"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
This recipe for Apple Dumplings – Lillian Bonds, by Melinda Brown, is from Table Traditions,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 (10 oz.) tubes Pillsbury Hungry Jack biscuits 7 med. Granny Smith apples – peeled and quartered 1 stick butter or margarine ½ cup brown sugar ½ cup white sugar 1 teaspoon cinnamon 2 teaspoons lemon juice 1 cup water
Roll biscuits out as thin as possible. Wrap each apple quarter with dough and place, seam side down, in a greased 9 x 13 pan.
Melt the butter and add brown sugar, white sugar, cinnamon, lemon juice, and water. Bring to a boil and pour over the top of the dumplings until almost covered.
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