Apple Dumplings With Maple Cider Sauce Food

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.

APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
• In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
• Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

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.

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.

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.

APPLE DUMPLINGS WITH MAPLE-CIDER SAUCE

Steps:

• 1. In medium bowl, mix flour and salt. With pastry blender or two knives used scissors fashion, cut in butter and shortening until mixture resembles coarse cornmeal. Add the cider, 1 Tbsp at a time, tossing with fork after each addition, unti pastry holds together to form a dough. Shape dough into two 1/2 in. thick squares; wrap separately in plastic wrap. Chill. 2.Preheat oven to 375. With melon-ball scoop, core apples, leaving 1/2 in. of core intact at bottom of each apple. Peel 2/3 of each apple leaving peel on bottom 1/3. In bowl, mix brown sugar, currants, walnuts and butter; pack mixture into cored portion of each apple. 3. On lightly floured surface, with lightly floured rolling pin, roll out 1 dough square to 21 1/2 x 7 1/2" rectangle.; trim to 21 x 7" saving scraps. Cut into (3) 7" squares; place an apple, filling side up, on each square. Brush some egg mixture over edges of dough. Lift opposite corners of dough squares over apples; pinch to seal, making 4 seems. Press seams flat onto pasty to conform to apple shape; brush dumpling with egg mixture. Reroll dough scraps; cut out leaves. With knife, make vein marks on leaves. While egg mixture is still wet, attach leaves to dumpling. Repeat with remaining apples, dough and egg mixture. Insert cinnamon stick "stem in top of each dumpling. Place dumplings in 13 x 9 x2" pan. Bake 40 minutes 4. Meanwhile, make Maple-Cider Sauce: In small saucepan, mix cornstarch and cider until smooth. Add remaining ingredients; mix. Heat to boiling over medium heat; boil 1 minute. 5. After apples bake 40 minutes. pour sauce over them; bake 15 minutes longer or until apples are tender when tested with wooden skewer inserted through lower third of dumplings. 6. Make Maple Whipped cream: In bowl, beat ingredients until stiff. Serve with dumplings.

BAKED APPLE PIE DUMPLINGS RECIPE BY TASTY

Steps:

• Peel apples completely, removing all skin and stems. Halve apples across the middle creating both a top and bottom piece. Using a melon baller remove the core, being careful not to go completely through the bottom. Once the core is removed, continue using the melon baller to carve out the interior of the apple, keeping the small pieces of apple seperate.
• In a small bowl, combine the carved out apple pieces with the white sugar, cinnamon, cornstarch, and softened butter. Mix until apple pieces are evenly coated.
• Lay puff pastry out on a lightly floured surface. With a rolling pin, spread pastry out to make a sheet measuring roughly 9x14 inches (23x36cm). Using the round top of a sauce pan (ideally 6-7 inches (15-17 cm) in diameter), cut 2 circles of pastry out of each sheet and set them aside.
• Preheat oven to 400˚F (200˚C).
• Spoon filling into the hollowed-out core of the apples and place each filled apple in the middle of a round piece of pastry.
• Apply a light wash of egg white to the rim of the pastry and fold toward the center over the apple, crimping the pastry as the edges meet. Continue until all the edges have been brought together. Use your hands to keep shape of the dumpling.
• Once shaped, brush more egg white over the top of each dumpling. Lastly, using a small pairing knife, cut a small vent into the top of each dumpling.
• Bake for 18-22 minutes in a preheated oven, or until pastry is golden brown and filling is bubbling.
• Cider Sauce: While dumplings are baking combine water, apple cider, sugar, and cinnamon in a saucepan and bring it to a boil. Boil for 15 minutes allowing sauce to reduce and become thick.
• Before serving, remove from heat and whisk in the 2 tablespoons of butter and lemon juice.
• Serve by pouring sauce over dumplings while still hot.
• Enjoy!

APPLE DUMPLINGS WITH CIDER-RUM SAUCE

Steps:

• Cut two pieces of parchment paper to 16 by 11 inches. Set aside.
• Make the dough: In a medium bowl, whisk together flour, baking powder, salt, and sugar; sprinkle butter cubes and shortening over top of flour mixture. Using your fingers, work butter and shortening into the flour, smearing as you go, until mixture resembles cornmeal with some pea-size pieces of butter remaining. Add milk and stir, using a fork, until dough begins to hold together.
• Turn dough out onto one of the pieces of parchment paper; knead until dough feels cohesive, about 3 times. Shape dough into a rectangle and cover with second piece of parchment paper. Roll dough between parchment paper into a 16-by-11-inch rectangle. Carefully transfer to refrigerator; let chill for 30 minutes.
• Preheat oven to 425 degrees.
• Make the sauce: Meanwhile, place a medium saucepan over high heat. Add cider, rum, and brown sugar. Let simmer for 5 minutes. Remove from heat and set aside.
• Make the apples: In a small bowl, stir together brown sugar and cinnamon; set aside. Peel and core apples; trim if necessary to make each about 3 inches.
• Using a ruler and a sharp knife, trim chilled dough into a 10-by-15-inch rectangle. Cut into six 5-inch squares. Set one apple in the center of each square; fill centers of apples with brown sugar mixture. Bring corners of dough up together around apples to make four points, gently sealing at top and along seams so that the pastry fits snugly.
• Place each dumpling in a large baking dish. Pour sauce around dumplings and transfer to oven; bake for 10 minutes. Reduce oven temperature to 375 degrees and bake until dumplings are golden brown and sauce is bubbling, 25 to 30 minutes more. Serve warm in bowls with extra sauce.

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.

APPLE DUMPLING SAUCE

Steps:

• Bring ingredients to a boil.
• Pour over already prepared dumpling (frozen).
• Bake at 425 for 20 minutes, then 350 for 30 minutes.
• I often add a bit of cream to the final product.

APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE

Steps:

• To make Doughnuts: Preheat oven to 375 degrees F.
• Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
• Sprinkle with sugar, shaking out excess.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
• In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
• Add dry ingredients and stir just until moistened.
• Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
• Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
• Loosen edges and turn the cakes out onto a rack to cool.
• Clean the mini-Bundt pan, then re-coat it with oil and sugar.
• Repeat with the remaining batter.
• To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
• Gradually whisk in enough maple syrup to make a coating consistency.
• Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.