These apple dumplings, boiled in water and sweet syrup, won't fall apart

February 17, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Apple dumplings boiling in sweet syrup in the oven give off an unmatched aroma, as well as the promise of a taste treat to come.

Most importantly, they answer a request from Trudy A. Gordon of Baltimore, who wrote that she wanted a recipe for apple dumplings, "in which the dumplings are boiled in water and stay together and don't fall apart."

The recipe chosen calls for the dumplings to boil in sweet syrup in the oven. Virginia Holderman of Millersville, who sent in the recipe, says she's been making them for 25 years.

Chef Syglowski of the Baltimore International Culinary College, whotests the recipes which are sent in response to requests, was very enthusiastic about this one.

"It is deeeeelicious," the chef said.

/ Holderman's apple dumplings 4 large apples pared and cut in eighths

1 cup of sugar

1/8 teaspoon mace

Partly cook and stir these ingredients over low heat until the apples have absorbed most of the sugar. Set aside to cool.

DUMPLING DOUGH

4 cups flour

1 teaspoon salt

2 teaspoons baking powder

1 stick melted butter (or 1/2 cup other shortening)

1 1/2 cups water.

SYRUP TO COOK DUMPLINGS IN

6 cups water

2 1/2 cups sugar

1/2 stick of butter

1/8 teaspoon mace

Put flour in pan with salt and baking powder and work in melte butter or shortening, mixing well. Add water to make a soft dough.

Cut dough in four parts. Roll out in round pieces 1/4 -inch thick. In the center of each piece of dough, place 8 pieces of apple and bring up all edges of dough and pinch the edges together so there will be no openings. Turn smooth side up and shape each dumpling like a ball.

For the syrup, combine the water, sugar, butter and mace, and bring to full boil for 5 minutes. Then pour boiling syrup into a baking pan and immediately add dumplings to the hot syrup, smooth side up. Bake, uncovered, in a 425-degree oven for 35 minutes, basting with the syrup every 10 minutes. When done, remove from syrup to a platter to cool a little. Serve with extra syrup and cream.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

* If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St.,

Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests * Vincent B. Miller of Baltimore wants two recipes. He would like one for a Kahlua cake and also one for frogs legs in a brown sauce or gravy.

* Doris Christhilf of Baltimore is looking for a beef barley soup recipe.

* Chris Clarke of Clarksville wants a Cheddar cheese corn muffin recipe similar to those "I had for lunch at Pat & Mike's in Kenilworth Mall," she wrote.

* Norma Lee Lewis of Ellicott City is interested in a corn bread recipe which she has misplaced. "It mixes a boxed cake mix with corn meal and I would appreciate assistance in finding this recipe," she wrote.

* Karen Biedronski of Rosedale wants a "European-style cream cheese pastry" called chocolate and walnut rugelach. Her husband has become a rugelach "addict," she wrote.

* Marie Chilcoat of Baltimore is in search of a cheese garlic biscuit similar to the one served at the Red Lobster. "Please help," she wrote.

* Anthony B. Cappello of Havre de Grace is looking for a soft pretzel recipe. He says he needs the exact instructions and measurements.

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