Baked Cranberry-Apple Dumplings (2 Of 2) Recipe

Ingredients

1 no ingredients


Directions

Form pastry into ball; wrap in waxed paper; refrigerate. On waxed
paper, combine 2 tablespoon sugar & the cinnamon. Pare and core
apples; roll in cinnamon-sugar; reserve any left over. Preheat oven
to 450 degrees. Butter 13-by-9-by-2-inch baking pan. On lightly
floured pastry cloth, roll pastry into a rectangle 30 by 4-1/2
inches. With pastry wheel or knife, cut lengthwise into 4 strips.
Starting at the top, 1 inch from center, spiral a pastry strip around
each apple, over- lapping slightly, covering completely. Moisten
overlapping edges with cold water; press edges to seal. Press sides
and bottoms of pastry against apples. Place in baking dish, sides not
touching. Spoon melted butter into centers. Brush pastry with egg
yolk mixed with 2 teaspoons water. Sprinkle with reserved
cinnamon-sugar. Bake 15 minutes; reduce oven to 350 degrees. Brush
pastry again with egg yolk. Continue baking dumplings 20 to 30
minutes longer, or until apples are tender when pierced with knife
and pastry is crisp and golden. Meanwhile, make cranberry-apple
sauce: In medium saucepan, combine cranberries and sugar. Mash
cranberries slightly with spoon. Add maple syrup and 1/4 cup water;
mix well. Bring to boiling, stirring, about 3 minutes, or until
cranberries pop. Add chopped apple and butter. Bring to boiling;
reduce heat, and simmer, covered, 5 minutes. Remove apples to serving
dish. Spoon sauce over top and around base of each. Serve warm with
vanilla ice cream or whipped cream. Makes 4 servings. Source: Mc
Call's Cooking School


Servings: 12 servings

 

 

Baked Cranberry-Apple Dumplings (2 Of 2) Recipe brought to you by Recipe Ideas


Categories: Apple; Bread; Breads; Cranberry; Fruit


The History of Recipes

It is possible to trace the history of meal recipes way back into history, in truth as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, these, old cookbooks were just simple hieroglyphic instructions for meal preparation.

Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient Romans made use of many different herbs and spices, including some that we all recognise for example thyme, fennel and dill.

During the following few hundred years, the rich and powerful families of Europe tried to serve the best banquets, and as a result the best chefs and their recipes increased in prestige. However, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes of the day.

By the time we get to the 1900s, cookery publications are increasing in popularity due to increased literacy, people having increased leisure time and a general increase in wealth.

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