Apple Dumpling Puddle Pudding Recipes

APPLE DUMPLING PUDDING

Steps:

• Combine applesauce, brown sugar, 3/4 tsp nutmeg and cinnamon in a large saucepan.
• Heat over medium low heat untilsugar is dissolved and sauce is bubbling.
• In mixing bowl combine flour, baking powder, salt and 1/4 tsp nutmeg.
• Beat the egg, stir into buter and milk and add all at once to flour mixture.
• Stir together until just moistened and stiff.
• Drop by heaping TBS onto bubbling applesauce.
• Cover and cook 20 minutes.
• Do not lift lid.
• Serve with pouring cream or whipped cream.

APPLE DUMPLING PUDDING (1943)

Steps:

• Sift flour, measure, and resift with sugar, baking powder, and salt, into mixing bowl.
• Add butter and mix with finger tips.
• Combine beaten egg and milk and pour into dry ingredients; beat until thoroughly mixed.
• Heat the applesauce, combine with cinnamon and lemon juice, and pour into a large baking dish (10x6.5x2 inches).
• Drop batter by tablespoonfuls onto the hot applesauce. Cover and bake in a hot oven (450 degrees) for 25 to 30 minutes, until crust is golden brown.
• Serve with cream or top milk.

APPLE DUMPLINGS WITH RICH CINNAMON SAUCE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
• For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
• Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
• While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
• For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

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.