Nitas Apple Dumplings With Vanilla Sauce On A Bed Of Cherries Food

NITA'S APPLE DUMPLINGS WITH VANILLA SAUCE ON A BED OF CHERRIES

Steps:

• Spray a 9x13-inch dish or pan with Butter Spray, or lightly grease it with butter.
• Prepare apples: Core and rinse each apple with cold water.
• Dry off with paper towels.
• Prepare biscuits: Separate biscuit dough into 10 pieces.
• Flatten each piece of dough into a circle.
• Wrap one biscuit around each apple HALF.
• Join, pressing together to make a seam.
• Place, seam side down, in baking pan.
• Leave top of pastry open so you can access the apple core.
• Make Sauce: Combine and bring to boil the butter, sugar, Mountain Dew, and cinnamon.
• Add the Vanilla Extract.
• NOTE: Do NOT use Imitation Vanilla Extract.
• The results will NOT be the same if you do!
• Pour half the sauce mixture over pies and bake at 350°F for about 20 minutes.
• Add Cherries: Pour contents of can of cherries in the dish, spreading it around the apples.
• Baste dumplings with remaining half of the sauce and continue baking until golden brown.
• To serve: Scoop cherries from dish and place some in the bottoms of five individual serving dishes.
• Lift apple dumpling and place on top of the cherries.
• Serve plain, or top with a scoop of vanilla ice cream.
• Move over memories of Woolworth!
• Here we come!

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.

APPLE DUMPLINGS WITH VANILLA SAUCE A HARVEST HOUSE IN GREEN BLUFF, WA. RECIPE

Steps:

• 1. Mix dry ingredients, cut in butter. Stir in milk. Roll out into a 10 inch log, cut into 1 inch pieces. Roll each 1 inch piece into a 8 inch circle. Peel and core apples. Place apple in center of dough circle, fill center of apple with 1 teaspoon sugar, sprinkle with cinnamon and add 1 teaspoon of butter. Fold dough up and over the apple. Bake on a greased baking sheet at 350F for 30-49 minutes untill apple is done. Serve with vanilla sauce or ice-cream.
• 2. Vanilla sauce: Stir the 1 cup of sugar into 3 cups of cold water (use a wire whip) in saucepan. Stir and cook over medium heat until thick, add 1/4 cup butter a sprinkle of cinnamon and 2 teaspoons vanilla. Serve warm over dumplings. ENJOY

BACK IN TIME BAKED APPLES WITH VANILLA SAUCE

Steps:

• 1. VANILLA SAUCE: Bring milk to a boil in a large saucepan. (This will increase in volume while cooking so use a pan that is twice the size you think you need)
• 2. Combine the sugar, salt, cornstarch and egg until well mixed.
• 3. Remove milk from the stove and add the sugar mixture stirring with a wire whisk until completely blended. Return to heat, medium, and boil for 5 minutes stirring constantly.
• 4. Remove from heat and stir in vanilla. Serve sauce warm over apple dumplings. (My bet is you will start doubling this part of the recipe, there can never be too much vanilla sauce.)
• 5. CINNAMON SUGAR MIXTURE: Combine cinnamon and sugar until well mixed.
• 6. EGG WASH: Beat egg, water and salt together with wire whisk until well blended.
• 7. APPLE DUMPLINGS: Roll out dough using either Barb's Favorite Never Fail Pie Crust or your favorite dough recipe, to a rectangle measuring 24 x 18 inches and cut into 12 6 x 6 inch squares.
• 8. Put one peeled and cored apple in the center of each square.
• 9. Pour 1/12 of cinnamon sugar mixture into the cored out center of each apple. (That's about 3 teaspoons each).
• 10. Cover the apples over by bringing the four corners of the square together and sealing by pressing with your hands. Brush with egg wash.
• 11. Place on a greased sheet pan (I use Pam for this), with the folded corners side up.
• 12. Bake in a preheated 450 degree oven for 15 minutes. Then turn the heat to 400 degrees and continue to bake an additional 30 minutes or until apples are tender. (To avoid breaking the crust I use a bamboo skewer to check the apples. They should be easy to pierce when done.)

GRANDMA'S APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
• In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
• Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.