Yield: 1 Servings
Measure | Ingredient |
---|---|
6 \N | Apples |
1 quart | Flour |
1 large | Tablespoon butter OR lard |
1 teaspoon | Salt |
2 teaspoons | Baking powder; (heaping) |
½ pint | Milk |
\N \N | Cinnamon and sugar |
Pare and core apples. Blend butter or lard into flour, add salt and baking powder, mix well. Moisten with milk, using more or less than called for, to make a soft dough, one that will roll nicely without being sticky. Roll to about ½-inch thickness and cut into rounds the size of a saucer. Place an apple in the center of each round, filling center with sugar and a little cinnamon. Wrip dough around apple, seal and tie each dumpling in a floured cloth bag. Plunge immediately into boiling water and boil 30 minutes. Serve hot with sugar and cream. Typed by "Essie" Ethel R. Snyder <essie49@...> Date: October 12, 1997 Recipe by: Capper's -- September 9, 1997 Posted to MC-Recipe Digest V1 #842 by essie49@... (Ethel R Snyder) on Oct 12, 1997