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.

Apple Twists

This was the winner of the Pillsbury Bakeoff contest of 1958. I used to
love these with ice cream when I was a kid. The key is the juice that
forms at the bottom of the pan, buttery and sugary. It will jell as the
dessert cools, I guess because of the pectin in the apples.

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.