| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 2 |
c |
Water |
| 2 |
c |
Flour; sifted well |
| 2 |
tb |
Sugar |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 6 |
tb |
Shortening |
| 2/3 |
c |
Milk |
| 3 |
c |
Tart juicy apples; diced |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
SYRUP
DOUGH
FILLING
Combine 1 1/2 cup sugar and 2 cups water in a 9x13 inch pan and cook for 5
minutes. Sift WELL flour, 2 tablespoon sugar, baking powder, and salt, cut
in shortening to these dry ingredients. Add milk and stir to make a soft
dough. On a lightly floured surface roll dough til about 1/3 inch thick
into a 6x12 inch oblong. Spread the diced apples onto dough and dot well
with butter. Sprinkle with cinnamon and roll carefully into a long roll.
Slice 1 1/2 inch thick and place in pan of boiling syrup. Bake immediately
in 450° oven for 20 to 25 minutes.
Tootie Notes: Serve with honey butter or with milk or cream poured over a
hot slice.
Recipe by: Eugenia Odom-Grandmother
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 24, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”