"Travis McGee" > wrote in message
...
> 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"?

It's a mix of Splenda and brown sugar. Splenda will add sweetness but it
will not caramelize which is why the brown sugar is needed.
>
> 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.

Thanks!