Apple Pecan Dumplings With Orange Sauce Recipes

CINNAMON-PECAN APPLE DUMPLINGS

Steps:

• Unroll crescent dough and separate into eight triangles. Wrap one triangle around each apple half. Place on a greased 15x10x1-in. baking pan, flat side down., Combine sugar and cinnamon; sprinkle over dumplings. Bake at 350° for 23-28 minutes or until golden brown and apples are tender. , For sauce, in a small saucepan, combine orange juice and sugar; bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced to about 1/2 cup, stirring frequently. Remove from the heat; gradually stir in butter just until blended. Serve warm with warm dumplings; sprinkle with pecans.

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.

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
• In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
• Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

OLD FASHIONED APPLE DUMPLINGS RECIPE

Steps:

• Preheat oven to 400*F
• Spray a 9x13 casserole dish with oil. Set aside
• In a bowl, using a pastry blender, mix flour, salt, baking powder and butter until mixture is crumbly.
• Add milk ¼ cup at a time, mixing well with a rubber spatula to bind ingredients.
• Lightly / medium flour a work surface and place dough in the middle. Roll out dough into a 10 x 14 inch rectangle. Think cinnamon rolls.
• Grate apples and place on top of rolled out dough.
• Sprinkle apples with ½ teaspoon cinnamon and ½ cup white sugar.
• Gently roll up dough along the long end - like you would a cinnamon roll. Dough is more like a thick pie crust than a soft cinnamon roll dough. This makes it harder to roll, not to mention this bulky apple layer.
• Once dough is rolled up into a tight roll, cut like cinnamon rolls, cut in 1 ¼ inch slices, like cinnamon rolls.
• Place apple dumplings into a prepared casserole dish, filling the dish entirely. Don't overpack, allowing room for rolls to gently expand during cooking.
• In a small saucepan, bring 2 cups water, 2 cups brown sugar, ¼ cup butter and ¼ teaspoon cinnamon to a simmer.
• Pour over apple dumplings.
• Bake for 35 minutes.
• Remove and serve immediately by itself or with a scoop of vanilla ice cream.

PECAN DUMPLINGS WITH CARAMEL RAISIN SAUCE 1968 (ONTARIO CDA)

Steps:

• Place all sauce ingredients into a pot and bring to a boil. Reduce to a nice even simmer.
• I get the sauce going so it can start to thicken while you are preparing the dumplings.
• In a bowl add dry ingredients and combine well.
• In a cup measure the milk and butter and simmer in microwave until the butter has melted.
• Pour warm milk onto the dry ingredients and combine with the nuts, mix well, and knead three times.
• Roll into balls, if too sticky just drop 8 portions onto the simmering sauce.
• Cover with lid and cook at an even simmer 10 to 12 minutes until done.
• Uncover slightly and let sit four minutes on low, just to continue thickening the sauce underneath.
• Remove to bowls and serve with some sauce and raisins and a small portion of pouring cream on top.

APPLE DUMPLINGS WITH RICH CINNAMON SAUCE

Steps:

• Cut a thin sliver off of the bottom of each apple so that they sit flat.
• Heat oven to 425 degrees.
• Mix 3 tablespoons butter, 1/2 cup brown sugar, 1 teaspoon cinnamon, and all the nuts in a small bowl.
• Spoon a portion of the mixture into each hallowed-out apple.
• For boxed pie crust, unroll one of the dough sheets onto a floured work surface.
• Pulling on side 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 edge of each square with egg white.
• Set an apple half on each square.
• Bring up the dough's 4 corners around the apple and pinch edges to seal.
• Place on a large (at least 12-by-18-inch) parchment-covered baking dish.
• Brush dumpling tops and sides with egg whites.
• Sprinkle with sugar.
• Repeat the process with remaining apples and dough.
• Bake dumplings until pastry sets and starts to turn golden, 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 tablespoons butter, 1/2 cup brown sugar and 1 teaspoon cinnamon to boil in a small saucepan over medium heat.
• Dissolve cornstarch in 2 teaspoons 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, and serve immediately.