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APPLE DUMPLINGS 6 medium tart red apples 3/4 c. granulated sugar 1 1/4 tsp. cinnamon 3 Tbsp. margarine 1 1/2 c. boiling water 3 Tbsp. lemon juice 1 Tbsp. grated lemon rind egg white granulated sugar cream Roll pastry out to 3/16-inch thickness and cut into six 7-inch squares. Pare and core apples, reserving skins, and place one in the center of each square. Fill center of apples with 1/2 cup sugar and 1 teaspoon of cinnamon. Combined. Dot the apples with 1 tablespoon butter. Moisten the edges of the pastry squares with water and bring points up over the apples, sealing seam edges of pastry by pressing together. Flaky Pastry for Apple Dumplings: 2 1/4 c. sifted plain flour 3/4 tsp. salt 3/4 c. shortening approximately 5 Tbsp. cold water Sift a heap of plain flour onto wax paper. Put sifter in mixing bowl. Measure 2 1/2 cups sifted flour back into sifter. Add the 3/4 teaspoon salt and sift into bowl. Measure 3/4 cup shortening and drop into flour; cut it in with pastry blender. Mix until flour is coated and the size of a pea. Next measure about 5 tablespoons very cold water into a cup. Sprinkle 1 tablespoon water over a small portion of flour mixture, lightly pressing moistened particles together with fork. Toss this dough aside. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |