We’re suckers for a good museum shop, and the Limon Heritage Museum and Rail Road Park gift shop – where we found packets of 10 Old Time Heritage Recipes for $1 – didn’t disappoint. We picked this recipe from Rita Bradberry’s mother in part because it included the charming reminiscence that the caramel-y dumplings were always served in a special oval dish, and in part because the old tree at contributor Vicky Uhland’s house was loaded with ripe golden delicious apples.
Apple Dumplings
Depending on climatic conditions, you may have to add a bit more milk to get the dough to pull together. If you’re making this for people who don’t need the extra sugar, bake the dumplings like filled scones, without drenching them in syrup. The minute they come out of the oven, use a bit of the extra syrup to drizzle over them.
Ingredients
- 2 cups sugar
- 2 cups water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter
- 3 medium apples
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup shortening or butter
- 1/2 cup milk
Directions
Make a simple syrup by boiling together the sugar, water, cinnamon and nutmeg. Add 1/4 cup butter and set aside. Pare and core apples. Sift together flour, salt and baking powder then cut in shortening or butter. Add milk all at once and stir until moistened and the dough can be gathered in a ball. Roll the dough out about 1/4 inch thick. Cut into six 5-inch squares. Slice a half an apple on each square and sprinkle generously with the spiced syrup. Dot with butter and fold the corners of the pastry to the center. Pinch together the edges and place an inch apart in a greased baking ban. Pour the remaining syrup over all. Bake at 350 degrees for about 35 minutes. Serve warm with cream or vanilla sauce on top. Makes six dumplings.
