Pennsylvania Dutch refers to immigrants and their descendants from southwestern Germany and Switzerland who settled in Pennsylvania in the 17th and 18th centuries. My grandmother spoke the dialect of German known as Pennsylvania Dutch or Pennsylvania German. At one time, over a third of Pennsylvania’s population spoke this language.
Many of her recipes have been passed down to my mom, and fortunately for us, my mother has offered to share! So this is the first recipe in a series that I will be bringing to you over the next few months!
Eb’l Dumpling (Apple Dumpling)
For this recipe, you will need:
2 cups sifted flour
2 tsp. baking powder
1 tsp. salt
6 tablespoons butter
1/2 cup cold milk
6 medium sized apples
1/2 cup sugar
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
6 tablespoons butter
1/2 cup cold milk
6 medium sized apples
1/2 cup sugar
2 tsp. cinnamon
Mix together the flour, baking powder and salt. To create the dough, she used a food processor, but you can always do this with a mixer. Add in the butter and mix well.
This creates a nice dough.
Separate the dough into two equal portions, wrap in plastic wrap and refrigerate for one hour.
Peel and core the apples and place them in a bowl of cool water with a few drops of lemon juice to keep them from turning brown.
Once the dough has chilled. Roll one section out with a rolling pin and use a knife to divide it into four sections. Mix together the cinnamon and sugar in a separate small bowl. Pile sliced apples into the center of one of the sections, sprinkle well with about a teaspoon of the cinnamon sugar mix, and then fold the dough up and over the apple pieces, moisten the edges and pinch at the top to seal.
Place them on a greased cookie sheet and sprinkle again with the cinnamon sugar mix. Place in a 350 degree Fahrenheit oven for about 35 minutes until golden brown.
Serve warm with a bit of vanilla ice cream. Or just plain is pretty awesome too! Makes a great summer dessert!
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