Catherine Jarosz on tue 2 feb 99
Hi all .. hope some one who reads this will give me a hand... I've
had many requests for apple bakers so decided to make some ... I
saw a few and think what I've made so far will be ok but not
real sure of the size thats ideal .. thats besides the point actually
as I figure I'll eventually get it figured out myself ... what i need
is a recipe for baking apples in the darn thing .. I think that
will help sell the piece as basically its only a small bowl with a
clay spike in the middle to put your cored apple on .. I think it
calls for butter cinnamon and sugar but how much and what temp
do you cook at and for how long??? if anyone has any technical imfo
on why it has to have a spike and and ideal length and width of the
spike and size of bowl needed I'd like to hear it as its always
good to know what the heck your making and why you make it a
specific way... thanks in advance cat81257@aol.com
Vicki Katz on tue 2 feb 99
Placing a recipe in any functional piece is a great marketing tool. Down
here, few people realize that stoneware is safe for preparing food.
RECIPE:
core apple before & place in applebaker. Add cinnamon, sugar & butter in &
around apple. Microwave 2-3 minutes.
(I don't have a recipe for the old-fashion oven - but if you knew me, you
would understand - one week I broke the stove & blew-up my oven, you can
appreciate my Precious husband's concern when I had the kiln installed)
Vicki Katz
Dannon Rhudy on tue 2 feb 99
apples are good just about any way that they are baked,but if you really
want a recipe: core the
apple, put a couple teaspoons of sugar (or honey or molasses, NOT sulphured)
in the hollow, a teaspoon of butter, sprinkle with cinnamon. Bake at
about 375 for 30 minutes. They can also be done in the microwave,
I've never timed them. Probably five minutes. Try it. As to size -
well, big enough to hold a good size apple. Smaller apples will still
fit, eh?
You are quite right re: recipe. People buy more casseroles etc. if there
is something in there to tell them EXACTLY what to do with it. Two
casseroles
more on less the same, one with a recipe for "Grandmother's Chicken &
Dumplings" or "Uncle Virgil's Whatchagot Stew"- the recipe one will far
outsell the other. Nothing quite as odd as folk.
Regards,
Dannon Rhudy
potter@koyote.com
At 08:04 AM 2/2/99 EST, you wrote:
>----------------------------Original message----------------------------
> Hi all .. hope some one who reads this will give me a hand...
I've
>had many requests for apple bakers so decided to make some ... I
>saw a few and think what I've made so far will be ok but not
>real sure of the size thats ideal .. thats besides the point
actually
>as I figure I'll eventually get it figured out myself ... what i need
>is a recipe for baking apples in the darn thing .. I think that
>will help sell the piece as basically its only a small bowl with a
>clay spike in the middle to put your cored apple on .. I think it
>calls for butter cinnamon and sugar but how much and what temp
>do you cook at and for how long??? if anyone has any technical
imfo
>on why it has to have a spike and and ideal length and width of the
>spike and size of bowl needed I'd like to hear it as its always
>good to know what the heck your making and why you make it a
>specific way... thanks in advance cat81257@aol.com
>
>
>
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