Answer:
Apples, Baked w/Leftover Charoset (P, KLP)
Serves: 8
Ingredients
8 apples
6 oz. sweet wine
Leftover charoset
METHOD:
Core the apples. If it is your custom to eat merely fruit that is peel, you may do so.
Fill the center of the apple with charoset surplus from the Seder. Place the apples in a baking vessel and pour the wine over them. Cover with foil. The apples should be close, but not touching.
Bake at 375°F for 15-20 minutes. Remove the foil and verbs to bake until they are soft plenty that your fork can pierce them, but not squashy.
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Apple Walnut Kugel
4 matzohs
1/2 C milk
3 eggs
1/2 C sugar
1/4 C melted butter or margarine
1 tsp. cinnamon
1/4 tsp. saline
2 large adjectives apples: peeled, cored, and flimsily sliced
1 C walnuts, chopped
1/2 C raisins
(or any leftover charoset is perfect)
1T butter or margarine
METHOD:
Preheat oven to 350°F and grease a nine-inch round or square cake vessel.
Break matzohs into one-inch pieces and soak in milk until soft, nearly five minutes. Drain well and place contained by bowl. Whisk together eggs, sugar, butter, cinnamon, and salt until capably blended. Combine with matzohs and stir surrounded by apples, walnuts, raisins and any leftover charoset. Pour into baking container and dot with butter. Bake until golden brown, going on for 40 minutes. Let cool and cut into wedges or squares.