When we’d ask what was in this, my mom would always say, “Oh, just this that and t’other.” So we called it Peach Tuther. She finally gave us the recipe before she died, and it’s still a family favorite.
Mom wrote, "½ recipe" on the top of the card. The writing is faded and the card shows signs of age, so this may have been what she used back when the family was still smaller. Since she and dad eventually had 4 kids, this recipe wouldn't have made enough. My guess is that she doubled or tripled it as the need arose.
Scald milk; stir in ¼ cup sugar, salt and ¼ cup vegetable oil. Cool to lukewarm. Dissolve yeast in warm water in a large bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth.
Stir in enough additional flour to form a soft dough. On lightly floured board, knead until smooth and elastic, about 8-10 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until dough is doubled in bulk, about 1 hour.
Combine remaining ¾ cup sugar and cinnamon. Punch dough down. On lightly floured board, divide dough in half. Roll each half into a 14×9-inch rectangle. Sprinkle with cinnamon and sugar mixture. Roll each rectangle up tightly to form a 9-inch roll. Seal edges firmly.
Cut each roll into nine equal pieces. Place on greased baking sheets, cut side up. Press down to flatten. Cover; let your Cinna-Swirls rise in a warm place, free from draft, until doubled in bulk about 30 minutes.
Deep-fry in vegetable oil (375° F.) for 2-3 minutes or until brown on both sides. Drain on absorbent paper. While warm, dip in confectioners’ sugar glaze. Makes 18 swirls.
Mom wrote: "Use a little more cinnamon than sugar. Very Good. Careful, it's very easy to get grease too hot." She tended to use shortening to fry things rather than cooking oil.
6 cups thinly sliced pared tart apples (about 2 pounds)
¼ cup cream
3 tablespoons butter or margarine
1 tablespoon milk
2 cups sifted regular flour
1 teaspoon salt
⅔ cup shortening
4-5 tablespoons cold water
Combine 2 cups sifted regular flour and 1 teaspoon salt in a medium-size bowl;
cut in ⅔ shortening with a pastry blender until mixture is crumbly.
Sprinkle 4 to 5 tablespoons cold water over, 1 tablespoon at a time;
mix lightly with a fork just until pastry holds together and leaves side of bowl clean.
Roll out half of Double-crust Pastry to a 12-inch round on a lightly floured pastry cloth or board; fit into a nine-inch pie plate. Trim overhang to ½ inch.
Mix granulated and brown sugars, flour, spices and salt in a small bowl. Spread about one third of the apples into the prepared pastry shell; sprinkle with one third of the seasoning mixture. Repeat layering two more times with remaining apples and seasoning mixture. Pour cream into center; dot with butter or margarine.
Roll out remaining pastry to a 11-inch round; cut several slits near center to let steam escape; cover pie. Trim overhang to ½ inch; turn edges under, flush with rim; flute edge. Brush top with milk and sprinkle lightly with granulated sugar.
Bake in hot over (400°) 1 hour, or until pastry is golden and juices bubble up. Cool at least an hour on a wire rack. Serve plain or with ice cream.