Apple Dumplings

Every year in late September, as I walk around my hometown fair eating an absurd amount of not-so-healthy food, I’m always amazed at the huge lines at the stands selling homemade apple dumplings. So rather than spending time standing in line — and trying to make room for a dumpling in my already overstuffed stomach — I started making my own so I can enjoy them at home.

This recipe basically is a deconstructed version of my mom’s apple pie recipe.  I make my own crust, but store-bought also would work; just buy a double pie crust. You can make them in a 9X13-inch baking dish or, like I do, in individual foil pans, which are perfect for freezing.

Apple Dumplings
Serves 8
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Prep Time
45 min
Cook Time
1 hr
Prep Time
45 min
Cook Time
1 hr
For the Crust
  1. 21/2 cups all purpose flour
  2. 1 teaspoon salt
  3. 1 teaspoon baking powder
  4. 3/4 cup vegetable shortening
  5. 1/2 cup cold water
For the Apples
  1. 8 Granny Smith apples, peeled, cored, and sliced into 1/2-inch-thick stackable rounds (I use an apple peeler, which takes care of all these steps at one time; well worth the $20.)
  2. 1/3 cup granulated sugar
  3. 1 tablespoon all-purpose flour
  4. 1/2 teaspoon cinnamon
  5. 8 teaspoons unsalted butter, divided
For the Sauce
  1. 2 tablespoons unsalted butter
  2. 3 cups water
  3. 2 cups granulated sugar
  4. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees.
  2. In a sauce pan, stir together the sauce ingredients. Bring to a boil, and cook for 5 minutes, until sugar is dissolved. Set aside.
  3. In a bowl, combine the flour, salt, and baking powder. Add the shortening, and with hands, combine until pea-size pieces form. Add cold water, and work with hands until a ball.
  4. Roll out dough on a floured surface. Cut into 8 8x8 inch squares.
  5. Place a sliced apple onto a square of dough. Add a teaspoon of butter and a teaspoon of the sugar mixture into the center of the apple. Sprinkle an additional teaspoon of the sugar mixture over the top and around the base of the apple.
  6. Fold corners of dough around and over the top of apple, gently pressing seams to seal.
  7. Place in a baking dish. Repeat with remaining dough and apples.
  8. Pour sauce over dumplings.
  9. Bake for 50-60 minutes, until the apples are tender and the crust is golden.
  10. Cool slightly before serving.
Notes
  1. If freezing, cool entirely, then wrap with foil and store in an airtight bag in the freezer.
Seasoned to Impress https://seasonedtoimpress.com/

Warm Farro and Wheatberry Salad

I’ve never made farro or wheatberries before, but after watching Ina Garten make a salad with them, I decided to give them a try. (You’ll most likely find both farro and wheatberries in the healthy foods or organic aisle of the grocery store. The brands I bought were in bags.) Though I served this salad warm, it also tasted great right out of the refrigerator the next day. You also can change up the veggies and use what you have on hand or what’s in season.

Warm Farro and Wheatberry Salad
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup of wheatberries
  2. 1 cup of farro
  3. 1 small eggplant, diced
  4. 1 medium onion, diced
  5. 3 cloves garlic, minced
  6. 1 yellow or red bell pepper, diced
  7. 8 oz. sliced white mushrooms
  8. 3 cups fresh kale or spinach
  9. 1/4 cup extra virgin olive oil, divided
  10. 1/4 cup balsamic vinegar
  11. 1/2 cup grated parmesan cheese
  12. 2 tablespoons fresh parsley, chopped
  13. Salt and pepper, to taste
Instructions
  1. In separate pots, cook the farro and wheatberries according to package directions.
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the eggplant, onion, garlic, pepper, and mushrooms and cook until tender, about 5 minutes.
  3. Add the cooked farro and wheatberries and the kale.
  4. Stir in the remaining olive oil and the balsamic vinegar, and cook until kale is wilted.
  5. Remove from heat, and stir in the cheese and parsley.
  6. Season with salt and pepper.
Notes
  1. I served this as a main dish, but it also would work great as a side dish.
Adapted from Ina Garten
Adapted from Ina Garten
Seasoned to Impress https://seasonedtoimpress.com/

Pumpkin French Toast

Happy fall, y’all! I love so much about this time of year: the changing leaves, the crisp air, wearing sweaters and boots, and, of course, the food! Pumpkin is everywhere right now, and though I’m not as crazed as some about pumpkin spice everything, I do enjoy a good pumpkin recipe. So to celebrate the beginning of fall, I whipped up this delicious pumpkin French toast that’s sure to satisfy all your pumpkin spice needs.

Pumpkin French Toast
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 tablespoons unsalted butter
  2. 8 slices of French bread, cut about 1-inch thick
  3. 2 large eggs
  4. 1/2 cup pureed or canned pumpkin
  5. 1/4 cup milk
  6. 1 teaspoon pumpkin pie seasoning
  7. 1 tablespoon light brown sugar
  8. 1 teaspoon vanilla extract
  9. 1/2 cup chopped pecans or walnuts, for serving
  10. Maple syrup, for serving
Instructions
  1. Heat butter in a large skillet over medium heat.
  2. In a bowl, whisk together the eggs, pumpkin, milk, pumpkin pie seasoning, brown sugar, and vanilla extract. Pour into a shallow dish.
  3. Dip bread into egg mixture, making sure to coat both sides.
  4. Working in batches if necessary, fry slices of bread until golden brown, and then flip to fry other side.
  5. Serve with syrup and a sprinkling of nuts.
Seasoned to Impress https://seasonedtoimpress.com/