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Add a photoServings: 12
Ingredients
- 2 1/2 quart WATER, Warm
- 4 ounce BUTTER PRINT SURE
- 33 7/8 lb APPLE FRESH
- 1 1/2 lb RAISINS #10
- 1 1/4 lb NUTS MIX SHELL #10
- 7 63/1000 lb SUGAR, GRANULATED 10 LB
- 2 tsp CINNAMON Grnd 1 LB CN
- 1 tsp SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES ON EACH PAN.
- 2. MIX RAISINS WITH FINELY Minced, UNSALTED NUTS. FILL CAVITY IN CENTER OF EACH APPLE WITH 1 2/3 TBSP Mix.
- 3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.
- 4. COMBINE WITH WATER AND BUTTER Or possibly MARGARINE. POUR 1 1/2 Quart SYRUP OVER APPLES IN EACH PAN.
- 5. BAKE 45 Min Or possibly Till TENDER, BASTING OCCASSIONALLY.
- 6. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP.
- NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 Ounce CORED APPLES.
- SERVING SIZE: 1 APPLE W/
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