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Apple Roll Ups

My Mother was such a great cook and many of my cherished recipes came from her kitchen.  Apple Roll Ups is one of those recipes.  They are fantastic served warm but equally good left-over.  If you truly want to indulge, you can pour a bit of cream on the top of your Apple Roll.

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APPLE ROLL UPS

SYRUP:
2 cups water
1 1/2 cups sugar

  • Boil for 3 minutes.  Cool.
  • Pour into ungreased 9×13 inch pan.

DOUGH:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons shortening (I used unsalted butter)
1/2 cup milk
1 egg

  • Combine flour, baking powder, salt and shortening and blend well. Add 1/2 up milk and 1 egg. Mix well.
  • Roll the dough out on a floured surface into a rectangle shape about 1/4-1/2 inch thick.

FILLING:
1/2 to 1 cup sugar
1-2 teaspoons cinnamon
3 cups finely diced apple (I used Granny Smith)

  • Sprinkle sugar and cinnamon over rolled out dough. Add chopped apple.

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  • Roll up carefully and cut into 12 in slices.
  • Place in 9×13 inch pan on top of cooled syrup.
  • Bake at 375 degrees for 30 minutes.

 

Family Favorites

Southwestern Roll-Ups

Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

SOUTHWESTERN ROLL UPS

5 large flour tortillas (we used spinach tortillas)
1 bunch green onions, chopped
4 ounces chopped green chiles, drained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
dried beef, corned beef, turkey (optional)
salsa, sour cream, guacamole

  • Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
  • Place slices of dried beef, corned beef or turkey on top (optional).
  • Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
  • Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.