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Peel and core the apples. Boil together 1/2 cup sugar, 1/2 cup water and lemon juice. Add the apples and simmer until almost tender. Remove apples to a greased baking dish and fil the cavities with jam, which has been mixed with the brandy. Top each apple with a bit of the butter. Mix together the eggs and remaining sugar. Add the milk, vanilla and cookie crumbs. Mix and pour around the apples. Bake in a slow oven (300F) for about 1 hour or until custard is set. Source: The Art of Mexican Cooking Posted to JEWISH-FOOD digest V96 #72 Date: Thu, 07 Nov 1996 13:20:45 -0900 From: "Jenny S. Johanssen"
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 153 (21%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 540.5mg||166 %|
|Sodium 216mg||7 %|
|Potassium 412.8mg||11 %|
|Total Carbohydrate 134.3g||40 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 129.8g|
|Protein 17g||24 %|
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Calories per serving: 738
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