| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1/4 |
c |
Butter or margarine |
| 2/3 |
c |
Sour cream |
| 1/4 |
c |
Butter or margarine; softened |
| 1 |
c |
Packed brown sugar |
| 2 |
ts |
Ground cinnamon |
| 6 |
md |
Granny Smith apples; peeled, cored and coarsely shredded (about 5 cups) |
| 2 1/2 |
c |
Water |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
c |
Light cream |
INSTRUCTIONS
FILLING
TOPPING
In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in
shortening and butter until crumbly. Add sour cream and blend until a ball
forms. Roll out on a floured surface into a 15-in. x 10-in, rectangle.
Spread with softened butter; sprinkle with remaining filling ingredients.
Roll up, jelly-roll style, starting with the long side. Cut into 12 slices.
Place slices, cut side down, in a 13-in. x 9-in. x 2-in, baking pan. For
topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a
boil; remove from the heat. Stir in the cream. Carefully pour hot topping
over dumplings. Bake, uncovered, at 35Q0 for 35 minutes or until bubbly.
(Center will jiggle when dumplings are hot out of the oven but will set as
dumplings stand for a few minutes.) Serve warm.
Recipe by: Country Woman May/June 1993
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998
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