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
We are able to read the history of `recipes` back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, these, early records were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians is a series of stone tablets in ancient 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 drinkers feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius informs us how the early Romans used many different spices, including a few that are still present in modern kitchens like basil, rue and asafoetida. As we move on, there are two interesting cookery books dating from the fourteenth century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals on the menues of the wealthy. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the East, including parsley, basil and rosemary. The introduction of these new tastes caused an eruption in books on cooking, the majority of which still exist in private libraries. By the advent of the 20th century, recipe publications were increasing in popularity mostly due to increased literacy, more leisure time and having more money. |
We hope you enjoy this Amish Apple Dumplings recipe.
