1 3/4 cup All-purpose flour
1/4 cup Sugar
4 tsp Baking powder
1/2 tsp Salt
1/4 cup Shortening
1/4 cup Butter or margarine
2/3 cup Sour cream
FILLING
1/4 cup Butter or margarine, softened
1 cup Packed brown sugar
2 tsp Ground cinnamon
6 medium Granny Smith apples, peeled, cored and coarsely shredded (about 5 cups)
TOPPING
2 1/2 cup Water
2 tbsp Brown sugar
1 tsp Ground cinnamon
1/2 cup Light cream
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In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. Roll out on a floured surface into a 15-in. x 10-in, rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. Roll up, jelly-roll style, starting with the long side. Cut into 12 slices. Place slices, cut side down, in a 13-in. x 9-in. x 2-in, baking pan. For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream. Carefully pour hot topping over dumplings. Bake, uncovered, at 35Q0 for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.
Recipe by: Country Woman May/June 1993
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
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