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Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
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Grand Prize Winner of the Tenth Grand National Bake-Off, by Mrs. Don DeVault, Delaware, Ohio Apples and spices on your list – use some pastry to form a twist around the apples with spice to flavor. Here's a dessert really to rave o'er! Bake at 450°F (220°C) for 20 to 30 minutes Instructions: Prepare 2 large apples, pared, cored and each sliced into eight wedges. Sift together 1-1/2 cups sifted Pillsbury's Best All Purpose Flour and 1 teaspoon salt into mixing bowl. Cut in 1/2 cup shortening until the size of small peas. Sprinkle 4 to 5 tablespoons cold water over mixture, stirring with fork until dough is moist enough to hold together. Form into a square. Roll out on floured surface to 12-inch square. Spread with 2 tablespoons soft butter (or grate or shave firm butter over center half). Fold both sides to center. Roll out to a 16x10-inch rectangle. Cut into sixteen 10x1-inch strips. Wrap one strip around each apple wedge. Arrange in 13x9x2-inch pan, sides not touching. Brush with 1/3 cup butter, melted (using all). Sprinkle with mixture of 1/2 cup sugar and 1 to 1-1/2 teaspoons cinnamon Pour 3/4 cup water into pan. Bake at 450°F (220°C) for 20 to 30 minutes. Serve warm or cold, plain or with whipped cream. Yield: Makes 16 |
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