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Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Gingerbread Roll Roasted Apples

Apples and gingerbread...gingerbread and apples...I can't think of a more enticing description of a New England winters treat. A perfect blend of flavors even kids will love. 


For 10 people


  • 1 recipe Gingerbread Cinnamon Rolls
  • 10 large Granny Smith apples
  • 1 cup powdered sugar
  • 1/4 cup water

Gingerbread Roll Roasted Apples Directions

    Prepare Gingerbread Cinnamon Rolls as recipe directs, even slicing. 
    Cut off the tops of each apple, about an inch down. Scoop out core and carefully scrape apple flesh to create a wall of apple flesh that is about a 1/2-inch thick. Place apples on a parchment paper-lined cookie sheet or walled baking pan or casserole dish.
    Take a cinnamon roll slice and cut in half. With your fingertips, push this half-moon roll together to create a round cinnamon roll again, this time it will be half the size of the original. Place in prepared apple and continue until all apples are filled. Place any remaining cinnamon roll as is on prepared baking pan and bake separately. 
    Bake apples for 30-35 minutes, or until the apple gives when lightly, and carefully, squeezed.