Big Apple Dumplings Recipe
I am sure you will not have a better recipe to compare with this Big Apple Dumplings recipe? Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. The main ingredient in this recipe is Apple. I am certain you and I will concur that this Big Apple Dumplings is just delicious.
Ingredients
2 cups water
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1/3 to 1/2 cup half-and-half, light cream, or whole milk
2 tablespoons chopped raisins or golden raisins
2 tablespoons chopped walnuts
1 tablespoon honey
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6 small cooking apples
1 tablespoon butter or margarine
Directions
1 For sauce, in a medium saucepan combine the water, the 1 1/4 cups sugar, and 1/2 teaspoon cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the 1/4 cup butter or margarine. Set aside.
2 Meanwhile, for pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to an 18xl2-inch rectangle.* Using a pastry wheel or sharp knife, cut into six 6-inch squares.
3 In a small mixing bowl combine the raisins, walnuts, and honey. In another small bowl stir together the 2 tablespoons sugar and the
1/2 teaspoon cinnamon. Set aside.
4 Peel and core the apples. Place an apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar-cinnamon mixture; dot with the 1 tablespoon butter or margarine. Moisten edges of each pastry square with water; fold corners to center over apple. Pinch to seal. Place dumplings in a 2-quart rectangular baking dish. Pour sauce over dumplings. Bake in a 375° oven for 35 minutes or until apples are tender and pastry is golden brown.
2 Meanwhile, for pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to an 18xl2-inch rectangle.* Using a pastry wheel or sharp knife, cut into six 6-inch squares.
3 In a small mixing bowl combine the raisins, walnuts, and honey. In another small bowl stir together the 2 tablespoons sugar and the
1/2 teaspoon cinnamon. Set aside.
4 Peel and core the apples. Place an apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar-cinnamon mixture; dot with the 1 tablespoon butter or margarine. Moisten edges of each pastry square with water; fold corners to center over apple. Pinch to seal. Place dumplings in a 2-quart rectangular baking dish. Pour sauce over dumplings. Bake in a 375° oven for 35 minutes or until apples are tender and pastry is golden brown.
