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Apple Dumplings

Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.

Peel and core 6 good cooking apples, but keep them whole. If you have no apple-corer, take out as much of the core as possible with a pointed knife-blade.

Syrup Ingredients
1 cup granulated white sugar
2 cups water
3 Tablespoons butter (softened)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

Filling Ingredients
1/2 cup granulated white sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
6 whole cloves
2 Tablespoons butter (softened)

Make rich biscuit dough or pie dough, roll out into thin layer like pie crust and cut into 7-inch squares.

Place apple in center of each square and fill the hole with sugar, cinnamon, nutmeg and a clove. Dot each with a teaspoon of butter.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple.

Melt butter in a small saucepan and stir in the water, vanilla, sugar and cinnamon. Pour over the apple dumplings. Boil for 10 minutes.

Bake 45 minutes. Just before serving pour rest of warm syrup over dumplings and serve with ice cream.

If preferred boiled, tie each dumpling loosely in a cloth, put into boiling water and cook from 45 minutes to 1 hour.

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Zucchini Mock Apple Pie

This is a great recipe for those extra zucchinis you have in the summer, but also for the winter for a change. Be sure to use the young zucchini because the older, larger ones have tough skin and seeds.

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1/4 tsp ground nutmeg
1/4tsp ground allspice
3 tablespoons all-purpose flour

Directions

Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.
Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

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Elderberry Apple Pie Filling Recipe

Elderberries are quite tart and have a slightly metalic tasewhen eaten raw,but add a wonderful flavor when cooked. They are especially good when combined with tart apples.

Here is a great elderberry apple pie filling. You casn also use this to make an elderberry apple crisp or crumble.

Ingredients

2 c. elderberries
1 1/2 c. chopped tart apples
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 tsp nutmeg
1/8 tsp. salt
2 tbsp. butter