This first one is from Fence Post magazine. I sent them a change of address via email and they responded: "Your fencepost has been moved!" Get it?

I'm not sure what baking apples in tea is going to do for them, but am going to try it.

Tea baked apples
1 c. Water
4 Tea bags, regular cup size
4 Baking apples, cored
1/4 c. Brown sugar, packed
1/4 c. Walnuts, chopped
2 Tbsp. Raisins
1/4 t. Butter

In a 1-quart saucepan bring water to a boil. Remove from heat and add tea bags and allow to brew for 3 minutes. Remove tea bags and set tea aside. Peel top 1/3 of the apples and place them in an 8-by-12-inch baking dish, with the peeled side up. In a small bowl combine brown sugar, walnuts, raisins and cinnamon. Spoon walnut mixture evenly into the center of each apple then top with butter. Pour tea over and around apples. Cover and bake at 350 degrees for 1 hour or until apples are tender.

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Here is an extremely basic recipe:

Basic Baked Apples

4 medium Jonathan apples (or whatever you have)
3 tablespoons packed brown sugar
2 tablespoons soft butter
1/2 teaspoon cinnamon

Core apples; peel a strip of apple skin one-third down around the apple. Blend brown sugar, butter and cinnamon. Fill center of each apple. Arrange in a ring in a 9 inch round glass dish. Cover with vented plastic wrap and microwave on high power for 6 to 7 minutes. Rest, covered 5 minutes. Test for doneness; if necessary, microwave an additional 1 to 2 minutes longer.

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Here is the other extreme:

Cranberry Baked Apples

Zest of 1 orange, 1/2 finely chopped and 1/2 whole
4 Rome or Golden Delicious apples
2 cups fresh cranberries
Juice of 2 oranges
1/4 cup brown sugar, firmly packed
2 Tablespoons sweet butter
5 cinnamon sticks
Sweetened whipped cream or vanilla ice cream (optional)

Boil the chopped orange zest in 1 quart of water for 10 minutes. Drain and set aside.

Preheat the oven to 400°F.

Slice a 1/4 inch cap off each apple and cut out the stem, creating a small hole large enough to fit a cinnamon stick through. Set the caps aside. Core the apples with a melon baller, making a good size cavity to hold the cranberries. Discard the apple flesh. Place the cored apples in a small baking pan and evenly divide half of the cranberries, the chopped zest, the juice of 1 orange, 2 tablespoons of the sugar, and 1 tablespoon of the butter among the cavities of the cored apples. Stick a cinnamon stick through the hole in each cap and place the apple caps back on top of each apple, with the cinnamon stick sticking out of the stem hole. Add the remaining cranberries, 2 tablespoons brown sugar, 1 tablespoon butter, whole orange zest, juice of 1 orange, and cinnamon stick to the baking pan around the apples.

Bake the apples for 30-40 minutes or until tender when pierced with a knife. Remove from heat and set aside to cool for 10 minutes.

PRESENTATION
Place the warm apples in the center of a round serving dish. Spoon the sauce around the apples. You can serve sweetened whipped cream or vanilla ice cream on the side.