Cherry Cola Baked Apples Food

BESTEST BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Core apples. Place them in a casserole dish. Pour the entire can of soda over the apples.
• Sprinkle sugar and cinnamon over the apples. Place the dish in the oven and bake for 45 minutes or until the apples are tender.
• Top with whipped topping. Sprinkle with additional cinnamon, if you like. Enjoy!

CHERRY COLA BAKED APPLES

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine raisins, walnuts, sugar, and 1/4 teaspoons cinnamon. Place apples in baking dish. Fill the center with the fruit/nut mixture.
• Pour the soda over the apples. Dot each apple with 1/2 teaspoons butter. Sprinkle with the remaining cinnamon.
• Bake until apples are tender, about 45 minutes. Serve with sauce from the baking dish.

CHERRY COLA BRAISED APPLES

Steps:

• 1. Peel & Core each apple, with an apple corer
• 2. Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with nonstick cooking spray.
• 3. In a small bowl, combine the sugar, and butter, and mix until combined. Spoon the sugar mixture into the center of each apple
• 4. Place the apples in the sprayed baking dish. Pour the cola over the apples. Bake, uncovered, until the apples are tender, about 1 hour
• 5. Let cool 5 mins, and enjoy warm! Goes good with a scoop of French Vanilla Ice Cream! :)

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.

DIABETIC BAKED APPLES

Steps:

• Core the apples and place in a casserole dish.
• In a small bowl, combine the strawberries and Splenda.
• Stuff the middles of the apples with the berries.
• Pour the soda over the apples.
• Bake at 350 degrees until the apples are tender, anywhere from 30-45 minutes, depending on the apples.
• Top with the Cool Whip.

CHERRY COLA GLAZED RIBS

Steps:

• For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
• For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.
• For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing.
• Preheat barbecue grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess.
• Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve.

COLA HAM WITH MAPLE & MUSTARD GLAZE

Steps:

• Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
• Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
• Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
• Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
• Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
• Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

BLACK CHERRY BAKED APPLES

Steps:

• Preheat the oven to 375° F. Using an apple corer or small knife, remove apple cores from stem ends without cutting all the way through the other end. Place apples in a 9" x 9" baking dish.
• Sprinkle cinnamon inside and outside of apples. Spoon cherries or raisins and walnuts into apples. Drizzle a little soda into each apple. Pour remaining soda into the baking dish. Bake 20 minutes, or until tender.

SLOW-COOKED BAKED APPLES

Steps:

• Scoop out center of each apple and and leave cavity about 1/2 in from bottom.
• Peel top of apples down about 1 in and brush lemon juice on top.
• In bowl, combine craisins, pecans, brown sugar, cinnamon, and butter. Spoon mixture into apple cavities.
• Pour 1/2 c water in sprayed crockpot and arrange apples inside.
• Cover and cook on low 1-3 hrs or until tender.
• Serve warm or room temperature with carmel ice cream topping.
• (Serving over ice cream is optional and recommended).