After independently consulting the red plaid Better Homes and Gardens circa 1989 cookbook that I received as a wedding gift, my daughter began to gather her ingredients and read through the entire recipe out loud. She dismissed my suggestion for using my new Williams Sonoma pastry blender and instead opted to use the food processor (another thing on my culinary fears-I-am-attempting-to-face list). She peeled, cored, processed, and simmered her ingredients until she had created an amazingly beautiful dish of Apple Dumplings. I was very proud of her adventurous and independent cooking spirit and I was also proud of myself because my daughter only had to say, "Mom, please don't freak out!" once while cooking.
Apple Dumplings Recipe
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 Tablespoons butter
2 1/4 cups all-purpose flour
2/3 cups shortening
6 small apples
- Preheat oven to 375 degrees.
- For syrup, mix 1 cup sugar, 1/4 teaspoon cinnamon, 1/4 teasopoon nutmeg, and 1 3/4 cups water. Bring to boiling; reduce heat. Simmer 5 minutes. Remove from heat; stir in butter.
- For pastry, mix flour and 1/4 teaspoon salt. Cut in shortening till coarse crumbs form. Add 6 to 8 tablespoons cold water, a little at a time, mixing just until dough is moistened. Form into a ball and wrap in plastic wrap. Chill for about 1 hour.
- Roll chilled dough into an 18x12 inch rectangle; use a pizza cutter to cut into six 6-inch squares.
- Peel and core apples. Place one apple on the center of each pastry square.
- Combine remaining sugar (1/2 cup), cinnamon (1/4 teaspoon), and nutmeg (1/4 teaspoon). Sprinkle over fruit.
- Moisten edges of pastry; sit one apple on each square of dough; fold corners up to cover fruit. Pinch to seal. If desired, use leftover dough to create leaf shapes to decorate dumplings.
- Place pastry covered apples in a large baking dish. Pour syrup over apples.
- Bake apples at 375 degrees for about 45 minutes or until fruit is tender and pastry is golden brown.
- Serve with vanilla ice cream or whipped cream.
Inspired from recipe in Better Homes and Gardens New Cook Book (copyright 1989)