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

"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.

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.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

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.

Cheryl wrote:
>Julie Bove wrote:
>> Cheryl wrote:
>>
>>> 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?
>>
>> The time to use lemon juice is before baking. I don't think it would do
>> any good after.
>
>I guess I missed that boat. I'll have to freeze them when they cool.

Don't freeze them, when defrosted they'll melt to mush... freshly
baked apples can safely keep in the fridge for ten days and longer, at
least as long as a freshly baked apple pie... sugar is an excellent
food preservative.

On 8/25/2014 10:38 PM, Cheryl wrote:
> 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?
>
Lemon juice is recommended, yes.