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Apples and Filling:
3/4 cup lightly-packed brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 cup raisins
Brown Sugar Sauce:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/2 cup lightly-packed brown sugar
1 cup boiling water
1 teaspoon vanilla
Mix flour, sugar, baking powder and salt. Cut in shortening. Add
milk and stir to make a soft dough. Turn on to a lightly floured
surface and knead gently 8-10 times. Roll to a 12x18" rectangle and
cut into 6x6" squares.
Put a peeled, cored apple in the centre of each square. Fill with sugar/raisin mixture and dot with butter. Moisten edges of dough and bring it up around each apple. Seal the edges to within 1/2" of the top. Turn back the four corners to expose tops of apples.
Place in a greased baking pan and bake at 450°F for 10 minutes. Baste the top of each apple with 1 teaspoon corn syrup. Reduce temperature to 375°F and bake for another 30-35 minutes. Serve hot, with Brown Sugar Sauce.
Sauce: Melt butter in a saucepan. Add flour and salt. Stir until smooth. Add brown sugar. Blend and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned (about 5 minutes). Remove from heat and blend in 1 cup boiling water. Stir until combined. Return to heat and bring to a boil, stirring until smoothly thickened. Add vanilla. Serve over hot dumplings.
This recipe is from a very old Purity Flour cookbook. I haven't made
it for many years, but it is very delicious. It reminds me of
university days, when one of the cafeterias on campus used to make these.
There was always a rush for them. They are delicious on their own,
but even more spectacular with brown sugar sauce.
Posted by Susan Binnington
Nutritional Info Per Serving: N/A