Here it is, fall again and that means Apple Dumplings! Well, that’s what it means to me. Then, Lori had to go and post a picture of a big O beautiful apple dumpling in her journal a couple of weeks ago. Thats all it took to get me started. After losing my favorite recipe I went on the hunt for another good one on the Internet. I couldn’t find the recipe I was looking for but I found a new keeper! I’m posting this baby so I’ll never lose it! These apple dumplings are just too good to describe. I'll have to show you.
A couple of weekends ago, we went to the used book sale at the library. After having a long conversation with one of the ladies who works there, she managed to talk me into joining the "Friends of the Library" and helping them with the new cookbook next Fall. I told her that if all was well with my mother and my son, I'd be thrilled to help. I didn't mention that I'm also starting back to school next Fall. Well, I'm taking some refresher courses, actually. Business and Accounting. Yuck! I may take another creative writing class just to have something fun to look forward to. As usual, my plate for next fall is piling up. You'd think I'd stop doing that, wouldn't you? By Thanksgiving, I'll be complaining about how busy I am.
Anyway, enjoy the dessert!
This one is a re-post from a long time ago. It's very tasty and very quick/simple.
You will need the following ...
* a 9X13 baking dish
* a stick of butter (I didn't say this was going to be low-fat)
* 1-cup of self rising flour
* 1-cup of sugar
* 1-half cup of milk
* 1-tsp. almond flavoring
* 1-large can of sliced peaches (do not drain)
Preheat oven to 350. While oven is preheating, add butter to the baking dish; let butter melt in oven. Careful not to burn the butter.
While the butter is melting, stir the flour, sugar, milk and flavoring together in a bowl. Remove the dish of melted butter from oven and add the batter. Give it a little shake to spread the batter and butter evenly. Pour the can of peaches evenly over the top of the batter. Bake till golden-brown and bubbly on top. The batter will rise above the peaches during baking process.
Serve with vanilla ice-cream.
Note: Use fresh peaches when in season. I peel and slice them before hand and add enough sugar to sweeten them. If you refrigerate overnight, they'll make very sweet syrup. ~ YUM!
My family liked this so much, it didn't last long enough for photography. Maybe I'll get a shot next time.
note: If you like spicy food, you may not like this. I don't do spicy because my family can't take it. So to some, this dish may be considered bland, you can add whatever spices your family likes.
chicken breasts (I used 3, boneless and skinless) enough chicken broth to cover the breasts, if you're cooking chicken without bones and skin. diced potatoes and carrots (or whatever veg's you prefer) chopped onion chopped celery minced clove or two of garlic extra virgin olive oil (for sautéing the celery, onion and garlic) salt and pepper to taste a few tablespoons of butter a few tablespoons of flour about a cup of chicken broth about a cup of milk one pie crust (I used Pillsbury, refrigerated crust) A deep dish pie pan
Bring the broth to a boil and then add your chicken. Cover and turn down heat. DO NOT boil the chicken rapidly, it will not be tender and juicy. Cover and cook with just a little bit more heat than a simmer.
While your chicken is cooking, throw the potatoes and carrots in a pot of water and cook till tender. While the chicken and veg's cook, saute your celery and onion in olive oil till transparent, then add your garlic. Careful not to burn the garlic. It's best to turn down the heat before adding the garlic. You don't want any of this mixture to brown. After this is done, I transfer it to a paper towel. NOTE:you can just throw all of this in with the other veg's while they cook if you'd rather not saute.
After the chicken is done and you have allowed it to cool enough to touch, dice it up and add to a bowl along with the drained veg's, garlic, onion and celery.
I have gotten to the point I absolutely HATE canned soup, so I decided to make my own chicken-flavored cream base for this. If you like the taste of canned cream of chicken soup, knock yourself out, it's way more convenient. Basic white sauce takes a little practice but practice makes perfect, right? Don't feel intimidated. So, here's what you do:
Add the butter and flour to a pan set to medium heat. You can also add your favorite seasoning to the butter and flour, such as poultry seasoning, thyme, etc. I didn't, because like I said, we don't do spicy. You want to let the flour cook in the melted butter for a while or it will have the taste of raw dough. But, you don't want this to brown (unless you're making brown gravy). Whisk in your chicken broth. I used (and I LOVE this stuff!) Knorr concentrated chicken broth, which can be found next to the chicken broth and bullion. It has a rich flavor and all you do is add a little water to it and, voila, you have very tasty broth! You don't want to make your sauce too thin with the broth because you will whisk your milk in last. Let the milk and broth bubble around in the flour and butter till it's as thick as you want. Continue whisking, so it doesn't clump. If it becomes too thick, add more liquid. You just have to use your judgment on this. I didn't really measure the stuff. The sauce-making process should only last a couple of minutes. You don't want to turn your back on it.
Add the sauce to your chicken and vegetable mixture, pour into the pie pan and put the crust on top. Flute the edges of the pie pastry and cut slits in the top so steam can escape. Bake at 450 for about 12-15 minutes till golden brown.
The only complaint I got was that I didn't make enough ...