Apple Dumplings Supreme
|White sugar||3 Cup (48 tbs)|
|Sweet cider/Water||1 Cup (16 tbs)|
|Apples||6 Cup (96 tbs), quartered|
|Butter||1 Cup (16 tbs)|
|White sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Tablespoon|
|Light cream||1 1⁄8 Cup (18 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
Combine the 3 cups sugar and cider in a heavy-bottomed saucepan.
Bring to the boil.
Add the apples.
Return to the boil.
Reduce heat and simmer until the apples are transparent but not broken up, about 25 minutes.
In the meantime, cream the butter till light and fluffy.
Gradually beat in the 1/3 cup sugar.
Add the egg.
Stir in the vanilla.
Sift together the flour, baking powder, and salt.
Add the dry ingredients in 3 parts alternately with the milk in 2 parts to the creamed mixture.
Begin and end with the dry ingredients.
Spoon the batter and apples plus syrup alternately into a well-greased 9" x 14" baking dish.
Pour over any remaining syrup.
Sprinkle with cinnamon.
Bake at 450 degrees for 10 minutes.
Reduce heat to 400 and bake for 15-20 minutes or until, it is baked with crisp brown bits of paste risen here and there and through little rivers of syrup it will be crisp and soft, solid, liquid, jellied, spicy, bland and apply all through.