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Miss Alyce's Baked Apples
mr toad
Posts: 782
Miss Alyce's Baked Apples
cooked at 2004 & 2005 eggtoberfest
[p]1 can 6 lb. 8 oz. White House Sliced Apples
1 stick real butter
2 tbs ground cinnamon
2 tbs whole cloves
1 tbs nutmeg
2 cups brown sugar
3/4 cups raisins - dark
3/4 cups raisins - golden
2 cups Ocean Spray - Craisins - cranberries
2 cups walnuts
1 cup dark rum (optional)
cook/smoke in a 7 qt. dutch oven - 1 and 1/2 hours - add walnuts during last 15 minutes of the cook - and rum, light, and serve
Cooking Tips
variations: pecans instead of walnuts or both - add other fruit, pears or cherries for example - chardonnay instead of rum - chopped ginger is a nice addition - dark (grade b) maple syrup instead of the brown sugar - all is according to taste
cooked at 2004 & 2005 eggtoberfest
[p]1 can 6 lb. 8 oz. White House Sliced Apples
1 stick real butter
2 tbs ground cinnamon
2 tbs whole cloves
1 tbs nutmeg
2 cups brown sugar
3/4 cups raisins - dark
3/4 cups raisins - golden
2 cups Ocean Spray - Craisins - cranberries
2 cups walnuts
1 cup dark rum (optional)
cook/smoke in a 7 qt. dutch oven - 1 and 1/2 hours - add walnuts during last 15 minutes of the cook - and rum, light, and serve
Cooking Tips
variations: pecans instead of walnuts or both - add other fruit, pears or cherries for example - chardonnay instead of rum - chopped ginger is a nice addition - dark (grade b) maple syrup instead of the brown sugar - all is according to taste
See no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large
Smoke no Evil
BGE - Mini, Small, Medium, Large
Comments
-
mr toad,[p]we used a lodge enameled 7qt dutch oven - a very nice liberty blue - very happy with the performance of our new pot - cleaned very well after spending most of the day in the bge - the chose the lodge over the staub and the le creuset because the lodge lid handle would take more heat
[ul][li]http://https://secure.lodgemfg.com/storefront/products1.asp?idDept=1408&menu=enamel[/ul]See no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
mr toad,
Since I didn't have any luck reaching you I'm going to use this public forum...I met your brother in Peoria, IL back in June at our local dealer's Eggfest. At least looks-wise I think you two guys must be twins, or didn't fall too far from the family tree. At that time he told me you had some tomato pie recipe to die for but he didn't have it with him. Would you mind sharing that? Thanks! And BTW as Pat and I are now two retirees from the same educational sector...isn't retirement GREAT?!?!?! Please email me if you don't want to post your recipe here! PLEASE PLEASE PLEASE
Re-gasketing the USA one yard at a time -
RRP,
Mr.Toad ask me to post this for you...We really like it Ron.
Larry
Tomatoes,bacon and cheese make up this yummy pie.
1 9-inch deep dish frozen pie shell
3 medium,ripe tomatoes,sliced
6 strips bacon,fried and crumbled
1 cup grated sharp cheddar cheese
1 cup mayonnaise
½ teaspoon salt
½ teaspoon pepper
Bake frozen pie shell following package directions.Preheat egg to 350 degrees.After tomatos are sliced drain them on papper towels.Place tomatoes in bottom of pie shell;top with crumbled bacon.Combine cheese,salt,pepper and mayonnaise;pour over tomatoes.Bake 35 to 40 minutes on a raised grid using a Ceramic Deep Baking Dish [p]
[ul][li]Tomato Pies[/ul]
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