Pennsylvania Dutch Apple Dumplings

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                            FOOD FUNNY
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This one is older than the hills, but it still deserves a chuckle.
Thanks to Rosemary Zwick for sharing it with us.

A couple decided to go for a meal and after some deliberation
settled for their local Chinese restaurant. They perused the
menu and finally agreed to share the chef's special, Chicken
Surprise. The waiter brings over the meal, served in a lidded
cast iron pot. Just as the wife is about to start in on the meal,
the lid of the pot rises by a tiny amount and she briefly sees
two beady little eyes looking around before the lid slams back
down. "Good grief, did you see that?" she asks her husband.
He hasn't so she asks him to look in the pot. He reaches for
it and again the lid rises, and he sees two beady little eyes
looking around before it firmly slams back down. Rather
perturbed he calls the waiter over, explains what is happening,
and demands an explanation. "Well, sir," says the waiter,
"What did you order?" "We both chose the same," he replies,
"the Chicken Surprise." "Oh, I do apologize. This is my fault,"
says the waiter, "By mistake, I've brought you the Peeking duck."

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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 the Pennsylvania Dutch are particularly proud of their
version.

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 Mon Oct 25 08:22:23 2010