Apple Dumplings With Miso Caramel Sauce Food

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.

APPLE DUMPLINGS

Steps:

• Dough: Add flour, sugar, baking powder and salt to food processor and pulse until combined. Scatter chilled butter and shortening over flour and pulse until it resembles coarse crumbs. Transfer to a bowl and stir in half and half until dough forms. Turn out onto lightly floured counter and knead briefly until dough comes together. Press dough into a rough 10x5 rectangle and cut in half. Wrap each half in plastic wrap, and refrigerate until firm, about 1 hour or until you are ready to use.
• Peanut Butter Filling: Preheat oven to 425F degrees. Line baking sheet with parchment paper and set aside.
• Combine sugar and cinnamon in a small bowl. In a second bowl, combine peanut butter and 1/3 cup sugar mixture, and stir until completely combined. Using a melon baller, scoop out core/seeds of apples without piercing the bottom. Divide peanut butter mixture evenly among apple halves.
• Lightly flour counter and remove only one dough rectangle from the fridge. Sprinkle dough with flour and working quickly, roll dough into a 12 inch square and cut int half and half again to form 4 6-inch squares. Place apple, cut side up, in center of each square. Lift dough corners, to meet on top of apple half and crimp edges to seal. Repeat with other refrigerated dough ball and remaining apples.
• Line dumplings on prepared baking sheet and cut a vent hole in the top of each dumpling. Brush dumplings all over with egg whites and sprinkle with remaining sugar mixture. Bake until golden, 20-25 minutes. Let dumplings cool on sheet for 10 minutes.
• Meanwhile, prepare Caramel Sauce. When ready to serve, drizzle desired amount of caramel over dumplings and serve with vanilla ice cream if desired.

APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into an 8-in. square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom; dot each with 2 teaspoons butter. Replace apple tops., Gently bring up corners of pastry to center; pinch edges to seal. Place in a greased 8-in. baking dish. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. 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.

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.

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 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.