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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Apple Dumplings Recipe

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This recipe for Apple Dumplings is from The Hurley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SYRUP
1 1/2 cups white sugar
1 1/2 cups water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 drops red food coloring
3 tablespoons butter
PASTRY
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1/2 cup milk
APPLES
6 apples, peeled and cored
6 teaspoons white sugar
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
6 tablespoons butter
Directions:
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, combine 1 1/2 cups sugar, water, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and food coloring. Bring to a boil, remove from heat and stir in 3 tablespoons butter. Set aside. In a large bowl, combine flour, baking powder and salt. Cut in shortening, using knives or pastry blender, until mixture resembles coarse crumbs. Pour in milk, all at once, and stir to form a dough. On a floured surface, roll dough into a 1/4 inch thick, 12x18 rectangle. Cut into 6 - 6 inch squares. Place a whole, peeled and cored apple in the center of each pastry square. Dust each apple with a mixture of the of sugar, cinnamon and nutmeg. Dot with a tablespoon of butter. Moisten the edges of the pastry square, bring the corners together at the top of the apple, and press edges together to seal. Place dumplings 1 inch apart on a baking sheet. Pour the syrup over the dumplings and sprinkle with additional sugar, if desired. Bake in preheated oven for 35 minutes, until apples are tender.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 min
Personal Notes:
Personal Notes:
I always add some red-hot cinnamon candies to the sauce; boil them first in water and strain so you don't get hard pieces in the sauce

 

 

 

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