Apple Dumplings (eb’l Dumpling)

Although we may be going to the Scriptures to learn how to respond to our adversities, we find those adversities in turn help us to understand the Scriptures. It is not that we will learn from adversity something different than what we can learn from the Scriptures. Rather, adversity enhances the teaching of God’s Word and makes it more profitable to us. In some instances it clarifies our understanding or causes us to see truths we had passed over before. At other times it will transform “head knowledge” into “heart knowledge” as theological theory becomes a reality to us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Dutch	Fruits, Penndutch	1	Servings

INGREDIENTS

2	c	Flour
4	t	Baking powder
1	t	Salt
4	T	Shortening
1	c	Milk
6		Apple
		Sugar
1	t	Cinnamon

INSTRUCTIONS

Pare and core apples. Sift flour, baking powder and salt; cut in
shortening, add milk and mix to smooth dough. Turn onto floured board
and divide into six portions. Roll each portion large enough to cover
one apple. Place an apple on each piece of dough; fill with cinnamon
and sugar; wet edges of dough and fold over apple. Place on greased
baking sheet, and bake at 350-F until apples are tender (about 40
minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1857 Calories From Fat: 528 Total Fat: 59g Cholesterol: 48.2mg Sodium: 4401.5mg Potassium: 1316.2mg Carbohydrates: 300.8g Fiber: 12.7g Sugar: 97.1g Protein: 36.4g