Lakewood Organic Pure Juice Fresh Pressed Lemon Description
- Fresh Pressed • Not from Concentrate
- The Juice from 10-12 Organic Lemons in Every Bottle
- No Preservatives
- Certified USDA Organic
- Contains 100% Fruit Juice
-
No Added Sulfites
-
USDA Organic
-
Non-GMO
-
Kosher
Contains 100% Fruit Juice
Independently Certified by QCS - Grown and harvested in accordance with the National Organic Program. No synthetically compounded fertilizers, pesticides, herbicides or growth regulators. All Lakewood Juices are Pressed, Pasteurized, Bottled, and Vacuum Safety Sealed in Certified Organic Facilities.
Choose Glass
Non-Toxic. BPA, BPS & DEHP Free
Certified
Unsweetened • No Additives • No Preservatives
Gluten Free • Casein Free • Allergen Free
Juice Pressed from Fresh Lemons Not from Concentrate
Directions
Two Tablespoons = The Juice of One Whole Lemon
Keep Juices Cool - Refrigerate After Opening.
For best quality and freshness use within 6 to 8 weeks of opening. Natural juice products will settle. Shake before serving
This is a natural, fruit strength, organic pure lemon juice. This is Not a diluted product. Full 5% Acidity.
Free Of
Synthetically compound fertilizers, pesticides, herbicides or growth regulators, additives, preservatives, gluten, casein, allergen, BPA, BPS, DEHP, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (5 mL)
Servings per Container: 74
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | |
|
| Total Sugars | 0 g | |
|
| Includes 0g of Added Sugars | | 0% |
|
| Protein | 0 g | |
|
| Vitamin C | 2 mg | 2% |
|
Other Ingredients: Organic lemon juice.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Apple-Filled Cinnamon Rolls
[vc_row][vc_column][vc_column_text]When cozy season calls, answer with apple cinnamon rolls — soft, golden spirals layered with warm spice and tender, caramelized apples. Each bite delivers that perfect blend of comfort and cheer: homey yet a little luxurious, sweet but not over the top. Made with real butter, fresh fruit and a maple-kissed glaze, these rolls feel like something plucked from a rustic café window in Paris (but better, because your kitchen smells amazing). Weekend brunch, meet your new sweet, sticky star.
Apple-Filled Cinnamon Rolls
Dough
- 3/4 cup milk
- 2-1/4 tsp. active dry yeast
- 1/4 cup cane sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1/4 cup unsalted butter (melted)
- 3 cups all-purpose flour (plus extra as needed)
- 1/2 tsp. salt
Apple filling
- 2 medium Honeycrisp or Fuji apples (peeled and diced)
- 2 Tbsp. unsalted butter
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg (optional)
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1 Tbsp. flour (or cornstarch)
Cinnamon sugar
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 1/4 cup unsalted butter (softened)
Maple glaze
- 4 oz. cream cheese (softened)
- 2 Tbsp. unsalted butter (softened)
- 1/2 cup powdered sugar
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- Pinch salt
- To activate yeast, in saucepan, warm ¾ cup milk to about 110 degrees F. Add to bowl of stand mixer and stir in cane sugar and active dry yeast. Let sit until foamy, about 5-10 minutes.
- For dough, to yeast mixture, add egg, egg yolk and melted butter. In separate bowl, combine all-purpose flour and salt. Gradually add dry mixture to wet ingredients in stand mixer using dough hook attachment on medium speed; mix 5-7 minutes, until smooth and slightly sticky.
- For first rise, lightly grease bowl, place dough inside, cover and let rise at room temperature 1 to 1-½ hours, or until doubled in size. (Note: For a slower rise, cover and refrigerate overnight.)
- For apple filling, in skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, vanilla extract and lemon juice. Cook 5-6 minutes until soft. Stir in flour or cornstarch to thicken. Cool completely.
- For cinnamon sugar, in small bowl, mix together brown sugar and cinnamon.
- To assemble rolls, on floured work surface, roll out dough to 12x18-inch rectangle. Spread softened butter evenly, sprinkle on cinnamon sugar mixture and top with cooled apple filling, leaving a ½-inch border. Roll tightly from long side and slice into 12 rolls using sharp knife or unflavored dental floss.
- For second rise, place rolls in greased 9x13-inch baking dish, cover and let rise 30-45 minutes, until puffy. (Note: If refrigerated overnight, let rest 45 minutes at room temperature before baking.)
- Preheat oven to 350 degrees F. Bake rolls 23-28 minutes, until golden brown and cooked through. Slightly cool about 10-15 minutes before glazing.
- For the glaze, in bowl using hand mixer, beat together cream cheese, butter, powdered sugar, maple syrup, vanilla extract and a pinch of salt until smooth. Spread over warm rolls.
Tips
? For extra-soft rolls, use bread flour instead of all-purpose flour.
? Store leftovers at room temperature for 2-3 days or refrigerated for up to 5.
? You can freeze unbaked rolls before the second rise; thaw overnight before baking.
Whip up something sweet with ingredients you’ll find (and love) at Vitacost.
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