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Blackberries fill a roly poly

The Baltimore Sun

Evelyn Sakers of Ellicott City was looking for a recipe for a blackberry roly poly similar to the one her mother-in-law used to make. Sadly, no one in her family can remember how it was made; all they can remember is how delicious it was.

Anne Marie Weer of Goldsboro sent in a recipe that came from a 1932 edition of the Pictorial Review Standard Cookbook. She says that she usually makes it using blueberries instead of blackberries.

When I tested her recipe, I used a combination of blackberries and blueberries and cut back some on the sugar. I used my food processor to make the dough and because it was a bit sticky, I let it chill for about an hour before I rolled it out. I served the roly poly warm out of the oven with a scoop of vanilla ice cream. Everyone in my house really enjoyed this old-fashioned treat.

Blackberry Roly Poly

Serves 8

dash of ground cloves

1 cup sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup shortening

about 2/3 cup milk, plus more for brushing

3 cups blackberries

In a small bowl, stir cloves into sugar and set aside. Preheat the oven to 350 degrees. In a separate bowl, sift together the flour, baking powder and salt. Rub in the shortening and gradually add the milk to form a dough. (Note: This can be done quickly in a food processor.)

Turn dough onto a floured board, roll into an oblong shape about 1/4 -inch thick, place blackberries on dough and sprinkle with the sugar and cloves. Wet the edges of the dough, roll up and press the edges firmly together.

Lay the roly poly in a greased baking pan, brush the top with milk and bake for 45 minutes. Blueberries or black or red raspberries may be substituted for the blackberries if desired. (If using these, omit the cloves.)

Per serving: 317 calories, 5 grams protein, 9 grams fat, 3 grams saturated fat, 55 grams carbohydrate, 4 grams fiber, 2 milligrams cholesterol, 246 milligrams sodium


Raymond Altieri of Dundalk is looking for a recipe that was around about 20 years ago for orange chicken. The main ingredients were a jar of orange marmalade and a package of Lipton onion soup mix.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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