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Apple Cranberry Dumplings

Cranberry Apple DumplingsFor as long as I can remember my mom has made Apple Cranberry Dumplings. I love them and they are so delicate but rich in flavor.  This is a great time of year to make apple dumplings.  I am sure we will have a pan served at Christmas dinner.

Don’t let their cinnamon roll appearance fool you. They taste more like apple pie, meets biscuit with a little spice added.  The best part of this recipe is that there is no rising time.  It takes about 15 minutes to put together and 40 to bake.  You can have a dessert in 1 hour that looks and tastes like you spent all day on it.

Apple Cranberry Dumplings:

Syrup:

  • 2 cups water
  • 2 cups sugar
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ½ cup butter

Dough:

  • 2 cups flour, sifted
  • 1 Tbs baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ cup shortening
  • ¾ cup milk

Filling:

  • 4 cups or 4 large apples peeled and grated
  • 1 cup drained cooked cranberries or 1 cup dried cranberries
  • ½ cup chopped walnuts (optional)

 

Preheat oven to 425 degrees.

Make dough by sifting all dry ingredients and cut in shortening.

Gradually add milk, tossing together into a dough. Turn out on floured board to mix a soft dough.

Lightly roll dough into 18×12 rectangle.

Rolled Dough

Rolled Dough

Now that your dough is rolled out time to make the syrup.  Combine syrup ingredients except butter and boil together for five minutes. Remove from heat and add butter.

Spread the dough with apples, cranberries, and nuts evenly.

Spread the filling, feel free to use helping hands!

Spread the filling, feel free to use helping hands!

 

Roll up like a jelly roll from the 18″ side. Cut into 12 slices and place in lightly buttered 9×13″ pan.

As funny as they look, they will bake nicely.

As funny as they look, they will bake nicely.

Pour hot syrup slowly over all.

Cranberry Apple Dumplings

Pour the hot syrup carefully as not to disrupt the filling.

Bake in 425° oven for 35-40 minutes until the edges begin to brown.

Golden Brown and Ready to eat!

Golden Brown and Ready to eat!

Serve warm with cream or half and half.

Apple Cranberry Dumplings //

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Pudding Painting

Pudding Painting

“Did you say we can play in pudding”, asks my five-year-old.  This activity is more geared for young toddlers who wouldn’t know any better than to get paint in their mouths.  Turns out my tidy toddler wanted nothing to do with this but the 3 and 5-year-old ended up covered head to toe.

I prepared as directed a few packages of instant pudding, and placed them in shallow pans.  Put out some spreading tools such as paint brushes, cotton swabs, and popsicle sticks.  In the end the girls were so covered they just finger painted.  The kids either got down to unders or had a swimsuit on, and let them play.  While it was warm outside than they were all ready dirty we had a water balloon fight after the pudding fun. I got a warm bucket of water and a wash cloth to get most of it off before coming inside for a bath.

Pudding Painting

Pudding Painting:

  • A few packages of instant pudding (chocolate, vanilla, and pistachio works good)
  • Paint brushes, cotton swabs, popsicle sticks

Carrot Salad

Carrot Salad is a great vegetable side for anytime.  It keeps for at least a week in the fridge, and can accompany any meal.  Both kids can eat these raw carrots easily because they are grated.  Just one more way to enjoy your vegetables.

Carrot Salad

Carrot Slaw:

  • 8 medium carrots, peeled and grated (equal to about 4 cups)
  • 1/3 cup raisins
  • 1/2 cup mayo
  • 1 Tbs honey (or more if you have a sweet tooth)
  • 2 Tbs half and half, heavy cream, or coconut milk

In a small glass dish place raisins, and just cover with boiling water.  Allow them to sit while for about 10 minutes and they will plump right up.

Once raisins are plump combine with shredded carrots in a bowl.

Whisk together mayo, honey, and cream.  Pour dressing over carrot mixture and toss until coated.

Refrigerate at least 2 hours before serving.  Enjoy!

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