Baked Cinnamon Apples State(Nebraska) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Apples are low in sodium, fat, and cholesterol. Apples are a good source of vitamin C and fiber.
NSLP/SBP CREDITING INFORMATION:
½ cup provides ½ cup fruit
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Nebraska Child Nutrition Agency
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Total Time 30 minutes

Instructions
 

  • Preheat convection oven to 400°F.
  • Wash apples.
  • In a full 4 inch deep hotel pan add butter.
  • Melt in the oven for 5-10 minutes until butter is melted.
  • Remove from oven and add honey and cinnamon. Stir well to mix ingredients.
  • Core and wedge apples.
  • Add apples to the full pan with melted butter mixture and mix well to coat.
  • Bake for 15 minutes. Flip over and bake another 5-10 minutes or until apples are golden brown and tender.
  • Transfer to full 4" deep hotel pan for service. Portion ½ cup portions using a #8 scoop. Serve warm or at room temperature.
  • Critical Control Point:
    CCP: Ensure cold food is held at a temperature below 41° F.
    CCP: Cook until internal temperature is 135°F.

Nutrition INFORMATION

Baked Cinnamon Apples State(Nebraska) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
0 ½ cup(161 g)
Calories
160
Total Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0
g
Cholesterol
 
20
mg
7
%
Sodium
 
0
mg
0
%
Total Carbohydrate
 
25
g
8
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
4
g
4
%
Added Sugars included
 
10000
g
Protein
 
1
g
2
%
Vitamin A
 
10000
mcg RAE
Vitamin C
 
7
mg
8
%
Vitamin D
 
0
IU
0
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
Potassium
 
10
mg
0
%
N/A=data not available
*Marketing Guide
50 Servings:
Apples 16 lb
100 Servings:
Apples 32 lb
Yield / Volume