A recipe card, browned with age, the black ink fading from my grandmother’s spidery handwriting, just turned up when I moved a bookcase to clean the baseboard. (Don’t ask how long it’s been since the bookcase was moved!)
The recipe, for Apple Cinnamon Roll, is one I haven’t consulted for years because I’ve made this dessert so often that it’s engraved on my memory.
Apple Cinnamon Roll
2 cups flour
2 tsp baking powder
1 tsp salt
2 Tbsp shortening
3/4 cup milk
4 apples, chopped fine
Topping:
1 cup sugar
1/2 cup water
1/2 – 1 tsp cinnamon
Sift together the flour, baking powder, and salt. Rub in the shortening with fingers. Add milk. Roll out to 1/2″ thickness. Cover with chopped apples. Roll up and place in greased baking pan.
Boil together for 5 minutes the sugar, water, and cinnamon. Pour this over the apple roll.
Bake for 1 hour in a moderate over (about 325°F), basting occasionally with the cinnamon sauce.
Serve slices hot with whipped cream.
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