Ingredients
6 apples, peeled and cored
1 lemon juice
1/2 cup white sugar, approx
1 tsp cinnamon
1 brown sugar
1 butter
2 pie pastry for 2 pies
1 sugar sauce:
2 cup water
3/4 cup sugar
2 tsp vanilla
2 tbsp butter
1/4 tsp nutmeg
1/4 tsp mace
Directions
Roll out pastry and cut into squares enough to cover apples
completely. Peel and core apples. Roll in lemon juice. Then roll in
white sugar and cinnamon combined. Place on pastry square. Stuff core
cavity with brown sugar, butter, brown sugar in equal parts. (The
amount depends on size of core cavity, just stuff full.) Fold pastry
up around apple to completely enclose it. Place in pan. Prepare
sugar sauce by mixing water, sugar, vanilla, butter, nutmeg, and mace
and boiling for 1 minute. Let cool slightly. Pour over Apples. Bake
in 375 F oven for 1 hour. Serve warm. Note: Apples may be frozen in
pastry (before sugar sauce is added) if desired. Good dessert to
make ahead if you have lots of apples around. Just let thaw when
ready to use, and cover with sugar sauce and bake as usual.
Source: Amish Cooking in Quilt Country show Typed by: Melissa Mierau,
Martensville, SK
Servings: 6 servings
Amish Apple Dumplings Recipe brought to you by Recipe Ideas
Categories: Amish; Apple; Bread; Breads; Fruit
The History of Recipes
Written recipes as a concept can be traced back into antiquity, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these old recipes were just primitive pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of stone tablets in Sumerian which recount 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 wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans made use of many different spices and herbs, including a few that will be familiar to modern chefs for example thyme, rue and parsley. During the next few hundred years, the powerful and wealthy strove to lay on the most exotic meals, and because of this cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing the recipes of their peers. By the time we get to the twentieth century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, people having more spare time and disposable income. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Amish Apple Dumplings recipe.
