Apple Dumplings
Source of Recipe
Back of flour bag
List of Ingredients
6 baking apples (each about 3 inches in diameter), pared and cored
3 tablespoons raisins
3 tablespoons chopped nuts
2 cups packed brown sugar
1 cup water
Pastry
2/3 cup plus 2 tablespoon shortening or 2/3 cup lard
2 cups Gold Medal flour
1 teaspoon salt
4 to 5 tablespoons cold water
Recipe
Heat oven to 425 degrees. Prepare Pastry. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoon water can be added if necessary). Gather into a ball. Roll 2/3 of the pasty into a 14-inch square on lightly floured cloth-covered board with floured stockinet-covered rolling pin; cut into 4 squares. Roll remining pastry into rectangle 14 x 7 inches; cut into 2 squares. Place apple on each square.
Mix raisin and nuts; fill each apple. Moisten corners of pastry squares; bring 2 opposite corner up over apple and pinch. Repeat with remaing corner; pinch edges of pastry to seal. Place dumpling in ungreased baking dish. 12 x 7 1/2 x 2 inches, or baking pan 9 x 9 x 2 inches.
Heat brown sugar and water to boiling; carefully pour around dumplings. Bake, spooning syrup over dumpling 2 or 3 times, until crust is golden and apples are tender, about 40 minutes. Serve warm or cool with cream or sweetened whipped cream if desired, 6 dumplings
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