3 c. sifted all-purpose enriched flour
2 tbsp. sugar
4 tsp. double-acting baking powder
1 tsp. salt
1 c. milk
1/2 c. Crisco oil
2 c. chopped, pared apples
1/2 c. brown sugar
1 tsp. cinnamon
1 c. brown sugar
1/2 c. Crisco oil
1/2 c. chopped nuts

Combine flour, 2 tablespoons sugar, baking powder and salt. Add milk and 1/2 cup Crisco oil, stir just enough to hold dough together. Place on lightly floured surface and knead 10 to 12 strokes. Roll to 1/4-inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon.

Roll up jelly-roll fashion. Cut into 1-inch thick pieces. Combine 1 cup brown sugar, 1/2 cup Crisco oil and nuts in bottom of 13 x 9 x 2 inch pan. Place rolls in pan. Bake at 425 degrees for 15 to 20 minutes, until desired brownness. Immediately turn upside down onto large platter or cookie sheet. Serve warm. Makes about 8 rolls.