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 -----
How To make Warm 'N Spicy Apple Roly Poly's Videos
Tongan Sekoni - Simple and Easy Recipe. #tonga #cooking #jamtarts #polynesianfood #tongan
Thanks for watching. I am making Tongan Sekoni. It’s a Tongan dessert favorite. You can eat it with tea, coffee or Hot Chocolate (koko). Hope you enjoy.
Ingredients
Dough:
6 Cups of Flour
6 Tsp of Baking Powder
4 Sticks of Butter (Recipe calls for 6 Sticks of Butter. I prefer 4.
2 Eggs
1 Cup Sugar
1 Cup of Milk (Recipe calls for 1 Cup Milk, I would cut that down to 1/2 Cup)
Filling: 1 Tsp Jam or Jelly
Make sure you only add more flour to help with stickiness when you roll your dough, but avoid adding more flour to the dough. Best thing is to just add flour to your hands or to the rolling pin.
Bake at 350 degrees 20-25 mins.
Hope you enjoy ????????❤️
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Stay blessed ????????
Love Y’all ❤️
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
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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Apple Pie Pancake Recipe | Healthy | Gluten Free | Vegan | Breakfast | Brunch | Fruit | Low Fat
Make super healthy apple pie pancakes using easy breakfast recipe.
These apple slices dipped in pancake batter contain no eggs and can easily be made gluten free.
Apple pie pancake recipe (makes 4 pancakes)
Ingredients:
- 1 apple
- 100g mashed banana
- 50g self-raising flour (gluten free if required)
- A squeeze of lemon juice (fresh or concentrated)
- 1/2 tsp baking powder
- 100ml any milk (such as almond if vegan)
- 1 tsp ground cinnamon
- (optional extras - 1 tbsp sultanas or crushed pecans)
Method:
1. Chop the banana into chunks and microwave for 1 minute until mushy. Overripe banana works best as it is naturally sweeter.
2. Cut the apple crosswise into thin slices and remove the core and pips with a sharp knife. You can leave the apple skin on. Cut into five slices. If you want yours to look extra fancy, use a apple corer to make rings.
3. Put all of the other ingredients into a bowl and mix until smooth.
4. Spray some low-fat cooking oil or coconut oil into a pan and dip each apple into the batter until all the batter is used up. If you have any excess batter, just pour a bit on top of each pancake in the pan.
5. Fry the pancakes on each side for a minute or so until they are golden.
6. Serve warm as they are or with low-fat yogurt and a drizzle of maple syrup.
Copyright © 2020 cakeontherun. All rights reserved.
No part of this video (including written recipe) may be reproduced or transmitted in any form or by any means without the written permission of the copyright holder.
The Jam Roly Poly Test (with special guest Claire Burgess)
A recipe for Jam Roly Poly gets a few mentions in my new book THE CROW FOLK and I wanted to offer the recipe to subscribers to my newsletter. I spoke to baker and Youtuber Claire Burgess who said that a Jam Roly Poly from 1940 would be very different to a modern one. So which one is best? There's only one way to find out... make both! Claire takes you through the recipes step-by-step and the whole family has a taste-off at the end. Sit back and enjoy!
And if you want the recipe and discover more about the world of The Crow Folk, sign up to my newsletter here...
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Bacon and Onion Steamed Suet Pudding
Hands up if you can remember your Mum or Nan making this for you at home? I know that I certainly can.
This is an old fashioned favourite of mine which my Nan would cook for me when I was young. So simple to make and so tasty.
Every ingredient is cheap and easy to come by. Preparation takes few minutes and the cooking takes a few hours, so why not make it, relax with friends and family whilst it is cooking and serve up this old school treat with your loved ones?
If you would like me to review one of your products or just want to find out more, please email: bestofbritishblackwell@gmail.com