NANA'S APPLE DUMPLINGS WITH NUTMEG MILK
This is the way our family always ate apple dumplings. The dumplings are baked in a cinnamon syrup and rather than a scoop of ice cream, we made nutmeg milk to pour over the top.
Provided by MarylandMomof3
Categories Dessert
Time 1h5m
Yield 6 dumplings, 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix syrup; boil 5 minutes. Remove from heat and add butter.
- Sift dry ingredients and cut in shortening until coarse crumbs. Add milk, all at once and stir until just moistened. Divide into 6 pieces and roll to 1/4" circle, each.
- Preheat oven to 375 degrees.
- Place a cored apple on each circle. Fill core with cinnamon sugar mix. Place pat of butter on top. Fold pastry up over apple and pinch to seal. Place in 9 x 13 pan 1" apart.
- Pour syrup over dumplings and sprinkle with cinnamon sugar.
- Bake at 375 for 35-40 minutes.
Nutrition Facts : Calories 1018.4, Fat 41.3, SaturatedFat 15.8, Cholesterol 41.4, Sodium 660.7, Carbohydrate 160.9, Fiber 6.9, Sugar 119.7, Protein 8.2
NAN'S DUMPLINGS
This was my great-grandmothers recipe. I have been asked for it many times since the dumplings are always as light as a dumpling can be.
Provided by Tara1183
Categories Breads
Time 17m
Yield 12-24 dumplings
Number Of Ingredients 9
Steps:
- Mix dry ingredients together then stir in cheese.
- Mix Egg, butter and milk together.
- Stir into flour mixture until well mixed (dont over mix).
- Drop into soup or stew, cover and simmer for 12 min.
- I sometimes drop 1/2 teaspoons into soup for mini dumplings.
- They also freeze well once cooked.
Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.7, Cholesterol 24.9, Sodium 192.9, Carbohydrate 8.5, Fiber 0.3, Sugar 0.1, Protein 2.4
NANA'S SOUTHERN CHICKEN & DUMPLINGS
Make and share this Nana's Southern Chicken & Dumplings recipe from Food.com.
Provided by jc834979
Categories White Rice
Time 35m
Yield 5-10 serving(s)
Number Of Ingredients 6
Steps:
- Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
- While the chicken is boiling, lay out a large area of wax paper.
- Sift 3 cups of self-rising flour into a mixing bowl.
- Slowly pour 1 - 1/2 cups ice water into flour - roll into a dough ball. (If you have excess flour, use to coat wax paper.).
- Using a rolling pin, roll out dough to desired consistency. (I prefer thin dumplings, but you may create your dumplings in any consistency you like.).
- Cut rolled out dough with a knife or pizza cutter into small or medium squares.
- Check on your boiling chicken. Once the chicken breast separates, take the meat off the bone.
- Make sure broth is boiling and slowly place dumplings in with the chicken and broth. (Do not drop all dumplings in at once or they will stick together.).
- Season dumplings with salt and pepper to your liking. (I do not use salt since chicken broth is high in sodium, but lots of pepper really makes the dumplings taste good!).
- While the dumplings are finishing, prepare long-grain white rice using low-sodium chicken broth instead of water.
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