Tasty treats that run in the family
by TCT Staff
February 19, 2014 10:53 PM | 2647 views | 0 0 comments | 25 25 recommendations | email to a friend | print
Fried apple pies, an original family recipe passed to Kathy Cagle Ross by her mother. <br> Special to the Tribune
Fried apple pies, an original family recipe passed to Kathy Cagle Ross by her mother.
Special to the Tribune
Tea cakes from Kathy Cagle Ross’s grandmother and aunt.
Tea cakes from Kathy Cagle Ross’s grandmother and aunt.
Sweet cook Kathy Cagle Ross of Canton whipped up some tasty treats to share using family recipes and instructions.

The recipes passed down to her or taught by watching her family members are cherished and she enjoys sharing them.

Here, she shares a couple recipes with readers.

This recipe was passed down from my grandmother Estelle Cagle and my Aunt Mae Bailey.


1 cup sugar

3 cups self-rising flour

3/4 cup shortening

1/3 cup buttermilk

1/4 teaspoon baking soda

Add baking soda to buttermilk

2 eggs

1 teaspoon vanilla flavoring

Combine all ingredients. Roll out on floured surface. Cut out with cookie cutter or biscuit cutter. Place on greased cookie sheet.

Bake at 365 degrees for 15 minutes or until lightly browned. For softer tea cakes roll dough thicker — for crispy tea cakes, roll dough thinner.

This recipe was passed down from my grandmother, Estelle Cagle, and my Aunt Mae Bailey.


Use dried apples, either from Apple Barn in Ellijay or home-dried apples.

Place apples in boiler (fill about ½ full). Cover with water and cook until tender. Drain water from apples. Place in bowl and mix with mixer. Add approximately 1 ½ cups sugar or sweeten to taste.

I usually place apples in refrigerator overnight to cool.

I use Pillsbury Buttermilk Biscuits in the 10-pack can. Place biscuits in bowl and cover with flour. Place a biscuit on floured surface and roll into circle.

Place about 1 tablespoon apples in bottom half of circle. Fold top half over, and seal edges all around with fork dipped in flour making sure edges are completely sealed.

Place pie in pre-heated deep-fryer filled with oil (oil should be hot.) When pie floats to top of oil flip pie over to other side and brown. Keep watchful eye on pie as it will brown rather quickly.

Remove pie from oil and place on several paper towels folded together to absorb oil or a brown bag.

This was passed to me by my mother, Sara Jane Cagle, whom I watched as she used to fry pies and take to friends’ houses when they had a death in the family.

She had no recipe. She just decided one day to give it a try. That day led to years and hundreds of fried apple pies.

I stood many times and watched as she rolled and rolled those apple pies.

She is no longer with me, but her apple pie legacy will live on, as well as those many sweet memories I cherish of her.

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