Monday, August 15, 2011

Blueberry Roly Poly

This recipe is from the 1949 edition of The Good Housekeeping Cook Book.  This and my Fannie Farmer of the same vintage is great for real comfort food recipes.  I found this one a couple of weeks ago and have made it with both peaches and blueberries.  Yummy either way!

1/2 cup granulated sugar
2 tbsp butter
1 cup water
2 tsp grated lemon rind (from about 1/2 a large lemon)
2 tbsp lemon juice (1/2 a large lemon)

Add to a small saucepan and boil for 10 minutes.  Pour into a 10" x 8" x 2" baking dish.  Preheat the oven to 425 degrees.

2 cups sifted all purpose white flour
1 tbs baking powder
1 tsp salt (I just use a big pinch)
6-7 tbs shortening (I use 7 tbs butter)
about 2/3 -3/4 cup milk (I use 3/4 cup)

Sift the flour, baking powder, and salt together in a large bowl.  Cut in the butter.  Mix in the milk to form a rough dough.  Dump onto a board and roll out into a rectangle approx 12" x 8" (I find it easier to roll if you make the rectangle slightly larger by an inch or two in both directions).  DO NOT over mix the biscuit dough!

1/4 cup brown sugar firmly packed
2 cups blueberries
2 tbs softened butter

Top the rectangle with the brown sugar & blueberries to within 1/2" from the edges.  Roll up from the long side, like jelly roll.  (You'll need to sort of squeeze it gently together to keep it in a cylinder.)  Cut into 8 even pieces and lay flat in the baking dish.  Dot with the softened butter.  Bake in 425 over for 30 to 35 minutes.

Makes 8 servings.

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