Recipe for Baked Apples with Raisin Nut Filling 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt WATER, HOT
4 oz BUTTER PRINT SURE
7/8 lb APPLE FRESH
1/2 lb RAISINS #10
1/4 lb NUTS MIX SHELL #10
63/1000 lb SUGAR, GRANULATED 10 LB
2 tsp CINNAMON GROUND 1 LB CN
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :
1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES ON EACH PAN.

2. MIX RAISINS WITH FINELY CHOPPED, UNSALTED NUTS. FILL CAVITY IN CENTER OF EACH APPLE WITH 1 2/3 TBSP MIXTURE.

3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.

4. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 1/2 QT SYRUP OVER APPLES IN EACH PAN.

5. BAKE 45 MINUTES OR UNTIL TENDER, BASTING OCCASSIONALLY.

6. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP.

NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED APPLES.

SERVING SIZE: 1 APPLE W/

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