I know it’s still summer, but my magazines are telling me it’s fall.
The September issues of my favorite cooking magazines are full of roasted root vegetables, hearty ragouts, stuffed pork tenderloins and dense chocolate cakes.
I’ve had enough salads and grilled fish for a while. It’s time for food that will put some meat on your bones.
I’m not giving up on my favorite insalata caprese yet, but I’m armed with recipes that will be perfect for the first September night when there’s a little chill in the air.
Labor Day weekend will be my last hurrah for grilled hamburgers and ice cream pie. But next week, when the calendar says September, I’ll be making these baked apples.
Baked Apples
4 Granny Smith apples
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup apple juice or water
1. Use an apple corer or knife to remove cores from apples. Peel a strip from the top of each apple. Place apples in a 2-quart baking dish. Set aside.
2. In a small bowl, stir together raisins, brown sugar, cinnamon and nutmeg. Spoon raisin mixture into centers of apples. Pour apple juice into casserole around the apples.
3. Bake, uncovered, in a 350 degree oven for 40 to 45 minutes or until the apples are tender, basting occasionally with the apple juice. Serve warm with ice cream.
“Better Homes and Gardens New Cookbook”
