Caramel Dumplings Food

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.

CARAMEL DUMPLINGS

Steps:

• Sift flour and salt into basin, rub in butter, add sugar.
• Add combined milk and vanilla, mix well.
• Combine all sauce ingredients in large saucepan, stir constantly until boiling, reduce heat.
• Drop tablespoons of dumpling dough into simmering sauce.
• Cover, simmer 20 minutes.
• Serve with whipped cream.

CARAMEL DUMPLINGS

Steps:

• Rub white sugar and butter together.
• Add flour, salt, vanilla and milk and mix through until it's a doughy consistency.
• In a saucepan, melt the butter.
• Add brown sugar, salt and water.
• Bring to boil and ensure all the sugar is melted.
• Drop tablespoonfulls of the dough mixture into the sauce.
• Cover and simmer for 15 minutes.

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.

CARAMEL DUMPLING PUDDING

Steps:

• In a small saucepan over medium heat, bring water and 1/2 cup brown sugar to a boil. Remove from the heat; stir in butter and vanilla until butter is melted. Pour into a greased 1-qt. baking dish; set aside., In a large bowl, combine the flour, baking powder, nutmeg, salt and milk just until blended. Stir in the remaining brown sugar. Fold in raisins and walnuts. Drop by spoonfuls over sauce. , Bake, uncovered, at 350° for 30 minutes or until bubbly and golden brown. Spoon into dishes. Serve with ice cream.

CARAMEL-FILLED APPLE DUMPLINGS

Steps:

• Heat oven to 400°F.
• Unfold pastry; roll out each pastry sheet on light floured surface to 16x14-inch rectangle. Cut each sheet into 4 (8x7-inch) rectangles.
• Melt caramels with half-and-half in heavy saucepan on low heat, stirring frequently until smooth.
• Place apples on center of pastry rectangles; fill apple cores with caramel mixture. Fold pastry up and around apples, pressing edges together at top and sides to seal well. Place on baking sheet.
• Bake 20 to 25 min. or until pastry is browned.

DUMPLINGS AND COCKY'S JOY (CARAMEL SAUCE)

Steps:

• In a medium bowl, stir together the flour and confectioners' sugar. Make a well in the center. Combine the melted butter, egg and milk; pour into the well. Use a knife to stir until just combined. Set the dumpling mixture aside.
• In a large saucepan, over medium-high heat, mix together the water, golden syrup, brown sugar and lemon juice until well blended. Add the remaining 1/4 cup of butter, and bring the mixture to a boil. Once the mixture is boiling, carefully drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes, or until the dumplings have risen and cooked through. Ladle syrup over the dumplings occasionally while cooking.