Monthly Archives: September 2020

Baked Apples with Sweet Potatoes

The original recipe, “Apple Stuffed with Sweet Potatoes,” is from the 1941 edition of Ruth Wakefield’s Toll House Tried and True Recipes. We adapted the recipe to make a delicious and quick snack, but the original recipe is perfect as a sweet side dish or a dessert.

Forgive today’s photos—I took them after sunset so it was dark in the house. I’ll try to remember to take a few more next time we have this as a snack or dessert.

Here’s the original recipe.

Apple Stuffed with Sweet Potato

Core large red apples and cut crosswise into two circles. Allow one half for each person. Place in shallow baking pan with cut side of circle up. Fill core and cover cut side of apple with brown sugar and bake slowly until tender.

Have ready well seasoned and smoothly mashed sweet potato. Pile on top of apple, swirling potato into attractive peaks. Cover with melted butter and place into oven long enough to reheat and brown lightly.

Pineapple rings can be used in place of apples. If you do this, flavor the sweet potato with the pineapple juice.

Our Snack Version

We cored and sliced the apples and then followed the instructions above, covering each slice with brown sugar and baking. We then covered each slice with mashed sweet potatoes and butter and browned the slices a bit. You can mash canned sweet potatoes to really speed things up.


This is one of our favorite snacks. The apples are warm and soft, and the brown sugar, sweet potatoes, and butter make this a sweet treat that we never seem to make enough of. If you crave a little crunch, adding chopped nuts would add that extra bit of texture. Make more than you think you’ll need—you can never have too many!

First Monday Menu: Wrapping Up Summer

Due to weather and supply issues at our local supermarket, I decided to give you a round-up of menus. I hope this gives you some ideas for some last-minute outdoor meals before summer 2020 slips into the history books completely.

I’ve used the January 1940 Your Gas Range Cook Book for menus in the past because it has such a wide range of suggestions for a relatively small cookbook. Today I’m sharing recipes for a “Summer Broiler Menu” that would be easy to take out on the porch or patio.

The 1944 edition of The Good Housekeeping Cook Book is another cookbook I’ve often used for menu ideas. When looking for inspiration for outdoor meals, I ran across a section about picnics. The typical picnic fare was included, but the section suggested that men would prefer to be able to cook at least one dish over an open fire. Folding portable grills were discussed, pointing out that they could also be used in the living room fireplace. I can imagine using one in your fireplace when bad weather forces you to change picnic plans. You wouldn’t have to give up your picnic entirely!

The cookbook also reminded the reader that brick or stone fireplaces built in a backyard made it easy for the host to cook meat outside while the hostess cooked the rest of the meal inside before bringing it out to serve buffet style or at a table on the lawn.

For packing the more usual picnic items, the option of packing all sandwich fixings and letting picnickers make their own meal was introduced. This method helped make certain everyone got a sandwich made the way they preferred. No more guessing for the picnic packer.

I also really like the idea of a Bring Your Own Steak Supper. Have you done this before? Did it work well? I think I’m going to put this in my calendar to try next summer.

Let me know if you would like me to test any of these suggested recipes. I see several that I’d like to try in the future. We have a lot of warm weather left this year where I live and we often eat outside, especially in the fall when the heat becomes more manageable and the bugs aren’t as hungry.

I hope the upcoming season is filled with good food and good weather wherever you are.