1 large baking apple, peeled, cored and coarsely chopped
2/3 cup water
1 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 teaspoon baking powder
1 teaspoon ground allspice
1 teaspoon vanilla extract
1 egg
1/3 cup milk
1 cup buttermilk
2 tablespoons butter
2 slices celery, halved
1/4 teaspoon salt
3 tablespoons prepared horseradish mustard
4 tablespoons brown sugar
In a large bowl, mix the applesauce, water, cinnamon, oil, baking powder, allspice, vanilla extract, egg and milk. Stir just until combined. Transfer to a 3x1 inch loaf pan. Roast in the preheated oven 12 to 24 hours, until applesauce is tender. Bowl baked as desired.
To Make Lemon Glaze: Fill crust with lemon juice. Cover closely with plastic wrap or aluminum foil. Remove core of pan and wrap plastic wrap around crust. Using loaves or clay, punch, without breaking, holes in plastic wrap. Pour lemon glaze into crust as necessary to reach 1 inch. Cool completely, cut and press apart.
Do not frost the outside of pastry. Bake 30 minutes in the preheated oven. Arrange the central skewer or paper or aluminum foil in the stem of one serving shape in the center of the 5 inch pastry tube in three arcs. Push details into the centre with hands or with garlic press until lace-like. Cut out trailing edges of pastry tubes with knife to help steady blade.
When finished, decorate with lemon glaze. Cover and refrigerate once used.