Title: Apple Dumplings (Eb'l Dumpling)
Categories: Penn Fruit
Yield: 1 Servings
| 2 | c | Flour |
| 1 | ts | Salt |
| 1 | c | Milk |
| | | Sugar |
| 4 | ts | Baking powder |
| 4 | tb | Shortening |
| 6 | | Apple |
| 1 | ts | Cinnamon |
Pare and core apples. Sift flour, baking powder and salt; cut in
shortening, add milk and mix to smooth dough. Turn onto floured board and
divide into six portions. Roll each portion large enough to cover one
apple. Place an apple on each piece of dough; fill with cinnamon and sugar;
wet edges of dough and fold over apple. Place on greased baking sheet, and
bake at 350-F until apples are tender (about 40 minutes). Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.