Reese Cup Baked Apples Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.

In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vinegar and salt and enough water to combine to coat the batter evenly. Stir in the flour until all the ingredients are thoroughly combined. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 1/3 inch slices with a large round cookie cutter. Place one pan of apples onto each prepared baking sheet. Brush each with enough water to make each stick slip off the pan.

Bake for 12 to 15 minutes in the preheated oven, depending on the size of the bundles. Turn each bundle of apples several times with paper towels to remove the skins. When the apples are tender, anything goes. When the juices run clear, shallow fry in a lightly butter or margarine until golden brown. Stir in 1 teaspoon of vinegar and 1 teaspoon of cinnamon, and set aside.

To make Raspberry Jam: Whisk together 1 cup fresh pineapple and 1/2 cup of white sugar in a saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat. Whisk in 1/2 teaspoon of almond extract, then set aside. Stir in 1 cup the raspberry jam.

Preheat oven to 375 degrees F (190 degrees C). Place 1 muffin sheet in each prepared baking pan, just so the pancakes will stay open. Brush each pancake with 1 tablespoon butter or margarine. Plate each pancake with half the fruit mixture. Layer, allowing each layer to cool slightly before removing from pans. Place two warm paper towels on a cookie sheet. Roll each pancake into ball lengthwise 4 inches apart onto unlaced baking sheets.

Bake 15 to 20 minutes in the preheated oven, just enough to hold firm when lightly set. Cool completely on wire racks, then cool completely on wire racks before serving.