On 8/26/2014 12:45 AM, Julie Bove wrote:
>
> "Cheryl" > wrote in message
> eb.com...
>> I had to use up some apples so I baked them with some butter, dark
>> brown sugar and cinnamon. The liquid produced is so sweet and rich
>> that I know I'm going to want to use it all in whatever I use the
>> apples in. Do I need to use lemon juice to keep the apples from
>> turning brown even if they are baked?
>>
>> --
>> ღ.¸¸.œ«*¨`*œ¶
>> Cheryl
>
> The time to use lemon juice is before baking. I don't think it would do
> any good after. I bake apples a lot but I use brown sugar Splenda.

I guess I missed that boat. I'll have to freeze them when they cool.
Thanks Julie.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl