I have revised this recipe to be a little bit easier for our times. You know how the old recipes were — butter the size of an egg, pinch and a dab (also my all-time favorite), add flour by the handful. This original apple recipe came from Gene’s aunt, Ginnie Myles. I add sweetener so Gene can enjoy these also.
Apple Cinnamon Roll
3 cups flour
2 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
3 tablespoons butter, melted
1 cup plus 2 tablespoons milk
1⁄2 cup shortening
3⁄4 cup packed brown sugar
3 1⁄2 cups chopped apples
3 tablespoons lemon juice
2 teaspoon cinnamon
Raisins or nuts, if desired
• Sift flour, baking powder, salt and sugar.
• Add shortening and cut in.
• Add milk all at once and stir until just dampened.
• Knead and roll out 1⁄4 -inch thick, roll into an oblong shape.
• Brush with melted butter.
• Arrange apples on top.
• Blend with lemon juice to prevent apples from turning brown.
• Sprinkle with cinnamon and brown sugar.
• Roll up like a jelly roll and cut into 1-inch slices.
• Place on a well-sprayed or buttered baking dish.
• Bake 450 degrees for 10 minutes, then reduce heat to 350 degrees for 25 minutes.
• Serve warm with whipped topping or sauce. Your choice.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.