By Morgan Somers
Prep: 45 minutes Bake: 1 hour
Oven: 350°F Makes: 6 servings
2 cups water
11⁄4 cups sugar
1 teaspoon ground cinnamon
1⁄4 cup butter or margarine
2 cups all-purpose flour
1⁄2 teaspoon salt
2⁄3 cup shortening
1⁄3 to 1⁄2 cup half-and-half, light cream,
or whole milk
2 tablespoons chopped golden raisins
or raisins
2 tablespoons chopped walnuts (optional)
1 tablespoon honey
2 tablespoons sugar
6 small cooking apples (about 11⁄2 pounds),
such as Granny Smith or Rome Beauty
1 tablespoon butter or margarine
1. For sauce, in a medium saucepan combine the
water, the 11⁄4 cups sugar, and 1⁄2 teaspoon of the
cinnamon. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Add the 1⁄4 cup butter
or margarine. Set aside.
2. Meanwhile, for pastry, in a medium bowl combine
the flour and salt. Using a pastry blender, cut
in shortening until pieces are pea-size. Sprinkle
1 tablespoon of the half-and-half over part of the
mixture; gently toss with a fork. Push moistened
dough to the side of the bowl. Repeat, using
1 tablespoon of the half-and-half at a time, until all
of the dough is moistened. Form dough into a ball.
On a lightly floured surface, roll dough into an
18×12-inch rectangle.* Using a pastry wheel or
sharp knife, cut into six 6-inch squares.
3. In a small bowl combine the raisins, walnuts,
and honey. In another small bowl stir together the
remaining 1⁄2 teaspoon cinnamon and the 2 tablespoons
sugar. Set aside.
4. Peel and core the apples (see photo 1, below).
Place an apple on each pastry square. Fill centers
of apples with raisin mixture. Sprinkle with
sugar-cinnamon mixture; dot with the 1 tablespoon
butter or margarine. Moisten edges of each
pastry square with water; fold corners to center
over apple (see photo 2, below). Pinch to seal
seams. Place dumplings in a 13×9×2-inch baking
pan. Reheat sauce to boiling and pour over
dumplings. Bake, uncovered, in a 350° oven
about 1 hour or until apples are tender and pastry
is golden. To serve, spoon sauce over dumplings.
GRASSHOPPER BARS
Dorothy Winters
Brownies:
Follow any brownie recipe, or make a brownie mix you like according to the package instructions. (use a 9X13 pan) and cool completely.
Mint Layer:
4 Tbsp butter, softened
2 C sifted powdered sugar
1/2 tsp peppermint flavoring (more or less to taste)
green food coloring
1-2 Tbsp milk
beat together all ingredients except milk. Add enough milk to make the mixture a spreading consistency. Spread the mint layer over the brownies and cool in the refrigerator for 1 hour.
Topping:
2/3 cup semisweet chocolate chips
6 Tbsp butter
2 tsp vanilla
In the top of a double boiler (I just use a sauce pan and keep the heat fairly low) melt the chocolate chips and butter stirring frequently. Add vanilla. Remove pan and let cool slightly. Carefully spread the cooled topping over the chilled mint layer. Let the bars stand for 1 hour. Cut into Bars. I think they are yummiest when refrigerated!
Oatmeal Caramel CakeLaura Hawkins1 1/2 c. boiling water1 c. instant oatmealMix together and let sit while:1/2 c. margarine, soft1 c. brown sugar1 c. white sugarCream together. Add:2 eggs1 T. vanillaAdd oatmeal and the following ingredients:1 1/2 c. flour1 t. soda1 t. cinnamon1/2 t. saltBake 350 for 25 min. or until done. While cake is baking. make the topping.1 c. margarine2 c. brown sugar1 c. creamSimmer together for 5 minutes. Add:3 c. coconut1 1/2 c. chopped nuts (pecans)Let cake cool slightly. (5 minutes or so) Pour topping and spread evenly. Broil in oven until slightly brown; about 3 minutes.
