Every year we go to a local orchard and pick apples. This year we picked a ½ bushel of Mac’s. Other than eating an apple every day and making apple sauce or an apple pie, we are always looking for new and easy recipes. While watching Food Network we watched Trisha Yearwood make this apple dumplings recipe. Right after the show we went into the kitchen and tried it. I give this an A+
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 Pillsbury Grands biscuits
4 teaspoons ground cinnamon
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Preheat your oven to 375 degrees F.
Peel and slice the apples vertically into 8 slices each.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a casserole dish – do not use a dish that is too small you do not want the liquid to boil the dumplings but rather you want the liquid to reduce down into a thick syrup.
Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.
Serve this freshly cooked, warm and with a scoop of vanilla ice cream. Make sure to take a tablespoon of the syrup and drizzle over the apple dumplings!!
I found this apple dumplings recipe while watching Trisha Yearwood on Food Network but made a few modifications. This Apple dumplings recipe is an A+. Give it a try.
1-3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup plus 1 teaspoon sugar (divided use)
4 T. shortening
2/3 – 3/4 cup milk
3 tablespoons butter, melted
6 cups fresh blackberries (divided use)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
To make your blackberry roll, combine flour, salt, baking powder and 1 teaspoon sugar. Cut in shortening with a pastry blender. If you wish, you can use a food processor. Be careful not to over mix and when adding the shortening to the processor just pulse 5 – 8 times.
Add milk; mix well. Turn the dough out of the bowl onto a lightly floured board; knead several times until you can form a nice round dough ball. With a rolling pin, roll out the blackberry roll ball to a thickness of 1/3-inch then brush with some melted butter.
Place the 3 cups of the berries evenly on the dough, sprinkle the 1/2 cup of the sugar, cinnamon and nutmeg evenly around. Roll the dough up like a jelly roll, pinching seams together. Brush with melted butter.
Place in a well-oiled – you can spray with Pam (less calories), 13 x 9-inch baking pan. Surround with remaining berries and sugar. Bake at 425°F. for about 30 minutes. Sprinkle the blackberry roll with powdered sugar. Slice and serve with sauce from the pan and a dollop of whipped cream.
12 ladyfingers or ginger bread
4 cups fresh blackberries
1 cup sugar
1/3 cup flour
1/3 cup orange juice
3 tablespoons brandy extract
6 almond macaroons, crushed
8 cups vanilla pudding
4 cups whipped topping
1/2 cup slivered toasted almonds
To make blackberry trifle, mix flour and sugar, combine the berries and stir gently.
Arrange bottom halves of lady fingers (or crumbled ginger bread) in single layer in bottom of a 9 x 9-inch pan. Spread with blackberry mixture evenly around.
Place a second layer of ladyfingers on top. Mix orange juice and brandy extract. Pour over ladyfingers. Hand crush macaroons and sprinkle over top. Cover with pudding. Allow to chill and set for 1 hour. Spread whipped topping over pudding. Decorate with toasted almonds.
Pre-made store bought pie crust
3 tablespoons of flour
1 cup of sugar
1 tablespoon of orange zest
3 cups of blackberries
2 tablespoons of blackberry brandy
2 tablespoons of sugar
Preheat your oven to 400 degrees.
Sift 3 tablespoons of flour with 1 cup of sugar and mix lightly with the orange zest. Add the 3 cups of blackberries into the mixture then pour into the pie dish.
You can either cover the pie filing with the top crust (if you do so make sure you cut vents in the crust to allow steam to escape). If you decide to cover, brush the top crust with some melted butter and sprinkle some sugar evenly on top.
You can also take the top crust and cut it into strips and then make a lattice on top of the pie filling. Brush the top crust with melted butter and sprinkle on a very light coat of sugar approximately 2 tablespoons. This makes an amazing presentation when done correctly.
Place in oven and bake for 15 minutes then reduce the temperature to 325 degrees and bake for about another 25 minutes or until the crust is golden brown. When you take the blackberry pie out of the oven pour the brandy into the vents or between the lattice.
If you want to make the blackberry pie go over the top, add a dollop of whipped cream on top and a scoop of vanilla ice cream along side. Then serve with some of the brandy.
1/2 cup butter
3/4 cup flour
1/4 cup sour cream
8 oz. cream cheese
1/2-3/4 cup sugar
1 t. vanilla
1/2 cup sour cream
4 cups blackberries
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
To make the blackberry tart: For crust, blend flour and butter with pastry cutter. The flour should be crumbly when the butter is fully cut in. Also, make sure you do not overheat the mixture. If you do, place the flour/butter mixture in the refrigerator for about 20 minutes. Add cold sour cream. Chill for 8 hours or overnight. Roll out and place in bottom of pan, preferably a tart pan. Bake in 350°F. oven for 30 minutes or until golden brown. Let cool.
For cream filling, blend cream cheese and sugar until smooth. It is easy to mix with a hand blender or larger counter top mixer. Add vanilla. Gradually add sour cream until smooth.
Evenly spread cream filling over crust. Arrange 3 cups of berries on top of filling. Refrigerate one hour. Squish remaining berries for juice. Combine juice with water, sugar and cornstarch in saucepan. Cook until sauce thickens and clears. Add lemon juice. Cool. Brush over blackberry tart and return to fridge until ready to serve.