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THELMA'S DEEP DISH APPLE DUMPLING
Source: Thelma's Restaurant at the Ramada Inn - Effingham, Illinois
2 (20 oz.) cans sliced apples, drained (save juice)
1 C. granulated ugar
2 T. flour
1/2 tsp. salt
1/2 tsp. cinnamon
6 tsp. red hots candy
Butter
Preheat oven to 350ºF. Have ready six 10-inch deep dishes.
Mix apples and other ingredients. Roll out pastry (the size of a small egg) into a 10-inch round circle; line deep dish. Let hang over sides. In bottom of each, put a small pat of butter and 1 teaspoon red hots. Put in apples, dividing equally into the 6 deep dishes. Fold dough over top; place on sheet pan. Bake for 45 minutes.
Sauce
1 C. apple juice
1/4 C. granulated sugar
1/4 C. red hots
2 T. cornstarch
2 T. cold water
Heat candy in apple juice to dissolve candy.
Boil and mix 2 tablespoons cornstarch with 2 tablespoons cold water. Add to mixture and continue to cook until clear.
Serve hot over apple dumplings. Serve with a scoop of vanilla ice cream for an extra treat.