Fruit Desserts BAKED APPLES Power Select: HIGH—STAND Approx. Time: 8 minutes Approx. Yield: 4 servings 4 large baking apples (about 6 oz. ea.) ¼ cup brown sugar 2 tablespoons finely chopped nuts or raisins ½ teaspoon ground cinnamon 2 tablespoons butter or margarine ¼ cup water Set Power Select at HIGH. Core apples, leaving small plug in blossom end; peel skin 1-inch from top. Combine sugar, nuts and cinnamon; fill apples with mixture. In baking dish, arrange apples; dot with butter and sprinkle with water. Heat, covered, 6 to 7½ minutes. Let STAND 5 minutes; serve warm or chilled, spooning sauce over apples. Note: For TWO servings, follow above procedure. . . . Halve all ingredients; heat apples 3 to 4 minutes. For ONE serving, heat apples 1½ to 2½ minutes. superb! Bowdoin girls taught us to eat bagels and yogurt. Apple picking was fun each fall and don’t forget those caramel apples ! Baked Custard 2 cups milk 2 large eggs ⅓ cup sugar ¼ teaspoon salt ½ teaspoon vanilla nutmeg Start the oven at 325 degrees. Place the milk in a sauce pan, and heat over medium heat to scalding. (Just before the milk comes to a boil there will be a crinkly film over the top. This is scalding.) While the milk is heating, beat the eggs slightly in a medium sized bowl. Mix in the sugar, salt and vanilla. Pour the scalding milk into the egg mixture, stirring slowly. Pour into 6 custard cups, and sprinkle just a little nutmeg over the top. Set the custard cups in a large shallow pan of water. Bake until a silver knife stuck in the center of the custard comes out clean, about 40 minutes. Serve warm or cold.