Saturday, January 30, 2010


6 apples, pared and cored
1/4 cup brown sugar
1/4 cup chopped dates
1/4 tsp cinnamon
3 tbsp chopped nuts
1 egg
1 tbsp milk
Pastry for 2-crust pie

Roll pastry into two 14-inch circles. Cut each circle into three equal wedges. Place one apple on each wedge.

In a bowl combine the brown sugar, dates, cinnamon, nuts; fill the cored apple centers with this mixture. Moisten the edges of the pastry wedges and fold over the apples, sealing and pricking tops over the filling. Place dumplings in an ungreased baking dish. Blend the egg and milk together and brush over the pastry. Bake at 350 degrees for about 40 minutes or until apples are cooked. Make the following topping and serve over the dumplings.

TOPPING (Caramel Date Fluff):

1 cup whipping cream
1/3 cup brown sugar
1 tsp vanilla
1/2 cup chopped dates

Beat the whipping cream with the brown sugar and vanilla until stiff. Fold in the chopped dates. Serve over the dumplings.

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