Recipe - Apple Roly-Poly

1 Three fourths cup Allpurpose flour
One fourth cup Sugar
4 teaspoon Baking powder
One half teaspoon Salt
One fourth cup Shortening
One fourth cup Butter or margarine
2/3 cup Sour cream

FILLING
One fourth cup Butter or margarine;
softened
1 cup Packed brown sugar
2 teaspoon Ground cinnamon
6 md Granny Smith apples; peeled,
cored and coarsely shredded
(about 5 cups)

TOPPING
2 One half cup Water
2 tablespoon Brown sugar
1 teaspoon Ground cinnamon
One half cup Light cream

In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in
shortening and butter until crumbly. Add sour cream and blend until a ball
forms. Roll out on a floured surface into a 15in. x 10in, rectangle.
Spread with softened butter; sprinkle with remaining filling ingredients.
Roll up, jellyroll style, starting with the long side. Cut into 12 slices.
Place slices, cut side down, in a 13in. x 9in. x 2in, baking pan. For
topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a
boil; remove from the heat. Stir in the cream. Carefully pour hot topping
over dumplings. Bake, uncovered, at 35Q0 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.

Recipe by: Country Woman May/June 1993

Posted to recipeludigest by "Lynn Ratcliffe" mcgrew@ntr.net on Mar 28,
1998