Apple Dumplings

Wednesday, February 10, 2016

Apple Dumplings

While digging through my mom's recipes to find something comforting, I came up with this lovely one that made its way frequently to our dinner table when I was a child. Many nights after the milking was done, Dad and I would come in from the barn to find a pan of these yummy apple dumplings steaming on the counter. With gusto, we would pull our chairs to the table, scooping heaped mounds of this delicious dessert into bowls, topping it off with
a generous pour of raw milk.

Tonight, it seemed the perfect thing for a winter's eve when daylight fades too quickly and the promise of spring seems far off. This, in a bowl with milk, is as comforting as an heirloom quilt.

Apple Dumplings

5 apples, cored, peeled, chopped (or sliced thinly)
1/4 cup melted butter
1/2 cup brown sugar
1/2 - 1 teaspoon cinnamon

2 cups pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1/2 cup milk

2 cups brown sugar
2 cups water
1/4 cup butter
1/4 teaspoon cinnamon

To make the pastry dough: In a medium-sized mixing bowl, sift flour, baking powder and salt together. Cut cold butter into dry ingredients with the back of a fork or a pastry cutter until the size of small peas. Sprinkle milk over the mixture and press together lightly, working dough only enough to hold it together. If too dry, adjust slightly with a few more drizzles of milk.  Roll pastry in one rectangular piece of dough 1/4 inch thick, like a jelly roll.

Spread melted butter over the rolled-out dough, then top with 1/2 cup brown sugar.  Sprinkle with cinnamon. Top with the chopped apples and roll up as a jelly roll.

Cut in slices and place into two 8 - 10 inch baking dishes or one 9 x 13 inch pan.  Cover with syrup.

Bake at 375 degrees F for 35 minutes.

Serve with milk, or a scoop of vanilla ice cream.

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