7 pounds Pastry for Two-Crust Pies
10 ounces all-purpose flour
6 pounds granulated sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 1/2 gallons hot water
1 pound margarine
2 tablespoons vanilla
50 medium apples
24 ounces margarine
21 ounces granulated sugar
1 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
Servings: 50
1. Make pastry. Scale into 10-oz balls. Chill for 10 minutes or more.
2. Make sauce. Combine flour, 6 lb sugar, salt, and 1 Tablespoon cinnamon.
3. Add dry ingredients to water while stirring with a wire whip. Cook until thickened.
4. Add margarine and stir until margarine is melted. Remove from heat.
5. Add vanilla.
6. Wash, core, and peel apples.
7. Roll pastry to 1/8-inch thickness. Position apple on dough and cut a circle approximately 7 inches in diameter around it. Insert 1 Tbsp margarine into center of each apple. Push toward center of apple.
8. Combine 1 lb 5 oz sugar, 1 1/2 Tbsp cinnamon, and nutmeg. Use mixture to fill centers of apples. Enclose the apple in the cut dough, pinching to seal the edges. Turn the apple over so that the bottom is the top and make three slashes in the top of the apple. Place in lightly greased baking pans. Bake for 15 minutes at 350°F.
9. Baste dumplings with one-half of the sauce and bake 10-15 minutes longer or until golden brown. Serve dumplings with additional warm sauce as desired.
Yield: 50 dumplings
Notes: Apples may be wrapped with dough and frozen for later use. To serve, make sauce and bake as directed but allow 15-20 minutes longer baking time.
Sliced apples, frozen or fresh, may be used in place of whole apples. Cut pastry into 6-inch squares. Place No. 10 dipper of fruit in the center and sprinkle with sugar-cinnamon mixture. Fold corners of pastry to the center and on top of fruit and seal edges together. Bake as directed for Apple Dumplings.
10 ounces all-purpose flour
6 pounds granulated sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 1/2 gallons hot water
1 pound margarine
2 tablespoons vanilla
50 medium apples
24 ounces margarine
21 ounces granulated sugar
1 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
Servings: 50
1. Make pastry. Scale into 10-oz balls. Chill for 10 minutes or more.
2. Make sauce. Combine flour, 6 lb sugar, salt, and 1 Tablespoon cinnamon.
3. Add dry ingredients to water while stirring with a wire whip. Cook until thickened.
4. Add margarine and stir until margarine is melted. Remove from heat.
5. Add vanilla.
6. Wash, core, and peel apples.
7. Roll pastry to 1/8-inch thickness. Position apple on dough and cut a circle approximately 7 inches in diameter around it. Insert 1 Tbsp margarine into center of each apple. Push toward center of apple.
8. Combine 1 lb 5 oz sugar, 1 1/2 Tbsp cinnamon, and nutmeg. Use mixture to fill centers of apples. Enclose the apple in the cut dough, pinching to seal the edges. Turn the apple over so that the bottom is the top and make three slashes in the top of the apple. Place in lightly greased baking pans. Bake for 15 minutes at 350°F.
9. Baste dumplings with one-half of the sauce and bake 10-15 minutes longer or until golden brown. Serve dumplings with additional warm sauce as desired.
Yield: 50 dumplings
Notes: Apples may be wrapped with dough and frozen for later use. To serve, make sauce and bake as directed but allow 15-20 minutes longer baking time.
Sliced apples, frozen or fresh, may be used in place of whole apples. Cut pastry into 6-inch squares. Place No. 10 dipper of fruit in the center and sprinkle with sugar-cinnamon mixture. Fold corners of pastry to the center and on top of fruit and seal edges together. Bake as directed for Apple Dumplings.
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