Apple Dumplings & Brown Sugar or Vanilla Custard Sauce
| 2 | C. sifted flour | 1 | tsp. salt |
| 2 | tsp. baking powder | 1/2 | c. butter |
| 4-6 | apples, peeled and cored | 3/4 | c. milk |
| sugar, butter, cinnamon | | |
| Skip the rest & see below recipe for Vanilla Custard Sauce: | | |
| 1/2 | c. brown sugar (or maple syrup) | | dash of cinnamon |
| 1/3 | c. butter | | dash of nutmeg |
| 1-1/3 | c. hot water | | |
| Vanilla Custard Sauce: | | |
| 2 | C. whole milk | 1/2 | C. sugar |
| 5 | large egg yolks | 2 | tsp. vanilla |
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Sift together flour, baking powder and salt. cut in butter. Add
milk; stir to form soft dough. On a floured board, knead to shape
then roll out to 1/8" thickness. Cut into 4-6 (depending on how
many apples you used) squares, about 7-8" each. Place an apple on
each square. Top (or fill cavity) each apple with a little sugar
or maple syrup, dab of butter and a generous sprinkling of
cinnamon. Bring dough up to cover apple and pinch edges to seal.
Place in greased pan, sealed edges under.
(skip the rest and
follow below for vanilla sauce)
Combine brown sugar*, butter, hot water, nutmeg and cinnamon.
Pour over dumplings. Bake at 450 degrees for 15 minutes, then
reduce heat to 350 and bake until done, about 30 more minutes.
* if using maple syrup instead, cut the amount of hot water to
1/3 c.
Vanilla Custard Sauce:
Bring milk and sugar to a simmer in a saucepan without stirring.
Whisk yolks in a bowl until blended, then gradually whisk in hot
milk mixture. Return to saucepan and cook, stirring constantly
until sauce thickens enough to coat back of wooden spoon and
registers 170 degrees on a thermometer. Immediately pour sauce
through a fine sieve or strainer into a metal bowl and place in
large bowl of ice waterl. Stir in vanilla and whisk occasionally
until cool, then cover surface w/wax paper until ready to use.
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