Trisha Yearwood Apple Dumplings Recipes

APPLE DUMPLINGS - TRISHA YEARWOOD RECIPE - (4.2/5)

Steps:

• 375 degrees F. Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown. In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, butter and vanilla. Bring the sugar mixture to a boil over medium heat. Separate each biscuit into 2 layers. Pat it out a little bigger. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

LIZZIE'S CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
• Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
• For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
• When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.

APPLE DUMPLINGS

Steps:

• Preheat the oven to 375 degrees F. Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown. In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat. Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

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.

LIZZIE'S CHICKEN AND DUMPLINGS FROM TRISHA YEARWOOD RECIPE - (4/5)

Steps:

• For the chicken: put the hen, breast side down, in an 8-quart stockpot and add water to within 2 inches of the top (you want the chicken to float clear of the bottom of the pot and be covered. Add salt and pepper. Bring water to boil, reduce heat to simmer. Cover pot and cook for 2 hour, or till chicken is tender (drumstick twists easily. Allow to cool slightly and remove hen. Strain broth. Remove chicken from bones and cut or shred into small pieces. Set aside 2 C of broth and freeze for another use. Dumplings: Heat 2 quarts of the broth in a 3 quart pan. While it heats, put flour in a medium bowl. Dissolve 1 t. in 3/4 C water and stir to make a stiff dough. Turn dough onto heavily floured surface and knead until smooth, 1 to 2 minutes. heavily flour a rolling pin and roll out dough very thing (if you have small counter space, I highly recommend dividing the dough into 4 portions and roll each portion separately to give you thinner dumplings. With pizza cutter, cut dough into 2 by 4 inch strips. When broth reaches rolling boil, add some of the strips of dough. Reduce heat to a simmer, cover pot and bring back to boil. Continue to add dough strips in batches, always raising heat to bring broth back to rolling boil before dropping in more dough strips and reducing heat to simmer before covering pot again. Sprinkle in salt and pepper to taste. Add the cooked chicken and serve.