Jan Norris: Food and Florida

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Thanksgiving Recipe: Luscious Apple Rolls from Molly’s House Cookbook

November 23rd, 2009 · No Comments

Editor’s note: I’m gathering favorite Thanksgiving recipes and sharing them here with my readers. Send me yours! Hit the Contact button above and it will provide my email information  – type in your Turkey Day Favorite, and a way to contact you if I have questions, and I’ll publish it here.

A Blue Ridge Pottery apple plate

A Blue Ridge Pottery apple plate

The iconic fall apple gets all wrapped up in these cinnamon-spiced rolls — good for either brunch or dessert a la mode.

The recipe is from the Molly’s House Cookbook. Money from the sale of the community cookbook goes to help Molly’s House – a home away from home for patients being treated at facilities along Florida’s Treasure Coast. Director Louise Murtaugh shared the recipe from the book. (See below the recipe for how to order Molly’s House Cookbook.)

Luscious apple rolls

  • 2 cups sugar
  • 2 cups water
  • 1/4  teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter or margarine
  • 2 cups all-purpose flour
  • 2 teasoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 1/2 cup milk
  • 2-1/2 cups shredded cooking apples

Combine sugar, water, cinnamon and nutmeg in a medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Set aside.

Combine flour, baking powder and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Add milk and stir until dry ingredients are moistened.

Turn dough out onto a floured surface and knead 4 or 5 times. Roll out dough to a 12×9-inch rectangle. Spread shredded apples evenly over dough and roll up like a jelly roll from long edge.

Cut into 12 even slices and place cut-side down in a well greased 13-by-9-by-2-inch pan. Allow dough to rise, covered with a towel, for about 1/2 hour.

Pour cinnamon syrup around slices and bake in a 375-degree oven for 40 minutes, or until golden brown.

Serve warm; makes 12 rolls.

Cook’s note: This recipe freezes well. You can also make it ahead: Complete recipe to the point of allowing rolls to rise; cover pan tightly and freeze for up to three weeks. (Refrigerate syrup in a sealed container.) To bake, thaw in refrigerator 4 to 6 hours; remove from refrigerator and allow to rise, then complete recipe as indicated.

(Recipe from contributor Cookie Nelson, in Molly’s House Cookbook. The cookbook is available at Molly’s

House, 430 S.E. Osceola Street, Stuart, FL, 34994; or by calling the house at: 772-223-6659. Cost is $20; plus $5 for shipping. Checks and most credit cards accepted.)

For more information about Molly’s House, go to www.MollysHouse.org.



Tags: Holiday cooking · Recipes: What's Cooking!

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