Applesauce Dumplings Recipes

APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

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.

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.

APPLE DUMPLING SAUCE

Steps:

• Bring ingredients to a boil.
• Pour over already prepared dumpling (frozen).
• Bake at 425 for 20 minutes, then 350 for 30 minutes.
• I often add a bit of cream to the final product.

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

APPLESAUCE DUMPLINGS

Steps:

• 1. Place applesauce, water, and cinnamon in a medium nonstick saucepan over medium heat. 2. In a medium bowl, combine Bisquick, sugar, and milk just until moistened. 3. Applesauce should be boiling by now. Remove from heat and drop 6 even-size dumplings onto applesauce. Cover and return to heat. Simmer 12 minutes. Serve warm. 4. Top each serving with 1/4 cup scoop of fat-free ice cream or frozen yogurt.

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.

APPLESAUCE 'N' DUMPLINGS

Steps:

• In 9-inch skillet or saucepan, combine applesauce with spices, vanilla, and butter heat barely to boiling. Arrange biscuits over top, cover and reduce heat to simmer. Cook 15 to 18 minutes, until biscuits have puffed up and are done. Serve biscuits with applesauce spooned over them. Pour cream over top, if desired. Makes 10 dumplings. Note: One-half recipe for Baking Powder Biscuits (recipe in this cookbook) may be used in place of 1 package refrigerated biscuits.

SAUERBRATEN WITH POTATO DUMPLINGS AND APPLESAUCE

Steps:

• Wipe steak with damp cloth; season with salt and pepper.
• Place in earthenware, glass or enamel bowl.
• Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.
• Cover and marinate in refrigerator for 4 days.
• Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight.
• On fifth day remove meat from refrigerator and drain, reserving marinade.
• Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides.
• Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.
• Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.
• Blend in sugar and brown to a nice dark color.
• Stir roux into liquid in the pot and add raisins (optional).
• Cover and continue to simmer until meat is tender, about 1 hour longer.
• DUMPLINGS:.
• Peel the potatoes and mash them. Add the eggs and flour.
• Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.
• Bring lightly salted water to just under boiling point.
• To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.
• Gently drop in a few dumplings, being careful not to overcrowd them.
• When the dumplings are cooked, they will rise to the top.
• Remove the meat to a warm serving platter.
• Stir crushed gingersnaps or starch into the pot juices and cook until thickened.
• Pour over the meat and serve with the dumplings and applesauce.
• Provide melted, browned butter and bread crumbs for the dumplings.
• Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter.