Apple Dumplings

Apple Dumplings

2 cups sugar
2 cups water
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
6 apples

2 cups flour
1 teaspoon salt
2 teaspoon baking powder
3/4 cup shortening
3/4 cup milk

Combine sugar, water, cinnamon and nutmeg in a medium saucepan.
Heat over medium heat until mixture becomes syrup, add butter.
Pare and core apples, cut into fourths.

Sift flour, salt, baking powder into bowl. Cut in shortening with
a pastry knife (or a regular table knife) until mixture becomes
crumbly. Add milk all at once and stir just until moistened.

Roll dough out to 1/4 inch thickness. Cut dough into 6 - 5 inch
squares. Arrange 4 pieces of apple on each square and sprinkle
with additional sugar, cinnamon. Fold corners to center of each
square and pinch edges together to seal dumplings (make sure they
are sealed tightly and no apple is sticking out!). Place dumplings
in buttered baking dish. Pour syrup over dumplings. Baste dumplings
with the syrup once or twice while baking.

Bake at 375F for 35 minutes.

Here is one I found among my step-mother’s recipes from the late 70s or early 80s. It was probably from the side of a Pillsbury biscuits container or from one of their brochures. (Don’t know for sure.) The biscuits she used are no longer available, so I chose a new one. I also made a couple of other adjustments after making them a couple of times. It’s easy and tasty.

APPLE DUMPLINS (her spelling)

1 1/2 Sticks margarine
5 Granny Smith apples, peeled, halved and cored
1 Container Pillsbury Golden Layers Butter Tastin’ biscuits
1 1/2 Cups Sugar
1 1/4 Cups Water (If you don’t want the brandy, use 1 1/2 C water)
1/4 Cup Apple Brandy (You can use any brandy or Courvosier)
Cinnamon Sugar to taste

Pre-heat oven to 350F. Dissolve 1 1/2 cups sugar in 1 1/4 cups warm water and 1/4 Cup brandy. Melt margarine in 9 X 13 baking dish. Roll biscuits into thin circles. Place half an apple on each biscuit round. Add cinnamon sugar in cored area of apple. Wrap biscuits around apples and pinch together seams at cored area. Place seam-side down in dish with margarine. Pour sugar/brandy mix around dumplins. On center rack, bake at 350F for 25 minutes. Baste dumplins well with liquid in dish. Bake additional 15 minutes. Baste well again. Bake an additional 10 minutes. Since ovens vary, keep an eye on them and don’t let them burn. Reserve any liquid left in pan and serve over the dumplins. May top with whipped cream or serve ice cream along side the dumplins. May provide extra Cinnamon Sugar for sprinkling over the top.