For bird's-nest pudding, I need to make a hole to put the brown sugar in. Clearly, I don't want the hole to go all the way through. I don't have a regular apple corer, but the ones I've seen at Google Images don't really look any better than my peeler. In short, I can only do it slowly and carefully - with a paring knife if I want enough room. Got any other ideas?

Lenona.

lenona321wrote:
>
>For bird's-nest pudding, I need to make a hole to put the brown sugar in.
>Clearly, I don't want the hole to go all the way through.
>I don't have a regular apple corer, but the ones I've seen at Google Images
>don't really look any better than my peeler. In short, I can only do it slowly and
>carefully - with a paring knife if I want enough room. Got any other ideas?

Apple corers are inexpensive:
http://www.amazon.com/Norpro-Stainle...ds=apple+corer

On 11/02/2013 11:42 AM, wrote:
> For bird's-nest pudding, I need to make a hole to put the brown sugar in. Clearly, I don't want the hole to go all the way through. I don't have a regular apple corer, but the ones I've seen at Google Images don't really look any better than my peeler. In short, I can only do it slowly and carefully - with a paring knife if I want enough room. Got any other ideas?
>
>
Use a corer and go all the way through. Then cut the end of the core
and plug it back into the apple.

"Dave Smith" > wrote in message
...
> On 11/02/2013 11:42 AM, wrote:
>> For bird's-nest pudding, I need to make a hole to put the brown sugar in.
>> Clearly, I don't want the hole to go all the way through. I don't have a
>> regular apple corer, but the ones I've seen at Google Images don't really
>> look any better than my peeler. In short, I can only do it slowly and
>> carefully - with a paring knife if I want enough room. Got any other
>> ideas?
>>
>>
> Use a corer and go all the way through. Then cut the end of the core and
> plug it back into the apple.


Now, that's a good idea.

Cheri

On Monday, February 11, 2013 1:42:33 PM UTC-5, Dave Smith wrote:
> On 11/02/2013 11:42 AM, wrote:
>
> > For bird's-nest pudding, I need to make a hole to put the brown sugar in. Clearly, I don't want the hole to go all the way through. I don't have a regular apple corer, but the ones I've seen at Google Images don't really look any better than my peeler. In short, I can only do it slowly and carefully - with a paring knife if I want enough room. Got any other ideas?
>
> >
>
> >
>
> Use a corer and go all the way through. Then cut the end of the core
>
> and plug it back into the apple.


Ah, brilliant! Thank you.

I just wish it didn't go so well with chilled, sweetened cream.

From "Farmer Boy":

“It takes a great deal to feed a growing boy,” Mother said. And she put a thick slice of bird’s nest pudding on his bare plate, and handed him the pitcher of sweetened cream speckled with nutmeg.

Almanzo poured the heavy cream over the apples nested in the fluffy crust. The syrupy brown juices curled up around the edges of the cream. Almanzo took up his spoon and ate every bit.

(end)

The recipe is in "The Little House Cookbook."

Multiple recipes he

https://www.google.com/webhp?hl=en&t...w=1680&bih=913


Lenona.

On Mon, 11 Feb 2013 10:46:01 -0800, "Cheri" >
wrote:

> "Dave Smith" > wrote in message
> ...
> > On 11/02/2013 11:42 AM, wrote:
> >> For bird's-nest pudding, I need to make a hole to put the brown sugar in.
> >> Clearly, I don't want the hole to go all the way through. I don't have a
> >> regular apple corer, but the ones I've seen at Google Images don't really
> >> look any better than my peeler. In short, I can only do it slowly and
> >> carefully - with a paring knife if I want enough room. Got any other
> >> ideas?
> >>
> >>
> > Use a corer and go all the way through. Then cut the end of the core and
> > plug it back into the apple.
>
>
> Now, that's a good idea.
>
Agreed!


--
Food is an important part of a balanced diet.

wrote:
> For bird's-nest pudding, I need to make a hole to put the brown sugar
> in. Clearly, I don't want the hole to go all the way through. I don't
> have a regular apple corer, but the ones I've seen at Google Images
> don't really look any better than my peeler. In short, I can only do
> it slowly and carefully - with a paring knife if I want enough room.
> Got any other ideas?
>
> Lenona.

Use your vegetable peeler. We did this as kids and stuffed the hole with
peanut butter.

Brooklyn1 wrote:
> lenona321wrote:
>>
>> For bird's-nest pudding, I need to make a hole to put the brown
>> sugar in. Clearly, I don't want the hole to go all the way through.
>> I don't have a regular apple corer, but the ones I've seen at Google
>> Images
>> don't really look any better than my peeler. In short, I can only do
>> it slowly and carefully - with a paring knife if I want enough room.
>> Got any other ideas?
>
> Apple corers are inexpensive:
> http://www.amazon.com/Norpro-Stainle...ds=apple+corer

But they will put the hole all the way through.

On Feb 11, 11:42*am, wrote:
> For bird's-nest pudding, I need to make a hole to put the brown sugar in. Clearly, I don't want the hole to go all the way through. I don't have a regular apple corer, but the ones I've seen at Google Images don't really look any better than my peeler. In short, I can only do it slowly and carefully - with a paring knife if I want enough room. Got any other ideas?

A Melon Baller will work.

On 2/11/2013 2:49 PM, sf wrote:
> On Mon, 11 Feb 2013 10:46:01 -0800, "Cheri" >
> wrote:
>
>> "Dave Smith" > wrote in message
>> ...
>>> On 11/02/2013 11:42 AM, wrote:
>>>> For bird's-nest pudding, I need to make a hole to put the brown sugar in.
>>>> Clearly, I don't want the hole to go all the way through. I don't have a
>>>> regular apple corer, but the ones I've seen at Google Images don't really
>>>> look any better than my peeler. In short, I can only do it slowly and
>>>> carefully - with a paring knife if I want enough room. Got any other
>>>> ideas?
>>>>
>>>>
>>> Use a corer and go all the way through. Then cut the end of the core and
>>> plug it back into the apple.
>>
>> Now, that's a good idea.
>>
> Agreed!
>
>
That's how I do for microwaved baked apple (4 minutes). Fill the apple
with raisins and grate on nutmeg and perhaps add some brown sugar.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Feb 11, 2:14*pm, Michael OConnor > wrote:
> On Feb 11, 11:42*am, wrote:
>
> > For bird's-nest pudding, I need to make a hole to put the brown sugar in. Clearly, I don't want the hole to go all the way through. I don't have a regular apple corer, but the ones I've seen at Google Images don't really look any better than my peeler. In short, I can only do it slowly and carefully - with a paring knife if I want enough room. Got any other ideas?
>
> A Melon Baller will work.

So will a plain old spoon.

On Mon, 11 Feb 2013 17:19:55 -0500, James Silverton
> wrote:

> On 2/11/2013 2:49 PM, sf wrote:
> > On Mon, 11 Feb 2013 10:46:01 -0800, "Cheri" >
> > wrote:
> >
> >> "Dave Smith" > wrote in message
> >> ...
> >>> On 11/02/2013 11:42 AM, wrote:
> >>>> For bird's-nest pudding, I need to make a hole to put the brown sugar in.
> >>>> Clearly, I don't want the hole to go all the way through. I don't have a
> >>>> regular apple corer, but the ones I've seen at Google Images don't really
> >>>> look any better than my peeler. In short, I can only do it slowly and
> >>>> carefully - with a paring knife if I want enough room. Got any other
> >>>> ideas?
> >>>>
> >>>>
> >>> Use a corer and go all the way through. Then cut the end of the core and
> >>> plug it back into the apple.
> >>
> >> Now, that's a good idea.
> >>
> > Agreed!
> >
> >
> That's how I do for microwaved baked apple (4 minutes). Fill the apple
> with raisins and grate on nutmeg and perhaps add some brown sugar.

I tell ya... this is opening a whole new world for me. Maybe that's
how grandpa made the brown sugar & cinnamon stay in the core of his
baked apples. I don't remember that part and always wondered what I'm
doing wrong when it melts out and goes all over the pan.

In any case, after looking at a lot of Bird's Nest Pudding recipes via
Google Images - I've decided that it really doesn't matter about
containing the batter because it looks and sounds like a sweet version
of Toad in the Hole to me. If I ever tried making Bird's Nest
Pudding, I'd probably cut my apples in half at the equator (because we
never want to eat a whole one anyway) and go for this look.
http://trialx.org/wp-content/uploads..._Pudding-1.jpg

--
Food is an important part of a balanced diet.

sf wrote:
> On Mon, 11 Feb 2013 17:19:55 -0500, James Silverton
> > wrote:
>
>> On 2/11/2013 2:49 PM, sf wrote:
>>> On Mon, 11 Feb 2013 10:46:01 -0800, "Cheri" >
>>> wrote:
>>>
>>>> "Dave Smith" > wrote in message
>>>> ...
>>>>> On 11/02/2013 11:42 AM, wrote:
>>>>>> For bird's-nest pudding, I need to make a hole to put the brown
>>>>>> sugar in. Clearly, I don't want the hole to go all the way
>>>>>> through. I don't have a regular apple corer, but the ones I've
>>>>>> seen at Google Images don't really look any better than my
>>>>>> peeler. In short, I can only do it slowly and carefully - with a
>>>>>> paring knife if I want enough room. Got any other ideas?
>>>>>>
>>>>>>
>>>>> Use a corer and go all the way through. Then cut the end of
>>>>> the core and plug it back into the apple.
>>>>
>>>> Now, that's a good idea.
>>>>
>>> Agreed!
>>>
>>>
>> That's how I do for microwaved baked apple (4 minutes). Fill the
>> apple with raisins and grate on nutmeg and perhaps add some brown
>> sugar.
>
> I tell ya... this is opening a whole new world for me. Maybe that's
> how grandpa made the brown sugar & cinnamon stay in the core of his
> baked apples. I don't remember that part and always wondered what I'm
> doing wrong when it melts out and goes all over the pan.
>
> In any case, after looking at a lot of Bird's Nest Pudding recipes via
> Google Images - I've decided that it really doesn't matter about
> containing the batter because it looks and sounds like a sweet version
> of Toad in the Hole to me. If I ever tried making Bird's Nest
> Pudding, I'd probably cut my apples in half at the equator (because we
> never want to eat a whole one anyway) and go for this look.
> http://trialx.org/wp-content/uploads..._Pudding-1.jpg

We like Lidia Bastianich's recipe for baked apples except that we don't put
on the chocolate sauce or cherries. She cores each one and puts a cinnamon
stick inside. But I would only make them that way if I wanted to be fancy.
Husband and daughter love the slices that you can get at Costco. If I have
extra, or sometimes I will just buy extra to do this... I throw them in a
baking dish with a little margarine (you could use butter), brown sugar
Splenda (you could use brown sugar) and cinnamon. I find that the addition
of margarine helps to thicken the liquid that comes off as they bake. Cover
to bake or the top ones will dry out.

sf > wrote:

-snip-
>
>I tell ya... this is opening a whole new world for me. Maybe that's
>how grandpa made the brown sugar & cinnamon stay in the core of his
>baked apples. I don't remember that part and always wondered what I'm
>doing wrong when it melts out and goes all over the pan.

Pan? I'm not your grandpa- but I've always wrapped my apples in
foil- Poke the core right out- fill with raisins brown sugar and
cinnamon- a dab of butter on top- wrap tightly- and place in campfire
or oven. We don't nee no steenking pan.<g>

Jim

On Mon, 11 Feb 2013 20:34:40 -0500, Jim Elbrecht >
wrote:

> sf > wrote:
>
> -snip-
> >
> >I tell ya... this is opening a whole new world for me. Maybe that's
> >how grandpa made the brown sugar & cinnamon stay in the core of his
> >baked apples. I don't remember that part and always wondered what I'm
> >doing wrong when it melts out and goes all over the pan.
>
> Pan? I'm not your grandpa- but I've always wrapped my apples in
> foil- Poke the core right out- fill with raisins brown sugar and
> cinnamon- a dab of butter on top- wrap tightly- and place in campfire
> or oven. We don't nee no steenking pan.<g>
>
No, he didn't do foil and to be honest - it wasn't a pan. It was a
pyrex dish.

--
Food is an important part of a balanced diet.

On 2/12/2013 1:00 AM, sf wrote:
> On Mon, 11 Feb 2013 20:34:40 -0500, Jim Elbrecht >
> wrote:
>
>> sf > wrote:
>>
>> -snip-
>>> I tell ya... this is opening a whole new world for me. Maybe that's
>>> how grandpa made the brown sugar & cinnamon stay in the core of his
>>> baked apples. I don't remember that part and always wondered what I'm
>>> doing wrong when it melts out and goes all over the pan.
>> Pan? I'm not your grandpa- but I've always wrapped my apples in
>> foil- Poke the core right out- fill with raisins brown sugar and
>> cinnamon- a dab of butter on top- wrap tightly- and place in campfire
>> or oven. We don't nee no steenking pan.<g>
>>
> No, he didn't do foil and to be honest - it wasn't a pan. It was a
> pyrex dish.
>
As I have said, you can make excellent baked apples in the microwave.
Three to four minutes on full.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Tue, 12 Feb 2013 08:33:04 -0500, James Silverton
> wrote:

> On 2/12/2013 1:00 AM, sf wrote:
> > On Mon, 11 Feb 2013 20:34:40 -0500, Jim Elbrecht >
> > wrote:
> >
> >> sf > wrote:
> >>
> >> -snip-
> >>> I tell ya... this is opening a whole new world for me. Maybe that's
> >>> how grandpa made the brown sugar & cinnamon stay in the core of his
> >>> baked apples. I don't remember that part and always wondered what I'm
> >>> doing wrong when it melts out and goes all over the pan.
> >> Pan? I'm not your grandpa- but I've always wrapped my apples in
> >> foil- Poke the core right out- fill with raisins brown sugar and
> >> cinnamon- a dab of butter on top- wrap tightly- and place in campfire
> >> or oven. We don't nee no steenking pan.<g>
> >>
> > No, he didn't do foil and to be honest - it wasn't a pan. It was a
> > pyrex dish.
> >
> As I have said, you can make excellent baked apples in the microwave.
> Three to four minutes on full.

You forgot, I hate microwave "cooking". I heat water and warm up
leftovers in mine. Nothing more, not even with a gun to my head.

--
Food is an important part of a balanced diet.

On 2/12/2013 10:22 AM, sf wrote:
> On Tue, 12 Feb 2013 08:33:04 -0500, James Silverton
> > wrote:
>
>> On 2/12/2013 1:00 AM, sf wrote:
>>> On Mon, 11 Feb 2013 20:34:40 -0500, Jim Elbrecht >
>>> wrote:
>>>
>>>> sf > wrote:
>>>>
>>>> -snip-
>>>>> I tell ya... this is opening a whole new world for me. Maybe that's
>>>>> how grandpa made the brown sugar & cinnamon stay in the core of his
>>>>> baked apples. I don't remember that part and always wondered what I'm
>>>>> doing wrong when it melts out and goes all over the pan.
>>>> Pan? I'm not your grandpa- but I've always wrapped my apples in
>>>> foil- Poke the core right out- fill with raisins brown sugar and
>>>> cinnamon- a dab of butter on top- wrap tightly- and place in campfire
>>>> or oven. We don't nee no steenking pan.<g>
>>>>
>>> No, he didn't do foil and to be honest - it wasn't a pan. It was a
>>> pyrex dish.
>>>
>> As I have said, you can make excellent baked apples in the microwave.
>> Three to four minutes on full.
> You forgot, I hate microwave "cooking". I heat water and warm up
> leftovers in mine. Nothing more, not even with a gun to my head.
>
Can't say I ever noticed your hatred of nuking but there it is!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Tue, 12 Feb 2013 10:37:44 -0500, James Silverton
> wrote:

> On 2/12/2013 10:22 AM, sf wrote:
> > On Tue, 12 Feb 2013 08:33:04 -0500, James Silverton
> > > wrote:
> >
> >> On 2/12/2013 1:00 AM, sf wrote:
> >>> On Mon, 11 Feb 2013 20:34:40 -0500, Jim Elbrecht >
> >>> wrote:
> >>>
> >>>> sf > wrote:
> >>>>
> >>>> -snip-
> >>>>> I tell ya... this is opening a whole new world for me. Maybe that's
> >>>>> how grandpa made the brown sugar & cinnamon stay in the core of his
> >>>>> baked apples. I don't remember that part and always wondered what I'm
> >>>>> doing wrong when it melts out and goes all over the pan.
> >>>> Pan? I'm not your grandpa- but I've always wrapped my apples in
> >>>> foil- Poke the core right out- fill with raisins brown sugar and
> >>>> cinnamon- a dab of butter on top- wrap tightly- and place in campfire
> >>>> or oven. We don't nee no steenking pan.<g>
> >>>>
> >>> No, he didn't do foil and to be honest - it wasn't a pan. It was a
> >>> pyrex dish.
> >>>
> >> As I have said, you can make excellent baked apples in the microwave.
> >> Three to four minutes on full.
> > You forgot, I hate microwave "cooking". I heat water and warm up
> > leftovers in mine. Nothing more, not even with a gun to my head.
> >
> Can't say I ever noticed your hatred of nuking but there it is!

Heh, well - I haven't made *that* big of a deal out of it; but I'd be
very appreciative if you tattooed my preferences to your forehead just
so you won't forget from now on.

--
Food is an important part of a balanced diet.

On 2/12/2013 11:10 AM, sf wrote:
> On Tue, 12 Feb 2013 10:37:44 -0500, James Silverton
> > wrote:
>
>> On 2/12/2013 10:22 AM, sf wrote:
>>> On Tue, 12 Feb 2013 08:33:04 -0500, James Silverton
>>> > wrote:
>>>
>>>> On 2/12/2013 1:00 AM, sf wrote:
>>>>> On Mon, 11 Feb 2013 20:34:40 -0500, Jim Elbrecht >
>>>>> wrote:
>>>>>
>>>>>> sf > wrote:
>>>>>>
>>>>>> -snip-
>>>>>>> I tell ya... this is opening a whole new world for me. Maybe that's
>>>>>>> how grandpa made the brown sugar & cinnamon stay in the core of his
>>>>>>> baked apples. I don't remember that part and always wondered what I'm
>>>>>>> doing wrong when it melts out and goes all over the pan.
>>>>>> Pan? I'm not your grandpa- but I've always wrapped my apples in
>>>>>> foil- Poke the core right out- fill with raisins brown sugar and
>>>>>> cinnamon- a dab of butter on top- wrap tightly- and place in campfire
>>>>>> or oven. We don't nee no steenking pan.<g>
>>>>>>
>>>>> No, he didn't do foil and to be honest - it wasn't a pan. It was a
>>>>> pyrex dish.
>>>>>
>>>> As I have said, you can make excellent baked apples in the microwave.
>>>> Three to four minutes on full.
>>> You forgot, I hate microwave "cooking". I heat water and warm up
>>> leftovers in mine. Nothing more, not even with a gun to my head.
>>>
>> Can't say I ever noticed your hatred of nuking but there it is!
> Heh, well - I haven't made *that* big of a deal out of it; but I'd be
> very appreciative if you tattooed my preferences to your forehead just
> so you won't forget from now on.
>
Wouldn't do much good, would it? I don't have a mirror on my monitor :-)

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Tue, 12 Feb 2013 08:10:36 -0800, sf > wrote:

> I'd be
>very appreciative if you tattooed my preferences to your forehead just
>so you won't forget from now on.

How can he see them if they're tatooed on *his* forehead?
;-)
--
Bob
www.kanyak.com

On Tue, 12 Feb 2013 11:21:45 -0500, James Silverton
> wrote:

> On 2/12/2013 11:10 AM, sf wrote:
> >>>
> >> Can't say I ever noticed your hatred of nuking but there it is!
> > Heh, well - I haven't made *that* big of a deal out of it; but I'd be
> > very appreciative if you tattooed my preferences to your forehead just
> > so you won't forget from now on.
> >
> Wouldn't do much good, would it? I don't have a mirror on my monitor :-)

No reflection? Are you a vampire???

--
Food is an important part of a balanced diet.

On Tue, 12 Feb 2013 18:28:16 +0200, Opinicus
> wrote:

> On Tue, 12 Feb 2013 08:10:36 -0800, sf > wrote:
>
> > I'd be
> >very appreciative if you tattooed my preferences to your forehead just
> >so you won't forget from now on.
>
> How can he see them if they're tatooed on *his* forehead?
> ;-)

Easy! He can review them every morning when he shaves.

--
Food is an important part of a balanced diet.