Originally Posted by Travis McGee

On 7/1/2014 2:59 AM, Julie Bove wrote:
I had apples to use up and also cornflakes. So I made a recipe that is
similar to apple crisp but uses the cornflakes instead of oats. I
subbed in Splenda and brown sugar Splenda for the sugar. Yes, I know
there is sugar in the brown sugar stuff and also the cornflakes.

Heat wave will be rolling in soon so I figured I should bake while I could.

Sounds great. I have the same problem; I want to bake, but it's just too
darn hot in the summer.

What is "brown sugar Splenda"?

Here's a great recipe for apples, something like an apple crisp. Mom
used to make these from time to time; they are great with ice cream, or
milk, or cheese (preferably Velveeta). This would not work with anything
but sugar, as it depends on caramelization for the sauce, which builds
up in the bottom of the pan as the apples cook.

*_Apple Twists_*

This was the winner of the Pillsbury Bakeoff contest of 1958.

Bake at 450 degrees for 20 to 30 minutes.

Prepare 2 large apples, pared, cored, and each sliced into 8 wedges.

Mix 1 1/2 cups flour and 1 tsp salt.

Cut in 1/2 cup shortening until particles are size of peas

Add 4 - 5 tablespoons water until dough is just moist enough to hold
together.

Form into a ball and roll out to 12 inch squares.

Spread with 2 tablespoons soft butter - fold both sides to center. Roll
out to a 16 x 10 inch rectangle. Cut into 16 10 x 1 inch strips.

Wrap one strip around each apple wedge.

Arrange in 13 x 9 x 3 pan - sides not touching.

Brush with 1/3 cup melted butter (using all)

Sprinkle with a mixture of:
1/2 cup sugar
1 to 1 1/2 teaspoons cinnamon

Pour 3/4 cup water into pan

Bake until golden brown.