"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Dumplings & Brandy Sauce Recipe

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This recipe for Apple Dumplings & Brandy Sauce, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Land O' Lakes
Added: Tuesday, September 23, 2008


Dumplings Ingredients:

2 cups all-purpose flour
teaspoon salt
cup cold butter
2/3 cup sour cream
1/3 cup sugar
1/3 cup chopped pecans
2 tablespoons butter, softened
6 medium tart cooking apples, cored, peeled

Sauce Ingredients:

cup firmly packed brown sugar
cup heavy whipping cream
2 tablespoons butter
1 tablespoon brandy**

Heat oven to 400 F. Combine flour and salt in medium bowl; cut in cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.

Roll dough into 19x12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.

Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15x10x1-inch jelly-roll pan, seam-side down.

Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.

Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings..

Personal Notes:
Personal Notes:
**Substitute 1 teaspoon brandy extract.




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