Apple Dumplings

  Every fall I start thinking about apple dumplings. Today I stopped at Crossroad Orchard in Miamisburg and picked up a half peck of an apple Sue recommended for just this purpose. She had only one bag on display and said that the apple (I forget the name) was slightly tart and crisp and would be perfect for dumplings.

 Yesterday when we  were at Meijer I bought a roll of puff pastry in the dairy department. I figured it would work well. I unrolled the pastry and cut it into four equal squares. Thus I was able to make only four dumplings.

 I left them in the oven the shortest time noted (50 minutes). It says they should be "golden brown and crisp on top". I'd say that's how they turned out.

 I cut the sauce recipe in half but it still produced too much. I remember Mom sometimes adding a drop of red food coloring but Tom prefers them left alone. I did add a teaspoon of cinnamon to the sauce and also a little brown sugar. This recipe is certainly old-fashioned.

 Here's the basic recipe.