It’s Monday and a great day it’s going to be!
This weekend, was filled with all sorts of fall fun. I’m not a fan of halloween, never have been however, I have always tried to give our children an alternative so they’re not left out. This year, we had a bonfire, watched some football that we had DVR’d, chili dogs, S’Mores and apple dumplings. I also make them fall baskets, filled with some homemade goodies, candy and small fun gifts. You can read about that {HERE}!
Today tho, I want to share with you my apple dumpling recipe! This recipe is from a cook book that was given to me by a dear friend’s mother over 27 years ago. I love this cookbook because it’s a compilation of 1st place Blue Ribbon recipes from state fairs across the nation. The recipes from this book never disappoint!
It has become a treasured item to me….I all but have a melt down if I misplace it and can’t find it..it’s just that special. I thought I’d try to create a link on Amazon for you to purchase your very own copy too, however after checking it out, apparently it falls in the antique category and if you can find a used one, they start at $115.00 a copy. So no link for you! 🙂
Look! Even the binding is coming apart…it really gets used!
The poor pages are so worn….I write notes and obviously spill ingredients onto it.
Below I am sharing that Apple Dumpling recipe from the ANTIQUE cookbook! Enjoy!
Let’s get to this week’s menu line up shall we:
- Honey-Lime Chicken
- White Chicken Enchiladas
- Patty Melts
- Parmesan Crusted Pork Chops
- Korean Beef
- Slow Cooker Pot Roast
- Chicken Tater Tot Casserole
Ingredients
- 6 apples
- 2 c. Flour
- 1 tsp. Salt
- 2 tsp. Baking Powder
- 1/4 c. Shortening
- 1/2 c. Milk
- Sauce:
- 2 c. Sugar
- 2 c. Water
- 1/4 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 c. Butter
Instructions
- Preheat oven to 375* Peel and core apples! Sift together flour, salt, baking powder; cut in shortening. Add milk all at once, stir until combined...don't overwork! Roll to 1/4" thick; cut into 5" squares. Arrange apples on squares, then sprinkle sugar, and cinnamon over top and place a dot of butter into core space. Fold corners to center; pinch edges together. Place 1" apart on baking sheet lined with parchment paper. Brush with milk or egg wash and sprinkle sugar and cinnamon on top. Bake for 35 minutes.
- In a saucepan combine; sugar, water, cinnamon, nutmeg and butter. Bring to a boil and cook stirring continuously until sugar is dissolved.
- I use a mixture of instant clear jel and sugar to thicken it a bit.
- Pour over baked dumplings and add a scoop of ice cream!
- Submitted by Blue Ribbon winner; Mrs. Martin L. Barron, Columbus, Ohio, Ohio State Fair
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