| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dumplings | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | tb | Balking powder |
| 1 | ts | Salt |
| 2 | tb | Sugar |
| 1/2 | c | Shortening |
| 3/4 | c | Milk |
| 2 | c | Water |
| 2 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | c | Butter |
| 2 1/2 | c | Granny smith apple; shredded |
| 1 | c | Dried apricots; chopped |
| 1 | pk | (3 oz) dried cranberries |
| 1/2 | c | Chopped pecans; toasted |
| Sweetened whipped cream |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2 inch thickness, shaping into a 12 x 8 inch rectangle. Bring 2 cups water and next 3 ingredients to a boil in a large saucepan; boil, stirring often, 5 minutes. Remove syrup from heat, and stir in butter. Combine apple and next 3 ingredients; sprinkle over dough. Roll up dough, jellyroll fashion, starting at a long side; press seam, and pinch ends to seal. Cut into 1 inch slices. Place slices in a lightly greased 13 x 9 inch pan; pour syrup over top. Bake at 425° for 35 to 40 minutes or until golden. Serve warm; top with whipped cream, if desired. Yield: 10 to 12 servings. Recipe by: Southern Living-Oct 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 25, 1997
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