I have My husband thinks that I problem with scale…determining appropriate sizes. My issue mostly comes into play where Christmas trees are involved. Without guidance, I will always buy too big. For our first Christmas tree, I decided to go to a Christmas tree farm for the “perfect” tree, and surprise my husband by having it all set up when he came home from work. With my sister, her friend, and I gathered around the “perfect” tree, and not being able to see each other, I should have realized that it was too big. Once this “perfect” tree was in place I cut the binding, and as the tree “unfolded” we had to run to get out of it’s way. This was so not a good surprise. We almost couldn’t get it out of the house.
Then there was the first tree in our newly purchased home. I’d gone to FixPlay, a store that sold decor and fixtures to department stores(this should have been a clue…I lived in a house, not a department store). The tree was so big, it was just the right size to place between two escalators in a department store. There were no refunds.
Since my issue had been confined to Christmas trees, I thought nothing of the 8lb bag of apples that I purchased at Wegmans*. Mind you, I buy apples all of the time, 3-4 apples every couple of weeks, more if I’m making a pie. But, 8lbs for $5.99 seemed like something I couldn’t pass up. After 2 weeks of eating a daily apple, I found myself with about 7 apples remaining and they were starting to get soft. Apple butter? Caramel apple sauce? Apple dumplings!
Let me tell you, the creation of these apple dumplings were worth the over-purchase in apples! Most apple dumplings are made with apples/wedges covered in pie dough or crescent roll dough and cooked in a sugar syrup, sometimes made with Mountain Dew(something that I absolutely have to try!). I went a different route…yeast roll dough*! My apple wedges are enveloped in yeast roll dough that had been coated with a delicious mixture of butter, sugar, cinnamon, and vanilla. The dumplings were then baked in a syrup using the same butter/sugar/cinnamon combination that ends up as a caramel-cinnamon sauce.
So now, I’m two down and five to go on those apples…I’m thinking apple butter!
I further disclaim my husband’s assertion that I have a problem with scale. Excluding the Christmas tree events…I can see why this happened with the apples. Wegmans is huge, everything looks small when you’re in that store!
|Thawed dough ready to be rolled out…|
|Spread each piece of dough with the butter/sugar/cinnamon mixture before topping with an apple wedge.|
|Place dumplings seam side down in a buttered baking dish.|
|The syrup that you made creates a rich cinnamon-caramel sauce while the dumplings bake.|
12 pieces frozen yeast roll dough, thawed(I used Bridgford brand)
1/2 cup brown sugar, divided
1/2 cup granulated sugar, divided
1 stick unsalted butter, divided
2 teaspoons cinnamon, divided
2 teaspoons vanilla extract, divided
3/4 cups + 2 tablespoons water
1 tablespoon all purpose flour
1 teaspoon granulated sugar(for sprinkling)
1/2 teaspoon cinnamon(for sprinkling)
Preheat oven to 350 degrees. Peel an cut apples in half, cut each half into three wedges and core each piece. In a bowl, combine 1/4 cup brown sugar, 1/4 cup granulated sugar, 3 tablespoons unsalted butter, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Mix well to blend.
Sprinkle work surface with flour and roll out dough pieces to about 3 x 2 pieces. Spread each dough piece with the sugar mixture, leaving about 1/4 edge free of mixture. Place an apple wedge, centered atop the coated dough. Roll dough, longer end over, to cover apple. Use a small about of the 2 tablespoons of water to seal dough. Place each dumpling, seam side down, in a buttered 9 x 9 baking dish. Allow dumplings to rest and dough to slightly rise for about 15 minutes. In a saucepan, add remaining sugars, cinnamon, 3/4 cup water, and 4 tablespoons butter. Heat on medium heat, stirring occasionally, until mixture begins to boil. Remove from heat, stir in vanilla and carefully pour into dish with dumplings. Dot dumplings with remaining 1 tablespoon butter and sprinkle with sugar and cinnamon. Bake for 40 minutes. Carefully remove from oven, the syrup is hot!