until the apples are tender, 1 hour and 20 minutes.
5.) Remove from the oven and let sit for 5 minutes.
6.) Place the apples on plates and top each with a scoop of ice cream. Spoon the pan juices over the ice cream and serve immediately.
