Appalachian Thursday–Apples

applesOur neighbor has five apple trees. Two of them offer up perfectly crisp green apples excellent for eating on a fresh, dewy morning. Three are red varieties that make lovely applesauce, crisps, pies, and cobblers.

And I’m welcome to pick all I can carry. An embarrassment of riches, indeed!

So today, I’m offering you a recipe from my 1982 “Cooking Down Country Roads” cookbook that I rescued from my grandmother’s kitchen. This recipe is by Mary Mason of Moundsville, WV. Enjoy!

SWEET APPLE DUMPLINGS
2 T soft butter
1/4 cup shortening
4 T milk
1/2 tsp. salt
4 cups flour
1/2 tsp. baking powder
6 apples, peeled and cored
4 T sugar
1 tsp. cinnamon

Cream together butter and shortening, add milk, flour, salt, and baking powder. Mix well. Roll out dough and cut into 5-inch or squares. Put 1 apple in center of each square. Fill each apple with sugar and sprinkle cinnamon on top. Pinch pastry around each apple and place in a large baking dish. Cover with sauce.

Sauce:
2 cups brown sugar
2 cups water
1/4 pound butter

Combine all ingredients in a saucepan and bring to a boil. Pour sauce over dumplings. Bake at 350 degrees for 30 minutes or until dumplings are golden brown.

Some vanilla ice cream would not go amiss . . .

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