Baked Apple Raisinand Brown Sugar Dumplings Recipes

BAKED APPLE, RAISIN, AND BROWN SUGAR DUMPLINGS

Steps:

• Preheat oven to 400°F. Using melon baller, core apples, leaving bottoms intact. Place in glass pie dish, spacing apart. Microwave uncovered at 50 percent power until tender, about 10 minutes. Refrigerate 5 minutes to cool.
• Meanwhile, mix brown sugar and cinnamon in small bowl. Transfer 3 tablespoons cinnamon sugar to small saucepan. Add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves. Combine 3 tablespoons cinnamon sugar and remaining heavy cream in medium bowl and whisk to peaks. Cover and refrigerate. Roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg. Place apple in center of each round; fill apples with raisin mixture, overfilling slightly. Pull 4 sides of dough up to top of apple (from 3, 6, 9, and 12 o'clock positions) and twist in center, making apple stem shape. Using fingertips, press seams tightly to seal. Transfer dumplings to baking sheet. Brush dumplings with egg; sprinkle with remaining cinnamon sugar.
• Bake dumplings until golden, about 18 minutes. Serve with cinnamon whipped cream.

BAKED APPLE DUMPLINGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows.
• To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples.
• Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar.
• Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes.

BAKED APPLE, RAISIN,AND BROWN SUGAR DUMPLINGS

Steps:

• Preheat oven to 400°F.
• Using melon baller, core apples,leaving bottoms intact.
• Place in glass pie pan, spacing apart.
• Microwave uncovered at 50 percent power until tender, about 10 minutes.
• Refrigerate 5 minutes to cool.
• Meanwhile, mix brown sugar and cinnamon in a small bowl.
• Transfer 3 tablespoons cinnamon sugar to small saucepan, add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves.
• Combine 3 tablespoons cinnamon sugar and remaining heavy cream to medium bowl and whisk to peaks; cover and refrigerate.
• Roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg.
• Place apple in center of each round; fill apples with raisin mixture, overfilling slightly.
• Pull 4 sides of dough up to top of apple ( from 3,6,9,12 positions) and twist in center, making apple stem shape.
• Using fingertips, press seams tightly to seal.
• Transfer dumplings to foil-lined baking sheet;brush dumplings with egg, sprinkle with remaining cinnamon sugar.
• Bake dumplings until golden, about 18 minutes.
• Serve warm with cinnamon whipped cream.

BAKED APPLE DUMPLINGS

Steps:

• In a small bowl, combine the sugar, bread crumbs, cinnamon and nutmeg. On a lightly floured surface, roll pastry into two 12-in. squares. Cut each sheet into nine 4-in. squares., Brush squares with egg. Place 1 teaspoon sugar mixture in the center of a square; top with 2 tablespoons chopped apple and 1 teaspoon sugar mixture. Gently bring up corners of pastry to center; pinch edges to seal. Repeat with remaining pastry, crumb mixture and apples. Place on greased baking sheets., In a small bowl, combine the streusel ingredients. Brush remaining egg over dumplings; press streusel over tops., Bake at 400° for 14-18 minutes or until golden brown. Place pans on wire racks. Combine icing ingredients; drizzle over dumplings.

OLD-FASHIONED APPLE RAISIN DUMPLINGS

Steps:

• Make filling:
• Toss together all filling ingredients.
• Make dough:
• Preheat oven to 425°F.
• Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.
• Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
• Fill dumplings:
• Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
• Make syrup and bake dumplings:
• Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
• Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.