Chef Johns Apple Dumplings Recipes

Steps:

• 1. PREPARE APPLES: Peel and core 4 medium Granny Smith apples. I do this by hand with a sharp paring knife by making a hole in the center of the apple and removing the seeds. Set aside.
• 2. Pre-heat the oven to 400 degrees. You will need a buttered. 8 inch glass baking dish.
• 3. MAKE THE SYRUP: In a small sauce pan, combine sugar, water, butter and cinnamon, and heat to boiling, then simmer for 10 minutes on very low heat. Meanwhile,
• 4. MAKE THE FILLING: Combine 1/2 cup of sugar with 1/2 teaspoon of cinnamon.
• 5. ROLL THE DOUGH: It will take 2 pie crusts for four dumplings. I roll the dough a little thinner than the crust. Make a square of dough, place the apple in the center of it so that when you bring up two corners of the square, the ends touch. Cut away any excess dough. Fill the center of the apple while it is on the dough with 2 teaspoons of the sugar filling. Top with one teaspoon of butter, bring two ends up around the apple and pinch to close, then bring the other two ends up and pinch to close, pinch the sides and seal so there is no crack anyplace. It should look like my photo of apple dumplings. You may have to "patch" the dough when you roll it for the second dumpling, but as long as it is sealed, that is okay. Finish sealing all the apples in the dough.
• 6. Place the apple dumplings in the dish, don't let the sides touch, about 1/2 inch apart. Pour the syrup carefully AROUND not OVER the apple dumplings.
• 7. Bake in the 400 degree oven for 1 hour until dumplings are lightly browned. Serve in a shallow dish with a couple spoons of the syrup around the bottom of the apple, and a big dollop of whipped cream or lite cool whip! Enjoy!

Steps:

• 1. Preheat oven to 350. Have apples peeled & cored. In food processor add flour, baking powder, salt. Pulse a few times then add the butter and milk, pulse until incorporating and soft dough forms. Cut dough into 6 even pieces. Roll each piece into a circular shape on lightly floured surface. Mix sugar and cinnamon, just eyeball it..I didn't measure. Forgot pic of dough!
• 2. Place a peeled and cored apple in the center of the dough. Sprinkle about a tablespoon of cinnamon sugar in the hole. Using hands mold the dough around the apple, bringing sides of dough towards the top of apple, making sure entire apple is covered. The dough is so easy to work with. Place Apples in a greased 9 x 13 pan.
• 3. Make sauce...in medium sauce pan, place water, sugar, butter and cinnamon. Whisk to combine and heat until lightly boiling. Remove from stove and cool slightly.
• 4. Pour sauce around the dumplings and just a little over dumplings. Halfway through baking time baste the apples with the sauce. Bake for 50 - 55 minutes or until apple is tender. I slide a slender knife inside to test.
• 5. Serve with Ice cream, whipped cream or milk. That yummy sauce is out of this world good! Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Steps:

• Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
• Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
• Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
• Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
• Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Steps:

• In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple.
• Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside.
• Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings.