Baked in her largest iron skillet. It always smelled and tasted amazing!

Ingredients:

2 cups Dried Apples, chopped

4 cups Apple Juice, Apple Cider or Water

1 cup Sugar

1/2 cup Brown Sugar

1 teaspoon Cinnamon or Apple Pie Spices

1/2 cup Dairy Butter

1 recipe Dry Baking Mix (recipe below)

1 1/2 cups Sourdough Starter (recipe below)

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*Dry Baking Mix:

2 cups All Purpose Flour

1 Tablespoon Sugar

1 Tablespoon Baking Powder

1 teaspoon Salt

1/3 cup Crisco Shortening, Butter or Lard

Sift the dry ingredients together several times. With a pastry blender, cut fat into the dry mix. Keep cutting in the fats until the mixture looks like cornmeal. (Dry Baking Mix is used like Bisquick).

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*Sourdough Mixture:

1 quart lukewarm Water

1 packet Dry Yeast

2 teaspoons Sugar

4 cups All Purpose Flour

Pour water in a large jar or pitcher, add yeast and sugar, stir to dissolve. Stir in flour. Let this rise with the jar or pitcher covered with a tea towel. Use a rubber band around the top to keep the tea towel in place.

Age this 2 days before using. Add flour as needed since the mixture will thin as it ages. As this is used, replace the volume removed with fresh water and flour in equal amounts.

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Heat oven to 375°f. Well grease the insides of a large, deep iron skillet with Crisco, butter or lard.

Cook apples in apple juice, apple cider or water until apples are soft. Drain apples and reserve the liquids they cooked in. Measure out 2 cups of the reserved apple liquids, add water or apple juice if needed to make a full 2 cups.

Mix 1/4 cup sugar with Dry Baking Mix. Stir enough Sour Dough Mixture into the flour mixture to make a workable dough.

Turn out onto a floured surface and knead the dough lightly. Pat the dough into a rectangle about 12 by 18 inches across. Roll gently with a rolling pin to make the thickness of the dough even.

Sprinkle (cooled) cooked apples all over the rectangle of dough. Roll the dough into a log. (as cinnamon rolls are made).

Cut dough log into 12 to 15 slices. In the skillet, pour in the 2 cups apple liquids, brown sugar, sugar and butter, bring to a boil or high simmer. Gently place apple swirl slices into the hot apple syrup in the skillet, simmer for 5 minutes.

Remove skillet from heat and sprinkle apple swirls with remaining sugars and cinnamon (or apple pie spices), and bake at 375°f for 30 to 45 minutes. Serve hot.

The syrup these cook and bake in is the best part, and flavors them amazingly. Somewhat candied.

An alternate method is to omit the sourdough, and substitute enough milk, apple juice or water to make a workable dough.

Also, the syrup can be cooked in a separate pot for 5 minutes, then poured over the apple swirls in the greased skillet, instead of simmering the apple swirls in the syrup.

Bake them in the iron skillet as above, whether simmered in the syrup first, or if the syrup is poured over them.

I've watched Gramma make this many times, and helped her make it when I was old enough. They're wonderfully sticky and yummy! Always serve hot. As best I can determine, this dates at least from the 1800's.