Easy apple Dumplings
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Showing posts with label apple dumplings. Show all posts
Showing posts with label apple dumplings. Show all posts
Thursday, November 20, 2008
Thursday, November 6, 2008
Apple Dumplings & Brandy Sauce
Apple Dumplings & Brandy Sauce
Dumplings Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter or margarine
2/3 cup sour cream
6 medium tart cooking apples, cored, peeled
1/3 cup granulated sugar
1/3 cup chopped pecans
2 tablespoons butter or margarine, softened
Milk
Brandy Sauce Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
2 tablespoons butter or margarine
1 tablespoon brandy*
Heat oven to 400°F (205°C).
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Makes 6 servings (3/4 cup sauce).
*Substitute 1 teaspoon brandy extract
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