HOW TO MAKE TRISHA YEARWOOD APPLE DUMPLINGS
Is there anything more delicious than warm Apple Dumplings prepared from scratch? There is none of that today! This dish for apple dumplings has really captured my attention. Many years ago, while I still lived in that town, I worked as a manager at a restaurant with a family-style atmosphere. I worked 5 days a week. When autumn arrived, I would schedule one of my days off to go to the restaurant where I worked and prepare three times as many of these apple dumplings.
When I was going to make them, my customers would inquire. The next question that was constantly asked was when they will be finished. Just as they were about to come out of the oven, they’d go inside for supper and a warm apple dumpling with a splash of milk on top for dessert.
These apple dumplings are the first and only ones I’ve ever cooked. Because of how delicious this recipe is, I have never considered trying any other recipes. The crust is really yielding in texture! Both the sauce that is poured over the dumplings before they are cooked and the sauce that is poured over them after they have been baked are mouthwateringly good. As far as I’m concerned, this recipe is almost perfect in every detail.
THE SAUCE INGREDIENTS:
200 grams.Of granulated sugar.
1 Cup.Of water.
1 Tsp.Of cinnamon powder.
2 Tbsp.Of softened butter.
THE DOUGH INGREDIENTS:
250 grams.Of all flour.
2 Tsp.Of baking powder.
1 Tsp.Of salt.
2/3 Cup.Of shortening.
1/2 Cup.Of milk.
6 small-sized apples; peel and core them.
I used a medium-sized pot to combine all of the ingredients for the sauce. As soon as it reaches a boil, I let it cook for a minute or two so that it may become a little bit thicker.
Mix the flour, baking powder, and salt into a large basin to make the dough. A pastry blender should be used to incorporate the shortening into the flour mixture. The milk should be added all at once.
Mix the dough with a fork until it barely starts to come together in a ball. Put in the fridge until you’ve finished peeling and coring the apples.
Prepare the apples by peeling and coring them. While you are working, you may keep the apples from turning brown by putting them in a bowl of cold water.
I cut the dough into six pieces and roll each one out on a floured board. You may alternatively lay out the dough on a floured surface until it’s big enough to accommodate 6 apples, then cut it into 6 squares.
Arrange the apples in the center of a piece of dough, then spread butter in the middle, cover the apples with sugar, and finish by dusting cinnamon over the top.
Form the dough into a circle around the apple, making sure that there are no openings through which the filling may fall out.
Put the apples in a baking dish that is 13 by 9 inches. Just an inch in between each one. To serve, drizzle the sauce over the dumplings and top with sugar.
Bake for 35 minutes in a preheated oven set to 375 degrees. When the apple dumplings are done baking, they may be served with the sauce from the bottom of the pan.