Gram Jewel's Apple Dumplings

October 13, 2004|courtesy of Phyllis Ishler

4 cups sugar

4 cups water

2 teaspoons cinnamon

2 teaspoons nutmeg

Pinch of allspice

1 cup butter

4 cups flour

1 teaspoon salt

4 teaspoons baking powder

1 cup shortening


1 cup milk

20 apples, peeled, cored and sliced thin (see cook's note)

Cook's note: Phyllis Ishler uses Stayman apples but said Gala apples also work well in this recipe.

Preheat oven to 350 degrees.

In saucepan, mix sugar, water, cinnamon, nutmeg, allspice and butter; heat thoroughly and keep warm. In mixing bowl, sift together flour, salt and baking powder; cut in shortening; slowly add milk, and mix to form dough ball.

On floured surface, use hands to roll dough ball into log; break into 12 evenly sized balls. Roll each ball about 1/8-inch thick and about 6 inches in diameter. Place sliced apples, a sprinkling of sugar and cinnamon and a dot of butter in center of each piece of rolled dough. Fold corners toward center; gently press sides of dough against apples; and carefully place dumplings in greased 9-by-13-inch baking dish.

Pour warm syrup mixture over top of dumplings. Cover with foil, and bake at 350 degrees for one hour. Uncover and bake for an additional 10 minutes to brown top of dumplings.

Makes 12.

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