Drinkwith Chef Holly

Eat, &

Be Merry!

• 5 cups thinly sliced, peeled tart apples (such as Cortland, Granny Smith, Jonathan or Rome Beauty)• ¾ cup chopped walnuts• ¼ cup sugar• ½ tsp. ground cinnamon• 1 cup all-purpose flour• ½ cup sugar• 1 tsp. baking powder• 1 beaten egg• ½ cup evaporated milk• ⅓ cup margarine or butter, melted• half-and-half or light cream (optional)

Lightly grease a 2-quart square pan. Spread apples and sprinkle with a ½ cup of the walnuts, the ¼ cup sugar and cinnamon. In medium bowl mix flour, ½ cup

sugar and baking powder. In small bowl combine egg, evapo-

rated milk and melted marga-rine. Stir egg mixture into dry ingredients until smooth. Pour

evenly over apples. Sprinkle with remaining walnuts. Bake at 325

degrees for 50 to 55 minutes. Cut into squares and serve warm.

Great with vanilla ice cream!

Apple Walnut Cobbler

36 Segue Magazine | November 2007

Drinkwith Chef Holly

Eat, &

Baked Apples

Apple Walnut Cobbler Preheat oven to 350 degrees. Scoop out the core from the top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 Tablespoons of brown sugar and 1 Tablespoon of butter or margarine. Place them in a shallow baking pan and sprinkle with cinnamon. Bake in preheated oven for 15 minutes until the sugar be-gins to caramelize and apples are tender. Enjoy!

Area Chef Holly Calvert is featured every month on a local retirement community’s in-house television program called “Culinary Corner”. She demonstrates to viewers how to prepare her special dishes and offers cooking tips. Every episode is taped and can be found at their campus library. Her recipes for apple dishes add the perfect touch to a cozy fall dinner.

• 4 baking or green tart apples of your choice• ½ cup brown sugar• 4 Tablespoons butter or margarine• 2 tsp. ground cinnamon

Segue Magazine | November 2007 37