How To make Warm 'N Spicy Apple Roly Poly
-Dorothy Cross -TMPJ72B@PRODIGY.COM 1 21-oz. can apple pie
-filling; well drained and -chopped, 1/2 cup liquid -reserved 1 c Unsweetened apple juice
2 ts Grated lemon peel
1 Large tart cooking apple,
-such as Granny Smith, -peeled, cored; and chopped, -1-1/2 cups 1/3 c Coarsely chopped pecans
1/4 c Raisins
2 3/4 c Variety baking and pancake
-mix, such as Bisquick 1/4 c Granulated sugar
1/2 ts Pumpkin pie spice or ground
-cinnamon All purpose flour for -dusting 1/2 c Milk
Confectioners' sugar 1/4 c Regular (not extra-thick)
-fudge sauce from 10-oz, Warmed 1. Heat oven to 400 degrees. In 13 x 9 x 2-inch baking pan stir reserved
liquid from apple pie filling, apple juice, and grated lemon peel to blend well; set aside. 2. In medium-size bowl combine pie-filling apples, tart apple, pecans, and
raisins; toss well to mix; set aside. 3. In large bowl combine baking mix, granulated sugar, and spice; stir in
milk to make stiff, firm dough. Turn dough out onto lightly floured surface; knead two or three times until smooth. 4. On clean floured surface using floured rolling pin, roll dough out to
12-inch square. Spoon apple mixture over dough, leaving 1/2-inch border on
all sides; roll up jelly- roll style. Using serrated knife, cut roll into twelve 1-inch crosswise slices. 5. Place slices, cut side down, in liquid in baking pan., spacing evenly
apart. Bake 40 minutes until rolls are puffed and browned and syrup is bubbling. Remove pan to wire rack to cool about 20 minutes. 6. Sprinkle rolls with confectioners sugar while still warm; drizzle on
fudge sauce from tip of spoon. Serve warm. Nutrition facts per serving: 248 calories (22% from fat), 6 g fat (1 g saturated), 1 mg cholesterol, 359 mg sodium. Source: Redbook Magazine - February, 1994 COMMENT: Apple goodness rolled up with raisins and drizzled with fudge. Its easy secret: pancake mix. Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM -----
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APPLE SPICE - THE ULTIMATE BOX LUNCH
THE PERFECT ‘ALL-IN-ONE’ LUNCH
The box lunch menu features a large selection of sandwiches, salads, wraps, and bakery treats. Made with freshly-baked bread, crisp vegetables, fine meats & cheeses, and topped with our favorite dressings—there’s something for everyone. Ordering lunch couldn’t be easier!
Dairy Free Roly poly pudding (Allergy friendly and Vegan)
Welcome to UnruffledBaking.
This recipe is dairy free and vegan.
I hope you find this recipe for dairy free roly-poly pudding helpful and yummy.
Here are the instructions written out for you.
Ingredients
225g plane flour
½ tea spoon of salt
1 tea spoon baking powder
110g shredded suet
3-4 heaped desert spoon full of a jam
A table spoon of golden caster sugar
Some water
Equipment
An oven proof dish that has been greased with dairy free margarine
A mixing bowl
Baking parchment
Scissors
A mixing spoon
A stapler
A rolling pin
Instructions
Pre heat the oven to 200 degrees Celsius
Line the oven proof dish with the baking parchment, use enough baking parchment to cover the pudding
Add the flour, salt and baking powder to the mixing bowl and mix together
Mix in the shredded suet
Make a well in the centre of the dry ingredients
Add the water a little at a time - mixing it in each time
Keep adding the water until you have a soft dough that is not sticky to the touch
Roll the dough out to 0.5 cm thick in an oblong shape that is no wider the length of the oven proof dish you intend to use
Wet your finger tips and spread water around the edge of the dough in a 3 cm wide band
Next spread the jam over the dough up the area you dabbed water on previously
Now roll up the pudding
Flatten out the two ends, dab on some water fold them over and squish them down
Make sure all the exposed edges are stuck down, use a little water to help them stick
Place the pudding in the lined dish and sprinkle over the golden caster sugar
Bring together the edges of the baking parchment, fold them over a couple of times and staple them shut
Fold over each open end of the baking parchment and staple them shut as well to make a sealed bag
Cook for 40 mins
Cut open the baking parchment bag (being careful not to scold yourself on the steam in the bag), remove the excess baking parchment
Cook for another 20 mins until golden and crispy
One Mother used to make...
Looking for a pudding to make on a cold rainy day? Then this could well be what you are looking for…
Sunday dinner in our home was always followed by a hot pudding; usually smothered with custard. This was one of my favourites as I was always hungry and this delightful pudding would be guaranteed to fill us up. The apples have spice added to pimp up the flavour and raisins add another texture to this beautiful apple dish...
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Ingredients:
For the Suet Pastry: For the Apple Filling:
250g self-raising flour 500g apples
125g shredded suet 1 tsp ground cinnamon
A little salt 2 tbsp brown sugar
150ml milk 100g raisins
1 tbsp butter
Juice of 1 lemon
A little butter & demerara sugar to line the bowl
Method:
For the Apple Filling:
1) Peel, slice and core 500g apples
2) Combine with 1tsp ground cinnamon, 2 tbsp brown sugar, 1 tbsp butter and 100g raisins
3) Add the juice of 1 lemon and mix
To make the Suet Pastry:
4) Pop the 250g self-raising flour, 125g shredded suet and a little salt into a bowl and mix
5) Add the 150g milk and combine
6) Turn out onto a floured board and roll into a circle
7) Cut out ¼ (this is for the lid)
8) Butter and sugar a heat proof bowl and line with ¾ of the pastry
Fill with the apple mixture
9) Shape the final ¼ of pastry to fit as a lid. Use a little water or milk on the edges to seal
10) Cover with greaseproof paper and tie securely with string; Make a handle with the string to
help remove from the boiling water safely
11) Pop an upside down saucer into a saucepan, place the pudding on top and add enough boiling water
to come ½ way up the bowl
12) Cover loosely with a lid and leave to cook for 2 hours, topping up the boiling water as needed.
13) Do not let the pan boil dry
14) Serve with hot custard
Music:
Cherokkee Shuffle by Nat Keefe and Hot Buttered Rum
Nat Keefe on YouTube:
Hot Buttered Rum on YouTube:
Jam & Sponge pudding
How to make Jam & Sponge pudding, easy step by step simple instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
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Ibiza Dream by Chris Haugen
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Lazy River Rag By Dan Lebowitz
How to Make Saffron Buns - The Victorian Way
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Mrs Crocombe is making Saffron Buns for Easter. Saffron is a very expensive ingredient, grown in both the South West and near Walden (hence the name, Saffron Walden). They are a lovely treat and guaranteed to bring a bit of colour to any Easter table.
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The Victorian Way is filmed on location at Audley End House and Gardens in Essex, UK.
INGREDIENTS
Makes 10-12 buns
Flour - 250g / 9 oz / 2 cups
Sugar – 55g / 2 oz / 1/3 cup
Salt – a pinch
Yeast – 4g dried or 10g fresh
Milk – 90 ml / 3floz / ½ cup, slightly warmed
Eggs – 1 egg, lightly beaten
Currants – 55g
Spices/Cinnamon, cloves and mace – a pinch of each
Lemon – the zest of ½ lemon
Caraway seeds - (optional) ¼ tsp
Butter – 30g / 1 oz/ ¼ stick
Lard – 30g / 1 oz/ 1 tbsp
Saffron – pinch, soaked for 2 hours in 2 tsp warm milk
To glaze:
1 egg
Pinch of salt
1 tbsp milk
METHOD
First, make a basic bread dough. Combine the flour, sugar, salt, egg and yeast together with enough milk to make a soft, but not sticky dough. Knead for 15-20 minutes and set aside in a warm place, covered with oiled plastic wrap or in a bowl with a cloth over until it has doubled in size (roughly 2-3 hours).
Once the dough has risen, remove it and flatten it out slightly. Soak the saffron in the warm milk to get most of the colour out. You can then add add your other ingredients. Put the spices, lemon zest, lard, saffron in its milk (which should now be yellow) and currants in the middle, fold it up, and knead again, folding and squeezing so that the new ingredients are well-incorporated (NB: these days you can also just put everything in a food mixer armed with a dough hook!). Cover again, and leave to double in size once more.
Once the dough has risen, lightly grease two baking sheets and shape your dough into 12 equal buns. Round them off and leave in a covered bowl for 20 minutes to double in size once again.
Whilst waiting, create a glaze with an egg, a pinch of salt, and 1 tbsp of milk. When ready, brush over each bun. Then, bake in the oven at 180c / 350F for 15-20 minutes until each bun is golden brown. Serve on their own, or slathered with butter!
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