Monday, February 3, 2014


An Amish Kitchen -- three sweet stories to nourish your soul by Kelly Long is a book I read several months ago.  I made one of the recipes from the book Moist Banana Bread back in November and shared it here on my blog.  It has since taken over the number one spot of my most popular posts.  

Apple Roll-Ups was the second recipe I copied down.  It was provided and tested by Amy Clipston.  I have been wanting to make it long before now, but finally had an occasion to make it last week when my friends came over to enjoy an afternoon of farkle.

Below the recipe I share my experiences making it with apologies to Amy. Everyone really enjoyed the dessert and I plan to make it the next time my son Patrick and his family come over for dinner. (He usually wants an "apple" dessert.) I think they will like it as much as my friends and I did. Oh, my husband thought it was pretty good also. There were 8 of us at farkle so I saved him the last serving.


2         cups flour
4         teaspoons baking powder
1-1/4  teaspoons salt
2        tablespoons sugar
4        tablespoons lard (shortening)
3/4     cup milk
1 to 1-1/2 medium apples, (thinly) sliced
1        pint water (2 cups)
1-1/2 cups brown sugar (or 3/4 cup brown sugar blend)

Preheat oven to 350 degrees F. Spray a rectangular cake pan (8 x 11-inch is what I used) with cooking spray.

Combine the flour, baking powder, salt, and sugar in a medium bowl.

Cut in the shortening til "pea"size.  I used my fingers.

Add milk to make dough.

On a floured surface and with a little extra flour,

roll the dough out with a rolling pin

in a rectangular shape til about 1/4 inch thick.

Spread about half of the apple slices over top of dough.  Sprinkle with nutmeg and cinnamon.

Add the rest of the apple slices and sprinkle again with nutmeg and cinnamon.

Starting with one of the long sides, start rolling the dough as for jelly roll.  (May need to sprinkle a little more flour to help roll the dough.)

Just before you get to the other side, bring the other side up over the roll.

Cut slices about 1 inch wide 

and place in the cake pan with the open side up.

Boil together the water and the brown sugar.  

Pour over the apple slices.

Bake until brown.  I started checking on it around 30 minutes, but cooked it for about 45 minutes.   

When I served it, I used my small apple shaped dishes.  My friends were very impressed.

I added more instructions as the recipe reminded me of some of my mother's...."place in cake pan, bake until brown".  I need more specifics. I also reduced the amount of apples.  Her recipe called for 4 medium apples, sliced. 

Three apples produced 4 cups of sliced apples.  I placed all of them on the dough and didn't get very far rolling when I realized I would have to remove a lot to be able to continue rolling it. 
I removed close to 2 cups of slices.

So I rewrote the recipe with my changes.  (Sorry Amy, but it just wouldn't work for me with the amount of apples you used.)


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