Happy Fall!

As of today, summer is over, and so is the Southern Dish Summer hiatus. Thanks so much to all of you who emailed asking when we'd be back. I'll spare you the boring details, but the Southern Dish computer lost its motherboard, and the whole kit and kabadoodle died. May she rest in peace. I think we're back up and running (at least for now!) just in time for my favorite season. Fall officially begins tomorrow, and how better to get into the swing of things than with great fall recipes. In the coming weeks, expect hearty soups and stews, toasty breads, warm desserts, and, of course, preparations for the holidays! To kick us off, I'll remind you that fall apples are on their way. As your first haul comes in, remember these delightful Apple Dumplings. Welcome back, everyone!

Apple Dumplings
5 or so cooking apples or tart apples such as Granny Smith
2 cans of canned biscuits or crescent rolls, such as Pillsbury
2 cups water
2 sticks butter plus more for dish
1 cup sugar
ground cinnamon to taste

Preheat oven to 350. Cut, peel, and core each apple so that you have twice as many apple wedges as biscuits or crescent rolls. Butter a 9 x 13 casserole dish. Heat water and dissolve sugar in hot water. Cut each biscuit or crescent roll in half and shape it around each apple wedge, pinching the edges closed. Each apple wedge will be completely encased in dough when you are finished. Pour half the sugar water into the buttered casserole dish. Arrange apple-filled dumplings in rows in dish. It is fine for them to touch each other. Melt butter and pour over dumplings. Sprinkle the whole thing liberally with cinnamon. Pour remaining sugar water over the dumplings. I usually add more cinnamon here. Bake uncovered until dough is golden brown and apples are tender, 30-40 minutes. If dumplings are getting too brown, cover with foil allowing a vent for steam. Serve hot with vanilla ice cream or a Flavored Whipped Cream (see recipe list as left) if desired.

An Apple Dumpling a Day...

Regular Dishers likely have realized that my mom (also known as Jane) and my grandmother (the infamous Ma Ma) have heavily influenced my cooking. These apple dumplings certainly fit that pattern. My grandmother taught me to make these when I was a very young teenager. For many years they were my go-to recipe any time I needed a dish for a dinner or pot luck. Everyone loves them, and boy, are they easy. The original recipe called for canned biscuits. I started using crescent rolls a while back, and I like those just a tad better. Really, either will do. These dumplings are definitely comfort food, especially on a cold winter night or a crisp fall evening. Keep this recipe in mind for any occasion and especially when fresh apples are in season.

Apple Dumplings
5 or so cooking apples or tart apples such as Granny Smith
2 cans of canned biscuits or crescent rolls, such as Pillsbury
2 cups water
2 sticks butter plus more for dish
1 cup sugar
ground cinnamon to taste

Preheat oven to 350. Cut, peel, and core each apple so that you have twice as many apple wedges as biscuits or crescent rolls. Butter a 9 x 13 casserole dish. Heat water and dissolve sugar in hot water. Cut each biscuit or crescent roll in half and shape it around each apple wedge, pinching the edges closed. Each apple wedge will be completely encased in dough when you are finished. Pour half the sugar water into the buttered casserole dish. Arrange apple-filled dumplings in rows in dish. It is fine for them to touch each other. Melt butter and pour over dumplings. Sprinkle the whole thing liberally with cinnamon. Pour remaining sugar water over the dumplings. I usually add more cinnamon here. Bake uncovered until dough is golden brown and apples are tender, 30-40 minutes. If dumplings are getting too brown, cover with foil allowing a vent for steam. Serve hot with vanilla ice cream or a Flavored Whipped Cream (see recipe list as left) if desired.