Baked Apple Night

Published: January 2, 2010

Mark Twain once wrote, “I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot.”

So, too, will you enjoy the simple pleasure from this recipe, reprinted with permission of Taste of Home (tasteofhome.com).

Baked Apples on the Grill

(Makes 4 servings)

  • 4 medium tart apples, cored
  • 1/3 cup raisins
  • 1/3 cup flaked coconut
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

Place each apple on piece of heavy-duty foil (about 12-inch square). Combine remaining ingredients; spoon into centers of apples. Fold foil over apples and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape.

Tool Tune-Up

In the fall, most of us toss our muddy, grubby tools in the shed, and there they sit, all winter, blades rusting, handles rotting. Give them a fresher start this spring by spending a few winter hours tuning those tools up.

Start first with a good cleaning. Remove last season’s grime with a damp rag. Use an abrasive or steel pad for any caked-on organic matter or rust.

After checking for and tightening any loose bolts or nuts, wipe tools down with a soft oil-soaked rag (a light lubricating oil will do the trick) to protect against rust and encourage moving parts to function properly.

Last, most tools—shovels, lopping shears, clippers, even some pruners—will benefit from a good sharpening. For best results, take them to a professional sharpening service. It is relatively inexpensive, and you know the job will be done right.

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