It is Apple week here at retro food. I didn’t mean for it to be, it just happened. I can’t possibly share the menu recipe for escalloped apples without sharing the recipe right above it…one of my favorites: cinnamon apples.

Cinnamon Apples

5 tart cooking apples
2 cups sugar
1 cup water
¼ cup cinnamon red-hot candies (imperials)

Wash, pare and core apples. Make a syrup of sugar, water and red-hots. Place apples in the syrup and cook gently 15 to 20 minutes, until just tender, turning the apples frequently so all sides becume ocolored. Cool and serve in the syrup as a dessert; or lift out, draining throughly, and serve on lettuce leaves with mayonnaise as a salad. Syrup may be saved and used again, adding more water and a few more red-hots has needed. 5 servings.

Escalloped Apples

2 lbs. tart cooking apples
½ cup sugar
3 tablespoons buttter

Pare, core and thinly slice the apples. Arrange apples in 3 layers in a buttered casserole, sprinkling each layer with sugar and dotting with butter. Cover the casserole and bake in a 350° F. oven 30 to 40 minutes or until apples are tender. Serve hot or cold. 5 or 6 servings. The Modern Family Cookbook

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