Tuesday, August 30, 2011
Seems an appropriate time to share with you my apple dumpling recipe.
This recipe is the old-fashioned one with real thick gooey caramel sauce drizzled over the dumpling, YUMMY!
Easy to make too. Takes a little while to prepare the dough but worth it, I believe to serve this special autumn treat to family and friends.
Amish Apple Dumplings 8 servings
Prep: 40 minutes
Bake: 45 minutes
Cook: 14 minutes
Cool: 10 minutes
Stand: 10 minutes
3 cups all-purpose flour
1 teaspoon salt
1-1/4 cups shortening
1 egg, lightly beaten
1/4 cup cold water
1 tablespoon vinegar
8 small cooking apples (about 2 pounds)
3/4 cup packed brown sugar
2/3 cup whipping cream
1/2 cup butter, cut up
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
1/3 cup whipping cream
1. For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)
2. Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.
3. Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.
4. Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.
5. Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.
6. To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
Tuesday, August 23, 2011
Monday, August 8, 2011
The original plan was to offer my collection of vintage prop items once used for displays in Bittersweet shop.
All too often plans get tossed to the side simply because there's so much going on in our lives.
Design work and Bittersweet Soap takes up most of my day.
If I'm not making soap, I'm designing web sites and logo's for clients.
I know, I know, lucky girl! I really do count my blessings each and every day!
The plan of sharing those vintage goods has been placed on the back burner for awhile until further notice.
Autumn is my busiest time of year and preparation's have already been put into place to get ready for the holiday season.It's always exciting at Calico and Bittersweet around the holidays. We host a holiday open house and our signature scents of the season premier both on the web site and studio.
Calico Petals blog posts will be going back in time reflecting on the real life stories that unfold. Possibly down the road, we will begin listing our vintage goods again, but for now it's business as usual. Well, if you're familiar with Bittersweet or Calico and are an avid reader you know business as usual is what we do best!
I'm really looking forward to fall!
Enjoy caring and sharing days.