| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Fruits | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 1/4 | ts | Salt; divided |
| 1/3 | c | Shortening |
| 4 | tb | Cold milk |
| 1/2 | c | Brown sugar |
| 3 | tb | Butter or margarine; softene |
| 1/2 | ts | Cinnamon |
| 4 | md | Baking apples; peeled, cored |
| 1 | Egg white; beaten | |
| ***lemon sauce*** | ||
| 1/2 | c | Sugar |
| 4 | ts | Cornstarch |
| 1 | c | Water |
| 3 | tb | Butter or margarine |
| 4 | ts | Lemon juice |
| 2 | ts | Lemon peel; grated |
| 1/8 | ts | Salt |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 0:40 Combine flour and 1 teaspoon salt. Cut in shortening until crumbly. Stir in milk until pastry froms a ball; set aside. Stir brown sugar, butter, cinnamon and remaining salt to form a paste. Divide and press into center of each apple; pat any extra filling on outside of apples. On a floured surface, roll pastry into a 14 inch square. Cut into 4 - 7 inch squares. Place one apple in center of each square. Brush edges of pastry with egg white. Fold up corners to center; pinch to seal. Place in a greased 9 inch square baking dish. Bake at 375 for 35 ~ 40 minutes or until golden brown. Meanwhile, combine sugar and cornstarch in a saucepan. Stir in water. Bring to a boil; boil 2 minutes. Remove from heat; stir in remaining ingredients until smooth. Serve warm over warm dumplings. Source: Taste of Home Magazine. Posted to MM-Recipes Digest V3 #278 Date: Thu, 10 Oct 1996 12:16:57 EDT From: colorado-pegg@juno.com (peggy g seevers)
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