In the Kitchen ~ Apple Dumplings ~ 11/12/15

We got the last bushel of apples off the tree in our yard.  My Mom, Dad and I spent the afternoon last Thursday peeling and cutting apples.  Instead of apple pies, this time we made apple dumplings.  Yummy!  I love the gooey syrup!

This recipe comes from the "Pennsylvania State Grange Cookbook of 1972".

Apple Dumplings

Syrup:

1 1/2 cups brown sugar
1 1/2 cups water
1/4 teaspoon cinnamon
3 Tablespoons butter or margarine

Dough:

2 cups all purpose flour
2 teaspoons baking powder
1 tsp salt
2/3 cup shortening
1/2 cup milk
6 medium apples, pared and cored

Preheat oven to 375F.

Syrup:

Combine sugar, water, spices and bring to a boil.  Remove from heat and add butter.

Dough:

Sift dry ingredients together.  Cut in shortening until mixture resembles coarse crumbs.

Add milk all at once and stir just until flour is moistened.

On lightly floured surface, roll into an 18" X 12"  rectangle approx. 1/8" to 1/4" thick.  Cut with knife or pasty wheel into 6" squares.

Place an apple in each square.  Sprinkle apple generously with sugar and cinnamon.

Moisten edges of squares, fold corners to center and pinch edges together.

Place 1" apart in ungreased baking pan.

Pour syrup over dumplings and sprinkle with sugar.

Bake 35 minutes or until apples are done.

Serves 6.

 

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