Autumn Apple Salad
INGREDIENTS:
1 3/4 c All-purpose flour 2 ts Ground cinnamon
1/4 c Sugar 6 md Granny Smith apples,
4 ts Baking powder -peeled, cored and coarsely
1/2 ts Salt -shredded
1/4 c Shortening -(about 5 cups)
1/4 c Butter or margarine -TOPPING:
2/3 c Sour cream 2 1/2 c Water
-FILLING: 2 tb Brown sugar
1/4 c Butter or margarine, 1 ts Ground cinnamon
-softened 1/2 c Light cream
1 c Packed brown sugar
1 3/4 c All-purpose flour 2 ts Ground cinnamon
1/4 c Sugar 6 md Granny Smith apples,
4 ts Baking powder -peeled, cored and coarsely
1/2 ts Salt -shredded
1/4 c Shortening -(about 5 cups)
1/4 c Butter or margarine -TOPPING:
2/3 c Sour cream 2 1/2 c Water
-FILLING: 2 tb Brown sugar
1/4 c Butter or margarine, 1 ts Ground cinnamon
-softened 1/2 c Light cream
1 c Packed brown sugar
In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. Roll out on a floured surface into a 15-in. x 10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. Roll up, jelly-roll style, starting with the long side. Cut into 12 slices. Place slices, cut side down, in a 13-in. x 9-in. x 2-in. baking pan. For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream. Carefully pour hot topping over dumplings. Bake, uncovered, at 350! for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm. Yield: 12 servings.