In the Kitchen: Apple Dumpling Gang leads to sumptuous treat

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By Robin McDaniel
Blount Today

After watching "The Apple Dumpling Gang" on television one afternoon, my mouth started watering for apple dumplings. I realized I had not made them in quite a while, so I headed to the grocery store for my favorite apple -- Braeburn.

I like a sweet apple, and I buy the small ones, either Braeburn, Red or Golden Delicious. I make my own biscuit dough to make these dumplings, but you can use canned biscuits. Buy the jumbo size.

Making apple dumplings fills the house with that "something good from the oven" smell, as I found out when my brother-in-law Dale Cunningham came by to borrow a key. I was just taking the dumplings out of the oven when Dale came in, commenting on how good something smelled. He was on his way to unload some items from his truck, so I told him to come back when he finished, and he could have a dumpling.

He was back in three minutes. Hope whatever he was unloading wasn’t breakable!

Dumpling Syrup
1 cup sugar
2 cups water
4 Tbs butter
1 Tsp cinnamon

Combine ingredients in sauce pan and boil for 3 minutes.
Apple Dumplings

Biscuit dough prepared from your favorite recipe
(Enough to make 6 to 7 biscuits)
6 to 7 apples, small
1/2 to 3/4 cup sugar
2 tsp. cinnamon
Apple Dumpling syrup

Roll out biscuits to about 1/8-inch thickness and about a 7-inch square. Peel and core apples and place each apple on a biscuit square.

Combine sugar and cinnamon. Spoon the cinnamon/sugar mixture into each apple, filling the apple to the top. Dot with butter.

Moisten the corners of squares with water and fold up over each apple.

Place dumplings about 2 inches apart in a deep pan. Pour syrup around apples and bake 40 to 45 minutes at 400 degrees.

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