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
It is possible to trace the history of `recipes` far back into the distant past, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents describing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef informs us how the chefs of Roman times used a good variety of aromatic flavours, including some familiar names for example thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, including spices like basil and rosemary. These new foods and tastes prompted a torrent in recipe books, most of which are kept safe in academic collections. During the following few hundred years, the upper classes competed with each other to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes common in their social group. By the time we get to the 1900s, cookery books are in high demand, as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Amish Apple Dumplings recipe.
