Baked Apples a la Betty

A few sad apples were pleading with me from the drawer in the fridge. They felt forgotten, and so they had been. Since there wasn't quite enough leftover oatmeal from yesterday to feed both of us today, I had the lovely idea to augment the porridge with baked apples. Oh yum and yes, please!

Then the realization hit me... Crank up the oven to 350° for a whole hour, just to cook 4 apples for breakfast? Holy gas & electric bill, Batman! Not gonna happen.

Betty Crocker to the rescue! The New Good And Easy Cookbook (circa 1962) to be precise.

Yes, the home of such delectable dishes as: Asparagus-Dried Beef Savory, Feast-A-Pie, and Pacific Lime Mold*, also provided the time and money-saving fake for our breakfast this morning. 

Baked apples on the stove top.  Who knew?  Betty did, that's who.

Magic Apples 
(page 47, Betty Crocker's New Good And Easy Cookbook, 1962)

These are the basic steps...

1. Prepare apples according to your favorite baked apple recipe. I core them from the bottom with my trusty melon-baller and stuff them with whatever chopped nuts and dried fruits are on hand, along with brown sugar, cinnamon, and some butter. 
2. Place apples in saucepan with 1/2 inch of water and put the lid on it. 
3. Cook on medium heat for 10—12 minutes or until tender, removing lid for last couple of minutes.

Notes: Not quite as good as traditional baked apples but way faster and a whole lot easier on the electric bill!

*All delectable dishes listed are actual recipes found in the above-mentioned cookbook and were chosen randomly, however the weirdest ones were given preference. And let me tell you, it was hard to limit the list to just three!