Some of the ways I use these jars of love is I love to use this with puffed pastry and make a very quick turn over when I need a quick dessert to take for a covered dish. Of course the obvious is to make an apple pie or a warm crumble out of it but have you ever camped and used fire irons to make apple pies out of bread? You can also do it in the fireplace. You take two slices of white bread and butter both pieces. Place one in the iron and then fill with fruit (you can cherries or any type of fruit) and put the other slice on top and close the iron. Put just above the fire and roast until golden brown. Top with white frosting. For campers, it is a camping must do thing just like Somemores.
They make a great gift also. Put the crumble recipe on a tag and tie it on with a ribbon and it is a quick dessert for a friend. I've used this idea for selling at bake sale fund raisers. They have always sold.
Apple Stuffed Acorn Squash
1 cup peeled and chopped apples
2 tbsp. unsalted butter
1/2 cup finely chopped onions
2 tbsp. brown sugar
1 tbsp. Balsamic vinegar
1/2 tsp. dried thyme leaves
1/4 tsp. salt
Split two acorn squash in half, lengthwise, and remove the seeds and stringy filaments with a spoon. Place the squash in a baking dish and set aside. To make the apple filling, peel and chop the apple. Melt the butter in a skillet and sauté the onions for about 3 to 4 minutes over a medium heat. Add the apples, brown sugar, Balsamic vinegar, dried thyme leaves and salt and continue to sauté for a couple of minutes. Remove the mixture from the heat. Score the squash before filling so they absorb more of the flavor of the stuffing. Spoon the filling into the squash. To help keep the squash moist while it bakes add about a 1/2 inch of water to the bottom of the pan, place the filled squash in the pan and cover it with foil. Bake at 375 degree F for about an hour, until the squash is tender. This squash recipe is delicious served warm, right out the oven.