---------- Recipe via Meal-Master (tm) v8.03
  Categories: Desserts, Fruits
       Yield: 4 Servings
            -JUDI M. PHELPS
       4 lg Baking apples (Rome Beauties
            -Gold Delicious and Pippins
            -work well)
       4 tb Walnuts; chopped and toasted
       4 tb Raisins; chopped
       4 tb Brown sugar
     1/2 ts Cinnamon
       1 ts Lemon rind
       6 tb Butter
 -----------------------BRANDY SAUCE-----------------------
       4 tb Butter
       2 tb ;water
     1/4 c  Dark brown sugar
       1    Whole egg and
       1    Egg yolk
       2 tb Brandy
   Preheat oven to 375 degrees F.
   Partially core apples from the stem end without
   cutting through the bottom so the filling stays in
   apple.  Butter a 9"x13 glass or enameled baking dish.
   Combine filling ingredients except butter. Layer
   filling mix alternately with butter in apples.
   Arrange in dish and bake for 30 minutes or until
   Meanwhile prepare sauce:  In top of double boiler over
   simmering (not boiling) water, combine all ingredients
   except brandy and cook for 15-20 minutes stirring
   constantly until thickened.  Remove from heat and stir
   in brandy.
   To serve:  Put some sauce on warmed dessert plates and
   top with warm baked apples.  Source:  Beringer
   Vineyards, St. Helena, Napa Valley, California.
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com