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Baked Apples with Vanilla-Pudding Sauce Recipe
|Milk||3 1⁄2 Cup (56 tbs)|
|Vanilla pudding and pie-filling mix||3 1⁄4 Ounce|
|Vanilla extract||2 Teaspoon|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Baking apples||3 Pound|
Serving size: Complete recipe
Calories 3056 Calories from Fat 700
% Daily Value*
Total Fat 79 g121.5%
Saturated Fat 45.9 g229.4%
Trans Fat 0 g
Cholesterol 411.5 mg
Sodium 1874.2 mg78.1%
Total Carbohydrates 589 g196.5%
Dietary Fiber 18.3 g73.1%
Sugars 462.6 g
Protein 36 g72.3%
Vitamin A 60.5% Vitamin C 97.5%
Calcium 106.9% Iron 12.6%
*Based on a 2000 Calorie diet
Add milk; then beat in pudding-and- pie-filling mix.
Cook as the label directs.
Remove from heat.
Stir in vanilla; pour into a bowl.
Refrigerate, covered, until well chilled—at least 3 hours.
Make Baked Apples: Preheat oven to 375F.
In small saucepan, combine corn syrup, sugar, marmalade, and butter.
Cook over medium heat, stirring, until well blended.
Wash apples, and core; pare at stem end about 1 inch down.
Place apples, pared side down, in 12-by-8-by-2-inch baking dish.
Pour syrup mixture over apples.
Cover dish with foil.
Bake, covered, 30 minutes.
Remove foil; turn apples pared side up; baste.
Bake, uncovered and basting occasionally, 10 to 15 minutes longer, or until tender.
Remove from oven.
Let cool, basting with syrup from time to time, until just warm.
Place apples in individual serving dishes.
Serve warm, with vanilla-pudding sauce.
Makes 6 servings.