Apple Cider Caramel Dumplings Food

CARAMEL APPLE-CRESCENT 'DUMPLINGS'

Steps:

• Heat oven to 375ºF.
• Microwave caramels and 1 Tbsp. milk in small microwaveable bowl on HIGH 40 sec.; stir. Cube half the cream cheese. Add to caramel sauce along with the flour; stir. Microwave until caramels and cream cheese are completely melted and sauce is well blended, stirring every 10 sec.
• Unroll crescent dough; separate into 8 triangles. Place on parchment-covered baking sheet; spread with caramel sauce. Top with apples, placing 1 apple wedge at shortest side of each triangle. Roll up, starting at apple-topped sides. Rearrange, if necessary, until roll-ups are point sides down on baking sheet.
• Bake 12 to 14 min. or until golden brown. Meanwhile, mix sugar with remaining cream cheese and milk until blended.
• Cool roll-ups 5 min. Drizzle with cream cheese glaze. Serve warm.

APPLE CIDER-CARAMEL DUMPLINGS

Steps:

• Make the apple cider-caramel sauce: In a medium pot, heat the cream and butter over medium until the butter is melted. Add the brown sugar and bring to a simmer over medium-low. Once simmering, cook, stirring constantly for 2 minutes. Add the apple cider and stir well to combine. (The sugar will seize, but just keep stirring and it will dissolve back into the liquid.) Add the cinnamon sticks and salt, and bring to a simmer over medium-low heat.
• While the mixture comes to a simmer, make the dumplings: In a medium bowl, whisk together the flour, brown sugar, baking powder, salt and nutmeg. Make a well in the center and add the milk, melted butter, egg and vanilla. Whisk to combine, then switch to a spatula or wooden spoon as the mixture comes together.
• Reduce the heat to a low simmer. Add a single layer of tablespoon-size scoops of batter to the pot (about 5 to 6 dumplings), cover the pot and set a timer for 8 minutes. (If desired, you can test one dumpling by cutting it in half to make sure it's cooked through.)
• After each batch, use a slotted spoon to drain and transfer to a medium bowl. Cover the bowl with plastic wrap or foil to help keep the dumplings warm. Repeat with the remaining batter, poaching the dumplings in batches until all of the batter is used. (The poaching liquid will thicken slightly and decrease as you cook the dumplings, even with the pot covered.)
• Once all the dumplings are fully cooked and removed from the pot, add the apples to the pot and simmer on low heat, uncovered, for 20 to 30 minutes, depending on how toothsome or soft you like your apples.
• While the apples cook, make the whipped cream: In a medium bowl, whisk the cream, confectioners' sugar and vanilla until it thickens enough to coat a spoon, but is still fluid. Chill the whipped cream until ready to use.
• Divide the warm dumplings among serving dishes. Spoon the sauce, apples and cream sauce over each portion and serve immediately.

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions. , On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples., Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

CARAMEL APPLE ROLY POLY

Steps:

• Preheat oven to 350 degrees. Grease an oval or square baking dish and set aside.
• To make the filling: Combine all filling ingredients, stirring until apples are completely covered with sugar. Set aside.
• To make the caramel sauce: Bring all ingredients to a boil in a saucepan over medium heat. Once mixture is boiling, remove from heat.
• To make the dough: Combine all ingredients in a large mixing bowl, mixing until all ingredients are combined. Sprinkle surface with flour and roll out dough into a rectangle that is about 1/4 inch thick, sprinkling with more flour as you roll in case dough becomes sticky. When dough is rolled out, sprinkle with filling mixture. Roll up lengthwise, much like you would roll up cinnamon rolls. Cut into 1/2-3/4 inch thick pieces. Place in greased pan and cover with caramel sauce.
• Bake for 35 minutes. Remove from oven to cool before serving.
• Store covered in the refrigerator for up to a week.

CARAMEL APPLE DUMPLINGS

Steps:

• Make Caramel Sauce.
• Peel apples, core each, creating a 1" wide hollow from top to bottom.
• Place apples in a bowl and coat with lemon juice.
• On a lightly floured board, roll pastry into a 12" square.
• Cut into four equal squares and center an apple upright on each.
• Pour Caramel Sauce equally into apple hollows.
• Add chopped nuts at this time, if using.
• Brush egg/water mixture over 1/2" wide border around each pastry.
• To wrap each dumpling, with floured finger bring two opposite pastry corners up over apple and pinch tips together. Repeat with remaining two corners.
• Firmly pinch all tips together; pinch each seam, then fold over about 1/8" along the seam and pinch again, leaving no holes.
• Space evenly on a buttered 12x15" baking sheet.
• Bake at 375F for 20 minutes.
• Bake until pastry is deep golden, 10-15 minutes longer.
• With a wide spatula, transfer the dumplings to plates.
• Accompany with remaining caramel sauce and ice cream, if desired.
• Caramel Sauce:.
• In a 2-3 quart pan over medium heat, tilt and swirl sugar often until melted and amber-colored. About 5-7 minutes.
• Stir in whipping cream; mixture will bubble and sugar will harden.
• Stir until sugar melts again and sauce boils, 6-8 minutes.
• At once, pour sauce into a bowl.
• Stir in vanilla.
• Let sauce cool for 10 minutes, then stir in the rum.
• Serve warm or cool.

APPLE DUMPLINGS WITH MISO CARAMEL SAUCE

Steps:

• Dumpling WrapperMix the flour and water together. Add flour and salt into the bowl of your stand mixer with a dough hook attachment or a large mixing bowl and mix with chopsticks. While the mixer is on low, slowly pour in the boiling water. Mix until the water is absorbed and the dough is combined and formed. The dough may be a little crumbly and dry.
• Knead the dough. Transfer to a well-floured cooking surface and hand knead for another 5-8 minutes until dough is round and smooth. The dough should be soft, smooth, springy, and not stick to the bowl, and not too tender. Add flour if the dough is too soft and doesn't hold its shape. Add water if the dough doesn't come together.
• Rest the dough. Place dough in a covered greased bowl or a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. The dough can rest for up to 2 hours before being used.
• Apple FillingPeel, core, and dice your apples, then toss with the lemon juice. Add the sugar then toss to combine evenly.
• In a large skillet, melt the butter over medium heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer about 2 minutes. Cover, reduce heat to medium-low and cook until the apples soften and release most of their juices, about 5 minutes. Once the apples are cooked down, add in the corn starch and salt and cook until the juices thicken.
• In a medium bowl, toss the apples with the reduced juice, vanilla, cinnamon, and nutmeg. Set aside to cool completely.
• Miso Caramel DIpIn a heavy saucepan on medium heat, add the sugar. Swirl the pan every few minutes or so to heat the sugar evenly. BUT DO NOT STIR. The sugar will form clumps before melting. Once it begins to clump you can take a whisk and occasionally stir the sugar every few minutes. It will melt in about 10-15 minutes. Once the sugar has melted and amber brown remove it from the heat.
• Once melted, immediately whisk in the butter. Be careful the mixture will violently bubble. Once combined, the texture should be thicker. Next, add in the heavy cream and whisk until combined. If the caramel hardens with the addition of the cold cream, place the pan over low heat and stir until the caramel is melted liquid again. Whisk in the miso until combined. Allow it to cool slightly before pouring into a lidded heat-proof container. Store in the refrigerator.
• AssembleDivide the dough. Lightly flour your work surface. Remove dough and cut the dough in half and keep one half in the bag/bowl. Roll out one-half of your dough into a 1" thick rope. Cut into 16 equal pieces about 2 cm long.
• Roll dough into a disc. Place all the pieces of dough in the ziplock bag to prevent drying out. On a floured work surface, roll 1 piece of dough into a circle and then flatten it out with a small rolling pin into a 3.5"-4" disc. The dough will be very thin. Try to roll the dough out so the edges are slightly thinner than the center.
• Fill and pleat. Place a tablespoon of filling in the center of your round dumpling wrapper, avoid overfilling. Fold the dumpling in half like a taco and pinch together in the center leaving the sides not pinched. Start pleating to the left of the center pinch and seal it to the right. Continue gathering dough and sealing pleats until you reach the end, about 4 pleats. Repeat on the right side sealing the pleats to the left with another 4 pleats to form a "V" shape. Repeat with remaining dumplings and place dumplings on a lightly floured baking tray covered with a towel until ready to be cooked.
• Fry the DumplingsHeat vegetable in a heavy-bottomed pot deep enough to completely cover a dumpling to 350°F. Fry the dumplings in batches of about 5-10 at a time, until golden brown about 2-3 minutes, and drain on a paper towel-lined wire rack. Serve immediately with the miso caramel dipping sauce.

APPLE DUMPLINGS WITH CIDER SAUCE

Steps:

• In a medium bowl, whisk together flour, baking powder, cinnamon, salt and nutmeg. Using a pastry blender or fingers, cut butter into flour mixture until it resembles fine crumbs. In another bowl, whisk together apple, egg and milk. Add apple mixture to flour mixture and stir until combined (mixture will be dry). Turn out dough onto work surface and knead a few times until it just holds together. Do not over-knead. Divide into 8 pieces; roll into balls.
• In a 4-qt saucepan, combine cider and sugar. Bring to a boil over medium-high heat. Reduce to a simmer and add 4 dough balls. Cook, turning occasionally, until dumplings are almost tripled in size and golden brown, 10 to 12 min. Using a slotted spoon, transfer to a plate and cover loosely with foil. Repeat with remaining 4 dough balls.
• Bring cider to a boil and cook until reduced to the consistency of maple syrup, about 5 min.
• Serve dumplings warm, drizzled with cider and crème fraîche, if desired.

CARAMEL APPLE DUMPLINGS

Steps:

• Preheat oven to 400.
• Combine first 3 ingredients in a small saucepan.
• Place over low heat, and cook until smooth, stirring constantly.
• Remove from heat; set aside.
• Core apples, cutting to, but not through, the bottom of each apple.
• Spoon caramel mixture evenly into centers of apples.
• Place apples in a small baking dish; cover and bake at 400 for 35 minutes or just until apples are tender.
• Remove apples from dish, and let cool.
• Place 1 sheet of phyllo on a damp towel (keeping remaining phyllo covered).
• Coat phyllo sheet with cooking spray.
• Fold phyllo in half crosswise.
• Place 1 apple on phyllo rectangle.
• Coat edges of phyllo with Pam; bring corners to center, pinching phyllo to seal.
• Coat dumpling with cooking spray Repeat with remaining apple and phyllo sheets.
• Place dumplings on a baking sheet coated with cooking spray.
• Bake at 400 for 5 minutes or until golden.

GLAZED CARAMEL APPLE CIDER POUND CAKE

Steps:

• Preheat the oven to 325 F. Spray loaf pan with non-sticking spray and set aside.

CARAMEL DUMPLINGS

Steps:

• In a large skillet, heat the butter, brown sugar and water to boiling. Reduce heat to simmer. , Meanwhile, combine the dumpling ingredients; add apple if desired. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer for 20 minutes. Do not lift lid. If desired, serve warm with vanilla ice cream.