Have you tried our first baked apple recipe? Every bite of it tastes like fall, doesn’t it? If you’ve tried it you’ll also know that it was super simple to assemble and bake. In fact, you were probably thinking, “Wow, this was super simple and the presentation is beautiful.” Or, “Wow, this is what September tastes like.” Or, if you’re like me, you were thinking, “Nom, nom, nom…it’s gone already?!” (Obviously my level of sophistication exceeds that of many.)

For those of you who haven’t tried that baked apple and are feeling a bit green with envy that we’ve all taken a bite out of September and you haven’t, then in the words of Smokey the Bear, “Only you can solve that problem.” Perhaps that was my fourth grade teacher….

In any event… Here are two more delicious apple baking recipes for you to savor in our fabulous apple bakers!

Red Hot Apple:

You need one large apple and a handful of those spicy little red hot candies

Begin by coring your apple and cutting off the skin around the top of the apple. Place your apple on the spoke of your handy little apple baker.

The second step is very simple: drop as many of those red hot candies into the center of the apple as possible and then let them mound on top.

Bake your apple for 20-30 mins at 350. Pull it out when the apple seems done and the red hot candies are melted. ** We used larger red hots and they didn’t melt as quickly. This would probably work best with the smaller red hots. However, it did not have a negative impact on the taste of the apple. **

This apple has a similar flavor to a candied apple.

Apple Praline:

One large baking apple

1 tablespoon butter

1 tablespoon brown sugar

2 tablespoons pecan pieces

1/8 teaspoon cinnamon

a few drops of vanilla

Core your apple, cut off skin around the top of the apple.

Melt your butter and combine with your brown sugar, cinnamon, drops of vanilla and most of your pecans. Pack the mixture into the center of your apple and let it mound on top of the apple. Place extra pecans on top of brown sugar mixture.

Bake at 350 for 20-30 mins.

 ** If you don’t want the pecans to get too brown you can cover your baker with foil.