Apple Dumplings

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for sending us this
reminder:

Memories are like mulligatawny soup in a cheap restaurant. It is
best not to stir them. - P. G. Wodehouse, English novelist
(1881-1975)

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            TODAY'S RECIPE
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These delicious "dumplings" are really apples baked in a flaky
pastry crust. They are a favorite treat in many parts of the
country, but I don't think you'll find any better than those sold by
Amish and Mennonite merchants in the Reading Terminal Market in
Philadelphia.

Pennsylvania Dutch Apple Dumplings

For the dough:
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2/3 cup (160 ml) butter or vegetable shortening
1/2 cup (125 ml) milk

For the apples:
6 baking apples, peeled and cored but left whole
1/2 cup (125 ml) sugar
1 Tbs (15 ml) ground cinnamon

For the sauce:
2 cups (500 ml) brown sugar
2 cups (500 ml) water
1/2 tsp (2 ml) freshly ground nutmeg
4 Tbs (60 ml) butter

Sift together the flour, baking powder, and salt. Cut in the butter
until the mixture is the texture of coarse meal. Stir in the milk
just until a loose dough is formed. Roll out the dough on a lightly
floured surface and cut into 6 pieces. Place an apple in the center
of each piece of dough. Mix the sugar and cinnamon together and
fill the cavity of each apple with the mixture. Wrap the apples in
the dough, pressing the seams together to seal them completely.
Place the dumplings about an inch (2 cm) apart in a lightly greased
baking dish. Combine the brown sugar, water, and nutmeg in a
saucepan and bring to a boil. Remove from the heat and stir in the
butter. Pour over the dumplings and bake in a preheated 375F (190C)
oven, basing occasionally with the sauce, for 40 minutes. Serve hot
or at room temperature with milk or cream. Serves 6.
Received on Fri Jan 13 03:44:04 2006