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Apple Dumplings Recipe

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This recipe for Apple Dumplings, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gloria Emory (Angela Panek's Mother)
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups granulated sugar
1 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter
6 Granny Smith apples, peeled, cored and quartered (or see note below)
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
3/4 cup vegetable shortening
3/4 cup milk
Vanilla ice cream or whipped cream (optional)

Directions:
Directions:
Combine sugar, water, cinnamon and nutmeg in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 3 minutes, stirring occasionally. Remove from heat and add butter; stir to combine. Set syrup aside.

Combine flour, salt and baking powder in mixing bowl. Cut in shortening with pastry blender until mixture becomes crumbly. Add milk all at once and stir with fork until just moistened.

On a floured surface, roll dough out to 15 x 10 inch rectangle and 1/4 inch thick. Cut into 6 (5 inch) squares. Arrange four pieces of apple on each square and sprinkle with additional sugar and cinnamon.

Fold corners to center of each square and pinch edges together to seal dumplings, making sure no apple is sticking out. Place dumplings in buttered 13 x 9 x 2 inch baking dish. Pour syrup over dumplings.

Bake 375 for 35 minutes, basting dumplings with syrup occasionally during the baking time.

Serve warm with scoop of vanilla ice cream or dollop of sweetened whipped cream, if desired.

Personal Notes:
Personal Notes:
I have also made this recipe by following the directions for the syrup and using 1 - 2 cans of flaky canned biscuits - the ones that have the flaky layers that can pull apart. Separate each biscuit into two sections and roll out sections. Place a piece of apple in each section (can be smaller than 1/4 apple in recipe) and place seam down in dish. Continue until all biscuits and apples are used; then pour syrup over dumplings and bake as directed.

 

 

 

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