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
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!
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Stephanie Alexander's Blueberry Roly Poly
Bursting with delicious berries, this blueberry roly poly (recipe below) makes an irresistible dessert or afternoon tea treat.
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Stephanie Alexander's Blueberry Roly Poly
Serves 8 Prep 20 mins (+ 1 hour 40 mins standing time) Cooking 30 mins
¼ cup (60ml) honey, at room temperature
200g Eureka blueberries
¾ cup (185ml) Coles Thickened Cream
Icing sugar, to dust
Dollop cream, to serve
Dough
2½ cups (225g) plain flour
Pinch of sea salt flakes
½ cup (125ml) milk
1 tsp caster sugar
1½ tsp instant dried yeast
1 Coles Australian Free Range Egg, lightly whisked
60g caster sugar, extra
60g lard or butter, at room temperature
1. To make the dough, sift flour and salt into a medium bowl. Make a well in the centre. Place the milk and sugar in a small saucepan over low heat. Stir until mixture is warm. Sprinkle over the yeast. Set aside for 10 mins or until frothy.
2. Whisk egg into the yeast mixture until combined. Pour into flour mixture and stir with a wooden spoon until almost combined. Use your hands to bring the dough together. Turn onto a floured surface and lightly knead until well combined. Return to the bowl. Cover and set aside for 1 hour or until the dough doubles in size.
3. Place extra sugar and lard or butter in a bowl. Whisk until combined. Grease a 20cm x 40cm baking dish. Turn out dough onto a floured work surface and shape into a rectangle about 16cm x 28cm. Lightly spread with sugar mixture. Starting from 1 short end, fold dough into thirds (fold top third over the middle third, then again over the last third). Turn dough 90 degrees and shape back into a 16cm x 28cm rectangle.
4. Transfer dough to the prepared dish. Drizzle with the honey and sprinkle with blueberries. Starting from 1 long end, roll up the dough to enclose the blueberries. Pinch the ends of the log together and place seam-side down. Set aside for 30 mins to rest.
5. Preheat oven to 180°C. Pour the thickened cream over the log. Bake for 25 mins or until golden brown and puffed. Transfer to a serving platter. Dust with icing sugar. Cut into slices and serve with dollop cream.
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Jam Roly Poly - Royal Navy Style
Another staple on the menu of Royal Navy ships - Steamed Jam Roly Poly.
Simple to make and the prep is quicker in real life than in the video!
Recipe below:
Jam Roly-Poly
Ingredients
225g plain flour – sifted (sieved)
1 tsp. baking powder
½tsp. salt
100g suet
Cold water to mix
150-200g Jam – flavour of your choice!
Method
Put the flour, baking powder & salt into a bowl and add the finely chopped or shredded suet.
Use a wooden spoon to bring everything together and then finish off with your fingers, mixing everything thoroughly and gently. The dough should be smooth and moist, but not too sticky, add more flour or water if needed. You are aiming for a stiff dough/pastry.
Leave the dough covered in the fridge for twenty minutes.
Warm the jam (microwave or Bain Marie) so that it is easier to spread.
Turn the dough out onto a floured work area.
Keep the work area well floured!
Roll out to a rectangle about 24cm x 36cm and 5mm thick and straighten the edges.
Spread the pastry generously with the jam to within 1-2cm of the edges.
With one of the shorter sides facing you, moisten the edges of the pastry with cold water and roll it up as tightly as possible.
Wrap the sausage in greaseproof paper and roll this in a pudding cloth (or muslin).
Tie the ends off with string (use a reef knot if you know how!). It should now resemble a large Christmas cracker.
Steam for 2-2½ hours or boil for 1½hours.
Carefully unwrap and serve!
Delicious served piping hot with cream, custard or ice cream.
Marmalade or other favourite fillings can be used in place of jam.
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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!
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How to make an apple roly poly with custard
A classic British pudding with a twist, this apple roly poly recipe is simple to make and a real crowd pleaser.