Taco Seasoning
1/2 cup dried minced onion
1/4 cup salt
1/4 cup chili powder
2 Tbsp crushed red pepper flakes
2 Tbsp garlic powder
1 Tbsp oregano
2 Tbsp cumin

Combine all ingredients and store in an airtight container.

Use 1 Tbsp per pound of browned meat. If you like your meat spicy, feel free to double the amount.

Add 1/2 cup water to the meat and let simmer for 10 minutes.

I also like to add a Tbsp of tomato paste or even a squirt of ketchup to the meat to give it a richer flavor.

Taco Seasoning

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Homemade taco seasoning, made with common pantry ingredients.  It’s delicious, with no fillers, msg, or gluten.

• Author: Melody
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Category: Main Dish, Seasoning Blend, Seasoning Mix
• Cuisine: Mexican, Tex-Mex

Ingredients

• 1/2 cup dried minced onion
• 1/4 cup salt
• 1/4 cup chili powder
• 2 Tbsp crushed red pepper flakes
• 2 Tbsp garlic powder
• 1 Tbsp oregano
• 2 Tbsp cumin

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Instructions

1. Combine all ingredients and store in an airtight container.
2. Use 1 Tbsp taco seasoning mix per pound of browned meat. If you like your meat spicy, feel free to double the amount.
3. Add 1/2 cup water to the meat and let simmer for 10 minutes.

Notes

I also like to add 1-2 Tablespoons of tomato paste or ketchup to the meat with the seasoning to give it a richer flavor.

The post Taco Seasoning first appeared on Fruit of Her Hands.

In some ways I didn’t expect to actually be diagnosed, but in some ways it’s not a surprise. In hindsight everything makes sense.

Now, for the adventure of figuring out how to live with this disease. Eating a gluten free diet is not new to me, but being celiac-level careful is different. I’m starting to see improvement in symptoms, so that’s encouraging.

The post Celiac Disease first appeared on Fruit of Her Hands.

Stephen almost always works the bees without suiting up. I, however, am not that brave so I’m thankful for the suit.

Our son had come with us to watch, so he took a couple pictures of us on my phone.

I find this so fascinating, to open the hive and watch the bees at work. Here I’m inserting the queen cage between two frames. We will go back Monday or Tuesday to check their progress and to see if the queen has made it out yet.

Hi! These suits are so much more breathable than the one we had in SC. I also love how high the veil is off the top of my head.

The post Requeening community garden hives first appeared on Fruit of Her Hands.

First, Stephen did an overview of the basics. He included a bit about bees themselves as well as their equipment and safety precautions.

Then he opened up the hives, showing the differences in how the bees draw out the frames.

The post Community garden beekeeping event first appeared on Fruit of Her Hands.

After your dough has proved in the fridge overnight, remove it. It should have risen. Turn it out of the banneton onto the counter. I use a silicone bread sling (available on Amazon here) under my dough. This helps keep the bottom from burning and makes it easier to remove from the Dutch oven later.

Now you will need to score it. Scoring isn’t only decorative. It allows room for the bread to expand while baking. It also controls the expansion a little more, instead of the bread just bursting open anywhere when it expands.

We live in Maine, and I like to score pine trees on the top of my round loaves. I do one deep curved expansion score from the top around to the bottom (on the right). This will create the “ear” on the bread. The trees on top are more decorative than anything else.

The sandwich loaf below is scored similarly to the round loaves. I did the expansion score on the right, and a single tree on top. Most of the time during the year I do a single score down the center just for ease.

A few months ago, my friend Natalie told me about the two loaf pan method of baking sandwich bread. Natalie has a YouTube channel all about baking sourdough bread, and she’s a huge wealth of information! Check her out – she’s the Alaska Bread Lady (@TheAKBreadLady).

The two loaf pan method functions just like a Dutch oven, but the HUGE plus side to it is you can fit more pans in your oven at once. I can only fit two Dutch ovens in my oven at a time, but I can fit four loaf pans at once. This has been a huge time saver when we need to bake a lot at once.

Whether using bread pans or Dutch ovens, you want to bake part of the time at a higher temperature with the lid on. This allows your bread to rise faster (called oven spring). The lid traps steam inside the Dutch oven, which helps with rise. After that initial period, you remove the lid, drop the temperature in the oven, and continue baking.

A lot of recipes will have you starting your bread in a 500 degree oven. I don’t like a super crunchy crust, and have discovered that starting at 500 gives the bread a really crisp crust. Much crisper than my family prefers. So I do 475 for 20 minutes, with the lid on. Then I remove the lid, and turn the oven to 425 for another 20 minutes.

At first, you may need to experiment with your oven. I have two kitchens, and my ovens both bake quite differently. My upstairs oven bakes hotter, so I actually have to bake bread in that oven at 460 at first and then 410. The downstairs oven is 475 and 425. Keeping an eye on the bread as it bakes will help to guide you as well.

This is what my sandwich loaves look like right out of the oven. I could have kept them in a little longer to get a bit darker. They’re still done and will be nice and soft.

To know if your bread is done or not, use a thermometer. I like to use an instant read thermometer and insert it in the expansion where one of the holes already is in the bread. You want the inside of the bread to be 205-210 degrees.

This bread below is exactly how golden I like it to be. The top is nicely blistered as well.

Be careful removing the bread with the bread sling. It’s going to be hot!

Place the bread on a cooling rack and allow it to cool completely before silcing.

The post Sourdough Bread: Baking the Bread first appeared on Fruit of Her Hands.

My starter is in two half gallon jars here, to allow enough room for expansion without running over. If you look closely, you can see that my starter has actually risen higher (about an inch higher), but has now fallen. This is still active starter, but it’s starting to get hungry. I should have mixed the dough a little bit earlier, but this is when I got to it.

Some may be stricter on this than I am. I couldn’t get into the kitchen to bake an hour earlier, so this will do. At this point, it hasn’t fallen a ton from peak rise, and I know from experience that this will still rise my dough enough.

Today I am mixing a bowl that will make 3 loaves.

Once again, I’m using a scale to measure ingredients. It gives so much more consistent results. I got this one on Amazon.

Starter

Water

Flour

When you mix the dough the first time, you will get a really shaggy dough. A dough whisk is great for this. I have carpal tunnel and right now I can’t grip the whisk, so I glove up and mix it by hand. It’s super therapeutic and works well. Yes the dough sticks to my glove, but not too badly. It’s easier to scrape the dough off my hand when it’s gloved than to scrape it off a bare hand.

Once everything is thoroughly combined, I cover the bowl with plastic wrap and let it rest for 30 minutes.

After 30 minutes, you can see that the dough has relaxed some and is starting to rise.

Now it’s time for the first set of stretch and folds. The dough is not very elastic yet. You want to grab one side, stretch it up, and pull it over to the other side. I do 4 stretch and folds, one for each “side” (as if the dough were a square). Sometimes I’ll do a few extra stretches and folds right then, but not too many more.

This is where practically everyone gives different advice. I aim to come back for a second set of stretch and folds another 30 minutes later. I have to set a timer or I absolutely won’t remember to do it.

In this next picture you can see that the dough is getting smoother. This is what it looks like for the second set of stretch and folds.

Tuck your dough into place and cover it again with plastic wrap. This is where I just walk away and let it be at this point.

This time of year I usually shape my dough into loaves around dinnertime, depending on what time I mixed up the dough in the morning and how warm my kitchen was that day.

You want your dough to double. Our kitchen is fairly cool, and right now during winter that usually takes about 8 hours. The temperature of your kitchen and your climate will definitely affect how long it takes your dough to double. We’re in far Northern Maine, so it’s not warm here right now at all. When it’s warmer your dough will rise faster.

This is what it looks like when I came back later that evening. There are some bubbles and the dough has risen signifigantly and smoothed out a lot.

I spray the counter down with pan spray, and dump the dough out on the counter. You could use olive oil or something else if you don’t like pan spray.

A plastic dough scraper with a rounded edge is very helpful in scraping the dough out!

I make 900 gram loaves and will get 3 nice loaves plus a little left over from this amount.

Once again, a kitchen scale is SO helpful. You can do sourdough without one, but since I’m selling these in my bakery I want to ensure they’re all consistent in size. I’m not very good at eyeballing it so the scale makes it easy.

This is another area that you’ll get all sorts of advice on: shaping. I just dump the dough out on the counter, pat it into a rough rectangle, and then fold it up. Sides and ends in. From there it depends what shape loaf I’m making. If I’m using bread pans, I do the shape below and then one more roll up to fit it neatly in a bread pan.

For a round boule shape, I’ll flip the dough over and pull it toward me while rotating the dough at the same time. The pulling motion helps keep the surface of the dough tighter and makes a pretty loaf.

If you’re baking a round boule, you’ll want to place the round ball into the banneton or proofing bowl seam side up, since you’ll be turning it out later to score and bake it.

If you’re baking in a bread pan, place the dough seam side down and cover the pan for the next rise.

Cover your dough and place in the fridge to ferment overnight. Again, I use plastic wrap. It does such a good job of keeping the bread from drying out.

I’ve gotten the best results when the fridge is at 37*. Ideally you want to see rise by the next morning. If your fridge is too close to freezing, your dough won’t rise at all overnight. I’ve noticed that the bread rises higher overall if the fridge isn’t too too cold.

My bread is usually in the fridge about 12 hours.

I’ll put baking the bread in another post as this one got really long!

The post Sourdough Bread: Making the Dough first appeared on Fruit of Her Hands.

Today I am prepping dough for 7 loaves.

Let me start by saying I’m not a fussy sourdough baker. Some do things with a million steps… I don’t. This method works for me. It’s not complicated and it’s easy to keep up with.

My recipe calls for 150 grams of starter for each loaf. That means I need 1,050 grams of starter for this batch.

I feed my starter with a 1:1:1 ratio, so I’ll need equal parts of starter, water, and flour. I’ve found that I can usually just take the amount I need and divide by 3 to find out how many grams I need of each part. Then I round up for good measure, to make sure I have enough for my baking plus the extra to put back in the fridge. I rounded up to 1200 grams of starter.

Today the math worked out to 350 grams of starter. What I had in my jar came in right around 400 grams, so I fed all of it.

If I’m doing a smaller batch, I’ll take some out of my jar and leave the remainder in the fridge. I don’t feed all my starter every single time. I can’t stand waste and we don’t use discard in other ways in our house often enough to justify keeping a large amount.

After years of being hesitant to use a scale, I’ve discovered I love using one. It makes baking so much simpler and consistent, and dirties fewer dishes too. Win! Mine came from Amazon and you can get one here if you’d like.

After I added the starter to my bowl, I zeroed out the scale. I poured in the water and got 411.2 grams. Close enough to 400; a little over on water and flour won’t hurt. Some bakers use a larger proportion of water and flour to starter so I know this will work.

Some people say you have to use filtered water to feed your starter. I use tap water, and we have city water. I used reverse osmosis filtered water for a while, but tried tap water and noticed no difference in my starter, so I switched.

I zeroed out the scale again and started to add my flour. Some bakers use all plain flour. I use a mix of bread flour and whole wheat flour. My starter stays happier if I use some whole wheat flour when I feed it. I’m not militant with this and don’t add it every single time, but I do most of the time.

Since I needed 400 grams of flour, I did about 320 grams of bread flour and the other 80 I meant to add were the wheat flour. I got a little more than I intended so it ended up 426.2 grams of flour, so I added a little more water to balance it out.

Mix up the starter until it’s well combined.

This amount is more than I’m comfortable with in this bowl. It’s high enough that I’m concerned it will overflow. So I pour it into two half gallon mason jars. The level is low enough in the two separate jars that I know I can leave this overnight with no fear of it overflowing.

I don’t use a rubber band on my jars. I will often draw a small line on the jar with a Sharpie – it wipes right off with a little rubbing alcohol.

I leave my starter for about 12 hours before mixing into dough. My usual routine is to mix up the starter on Sunday evenings, then mix the dough Monday morning. It will bulk ferment all day, then I’ll shape it into loaves Monday evening. They’ll go into the fridge overnight, then will be baked on Tuesday morning.

The post Sourdough Bread: Feeding the Starter first appeared on Fruit of Her Hands.

One day the pastor took my husband and I out to eat.  During that meal, he turned to me and said, “Melody, you are a dominant wife.”

I was shocked.  I wasn’t just offended. I was furious!  How DARE he!!!

I was the church pianist, and I was good at it too (thank you very much).

I sewed my own clothes.

I was a good cook.

I was talented, I was a stay at home wife, I had a thriving piano studio, I was the model housewife. Or so I thought.

Here’s the thing.  My pastor was right.

As mad as it made me, that statement has stuck with me some 20-something years later. I WAS a dominant wife.  I wasn’t just a dominant wife, I was a dominant woman.

That pastor and I butted heads a lot.  Oh, I tried not to assert authority that wasn’t mine, but he saw personality traits in me that I didn’t see for myself.

I wanted to do things MY way.  Honestly – I still do (a lot, actually).  Don’t we all?

It’s not that the things I wanted to do were bad.  They weren’t.  I just didn’t let others in authority lead where God had placed them.

For example, websites.  I even built websites.  I actually wanted to help with the church’s website, but he wouldn’t let me – he had his son in law do it instead.  I determined that if he wouldn’t let me do the church website, I’d create my own site, as gorgeous and complex as I could possibly make it.  At the time we were in the process of adoption, so I already had my own website anyway.  This was when blogs were just starting to become popular, and I was using mine to keep our out of state family updated on our adoption process.

Anyone see a problem yet?

Now, the web knowledge has come in handy many times over the years.  I used it to build our company’s websites that were our family’s main source of income for years.  I used it to build the website for our church here.  I even worked as a web designer for a short time.  All of that knowledge was great, but what led me to learn it was not.  It was me being a dominant wife, but we also know that as something else.

Rebellion.

According to Webster’s dictionary, the definition of rebellion is: opposition to one in authority or dominance

I wasn’t outwardly rebellious, and I didn’t even see it as rebellion until many years later.  Yet, that’s exactly what it was.  It was a hidden sin in my heart that I petted and took care of.

A lot of times we think of rebellion as being a teenage issue.  It’s not just for teens – we older ladies can be rebellious too.  Any time we are in opposition to authority, that’s rebellion.   

Another part of that dominant woman spirit was pride.  I was good at everything I tried.  Except sports.  You can forget that.  But I was good at it.  That went to my head, too.  It led me to be overly prideful of all the things I did that I just knew were “so excellent.”

Eventually God led us to another church where my husband would teach in the Christian school.  He became the song leader there and I became the main pianist.  I loved our new pastor and his wife.  Except I butted heads with her too.

“She just has a strong personality.”  You know what?  She does.  But that wasn’t the problem.

The problem was me.

We were there, serving, about a year, before God opened both of our eyes and showed my husband and I that we were both lost.  He got saved in March of 2004 and I got saved in July of that same year.  As I grew in Christ, God began to show me these areas in my life that so desperately needed work.

One of those huge areas was being a dominant woman.

It wasn’t having an assertive personality.  Isn’t that just like us to give it a “nice” name?

It wasn’t being good at all those things, even though the things themselves were good.

It was the spirit of rebellion and pride that led me to push past my rightful place, to make sure I got my way, did the things I wanted, because I knew they’d be done right (AKA MY way).

The thing is – while it was both rebellion and pride – I didn’t recognize it as those two things.

So today, my question to you is this: Are you a dominant woman?  Do you have the spirit of rebellion in your life?

There are two types of dominant or rebellious women

Loud, outwardly dominant  brash, loud, outspoken

Loud, brassy woman, she’s the one we’d all call a dominant woman

Quiet and inward rebellion.

This woman looks sweet on the outside but she rules her home with the same hand as the louder woman.

She might have her church members fooled, maybe anyway, if they don’t know her that well.  This is the woman that looks so sweet all the time, until you cross her.

When our husband wants to do one thing, and we make it PLAIN that was NOT our plan.  He wanted to go THERE and we wanted to stay home.   Or he wanted to stay home and we wanted to go out. Yet because we are a “good, Godly woman”, we submitted and went, but made everyone miserable the whole time.

Ouch.

Yes, you went along with our husband’s wishes, but were you submissive?  Did you go with a sweet, quiet spirit?  Or did you complain, and roll your eyes, and huff?  Or was your contention the kind that makes everyone in the room hold their breath and just back away from you?

“If mama ain’t happy, ain’t nobody happy”

Right?

Is this the type of dominant woman we are?  It’s just quiet and hidden rebellion.  Until it comes out and shows.   

Kind of sounds like hypocrisy, doesn’t it?

How does the Bible describe this kind of woman?

Clamorous  

Prov. 9:13 – A foolish woman is clamorous: she is simple, and knoweth nothing.

Without discretion  

Prov. 11:22 As a jewel of gold in a swine’s snout, so is a fair woman which is without discretion.

Contentious – means brawling  

Prov. 21:19 – It is better to dwell in the wilderness, than with a contentious and an angry woman.

Shameful  

Prov. 12:4  A virtuous woman is a crown to her husband: but she that maketh ashamed is as rottenness in his bones.

A continual dropping  

Prov. 27:15. A continual dropping in a very rainy day and a contentious woman are alike.

Tearing her house down  

Prov. 14:1 Every wise woman buildeth her house: but the foolish plucketh it down with her hands.

-not just the physical home-

What about with her words?

Do her words tear down her husband or children?

Prov. 12:25 – Heaviness in the heart of man maketh it stoop: but a good word maketh it glad.

Do the words we use in our home, with our families, cause heaviness of heart, or do they make our loved ones glad?

   Proverbs 10:19  In the multitude of words there wanteth not sin: but he that refraineth his lips is wise.

Proverbs 15:23  A man hath joy by the answer of his mouth: and a word spoken in due season, how good is it!

What is the opposite of a dominant woman?

Submission

Submit means to subordinate; to obey, be under obedience.   One commentary mentioned it is to submit to one’s control.

We really don’t like someone or something else controlling us, do we?

We want OUR way.  We want things done the way WE want…..and we don’t want to submit to others and do things their way…….yet that is what that word means.

To God  

1 Peter 5:5-6 – Likewise, ye younger, submit yourselves unto the elder. Yea, all of you be subject one to another, and be clothed with humility: for God resisteth the proud, and giveth grace to the humble.
Humble yourselves therefore under the mighty hand of God, that he may exalt you in due time:

James 4:7a Submit yourselves therefore to God. 

To our husband  

1 Peter 3:1 –   Likewise, ye wives, be in subjection to your own husbands; that, if any obey not the word, they also may without the word be won by the conversation of the wives;

Ephesians 5:22 – Wives, submit yourselves unto your own husbands, as unto the Lord.

Colossians 3:18 – Wives, submit yourselves unto your own husbands, as it is fit in the Lord.

Proverbs 31 gives a lot of instruction of how we are to act.   

Proverbs 31:10-12 – Who can find a virtuous woman? for her price is far above rubies.
The heart of her husband doth safely trust in her, so that he shall have no need of spoil. She will do him good and not evil all the days of her life.

Verses 10-12 speak of the ideal woman’s behavior toward her husband.  She had such amazing character that the Bible says her price was far above rubies.   

According to the American Gem Society, “Rubies are one of the rarest gemstones. Good quality rubies larger than one carat are also extremely rare—and expensive.” A one carat gemstone is a little larger than a pencil eraser.

God tells us here that the ideal woman has a Godly character that is valued far above precious gemstones.

This passage also tells us that the virtuous woman’s husband can safely trust in her, because she will do him good all the days of her life.

Proverbs 12:4a A virtuous woman is a crown to her husband: but she that maketh ashamed is as rottenness in his bones.

Can that be said of us?  Is our behavior that ideal, that becoming, that GOOD, that it can be said of us that we’re worth more than a rare gem? Can our character be trusted?

Or are we like rottenness in our husband’s bones?

For those who aren’t married, are you a crown to your family, or is your behavior rotten to all those you live with?

1 Peter 3:3-4 Whose adorning let it not be that outward adorning of plaiting the hair, and of wearing of gold, or of putting on of apparel;
But let it be the hidden man of the heart, in that which is not corruptible, even the ornament of a meek and quiet spirit, which is in the sight of God of great price.

Our emphasis isn’t to be on fancy hairstyles or expensive jewelry, or the fanciest of clothes.  Our character, that hidden man of the heart, is to be where focus lies.   Do you have a meek and quiet spirit?

We are also to be submissive to other authority God has placed in our lives.

Pastor, Boss, Police, etc.

 Heb 13:17  Obey them that have the rule over you, and submit yourselves: for they watch for your souls, as they that must give account, that they may do it with joy, and not with grief: for that is unprofitable for you.

How can l change?

Repent.  

-Ask God to help you change  

Have a humble spirit

I Peter 5:4 Humble yourselves therefore under the mighty hand of God, that he may exalt you in due time:

Remember God sees our motives in everything we do.

We can be the best baker in town.  We can have the most beautifully decorated home.  We can sew the most gorgeous dresses, or make the prettiest music anyone around you has ever seen.Gard

But if we don’t do it with a meek and quiet spirit, one that honors God and honors her family…..what good does it do?

If we get up in church and sing, just to make it sound beautiful, we might fool visitors.  We might fool those who aren’t paying attention.  But if we’re prideful about it, puffed up, arrogant, then it’s worthless.  

Matthew 6: 2, 5, 16

In Matthew 6:2, Jesus was giving instruction on how to give alms, or give to the poor.

In verse 5, He is teaching how to pray.

In verse 16 of the same chapter, He is teaching on fasting.

In all three instances, Christ warns against being a hypocrite -doing things just to be seen. He says “They have their reward”

1 Corinthians 3:12-13  Now if any man build upon this foundation gold, silver, precious stones, wood, hay, stubble;  Every man’s work shall be made manifest: for the day shall declare it, because it shall be revealed by fire; and the fire shall try every man’s work of what sort it is.

If our work is just done out of pride, to glorify ourselves, then it’s nothing more than wood, hay, or stubble.

1 Peter 3:4 says: But let it be the hidden man of the heart, in that which is not corruptible, even the ornament of a meek and quiet spirit, which is in the sight of God of great price.

Meek in this verse means to be mild, or humble.

Quiet means still, undisturbed, and peaceable.

Quite the opposite from the dominant woman.

When the world says, “be loud,” the Bible says, “have a quiet spirit.”

Titus 2:5 To be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed.

Discrete means to have self control

Chaste means innocent, modest, and perfect.

It tells us to be keepers at home. To take care of our homes.

To obey our husbands.

And then it gives a warning that to not do those things would be to blaspheme the word of God.

What are our words like.

Eph 4:29  Let no corrupt communication proceed out of your mouth, but that which is good to the use of edifying, that it may minister grace unto the hearers.

Php 4:5  Let your moderation be known unto all men. The Lord is at hand.

Moderation here means appropriate, mild, and gentle.

 Are our words appropriate, mild, ^or gentle?

Col 3:12-17  Put on therefore, as the elect of God, holy and beloved, bowels of mercies, kindness, humbleness of mind, meekness, longsuffering;
Forbearing one another, and forgiving one another, if any man have a quarrel against any: even as Christ forgave you, so also do ye.
And above all these things put on charity, which is the bond of perfectness.
And let the peace of God rule in your hearts, to the which also ye are called in one body; and be ye thankful.
Let the word of Christ dwell in you richly in all wisdom; teaching and admonishing one another in psalms and hymns and spiritual songs, singing with grace in your hearts to the Lord.
And whatsoever ye do in word or deed, do all in the name of the Lord Jesus, giving thanks to God and the Father by him.

1 Peter 3:4  But let it be the hidden man of the heart, in that which is not corruptible, even the ornament of a meek and quiet spirit, which is in the sight of God of great price. Mild, humble, still, undisturbed, and peaceful.

Which type of woman are you?   

A dominant woman, who is:  

Clamorous, Without discretion, Contentions-angry, Shameful, a continual dropping, and Tears her house down  

Or are you:

Mild, humble, still, undisturbed, and peaceful.

The post Are you a Dominant Woman? first appeared on Fruit of Her Hands.

4 cups sliced cooking apples
1 Tbsp lemon juice
1/3 cup all purpose flour
1 cup oats
1/2 cup brown sugar
1/3 cup butter, melted
1/2 tsp salt
1 tsp cinnamon

Peel and slice apples, and place in a greased 9×9 baking dish. Sprinkle with lemon juice.

Combine dry ingredients, add melted butter, mixing until crumbly. Sprinkle on top of apples.

Bake at 375 for 30 minutes, or until apples are tender.

Apple Crisp

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• Author: Melody

Ingredients

4 cups sliced cooking apples
1 Tbsp lemon juice
1/3 cup all purpose flour
1 cup oats
1/2 cup brown sugar
1/3 cup butter, melted
1/2 tsp salt
1 tsp cinnamon

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Instructions

1.  Peel and slice apples, and place in a greased 9×9 baking dish. Sprinkle with lemon juice.
2.  Combine dry ingredients, add melted butter, mixing until crumbly. Sprinkle on top of apples.
3.  Bake at 375 for 30 minutes, or until apples are tender.

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