Title: Apple pan dowdy
 Categories: Desserts, Masterchefs, New york, Aap
      Yield: 6 Servings
 
           Butter (for ramekins)
     12 sl Bread, white, firm
      6 tb Butter, unsalted, or more
           Sugar
      4 lg Apples, baking (Rome
           -- other not-too-tart
           -- variety) peeled, cored,
           -- quarters cut cross-wise
           -- into 1/4-inch slices
      3 tb Molasses
    1/2 c  Sugar, light brown, firmly
           -- packed
    1/2 ts Cinnamon
    1/4 ts Nutmeg, finely grated
      3 tb Rum, dark
      2 tb Juice, lemon
      1 tb Vanilla
      5 tb Butter, unsalted, chilled
           -- cut into small pieces
      1 c  Cream, whipping, lightly
           -- whipped, sweetened with
           -- sugar
 
       Preheat the oven to 375 F.
  
       Butter six 8-ounce ramekins or souffle dishes.  (Ramekins are
  round cup-cake-like porcelain cups  that are used
  to bake souffles, and such.)
  
       Use a cutter to cut slices of bread into 12 rounds that fit into
  the dishes you've chosen to use.  Spread the rounds with softened
  butter on both sides, and sprinkle 1 side of each round with a little
  sugar.
  
       Place 1 bread round in each dish, sugared side down.  Reserve 6
  of the rounds for tops.
  
       Toss your sliced apples with molasses, brown sugar, cinnamon,
  nutmeg, rum, lemon juice, vanilla and pieces of butter until well
  coated.
  
       Spoon the apple mixture into the ramekins filling them nearly
  full and spooning some of the juices over the top.
  
       Top each dish with a reserved bread round, sugared side up.
  
       Place the ramekins in a roasting pan and then place the pan on
  the center rack of the oven.   Pour an inch of hot water into the
  roasting pan around the ramekins.
  
       Bake until the bread tops are golden brown, about 25 minutes.
  
       Serve warm in ramekins with whipped cream on the side.