Apples & buttons ( schnitz un knepp )

Yield: 1 Servings

Measure Ingredient
3 pounds Ham
2 tablespoons Brown sugar
\N \N Milk
¼ teaspoon Pepper
3 tablespoons Butter, melted
1 quart Apple, dried
2 cups Flour
4 teaspoons Baking powder
1 \N Egg, well beaten
1 teaspoon Salt

*** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Pick over and wash dried apples. Cover with water and let soak over night or for a number of hours. In the morning, cover ham with cold water and let boil for 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar. Make dumplings by sifting together the flour, salt, pepper and baking powder. Stir in the beaten egg, milk (enough to make fairly moist, stiff batter), and melted butter.

Drop the batter by spoonfuls into the hot liquid with the ham and apples. Cover kettle tight and cook dumplings for 15 minutes. Serve piping hot on large platter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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