Author: sarah

Apple Dumplings With Caramel Syrup

2 cups flour
2/3 cup milk
4 tablespoons sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 cup shortening
1 egg — beaten
8 baking apples — (Jonathan)
4 tablespoons butter — divided
1/2 cup sugar
1 teaspoon cinnamon

Caramel Syrup:
1 cup brown sugar
1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
1 pinch salt
1 1/2 cups hot water
1 teaspoon vanilla

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Sift flour, baking powder, salt and sugar. Blend in shortening. Combine egg and milk and add all at once. Stir until moist. Divide into 8 equal parts and roll each part out into a circle. Peel and core the 8 apples. Place them, core holes up, on center of pastry circles. Dot each apple hole with 1/2 tablespoon butter. Mix the 1/2 cup sugar and 1 teaspoon cinnamon. Pour the cinnamon/sugar mixture into the core of each apple, distributing evenly. Bring the pastry edges up to cover apples and pinch to secure. Make caramel syrup by combining brown sugar, 1/2 cup white sugar, cornstarch, 2 tablespoons butter, salt and water in a medium saucepan. Bring to a boil, and boil 1 minute stirring constantly. Remove from heat and stir in vanilla. Set syrup aside. Next, place the apple dumplings in a deep, greased 13×9 pan and top with 1/2 batch caramel syrup. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and continue baking for 40 minutes , until apples are tender, basting several times with remaining syrup.

Angel Sugar Cookies

1 cup shortening
1 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

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Sift dry ingredients together and set aside. Cream the sugars, shortening, egg and vanilla together, until light and fluffy. Add the dry ingredients and work in good. Makes a stiff dough. Roll into balls the size of walnuts and roll in sugar. Place wide apart on greased cookie sheet. Bake at 375 degrees, maybe 10 minutes. Watch them and when they just begin to turn tan around the edges, take them out of the oven and leave on cookie sheet until they harden. They puff up when cooking, then fall.

All American Flag Dessert

4 cups boiling water — divided
2 (4 serving size) packages Berry Blue Jell-o
2 (4 serving size) packages red Jell-o
3 cups cold water
1 (4 serving size) package lemon Jell-o
8 ounces Cool Whip light
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Stir 1 1/2 cups boiling water each into Berry Blue and red gelatin in separate bowls at least 2 minutes until dissolved. Stir 1 1/2 cups cold water into each bowl. Spray 13X9 inch pan with no-stick cooking spray; place on cookie sheet. Pour Berry blue gelatin into pan. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Refrigerate red gelatin in bowl 45 minutes. Meanwhile stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over Berry Blue gelatin in pan. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened red gelatin over gelatin mixture in pan. Refrigerate 4 hours or overnight until firm. Decorate with additional whipped topping and fruit (such as blueberries and strawberries) to resemble a flag.

Tuna Casserole

1 can tuna, drained
1/2 cup mayonnaise or miracle whip
1/2 cup milk
1 can cream of mushroom soup
1/8 teaspoon dry mustard
1 cup velveeta cheese, cubed
1 cup uncooked pasta (macaroni, shells, rotini, egg noodles)
1/2 cup crushed saltine crackers

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Heat oven to 350 degrees. Cook pasta in boiling salted water according to package directions. Drain and set aside. In a 1 1/2 quart ovenproof dish mix together milk, mayo, soup and dry mustard until smooth. Add velveeta, cooked pasta and tuna, folding to combine. Cover and bake 25 minutes. Remove from oven and sprinkle with crushed saltine crackers. Bake uncovered 5 minutes more.