Old Fashioned Apple Dumplings
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Cooking apple||3 Large (eg wine sap, york, etc)|
|Butter||2 Tablespoon, divided|
|Sugar||1 Tablespoon, divided|
|Ground cinnamon||1⁄2 Teaspoon, divided|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
Combine first 3 ingredients; cut in shortening with pastry blender until mixture resembles coarse meal.
Gradually add milk, stirring to make soft dough.
Roll dough out on a lightly floured surface to 1/4 -inch thickness, shaping into a 21- x 14-inch rectangle; cut dough with a pastry cutter into six 7-inch squares.
Peel and core apples.
Cut in half.
Place one apple half on each pastry square; dot each with 1 teaspoon butter.
Sprinkle each with 1/2 teaspoon sugar and 1/4 teaspoon cinnamon.
Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal.
Place the dumplings in a lightly greased 12- x 8- x 2-inch baking dish.
Bake at 375Â° for 35 minutes.
Combine 1 1/2 cups sugar, 1 1/2 cups water, 1 tablespoon butter, nutmeg, and 1/4 teaspoon cinnamon in a medium saucepan; bring to a boil.
Reduce heat and simmer 4 minutes, stirring occasionally until butter melts and sugar dissolves.
Pour the syrup over cooked dumplings; serve immediately.