 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Apple Roly-Poly isn't very fancy, but it's genuine Down East fare. It came from my grandmother. With 13 children plus the men at Grampa's sawmill, she had to do lots of cooking each day! My husband and I have four children, 10 to 3. We crop 1,500 acres of corn, soybean, wheat and white beans. Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup shortening |
1/4 cup cold butter |
2/3 cup sour cream |
filling: |
1/4 cup butter, softened |
1 cup packed brown sugar |
2 teaspoon ground cinnamon |
6 medium granny smith apples, peeled and coarsely shredded (about 5 cups) |
topping: |
2-1/2 cups water |
2 tablespoons brown sugar |
1 teaspoon ground cinnamon |
1/2 cup half-and-half cream |
Directions:
1. In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms.
2. Roll out on a floured surface into a 15-in. x 10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients.
3. Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13-in. x 9-in. baking pan.
4. For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream.
5. Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm. Yield: 12 servings.
|
|