Apple Dumplings & Brown Sugar or Vanilla Custard Sauce
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Ingredients
- 2 cup sifted flour
- 2 tsp baking powder
- 4-6 apples, peeled and cored
- Sugar, Butter, Cinnamon
- 1 tsp salt
- 1/2 cup butter
- 3/4 cup milk
SKIP THE REST & SEE BELOW RECIPE FOR VANILLA CUSTARD SAUCE
- 1/2 cup brown sugar (or maple syrup)
- 1/3 cup butter
- 1 1/3 cup hot water
- Dash of cinnamon
- Dash of nutmeg
VANILLA CUSTARD SAUCE
- 2 cups whole milk
- 5 large egg yolks
- 1/2 cup sugar
- 2 tsp vanilla
Methods/steps
- Sift together flour, baking powder and salt. cut in butter.
- Add milk; stir to form soft dough.
- On a floured board, knead to shape then roll out to 1/8" thickness.
- Cut into 4-6 (depending on how many apples you used) squares, about 7-8" each.
- Place an apple on each square. Top (or fill cavity) each apple with a little sugar or maple syrup, dab of butter and a generous sprinkling of cinnamon.
- Bring dough up to cover apple and pinch edges to seal. Place in greased pan, sealed edges under.
(skip the rest and follow below for vanilla sauce)
- Combine brown sugar*, butter, hot water, nutmeg and cinnamon.
- Pour over dumplings.
- Bake at 450 degrees for 15 minutes, then reduce heat to 350 and bake until done, about 30 more minutes.
* if using maple syrup instead, cut the amount of hot water to 1/3 c.
VANILLA CUSTARD SAUCE
- Bring milk and sugar to a simmer in a saucepan without stirring.
- Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture.
- Return to saucepan and cook, stirring constantly until sauce thickens enough to coat back of wooden spoon and registers 170 degrees on a thermometer.
- Immediately pour sauce through a fine sieve or strainer into a metal bowl and place in large bowl of ice water.
- Stir in vanilla and whisk occasionally until cool, then cover surface w/wax paper until ready to use
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