Best Apple Or Peach Dumplings Recipes

PEACH DUMPLINGS

Steps:

• Butter a 9 x 13 inch baking dish. Roll each peach slice in a crescent roll. Place in the pan.Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.Unbelievably delicious!

APPLE OR PEACH DUMPLINGS

Steps:

• 1. Preheat oven to 350. Peel, core and remove seeds from apples. Cut each apple into fourths. You will have 8 apple (or peach) quarters. *If using peaches just slice in half, remove seed, cut each half in half again then peel.
• 2. Seperate each crescent triangle and place into a deep baking dish. Place an apple or peach quarter in the center of each crescent. Wrap crescent roll around the apple slice.
• 3. In a saucepan bring to a boil the butter, sugar and water. Remove from heat and add vanilla. Pour over the apples or peaches and bake uncovered @ 350 for approximately 30 minutes or until golden brown.
• 4. Note: you may add cinnamon to the butter, sugar & water or you may sprinkle it on top once baked. It's your choice.
• 5. Leftovers are good when heated up in the oven, toaster oven or microwave.
• 6. TIP: I have doubled the recipe when I had several apples that I needed to cook. I just put a can of crescent rolls in the bottom of the dish, put several sliced apples on that and another can of crescent rolls on top. I then poured the boiled mixture over that and baked until golden brown. It's very good that way, too. And I have certainly used other apples besides the granny smith. Also, I have used half granulated sugar and half brown sugar. Sometimes I omit the vanilla. They're good any way you make them.
• 7. HEARTH METHOD BY DANA RAMSEY: Follow Steps 1 and 2 of the Modern Method. Prepare your fire and preheat your Dutch Oven including the lid by simply placing both near the fire and turning them to make sure they both are preheated evenly. In a small kettle hung over the fire, bring to a boil the butter, sugar and water. Remove from heat and add vanilla and cinnamon. Pour over the apples. Now a trivet inside your Dutch Oven. (Note if you do not have a trivet you can use 3 canning rings). Place the baking dish or pan on top and place lid on. Carefully put the Dutch Oven on a bed of coals prepared by making a bed of ash and then adding the nice red hot coals. Place more coals on the lid. Replace as coals die down, every 15 minutes if needed. Bake for 35 to 40 minutes until golden brown and syrup is bubbly. Dana checked to see how the baking was progressing after 30 minutes, just had to bake a little longer about 7 minutes to get the nice golden color she was looking for. Allow to cool slightly in the Dutch Oven, remove with ovenmits and serve warm or cold. Very Yummy! NOTE: if cooking over a fire pit you can either place the Dutch Oven beside the fire in a smaller pit or on a prepared service. You want to be able to continue to feed your fire so you can have a good supply of red hot coals. Dana said she had heard of people using brickets but unfortunately she has no experience using them. She said she's just a little old fashioned (that's why I love her) but is sure we have some members who could add an additional comment on using the charcoal brickets.

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

FRESH PEACH DUMPLINGS FOR THE APPLE DUMPLING GANG BY FREDA

Steps:

• 1. Preheat Oven @ 350, Butter 13X9 Baking dish. Spread Cresent sheets out Flat. Cut into 8 Sections per can (2)
• 2. Peel and Cut Peaches in fourths.( total 16 Pcs) Place one Slice of the Peach in each square. Seal each square entirely. Line Your Dumplings in your buttered pan.
• 3. In Saucepan, (Med) Heat Butter, Sugar & cinnamon together until the Butter is melted, and the Sugar is dissolved. REMOVE FROM HEAT. Add Mtn Dew or 7-up. & Vanilla. Stirring well to Blend.
• 4. Pour Over the Dumplings, Sprinkle with Pecans ( optional)
• 5. Bake @ 350 for 35-40 min uncovered. should be a golden brown when cooked. Serve Warm with Whipped Cream, or Ice Cream.

PEACH DUMPLINGS

Steps:

• 1. Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

FRESH PEACH DUMPLINGS

Steps:

• Preheat oven to 375 degrees F.
• Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
• Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
• Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
• Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
• Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
• To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).

PEACH DUMPLINGS

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
• Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
• To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.