EASY APPLE DUMPLINGS RECIPE: HOW TO MAKE IT
My mother often prepared this apple dumpling recipe for us, ready to take out of the oven just as we came home from school. I can remember their magnificent aroma as I opened the front door so vividly. —Marjorie Thompson, West Sacramento, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. For syrup, place 1 cup sugar, water, 3 tablespoons butter and ¼ teaspoon cinnamon in a saucepan; bring to a boil. Boil 3 minutes; remove from heat., Mix the remaining ½ cup sugar and ¼ teaspoon cinnamon. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar mixture and ½ teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9-in. baking dish., Pour syrup around apples. Bake until golden brown and apples are tender, about 45 minutes. Serve warm.
Nutrition Facts : Calories 773 calories, FatContent 39g fat (24g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 475mg sodium, CarbohydrateContent 104g carbohydrate (62g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
CHICKEN & HAM CASSEROLE WITH MUSTARDY DUMPLINGS RECIPE ...
Serve mustardy dumplings with our chicken and ham casserole for a comforting and filling family feast. You can freeze any leftovers, too - if there are any!
Provided by Esther Clark
Categories Dinner
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Heat the oil and butter in an ovenproof casserole over a medium heat. Add the onion, leeks and carrots and a pinch of salt, and fry gently for 10 mins until softened and translucent. Add the chicken, turn up the heat and fry for 5 mins. Pour in the cider, cook for 3 mins, then pour in the chicken stock and add the bunch of thyme. Bring to a simmer, season to taste, then reduce to a low heat and cover the pan. Cook for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Make the dumplings by mixing together the flour, baking powder, mustard powder, the suet or butter, parsley and ½ tsp salt. Swiftly mix in 8-10 tbsp of water and bring together with your hands. The dough should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like.
- Remove the bunch of thyme from the stew and discard. Spoon a little of the liquid into a bowl and mix with the cornflour, then stir the mixture into the casserole. Add the ham hock, peas and mustard. Arrange the dumplings on top of the stew, then put in the oven, covered, for 30 mins. Remove the lid and cook for a further 10 mins until the dumplings are puffed up and golden brown. Serve in bowls. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
Nutrition Facts : Calories 517 calories, FatContent 26 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.6 milligram of sodium
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