Delicious fruit dumplings
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | tablespoon | Balking powder |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| ½ | cup | Shortening |
| ¾ | cup | Milk |
| 2 | cups | Water |
| 2 | cups | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ½ | cup | Butter |
| 2½ | cup | Granny smith apple; shredded |
| 1 | cup | Dried apricots; chopped |
| 1 | pack | (3 oz) dried cranberries |
| ½ | cup | Chopped pecans; toasted |
| Sweetened whipped cream | ||
Directions
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to ½ inch thickness, shaping into a 12 x 8 inch rectangle. Bring 2 cups water and next 3 ingredients to a boil in a large saucepan; boil, stirring often, 5 minutes. Remove syrup from heat, and stir in butter. Combine apple and next 3 ingredients; sprinkle over dough. Roll up dough, jellyroll fashion, starting at a long side; press seam, and pinch ends to seal. Cut into 1 inch slices. Place slices in a lightly greased 13 x 9 inch pan; pour syrup over top. Bake at 425° for 35 to 40 minutes or until golden. Serve warm; top with whipped cream, if desired. Yield: 10 to 12 servings.
Recipe by: Southern Living-Oct 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Sep 25, 1997