Nana Ediths Peach Dumplings Food

OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)

Steps:

• Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.

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.

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.

APPLE OR PEACH DUMPLINGS

Steps:

• 1. Preheat oven to 350. Peel, core and remove seeds from apples. Cut each apple into fourths. You will have 8 apple (or peach) quarters. *If using peaches just slice in half, remove seed, cut each half in half again then peel.
• 2. Seperate each crescent triangle and place into a deep baking dish. Place an apple or peach quarter in the center of each crescent. Wrap crescent roll around the apple slice.
• 3. In a saucepan bring to a boil the butter, sugar and water. Remove from heat and add vanilla. Pour over the apples or peaches and bake uncovered @ 350 for approximately 30 minutes or until golden brown.
• 4. Note: you may add cinnamon to the butter, sugar & water or you may sprinkle it on top once baked. It's your choice.
• 5. Leftovers are good when heated up in the oven, toaster oven or microwave.
• 6. TIP: I have doubled the recipe when I had several apples that I needed to cook. I just put a can of crescent rolls in the bottom of the dish, put several sliced apples on that and another can of crescent rolls on top. I then poured the boiled mixture over that and baked until golden brown. It's very good that way, too. And I have certainly used other apples besides the granny smith. Also, I have used half granulated sugar and half brown sugar. Sometimes I omit the vanilla. They're good any way you make them.
• 7. HEARTH METHOD BY DANA RAMSEY: Follow Steps 1 and 2 of the Modern Method. Prepare your fire and preheat your Dutch Oven including the lid by simply placing both near the fire and turning them to make sure they both are preheated evenly. In a small kettle hung over the fire, bring to a boil the butter, sugar and water. Remove from heat and add vanilla and cinnamon. Pour over the apples. Now a trivet inside your Dutch Oven. (Note if you do not have a trivet you can use 3 canning rings). Place the baking dish or pan on top and place lid on. Carefully put the Dutch Oven on a bed of coals prepared by making a bed of ash and then adding the nice red hot coals. Place more coals on the lid. Replace as coals die down, every 15 minutes if needed. Bake for 35 to 40 minutes until golden brown and syrup is bubbly. Dana checked to see how the baking was progressing after 30 minutes, just had to bake a little longer about 7 minutes to get the nice golden color she was looking for. Allow to cool slightly in the Dutch Oven, remove with ovenmits and serve warm or cold. Very Yummy! NOTE: if cooking over a fire pit you can either place the Dutch Oven beside the fire in a smaller pit or on a prepared service. You want to be able to continue to feed your fire so you can have a good supply of red hot coals. Dana said she had heard of people using brickets but unfortunately she has no experience using them. She said she's just a little old fashioned (that's why I love her) but is sure we have some members who could add an additional comment on using the charcoal brickets.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

NANA EDITH'S PEACH DUMPLINGS

Steps:

• Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
• Add more cream ONLY if the dough isn't holding together.
• Mix in salt, sugar & the melted butter.
• Knead on floured board until smooth, about 8-10 times.
• Cover with a warm bowl and let rest for 1/2 hour.
• Put a LARGE pot of lightly salted water on to boil.
• Wash and dry peaches, but DO NOT PEEL OR PIT!
• After dough has rested, cut into four equal pieces.
• Flatten& stretch each piece of dough around one peach.
• Make sure entire peach is covered& there are no holes!
• Place dumplings in boiling water, cover & cook for 20 minutes.
• Remove with slotted spoon, drain well & put each peach in its own bowl.
• Split the dumplings with two forks.
• We leave the pits in for presentation, but they can be taken out.
• Drizzle each dumpling with cinnamon sugar & clarified butter to taste.

PEACH DUMPLINGS

Steps:

• 1. Preheat the oven to 350F. Cut peaches in half and remove pits. Unroll the dough and separate into triangles. Place a peach half cut side down on wide side of each triangle. Fold dough to enclose the peach; press seams to seal. Arrange dumplings in a 13x9-inch baking dish. Top each dumpling with a slice of butter. Sprinkle with sugar and cinnamon. Pour apricot nectar in bottom of dish around the dumplings. Bake until golden, about 35 minutes. Variation: Substitute canned pear halves for the peaches.

PEACH DUMPLINGS

Steps:

• Preheat oven to 400°F.
• Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into four evenly sized squares.
• Remove skins from peaches, slice in half and remove pits. Set aside.
• In a small mixing bowl, combine brown sugar, sugar, butter, vanilla, cinnamon and nutmeg. The mixture will be crumbly.
• Into one half of each peach, spoon 1 tbs. of the sugar & spices mixture into where the peach pit once was. Sandwich with other half of peach.
• Place peach onto one puffed pastry square. Gently fold each corner to the top-center of each peach. Repeat with each peach.
• In a small bowl, combine sugar and cinnamon.
• With a pastry brush, brush melted butter over each pastry-covered peach. Then dust each with sugar. Sprinkle cinnamon-sugar over each peach.
• Bake for 30 - 40 minutes or until lightly browned and crispy.

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES

Steps:

• In a very large pan, heat the oil or butter very gently.
• Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
• Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
• Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
• Add the barley or lentils after about 20 minutes cooking time.
• Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
• Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
• Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
• Serve with lots of crusty bread and butter!