This recipe for Apple Dumplings, by Miller, Phyllis, is from Salem United Methodist Church Bicenntenial Cookbook Edition II 1807-2009,
one of the cookbooks created at FamilyCookbookProject.com. We help
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3 Tbsp butter or margarine 3/4 tsp cinnamon 3/4 tsp allspice 3/4 tsp nutmeg 1/3 c. sifted brown sugar Pastry (pie crust) based of 2 c. flour 8 med apples, peeled and cored 3 Tbsp jelly or orange marmalade 1 1/2 c. boiling water 1 1/2 c. sugar 3 Tbsp. fruit juice; see note Food color, optional
Directions:
- Make a paste of butter, spices and brown sugar - Roll out pastry to 1/8" thickness; cut into eight 6" squares. Place an apple in the center of each; put jelly or marmalade in cavity, and spread spicy paste over each apple. - Moisten edges of pastry; bring points together over the apple; seal sides firmly. Roll leftover pastry; cut into "streamers" to lay across the top of dumplings. - Place in a large greased baking dish about 11" x 15"; bake in moderate oven (375ºF.) for 30 minutes. - While apples are baking, make syrup of water, sugar and fruit juice; simmer to dissolve sugar. Pour over apples; bake 10-20 minutes more, basting frequently, to give attractive glaze. A little food color may be added to syrup, if desired. Serve warm with cream. Makes 8 servings.
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Notes:
Fruit juice can be: orange, lemon, pineapple, apricot, cider, etc.
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