Markuss Easy Peach Dumplings Food

PEACH DUMPLINGS

Steps:

• Peel and pit peaches.
• Cut both peaches into 8 slices.
• Roll each peach slice in a crescent roll.
• Place in a 9 X 13 inch buttered pan.
• Melt butter, then add sugar and barely stir.
• Add vanilla, stir, and pour entire mixture over peaches.
• Pour Mountain Dew around the edges of the pan.
• Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
• Serve over ice cream, and spoon sauce over the top of each individual dish.

PEACH DUMPLINGS

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
• Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
• To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

AMISH PEACH DUMPLINGS

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

EASY PEACH DUMPLINGS

Steps:

• Preheat the oven to 350°F. Grease an 8x8 inch baking dish. Sprinkle a teaspoon of granulated sugar on the bottom of the baking dish, and set aside.
• In a small bowl, combine the light brown sugar and ground cinnamon. Mix together, and set aside.
• Open the can of crescent rolls and gently spread the dough out on a flat surface. With a sharp knife, score the perforated lines. Take the brown sugar-cinnamon mixture, and sprinkle over the dough, evenly spreading it out.
• Starting from the widest edge of the dough, roll up a peach slice and gently secure the edges. Place flat in the baking dish. Repeat this process with all peach slices and crescent rolls.
• Next, in a small saucepan, melt the butter over medium heat. Once melted, add the half cup granulated sugar and the vanilla extract. Whisk together until well-combined. Evenly pour the mixture over the top of the dumplings. Finally, pour the lemon-lime soda and pour it around the edges of the pan.
• Bake for approximately 40 minutes, until the tops of the dumplings are golden brown.
• While the dumplings are baking, make the brown butter caramel sauce. In a small saucepan over medium-low heat, melt the unsalted butter and allow it to foam.
• Swirl the pan from time to time to keep the butter from burning. Once it begins to turn amber and has a nutty fragrance, remove it from the heat.
• Pour the browned butter into a bowl and set it aside to cool.
• Thoroughly wash the saucepan, and dry it, before continuing to make the sauce. Heat the clean, dry pan over medium heat and add the sugar. Swirl the pot occasionally as the sugar melts. Continue to do this until the sugar is completely melted, about 5 minutes.
• Next, whisk in the browned butter and remove the pan from the heat. Carefully drizzle the heavy cream into the sugar mixture, whisking simultaneously. CAUTION: The mixture will bubble violently, but continue to whisk through this reaction. The bubbling will subside, and the caramel will come together. Add the pinch of sea salt, and whisk again. Remove the caramel from the heat completely, and allow it to cool while the dumplings finish baking.
• Once the dumplings are done, serve immediately, with ice cream if desired, and a hearty drizzle of the caramel sauce.

EASY PEACH DUMPLINGS

Steps:

• Preheat oven to 350 degrees F. Coat a 8x8 baking dish with nonstick cooking spray.
• Separate the crescent dough into 8 triangles.
• Place a peach wedge near the small end of the dough triangle, then roll up. Pinch the ends to seal. Transfer to the prepared baking dish.
• In a medium microwave safe bowl, melt the butter. Add in the granulated sugar, brown sugar, and cinnamon; stir until combined and smooth.
• Drizzle butter mixture over the dough.
• Pour the Fresca to the sides of the dumplings (not on top!) so a nice crust is formed while baking.
• Bake until golden brown and peaches are tender when pierced with a fork, about 35 minutes. Remove from the oven and let stand 10 minutes.
• Serve for dessert with some vanilla ice cream or a very decadent breakfast!

FRESH PEACH DUMPLINGS

Steps:

• Preheat oven to 375 degrees F.
• Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
• Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
• Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
• Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
• Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
• To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).

CRESCENT ROLL PEACH DUMPLINGS

Steps:

• Quarter peaches. Roll each quarter in a crescent roll and place in a greased baking dish.
• Bring water, sugar & butter to a boil. Pour over rolls. Sprinkle with a little cinnamon & a bit more sugar.
• Bake at 350 for 30 minutes.