| 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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