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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I don't know where my mom got this recipe....it may have been from my grandma...but this was one of my few favorite deserts growing up. It is good for breakfast with milk too! She told me that she was making these last weekend, and I just had to post the recipe. If only I could make them taste as good as she. The trick is using Cortland Apples from Pennsylvania...unfortunately I can't find them anywhere in Arizona. Ingredients:
2 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup shortening |
3/4 cup buttermilk, although i think my mom substituted with milk soured with lemon juice |
8 small apples, peeled, cored and wedged but keep together |
4 teaspoons cinnamon |
4 tablespoons butter |
2 tablespoons sugar |
1 cup sugar |
1/2 cup water |
Directions:
1. Sift flour twice. Once on its own and a second time with the baking soda and salt. Cut in shortening until the mixture is fine, like a cornmeal.
2. Add buttermilk. Mix until a stiff dough forms.
3. Turn dough out on to a floured board and knead slightly.
4. Roll the dough into a 20x10 inch rectangle. Cut into 8 5 squares.
5. Place an apple (already cored, peeled, and sectioned) into the center of each square. Stand it up as if you were putting a puzzle together. Top each apple with 1/2 TBS butter, some sugar, and cinnamon.
6. Fold the corners of each square to the top and center, covering each apple completely. Make sure the tops are sealed well.
7. Place the dumplings on a greased baking pan (a casserole pan) and bake for 15 minutes at 425 degrees.
8. In the meantime, make a simple syrup with the 1 cup of sugar and 1/2 cup water (heat until sugar dissolves in a pan).
9. Pour this syrup over the dumplings, and place back in oven to bake for another 15 minutes at 425 degrees.
10. Serve with ice cream for desert or milk for breakfast! Yummy!
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