Apple Dumpling Rolls

What are they and how did they originate? An apple dumpling traditionally is to take pastry dough rolled into a square, put an apple, that has been peeled and cored, and maybe some raisins and nuts into the middle, pull up the corners, put in a pan, cover with a syrup, bake, serve warm with sweet cream. Growing up my mother would make them for us each fall when the apples came on. It was a delicious way of using them up. As our family grew (10 children in all) it became harder to make enough so there wasn't any fighting or waste. By necessity our mother became creative in her cooking and sewing. One night she decided to make them more like cinnamon rolls. It was a success. We loved them and they became a special treat. Sadly our spouses don't all agree with us, but they patiently suffer through them. So here is the recipes as best as I can put it down, we are a dump and pour cooking family.

Baking Powder Biscuit Dough: Use your favorite dough recipe. You will probably need to double the recipe to make a 9x13 pan size.
Roll out about 1/4" thick into an oblong shape. Spread a bit of butter on the dough, then about 2-3 cups of peeled and grated apples. Top with some brown sugar. Roll up, slice about 2" thick, put into a buttered 9x13 pan. Pour syrup over top, making sure you cover each roll. Bake at 400 for 30 minutes. Serve warm with sweet cream or ice cream.

Syrup
3 cups brown sugar
1 1/2 cup water
Heat to a boil.

Okay, I told you that the other half didn't care for these, so when discussing the dilemma with my baby sis she mentioned a site and recipe for a variation that she found her family pefered. so I tried it. All I can say is YUMMMMMMM. It is incredible and the other half willingly had a second helping. I could have posted the recipe but you really should read and see how it is done. Here is the web address http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/.
Try it and enjoy. I must admit though I did make a slight variation, I only used had the amount of butter and made up the difference with apple juice. I am going to try it again and use either peaches or pears. I think either will be delicious.

Butter Syrup

1 cup butter
1 cup sugar
1 can evaporated milk
Heat, stiring frequently, until butter and sugar are melted. (will separate easily so stir often when serving.

Baked French Toast

1 loaf French bread
8 eggs
2 cups half & half
1 cup milk
2 Tbs sugar
1 Tsp vanilla
¼ tsp ground cinnamon
¼ tsp nutmeg
Dash salt
Praline topping
Maple Syrup (or butter syrup)

Slice bread into 1” slices. Arrange in a well-buttered 9x13 cake pan in 2 layers –overlapping.

In a bowl mix eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, salt and beat until well-blended but not too bubbly. Pour evenly over bread slices, spoon between slices.

Cover with foil and refrigerate overnight.

Heat over to 350.

Spread praline topping over and bake 40 min until puffy and light golden.

PRALINE TOPPING

2 sticks butter
1 Cup packed brown sugar
1 cup chopped pecans
2 Tbs light corn syrup
½ tsp cinnamon
½ tso nutmeg

Combine and blend well.

Deep Fried Summer Squash

This is an old family favorite and actually very easy.
1 yellow (crookneck) summer squash, sliced
1 pkg "Dixie" Fry mix
Water
Oil
Mix Dixie Fry with water to about the consistency of pancake batter. Heat the oil in a deep pan. Dip the squash in the Dixie Fry and put in oil. It will sink. When it rises to the top and is lightly browned, turn over and cook a few more minutes. Remove and allow to drain on a plate covered with paper towels. Serve with fry sauce (Ketchup and mayonnaise mixed).