Ingredients:
1 1/4 cups all-purpose flour
1 1/2 t Watkins Baking Powder
3/4 t Watkins Cinnamon
1/2 t salt
Pinch Watkins Nutmeg
4 T unsalted butter
1/3 cup shredded, peeled apple
1 large egg
1 T milk
4 cups apple cider
1 cup firmly packed light brown sugar
Cool Whip
Directions:
In a medium bowl, whisk together flour, baking powder, cinnamon, salt and nutmeg. Using a pastry blender or fingers, cut butter into flour mixture until it resembles fine crumbs. In another owl, whisk together apple, egg and milk. Add apple mixture to flour mixture and stir until combined (mixture will be dry). Turn out dough onto work surface and knead a few times until it just holds together. Do not over-knead. Divide into 8 pieces; roll into balls.
In a 4-quart saucepan, combine cider and sugar. Bring to a boil over medium-high heat. Reduce to a simmer and add 4 dough balls. Cook, turning occasionally, until dumplings are almost tripled in size and golden brown, 10 to 12 minutes. Using a slotted spoon, transfer to a plate and cover loosely with foil. Repeat with remaining 4 dough balls.
Bring cider to a boil and cook until reduced to the consistency of maple syrup, about 5 minutes.
Serve dumplings warm, drizzled with cider and Cool Whip.
Serves 8
Tip: Baking apples are not all the same. Granny Smith are tart while Golden Delicious are sweet; Braeburn hold their shape when baked while others such as McIntosh become meltingly soft. Combine two or three different types, such as Pippin and Golden Delicious in each pie or dessert. That way you enjoy serveal flavors and textures with each bite.
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