Biscuit dumplings with apples inside–not baked apple dumplings, as such.
This recipe is from the 39th page of the notebook; here’s the page in full (click to enlarge).
Click to expand a longer explanation...| In the words of the seller: I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms. Later addendum: [A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area. |
Apple Dumplings from Mrs. Eugene Morticky
Sauce:
- 1 c. brown sugar
- 1 Tbsp. butter
- 1 Tbsp. flour
Put into pan and brown a little; pour over this 2 c. boiling water.
Now make biscuit dough:
- 2 c. flour
- 2 Tbsp. baking powder
- pinch salt
- 1/2 c. sweet cream
(or 2 Tbsp. lard and milk enough to make stiff)
Roll out into thin sheet. Put in 1/4 apple or more and put into boiling sauce.