1 1/2 cup flour
1 1/4 tsp salt, divided
1/3 cup shortening
4 tbsp cold milk
1/2 cup brown sugar
3 tbsp butter or margarine, softene
1/2 tsp cinnamon
4 medium baking apples, peeled, cored
1 egg white, beaten
1 ***lemon sauce***
1/2 cup sugar
4 tsp cornstarch
1 cup water
3 tbsp butter or margarine
4 tsp lemon juice
2 tsp lemon peel, grated
1/8 tsp salt
Directions
Combine flour and 1 teaspoon salt. Cut in shortening until crumbly.
Stir in milk until pastry froms a ball; set aside.
Stir brown sugar, butter, cinnamon and remaining salt to form a
paste. Divide and press into center of each apple; pat any extra
filling on outside of apples. On a floured surface, roll pastry into
a 14 inch square. Cut into 4 - 7 inch squares. Place one apple in
center of each square. Brush edges of pastry with egg white. Fold up
corners to center; pinch to seal. Place in a greased 9 inch square
baking dish. Bake at 375 for 35 ~ 40 minutes or until golden brown.
Meanwhile, combine sugar and cornstarch in a saucepan. Stir in water.
Bring to a boil; boil 2 minutes. Remove from heat; stir in remaining
ingredients until smooth. Serve warm over warm dumplings.
Source: Taste of Home Magazine.
Preparation Time: Sue K
Servings: 4 servings
Lemony Apple Dumplings Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Written cooking instructions as an idea can be tracked back into ancient history, in fact as far as the Egyptians, and maybe even further. However, in the main part, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient Romans made use of many herbs and spices, including some familiar names for example bay, fennel and dill. During the following few hundred years, the families of Europe competed with each other to serve the most exotic banquets, and because of this cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. Mrs 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 common in their social group. By the advent of the 20th century, cookbooks were in high demand, mostly due to higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Lemony Apple Dumplings recipe.
