Blue Ribbon Apple Dumplings Recipes

BACK IN TIME BAKED APPLES WITH VANILLA SAUCE

Steps:

• 1. VANILLA SAUCE: Bring milk to a boil in a large saucepan. (This will increase in volume while cooking so use a pan that is twice the size you think you need)
• 2. Combine the sugar, salt, cornstarch and egg until well mixed.
• 3. Remove milk from the stove and add the sugar mixture stirring with a wire whisk until completely blended. Return to heat, medium, and boil for 5 minutes stirring constantly.
• 4. Remove from heat and stir in vanilla. Serve sauce warm over apple dumplings. (My bet is you will start doubling this part of the recipe, there can never be too much vanilla sauce.)
• 5. CINNAMON SUGAR MIXTURE: Combine cinnamon and sugar until well mixed.
• 6. EGG WASH: Beat egg, water and salt together with wire whisk until well blended.
• 7. APPLE DUMPLINGS: Roll out dough using either Barb's Favorite Never Fail Pie Crust or your favorite dough recipe, to a rectangle measuring 24 x 18 inches and cut into 12 6 x 6 inch squares.
• 8. Put one peeled and cored apple in the center of each square.
• 9. Pour 1/12 of cinnamon sugar mixture into the cored out center of each apple. (That's about 3 teaspoons each).
• 10. Cover the apples over by bringing the four corners of the square together and sealing by pressing with your hands. Brush with egg wash.
• 11. Place on a greased sheet pan (I use Pam for this), with the folded corners side up.
• 12. Bake in a preheated 450 degree oven for 15 minutes. Then turn the heat to 400 degrees and continue to bake an additional 30 minutes or until apples are tender. (To avoid breaking the crust I use a bamboo skewer to check the apples. They should be easy to pierce when done.)

APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F.
• Lightly grease a cake pan.
• Prepare dumpling pastry. Roll the pastry into a rectangle, 10 by 8 inches. Cut into 4 (4-inch squares) with pastry cutter or knife. Place apple on each square. Spoon 1 tablespoon brown sugar and 1 teaspoon cinnamon into the center of each apple. Moisten corners, pinching edges of pastry to seal. Brush with slightly beaten egg and sprinkle with additional sugar. Bake 30 minutes or until crust is golden and apples are tender.

APPLE DUMPLINGS

Steps:

• Roll 1 slice apple up in 1 crescent 8 all together place in 8x8 in baking dish place marg or butter in a microwaveable dish along with sugar and the remaining apples crushed up add apples to bowl first and then add margarine or butter and sugar cook for 5 minutes in microwave on high then pour over crescent rolls sprinkle with brown sugar and cinnamon cook for 30 minutes at 325 degrees.

CIDER BASTED APPLE DUMPLINGS

Steps:

• 1. Preheat oven to 350 degrees F. Generously coat an 8"X8" baking dish with cooking spray. Set aside. (If apples are large and do not fit, use a bigger baking dish.)
• 2. Simple Cider Syrup: Combine the sugar, cinnamon, water and apple cider in a small saucepan. Mix well and bring to a boil. Let boil, stirring often, for 5-6 minutes. Remove from heat and set aside to cool.
• 3. Pastry: In a large bowl, stir together the flour and salt. Using a pastry blender, cut in shortening until crumbs are formed and pieces are the size of small peas. Sprinkle 1 tablespoon of water at a time over flour mixture. Gently toss with fork and push moistened dough to side of bowl. Repeat until dough holds together. Divide into 4 equal portions, forming each into a ball and flatten out to make 4 discs. Cover and set aside.
• 4. Apple prep: Peel apples, cut in half and remove seeds. Place 1 teaspoon of butter into each of 4 apple half acvities. Divide cinnamon-sugar evenly between apples, placing other half of apple on top of "filled" half. Press lightly together (butter should act as a "glue" to hold halves together). Set aside.
• 5. To prepare pastry: On a lightly floured surface, roll each douch disc into a circle about 1/8" thick. Place a filled apple in center of each dough circle. Moisten edges of pastry with water and bring dough up around apples, being careful not to tear pastry. Press edges together on top of apple to seal.
• 6. Place wrapped apples in prepared baking dish. Gently pour cider syrup evenly over apples and sprinkle with sanding sugar. Bake for 55-60 minutes or until pastry is golden.
• 7. Serve warm

APPLE DUMPLINGS

Steps:

• 1. Peel and core apples. Try to leave them whole but may be cut in half if necessary.Divide pie crust into 6 peices. Roll each peice of crust into a large round. Place apple in the center of each crust. Sprinkle with sugar, cinnamon and a pat of butter. Fold crust up around apple and filling and seal the top. Place in a large greased baking dish.
• 2. In a small sauce pan, bring 2 cups water, 1/3 stick butter, 1 cup sugar and 1 T. cinnamon to a boil. Stir often. Pour mixture over dumplings. Bake at 375 degrees for 20 minutes then reduce heat to 325 degrees and bake additional 30 minutes. Serve warm with a scoop of vanilla ice cream or whipped cream.

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.

BLUE RIBBON APPLE CRUMB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
• Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
• Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
• Bake in preheated oven until golden and bubbly, about 45 minutes.

~ THE BEST APPLE DUMPLINGS ~

Steps:

• 1. Preheat oven to 350. Have apples peeled & cored. In food processor add flour, baking powder, salt. Pulse a few times then add the butter and milk, pulse until incorporating and soft dough forms. Cut dough into 6 even pieces. Roll each piece into a circular shape on lightly floured surface. Mix sugar and cinnamon, just eyeball it..I didn't measure. Forgot pic of dough!
• 2. Place a peeled and cored apple in the center of the dough. Sprinkle about a tablespoon of cinnamon sugar in the hole. Using hands mold the dough around the apple, bringing sides of dough towards the top of apple, making sure entire apple is covered. The dough is so easy to work with. Place Apples in a greased 9 x 13 pan.
• 3. Make sauce...in medium sauce pan, place water, sugar, butter and cinnamon. Whisk to combine and heat until lightly boiling. Remove from stove and cool slightly.
• 4. Pour sauce around the dumplings and just a little over dumplings. Halfway through baking time baste the apples with the sauce. Bake for 50 - 55 minutes or until apple is tender. I slide a slender knife inside to test.
• 5. Serve with Ice cream, whipped cream or milk. That yummy sauce is out of this world good! Enjoy!