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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Braid Recipe

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This recipe for Apple Braid is from The Dawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pk 8 oz. refrigerated Crescent Rolls
2 Tbs Flour
1/3 C Sugar
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Cloves
2 Med. Apples, peeled, cored and thinly sliced
2 tsp. Butter melted

Glaze:
1/2 C Powder Sugar
2-3 tsp. Milk
Directions:
Directions:
Preheat oven 375º. Unroll crescent dough into 2 rectangles. Please in a greased 9x13 baking dish with long sides over lapping 1/2 inch; press perforations together to seal. Lightly sprinkle dough with flour. Pat dough out with fingers to form a 7x13 inch rectangle. In a bowl combine sugar and spices. Cut apple rings into quarters and to sugar and toss lightly. Place apple mixture in 2-inch wide strip lengthwise down center of dough to 1/4 inch of the end. Make cuts, 3/4 inch apart, on longest sides of rectangle just to the edge of the filling. Braid dough by folding strips at an angle across apple mixture, alternating dough strips from one side to the other. Fold top and bottom ends over; press to seal. Brush with butter. Bake 30 minutes or until golden brown. Cool slightly. For glaze combine ingredients and drizzle over warm braid.
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Personal Notes:
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