Old-Fashioned Apple Dumplings

  I don't usually post recipes when I don't plan on making them again. But I figured I'd make a few notes and avoid the same mistakes next time.

 For example  these Old-Fashioned Apple Dumplings.

 They looked pretty good coming out of the oven!  The sauce is boiling beside each dumpling and the scent of apples and cinnamon is heavenly.

 After assembly, the apples are wrapped in a commercial dough ... but it can't easily cover the entire  apple. Plus the sheets, once cut, are not square on one side. It's a bit of a mess trying to get the dough wrapped around the apple.

 Plus, once the butter is plugged into the hole left from coring the apple, where is there room for brown sugar? And the cinnamon and nutmeg must simply be sprinkled atop. It's not an easy procedure all around.

 The baked dumplings are a bit of a mess. The dough simply does not bake well in all the sauce. And there's way too much sauce for this recipe.

 They're pretty enough in the late-day sunshine streaming in the kitchen door. I served Tom and I each one during the early evening and found they don't remove from the pan very easily ... and certainly not in on piece. Tom had his with a dip of vanilla ice cream. He pronounced then "good".

 In my opinion the taste is OK but they're far too much work for the result.

 Note: I've made this recipe before and with better results. But I think I need to avoid it in the future.