| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dumplings |
6 |
Servings |
INGREDIENTS
|
|
Pastry for 2-crust pie |
| 1 |
c |
Sugar |
| 2 |
c |
Water |
| 3 |
tb |
Butter |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 6 |
|
Apples, peeled and cored |
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Nutmeg |
| 2 |
tb |
Butter |
INSTRUCTIONS
SYRUP
FILLING
Roll pastry slightly less than 1/8-inch thick. Cut into 7-inch squares.
Bring syrup ingredients to boil. Boil 3 minutes. Put apple in center of
each pastry square. Fill with mixture of sugar, cinnamon and nutmeg. Dot
each with teaspoon of butter. Bring points of pastry up over apple and
overlap. Place a little apart in baking pan. Bake at 425 degrees for 45
minutes. Just before serving pour rest of warm syrup over dumplings and
serve with cream.
Source: Stephenson's Restaurants Recipes, Kansas City, MO
From the recipe files of Rosanne Troxel, Lenexa, KS
(troxel-in-kc@worldnet.att.net)
Posted to MM-Recipes Digest V4 #257 by SVQF34B@prodigy.com ( L M SMITH) on
Sep 27, 1997
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”