Thursday, November 26, 2009

Apple Dumpling Shortcake with Caramel Sauce

A very old recipe we made every year as soon as the McIntosh apples were ready...they were always our favorite to make this apple dumpling shortcake... the shortcake is very tender.

Once the dumplings are nice and brown and crusty looking they're done to perfection.
The buttery mixture make a nice crispy topping and added flavor to the dumplings.

This is a simple syrup. Years ago we boiled on the stove for 10 minutes, now you can put this microwave safe bowl in the microwave, once it reaches a boil then put on the timer.

Fresh ingredients make the difference and quite noticeable if you use a mix.

6-8 baking apples peeled,sliced and cored
Place apples in a greased 13x9 baking dish

1 cup sugar
1 cup water boil for 10 minutes
Pour boiling syrup over apples in the greased pan.

In a large bowl mix together to form a soft dough below:
1 1/2 cups flour
3/4 cup milk
1/2 teaspoons salt
6 tablespoons shortening
3 teaspoons baking powder

Drop by tablespoons on top of apples. Melt together 3 tablespoons sugar
3 tablespoons butter
1 teaspoon cinnamon or more if you like .

Pour teaspoons of mixture over dumplings and bake at 400*
for 30 minutes.
minutes until brown. Serve warm with whipped cream and caramel topping or vanilla ice cream with caramel topping . Dust with more cinnamon.
+claudia lamascolo author
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