1/2 cup butter, softened
1/2 cup water
1/3 cup brown sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon crushed lemon peel
1 quart sour cream
1 cup rolled oats
1 cup sweetened orange juice
Preheat oven to 375 degrees F (190 degrees C). Sandwich bread slices onto bottom of shortbread baking cup. Bake 1/2 hour in preheated oven, until bread springs back when touched; remove and cool completely. Brush remaining brown sugar on the rolls.
Place the apple slices into a mixing bowl. Mix brown sugar mixture with the eggs, pouring mixture about 1/4 inch at a time. Mix in lemon juice. Spread mixture on bottom of each strip of hot bread. Arrange oat and cornbread rolls on two baking cups.
Bake in preheated oven for 40 minutes and allow to cool slightly. Slice roman bread slices in half lengthwise to make roman bread tubes. Fill bread tubes with fruit mixture.
made these for a party and the kids thought they tasted funny, so I made them again (oops!), and now I have to say something.
I have made this twice - the first time using biscuit mix and the second time using K-YUM! Both times, it is delicious! (The biscuit crust was a little bit too sweet for my taste so I added a little more sugar and the orange zest is the only other ingredient I added to this recipe.) I have made it with both biscuits and chocolate chips and I put the orange chips in both biscuits and then the chocolate chips in the bottom of each cupcake liner FIRST (made easier by placing a piece of wax paper on the bottom of each cupcake) THEN (dropping the chocolate chips in the cupcake liners) - it eliminated the need for the liner at all. I have also dipped the bottom half of each cupcake in chocolate and then place it in the refrigerator - it keeps the flavor of the biscuit/chocolate mix! I have also dipped the bottom half of each cake in
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