2 cups sugar or Splenda
2 cups water
1/2 teaspoon cinnamon, plus additional for sprinkling*
1/4 teaspoon nutmeg, plus additional for sprinkling*
3 tablespoons butter, plus 1 teaspoon, divided into six "dots" for inside dumplings*
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar or Splenda, plus additional for sprinkling*
1/4 cup shortening
1/2 cup milk
Peel, core, and slice apples. Prepare syrup, by placing 2 cups sugar/Splenda, water, and spices into a saucepan until sugar is thoroughly dissolved. Remove from heat, add butter, and set aside until slightly cooled. Prepare dumpling pastry, by combining flour, baking powder, salt and 3 Tbsp. sugar/Splenda in a mixing bowl. Blend shortening into dry ingredients (my grandma used a Granny fork, my mother uses two knives, I use a pastry blender), forming coarse grains. Add milk, and lightly toss until moistened. Roll out on a lightly-floured board 1/4" thick. Cut into 5-inch squares.
Arrange apple slices on each square, then sprinkle with *cinnamon and nutmeg, and a little sugar or Splenda*. Place a *"dot" of butter (1930's recipes were not always precise, but a dot was about 1/6 teaspoon. Just lay a teaspoon of butter on a scrap of waxed paper, and cut into six semi-even bits to make a dot.)on top of apples.
Gather four corners of dough to center, and seal edges as best you can. Be creative! Place completed dumplings into a greased/sprayed baking pan with at least 2-3" sides. Pour syrup over dumplings. Bake at 350 degrees F. for 45 minutes, until their spicy fragrance permeates your kitchen. Allow to cool slightly, so the syrup thickens, before serving warm. Excellent with whipped cream or vanilla ice cream, although these do add a few delicious calories.
Not a NESTLÉ®-tested recipe.