Reviewed: Oct. 11, 2006

I didn't add raisins or walnuts and used skim milk, and they were still delicious. I'll be making again and again. Thanks!

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KJBARN99

Home Town: Wayne City, Illinois, USA

Living In: Salem, Illinois, USA

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Reviewed: Oct. 11, 2006

I finally got around to making this last night for myself and my roommate, and we both loved it. I edited the recipe a bit, however: we didn't use raisins and walnuts (though we will next time) and I added more cinnamon than required (I LOVE cinnamon!!). Very tasty indeed; we'll be making this again in the future.

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KITTYBRAT

Cooking Level: Intermediate

Living In: Nashua, New Hampshire, USA

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Reviewed: Sep. 30, 2006

This recipe was great. I used honey crisp apples & Splenda instead of sugar. My husband & I ate this right out of the oven, and he didn't even realize that I had used Splenda. He loved it.

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Julie K.

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Reviewed: Sep. 24, 2006

Very nice, I wish I could'va put apples and walnuts in it, but it still was a treat.

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Heather B.

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Reviewed: Sep. 20, 2006

These were really good and quite easy to make. This is a recipe I will make again.

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Stephanie

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Reviewed: Aug. 30, 2006

I don't understand why old fashioned baked apples went out of style. Consider coring the apples, stuffing the core with a lightly cooked bulk sausage, cook the other ingredients on the range, and pour the mixture over the apples when they are half baked.

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: Jul. 25, 2006

This was really good and easy to make. I served it on vanilla ice cream.

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kilcher

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Reviewed: Jul. 9, 2006

My family really liked this recipe. I made just a couple of minor changes. I omitted the cloves, and added a few drops of vanilla extract to the milk before pouring it over the apples. I also put a few thin slices of stick butter on top of the apple mixture right before I put it in the oven. It turned out great! I'm sure I'll make this one again.

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cooking for 4

Cooking Level: Intermediate

Living In: Blacklick, Ohio, USA

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Reviewed: May 22, 2006

Pretty good! I upped the amount of cinnamon, and left out the other spices. I also omitted the raisins and nuts because I didn't have any on hand. I also added 1 teaspoon of pure vanilla extract - which turned out great. While baking, I covered it with foil to retain moisture, as other reviewers (Christy7795) suggested. All in all, I will make this again. Thanks for sharing!

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JENNY8258

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Apr. 24, 2006

Great flavor, but just a little too done for us. Next time we will take them out a few minutes early. Thanks for the recipe!

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ERICAANN2

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Jan. 8, 2006

I liked this, but my husband wasn't so pleased. Served this with a pork tenderloin and it was a good combination.

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Peach822

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2005

This reminded me of the baked apples my mother used to make. Wonderful, simple and very pleasing!

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PUAHA

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Fountaintown, Indiana, USA

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Reviewed: Oct. 11, 2005

great recipe and super super easy. I only made it for my husband and I but we both loved it. Only change would be some sort of topping, maybe i will try it next time with a change and I would serve it with vanilla ice cream :) All in all, very happy with it and hubby loved it.

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orangina

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Reviewed: May 22, 2005

This was ok. Made it for my parents for a late Mother's Day dinner dessert...and it didn't turn out as well as I had expected. I don't know what I could have done differently...it just didn't do it for us. Thanks for the post anyway.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Dec. 19, 2004

Tasted a lot like my grandma's baked apples which are my favorite. I doubled the amount of cinnamon and added a little extra ground clove and left out the nutmeg. I also did not add nuts or raisins because I do not normally use them in baked apples. All in all a very good turn out. Thanks for the recipe!

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LACMOORE

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Mar. 31, 2004

I made the recipe as stated, and I think if I were to make this again I would make some changes. I would definitely add some type of crumb topping, with butter. The apple mixture was only slightly moist, and really lacked the richness of other baked apple recipes I have done. The seasonings, nuts and raisins were fine. I would definitely cover the pan 20 minutes or so into baking to help retain moisture. I ended up serving it with a small amount of vanilla ice cream, which was good. However, I didn't really care for it alone.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Feb. 7, 2004

very nice and very simple - I added dried cranberries instead of raisin, and upped the level of spices. Definitely will make again!

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Moxie

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 7, 2004

This came out "soupy" with little flour "skins" floating on top. I salvaged it by cooking it in a large frying pan, adding butter and whisking it while letting the liquid reduce. It still didn't look appetizing, so I poured it back in the baking dish and topped with with an apple crisp topping (oatmeal, flour, brown sugar and butter). After baking it, it was appealing and tasted good. May I suggest an alternative? Put the sliced apples in a frying pan with butter, add cinnamon, sugar, water and cook until apples are tender and liquid is reduced. Apples prepared this way (fried apples) are delicious and my son's favorite. He looks forward to any left-overs being packed in his school lunch.

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 27, 2003

I was planning on making whole baked apples for Christmas this year but decided on this recipe because it sounded delicious and easy to make. IT WAS!!! I scaled the recipe to serve 20. I also added a package of craisins after reading the other reviews (good idea) and added a crumb topping made of equal parts flour and white sugar and enough butter to make the dough stick enough to make crumbs (plus a hint of cinnamon). I am planning on making this again soon.

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NPINCEK

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

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Reviewed: Dec. 10, 2003

Was very good...but made it more diet friendly by using splenda..oat flour and skim milk. Topped with some fat free cool whip and was excellent desert...all 4 of my kids loved it!!

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