Sunday, March 6, 2011

Cute little dumpling

Prepared syrup
 For years, Apple Dumplings have been my husband's favorite dessert.  Not just any apple dumpling, the ones my mom makes.  Apparently he has brainwashed the offspring also because when the question "What dessert would you like me to make this weekend?" was posed (while my husband was out of the house) the emphatic response was APPLE DUMPLINGS!  The recipe comes from an earlier edition of the Better Homes and Garden cookbook.  I searched their website and they do not include this recipe.
Shortening cut into dry ingredients

Rolled and prepped
Apple Dumplings
1 1/2 c sugar
1 1/2 c water
1/4 teas cinnamon
1/4 teas nutmeg (optional - I do not include)
8 drops red food coloring (I omit)
3 tbsp butter
2 c all-purpose flour
2 teas baking powder
1 teas salt
2/3 c vegetable shortening
1/2 c milk
6 small apples (tart varieties provide best flavor)

Combine sugar, water, and cinnamon (plus nutmeg and coloring, if using) in a medium pot.  Bring to boil, stirring occasionally.  Remove from heat and add butter.  Set aside.

Combine flour, baking powder and salt in a medium bowl.  Cut in shortening til mixture resembles coarse crumbs.  Add milk, stirring to moisten all dry ingredients.  On a floured surface, roll dough into a rectangle (approximately 1/4 inch thick).  Cut into 6 sections.

Ready for oven
Peel apples and slice into the center of each section.  Sprinkle with extra sugar and cinnamon.  Dot with extra butter.  Pull dough up around the apple and gently squeeze to seal dough together.  Place in a lightly greased 11 x 7 inch baking dish.

Stir syrup and pour over dumplings.  (The baking dish will be quite full.)  Sprinkle with sugar.  (I prefer to use white coarse sugar.)  Bake at 375F for 35-40 minutes.  The dumplings should be evenly browned.

During baking, the dumpling dough absorbs the syrup.  These are wonderful.  Sometimes I will substitute up to half the flour with white wheat (which can be found in major grocery stores).

Finished dumplings!
The dough is almost a cross between biscuit and pastry dough.  The properties associated with the dough is what allows it to absorb the syrup during cooking.  Therefore, you can not substitute prepared pie crust for the dough.  The results will not be the same.  Making the dough isn't that hard.  Give it a try!

Can't you almost smell them through the computer?

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