Markuss Easy Peach Dumplings Recipes

Steps:

• 1. Peel peaches,remove seeds Cut each peach into 8 slices. Roll each peach slice in a crescent roll. Put in a 9 x 13 pan sprayed with Pam. Melt butter,add vanilla,cinnamon and whole jar of caramel until all comes together. Pour this over the peaches. Pour Mountain Dew around the edges of the pan,not directly over the dumplings. Bake at 350 degrees for 40 minutes. Good with ice cream or melted whip cream.Use the sauce on the bottom of the pan to spoon over the dumplings.

Steps:

• 1. Preheat Oven @ 350, Butter 13X9 Baking dish. Spread Cresent sheets out Flat. Cut into 8 Sections per can (2)
• 2. Peel and Cut Peaches in fourths.( total 16 Pcs) Place one Slice of the Peach in each square. Seal each square entirely. Line Your Dumplings in your buttered pan.
• 3. In Saucepan, (Med) Heat Butter, Sugar & cinnamon together until the Butter is melted, and the Sugar is dissolved. REMOVE FROM HEAT. Add Mtn Dew or 7-up. & Vanilla. Stirring well to Blend.
• 4. Pour Over the Dumplings, Sprinkle with Pecans ( optional)
• 5. Bake @ 350 for 35-40 min uncovered. should be a golden brown when cooked. Serve Warm with Whipped Cream, or Ice Cream.

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
• Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
• To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Steps:

• Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
• Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
• In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
• Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
• In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.