Big Apple Dumplings

This dumpling recipe was a winner in the Better Homes and Gardens October 1950 Cook's Round Table. The recipe has been asked for again and again. The taste panelists says: "They are mouthwatering." Despite the recipe name, use small cooking apples. The homemade pastry is worth the effort for this favorite dessert and the fruit filling is super easy.



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Ingredients
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    2   cups 
    water
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    1 1/4  cups 
    sugar
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    1/2  teaspoon 
    ground cinnamon
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    1/4  cup 
    butter or margarine
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    2   cups 
    all-purpose flour
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    1/2  teaspoon 
    salt
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    2/3  cup 
    shortening
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    1/3 - 1/2  cup 
    half-and-half, light cream, or whole milk
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    2   tablespoons 
    chopped raisins or golden raisins
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    2   tablespoons 
    chopped walnuts
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    1   tablespoon 
    honey
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    2   tablespoons 
    sugar
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    1/2  teaspoon 
    ground cinnamon
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    6   
    small cooking apples (about 1-1/2 pounds)
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    1   tablespoon 
    butter or margarine

Directions
1.
For sauce, in a medium saucepan combine the water, the 1-1/4 cups sugar, and 1/2 teaspoon cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the 1/4 cup butter or margarine. Set aside.
2.
Meanwhile, for pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to an 18x12-inch rectangle.* Using a pastry wheel or sharp knife, cut into six 6-inch squares.
3.
In a small mixing bowl combine the raisins, walnuts, and honey. In another small bowl stir together the 2 tablespoons sugar and the 1/2 teaspoon cinnamon. Set aside.
4.
Peel and core the apples. Place an apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar-cinnamon mixture; dot with the 1 tablespoon butter or margarine. Moisten edges of each pastry square with water; fold corners to center over apple. Pinch to seal. Place dumplings in a 2-quart rectangular baking dish. Pour sauce over dumplings. Bake in a 375 degree F oven for 35 minutes or until apples are tender and pastry is golden brown. To serve, spoon sauce over dumplings. Makes 6 servings.
Note
  • * If desired, roll pastry slightly larger and use excess pastry to make pastry leaves for garnish. Roll out pastry and cut into leaf shapes. Place on baking sheet. Bake in a 375 degree F oven for about 10 minutes or until golden brown.
Nutrition information
Per Serving: cal. (kcal) 722, Fat, total (g) 36, chol. (mg) 5, sat. fat (g) 9, carb. (g) 99, fiber (g) 3, pro. (g) 5, sodium (mg) 299, Percent Daily Values are based on a 2,000 calorie diet
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