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Baked Apple Slices
Nonstick cooking spray
3 large firm, sweet apples, such as Fuji or Golden Delicious
2 1/2 tablespoons melted butter
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Place one rack in the bottom of the oven and the other rack in the middle third. Heat the oven to 425 degrees. Lightly spray a 13x9-inch pan with nonstick spray.
Core the apples and slice them into 1/2-inch slices. Place them in the pan, drizzle the butter over the top and toss to coat. Combine the sugar, cinnamon, allspice, nutmeg and cloves in a small bowl and mix well. Sprinkle over the apple slices and stir well to coat.
Bake on the bottom rack of the oven until the apples are tender but not so soft that they fall apart, about 15 minutes, stirring once to mix well.
Maple French Toast
6 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup maple syrup
1/3 cup half-and-half
8 slices firm white, raisin or whole-wheat bread
About 2 tablespoons butter, softened
Generously butter a baking sheet or a jellyroll pan.
Beat the eggs and salt together in a shallow pan, breaking up the eggs. Add the vanilla, maple syrup and half-and-half and beat to combine.
Use a fork to poke a few holes in each slice of bread. Place the slices, one to two at a time, in the egg mixture and let stand about a minute, turning once. The slices should be saturated but not falling apart. Shake off the excess egg mixture and place the slices on the baking sheet; it's OK if they're touching.
Bake until the underside is golden and the slices have puffed up slightly, about 10 minutes. Remove the pan from the oven, turn the slices over and spread with the butter. Return to the oven and bake until the other side is light brown, 6 to 8 minutes. Place the toast on serving plates and top with the apple slices and their juices. 4 servings.
Nonstick cooking spray
3 large firm, sweet apples, such as Fuji or Golden Delicious
2 1/2 tablespoons melted butter
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Place one rack in the bottom of the oven and the other rack in the middle third. Heat the oven to 425 degrees. Lightly spray a 13x9-inch pan with nonstick spray.
Core the apples and slice them into 1/2-inch slices. Place them in the pan, drizzle the butter over the top and toss to coat. Combine the sugar, cinnamon, allspice, nutmeg and cloves in a small bowl and mix well. Sprinkle over the apple slices and stir well to coat.
Bake on the bottom rack of the oven until the apples are tender but not so soft that they fall apart, about 15 minutes, stirring once to mix well.
Maple French Toast
6 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup maple syrup
1/3 cup half-and-half
8 slices firm white, raisin or whole-wheat bread
About 2 tablespoons butter, softened
Generously butter a baking sheet or a jellyroll pan.
Beat the eggs and salt together in a shallow pan, breaking up the eggs. Add the vanilla, maple syrup and half-and-half and beat to combine.
Use a fork to poke a few holes in each slice of bread. Place the slices, one to two at a time, in the egg mixture and let stand about a minute, turning once. The slices should be saturated but not falling apart. Shake off the excess egg mixture and place the slices on the baking sheet; it's OK if they're touching.
Bake until the underside is golden and the slices have puffed up slightly, about 10 minutes. Remove the pan from the oven, turn the slices over and spread with the butter. Return to the oven and bake until the other side is light brown, 6 to 8 minutes. Place the toast on serving plates and top with the apple slices and their juices. 4 servings.
