Apple Roll

Apple Roll
This recipe is from Lucy Micsky. Lucy works at the farm on weekday afternoons. She brought some in for us - it was great!
  • 1½ c sugar
  • 6 T shortening
  • 2 c water
  • ⅔ to ¾ c milk
  • 2 c sifted flour
  • 3 c cut-up apples
  • 3 t baking powder
  • 1 T butter
  • 1 t salt
  • ½ t cinnamon
  1. Sift flour, 2 T sugar, baking powder, and salt into a bowl.
  2. Cut in shortening until quite fine.
  3. Stir in milk to make a dough.
  4. Roll ⅓ inch thick into an oblong 6 x 12 inches.
  5. Spread with apples, dot with butter, and sprinkle with cinnamon.
  6. Roll into long roll. Pinch edges to seal.
  7. Cook sugar and water together until sugar is dissolved and boiling.
  8. Pour boiling syrup into 13 x 9 inch pan.
  9. Cut apple roll into 1½ inch thick slices and place in syrup, or lay entire roll in hot syrup.
  10. Bake at 450 degrees, 20 to 25 minutes.
  11. Serve hot with cream.
"I made the apple rolls; please let Lucy know they have been a big hit with my husband and two sons. They all said they like these better than apple dumplings! I made them 3 times in a row, I made them with white sugar the first time, but then changed to brown sugar the next 2 times for the syrup." - Shirley Spicher


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