1/2 cup sour cream
1/2 cup brown sugar -- packed
1/3 cup dried cranberries
1/2 tsp grated orange peel
6 medium golden delicious apples
1 double crust pie pastry
1/4 cup milk
6 tsp granulated sugar
Directions
Heat oven to 425. Combine sour cream, sugar, cranberries and orange
peel. Core apples, making a hole with 1 1/4-inch diameter. Do not cut
through bottom; do not peel.
Divide pastry into 6 equal pieces. On a well-floured board, roll out
one peice into 9-inch square. Lightly brush dough with water. Set
apple in center of dough. Fill with sourcream mixture. Gather up
corners of pastry and bring together at top, forming a decorative
twist; cut off excess pastry and reserve. Press pastry to smoothly
encase apple. Pinch each of the 4 flaps of excess dough to seal. Trim
to 1/2-inch width, following curve of apple; reserve excess pastry.
Press seams against apple. Refrigerate while wrapping remaining
apples.
Brush a dumpling with milk. Sprinkle with 1 teas sugar. Set on baking
sheet. Repeat with remaining dumplings. Place 2 inches apart on sheet.
Prick dough in several places with fork, not piercing apple skin.
If desired, roll out excess dough. Cut out decorative leaves. Attach
to dumpling with water. Bake in 425 oven for 30 minutes or until
apples are tender and pastry is golden brown. Serve warm.
Recipe By : Family Circle 9/17/96
From: Carol Taillon
Servings: 6 servings
Baked Apple Dumplings With Cranberry Filling Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Cranberry; Fruit
The History of Recipes
We can track the history of written recipes way back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. In practice though, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to academics are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, there were some interesting books dating from the 1300s ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is popular today, but instead recipes for the types of food served to the rich people of the time. For the next few years, the rich and powerful families of Wesstern Europe strove to offer the most exotic banquets, and as a result cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes of the day. By the advent of the twentieth century, cookery books were greatly in demand mostly due to increased literacy, more free time and having more disposable income. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Baked Apple Dumplings With Cranberry Filling recipe.
