RECIPES: APPLE DUMPLINGS: 2 Cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup shortening 1/2 cup milk
Mix flour, baking powder and salt together. Cut in shortening until the dry misture is moistened evenly. Slowly add milk into the dough until it holds together. Seperate dough into 6 balls. Peel and core 3 large to medium size apples. Roll out the dough until the circles are large enought o wrap around an apple half. Put a pinch of sugar and cinnamon into the core of the apple and wrap the dough around the apple. Tuck the ends underneath. Spray a cake pan and put the dumplings in. Bake at 350 degrees for 30 to 40 minutes or until golden brown.
SAUCE: HEAT TO BOILING: 1 cup water 1/4 cup butter 3/4 cup sugar (I use coconut palm) 1 teaspoon cinnamon
Mix 2 tablespoons permaflo (or a thickening agent of your choice) into 1 cup water. Slowly add this into the boiling mixture until thickened. Spoon some sauce over a warm dumpling and serve with icecream. ENJOY! 😉
APPLEBUTTER: 10 small to medium apples 1/2 cup water ( or apple cider) 1 tablespoon lemon juice 1 cup brown sugar 2 teaspoons cinnamon 1/4 teaspoon cloves 1/4 teaspoon salt Peel and core apples. Slice into wedges and put into kettle, along with all the ingredients. Cover and cook (light simmer) over medium low heat, stirring occasionally, until apples become very soft. Approximately 1-2 hours. Put mixture in blender and blend for a few seconds to the consistency of your choice. Spoon into jars. This can be refrigerated for up to 4 weeks. You can also freeze.
