I love vintage recipes! I can’t wait to get this one in the kitchen. I’ll be posting photos and commentary on my results later. Until then, here’s an adaptation of the original Betty Crocker Apple Festival Recipe as it appeared in ads years ago just in time for harvest season.
Apple Dumplings Supreme
Sift together 2 1/4 cups (already sifted) flour, *3/4 teaspoon salt Note: Leave out the salt if you are using self-rising flour.
Cut in with a pastry blender 3/4 cup shortening (First add most of it until the mixture looks like “meal.” Then cut in the rest until particles are the size of giant peas.) The recipe says you can also use two knives if you don’t have a pastry blender. Grandma always used a fork.
Sprinkle over mixture 5 tablespoons of water (Mix enough to make the dough stay together.)
Round the dough into a single ball and let it rest for a few minutes to make it easier to roll out. Roll the dough out to 1/8 inch thickness on a lightly floured cloth-covered board. Cut into six 7 inch squares.
Pare and core 6 medium-sized, tart, juicy apples (Jonathan, Jonagold, Honeycrisp, Granny Smith, Melrose, Winesap, Braeburn, Roman Beauty, Golden Delicious, Cortland, Northern Spy, Gala) Pick your favorite.
Place an apple on each square of the pastry. Fill Cavities of apples with a combination of 1/2 cup sugar, 1 1/2 teaspoon cinnamon then dot the top of each with 1 tablespoon butter. (Ok… this seems like a lot of butter to me but we’ll let B.C. be the expert on 1940’s recipes. By the way, sugar and cinnamon is a nice start but this is definitely getting my top secret cinnamon sauce. Seriously, we’re going to need more flavor.)
Place the pastry bundles about 2 inches apart in a 9x13x2 inch baking pan. Pour hot syrup (recipe below) around dumplings in baking pan. (This is going to complicate things.) Bake immediately in a pre-heated 425 degree oven for 40 to 45 minutes.
For the syrup: Boil together for 3 minutes; 1 cup sugar, 2 cups water, 4 tablespoons butter, and 1/4 teaspoon cinnamon. If you would like a less rich syrup use 1/2 cup each sugar and corn syrup, 2 tablespoons butter, 1/4 teaspoon cinnamon, and only 1 cup of either water or maple syrup. (Less rich but more sweet seems to be what they’re going for here.)
Excerpts from the original were taken from Betty Crocker’s Apple Dumplings Supreme recipe copyright 1947, General Mills Inc., Minneapolis, Minn.
Now for a little fun… we shop for the perfect apple. (more later)