Recognizing that America is half-baked, I suggest that you take out your deep-seated political  frustrations on whipping up some yummy Baked Apples.

I will quickly get to the core of the matter.

Culinary rumors have it that Rome Apples are #1 on the Apple baking parade…honestly, any variety works.

Did you know that there are 2500 different varieties of apples grown in America and 7500 worldwide?!

Moving on, make sure to select LARGE Apples for baking.

Recommendations: Jonagold, Pink Lady, Golden Delicious, Fuji, Gala and Honeycrisp.

I had just baked Pink Lady Apples and they were delish.

Wash and dry the Large Apples.

Core the apple. I use a sharp knive.

Do not core all the way to the bottom.

You can buy a OXO Apple Corer on Amazon for $9.99 if you want to make it very easy.

Place Apples in a Pyrex baking dish.

Preheat oven to 375 degrees.

I cored them with a knife making a mid-size swimming pool and filling each Apple with:

1 tablespoon of white raisins

Sprinkling of Cinnamon

Generous sprinkling of Brown Sugar

Place 1 Pat of Butter on top of each Apple

Pour 3/4 cup of boiling water on the bottom of the Pyrex dish

Bake for approximately 45 minutes give or take.

Check your Apples by piercing with a fork at 30 minutes. You know the Apples are baked through when the fork slides in easily. You do not want the Apples to be mushy, aiming for cooked through and tender.

In the “old days” I used to pour 2 tablespoons of diet black cherry soda over each Apple, but, alas, White Rock Diet Black Cherry soda has gone the way of civility and democracy.

Let the Apples cool.

Fabulous with a dash of whipped cream, scoop of ice cream in the center of the Apple or naked just like Eve.

Enjoy…remember an Apple a day keeps the uneducated, white voters away.