Apple Dumplings
- Syrup:
- 2 & ½ cup sugar
- 2 cup water
- ¼ t. cinnamon
- ¼ cup butter
- 1 T. vanilla
- Apples:
- 5 cups - about 7 medium apples, room temperature
- ½ cup sugar
- ½ t. cinnamon
- Dough:
- 2 & ½ cups flour
- 2 & ½ t. baking powder
- 1 & ¼ t. salt
- ¾ cup plus 3 T. shortening
- ½ cup plus 2 T. milk
- Soft butter to spread on dough and pan
- 5 T. butter to top apples
- Apples: Peel, core and chop fine, 5 cups apples.
- Set aside.
- Syrup: in a sauce pan, mix sugar, water, cinnamon, butter and vanilla.
- Dissolve, and heat to warm. Shut heat off.
- Dough:
- In large bowl mix flour, baking powder, salt.
- With a fork, blend in shortening.
- Blend in milk.
- On floured surface, roll dough into a 12 by 18 inch rectangular shape the thickness of a pie crust.
- Coat with softened butter.
- Sprinkle apples with a mix of sugar and cinnamon.
- Spread on dough.
- Dot with butter and roll up like jelly roll.
- A few rips will not hurt the outcome.
- Cut rounds 1 & ½ inch thick.
- In a 9x13 buttered pan, place cut side down, leaving space between, 3 across, 4 down.
- Quickly reheat syrup to hot.
- Very gently pour the hot syrup slowly over the dumplings, and between them.
- Bake for 1 hour at 400 degrees.
- Carefully remove juicy dumplings from the oven.
- Let sit for 3 to 4, or more hours. The liquid will be absorbed.
- Do not refrigerate.
- If served the next day, cover and warmed slightly for 10 to 15 minutes @ 275.
- Serve with real whipped cream.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2021/03/29/apple-dumplings/
3.5.3228