I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Rum Baked Applies

4 large apples (about 2 pounds), one strip of peel from stem end removed, rinsed, dried, and cored
4 Tbsp. sugar
3 oz. almond paste
2 Tbsp. dark rum, plus 1 tsp. (or Amaretto)
1 Tbsp. unsalted butter, softened
1 cup apple cider, or enough to come ½ inch up side of pan
½ cup mascarpone cheese
1/4 tsp. cinnamon

Heat oven to 350 degrees. Place apples in 9 inch Pyrex pie pan or 8-inch square baking pan. Mix together almond paste, 2 Tbsp. sugar, 2 Tbsp. dark rum, and softened butter and divide among apples, stuffing their cores. Sprink 1 Tbsp. sugar over the apples. Pour cider in pan. Bake apples, basting every 15 minutes, until tender when pierced with thin, sharp knife, 45 to 55 minutes. Be careful not to overbake, or skins will split, causing apples to lose their shape. Meanwhile, mix mascarpone with remaining tablespoon sugar, cinnamon, and teaspoon dark rum. Serve apples warm, garnished with sweetened mascarpone. These can be cooled to room temperature, covered, and refrigerated for 2 days. Reheat before serving.
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