COOKING with CANNABIS
48 February 2023
Easy Apple Dumplings a Sweet Treat For Yourself by Chef Dana Cunningham
I hope everyone is well and feeling great ! It looks like we are almost through this long cold winter . I am so excited about Spring ! We have huge plans for our homestead , and we have been working hard all winter getting ready . Sometimes when I get in from working outside in the cold , I want a comforting snack to help my body relax and warm up . Hot chocolate is great for warming up on a cold day , but sometimes I just don ’ t want chocolate ! I know it sounds a little crazy to say . What woman doesn ’ t always want chocolate ? I have a quick recipe up my sleeve that satisfies my sweet tooth and warms me up , but it ’ s also light enough for me to eat and get back to the field if I need to .
These apple dumplings are the easiest to make ! They are fast , cute , and delicious . I usually make these to order . That means I make one or two at a time , depending on how many I think I will need , but you can make a whole batch and throw some in the freezer to save for later . This is a perfect go-to recipe when I am looking for something fast after a long day ’ s work . The real trick to this recipe is cutting up the apples in a medium chop , so they are not so big that they tear the biscuit when you wrap them up . Also , I like to put the cinnamon , sugar , and butter in a bowl and toss the apples in the mixture before I wrap them into dumplings . This gives the apples an awesome flavor on the inside of the dumpling . When the dumplings come out of the oven , they are crispy and toasted on the outside and warm and gooey on the inside . Now that is exactly how I like my dumplings .
We will use a simple can of jumbo biscuits from the grocery store for the dough . They usually come eight in a package . Make sure not to get the flaky kind ! I usually use the homestyle , not buttermilk , but it ’ s up to you . Whatever tickles your fancy .
I have found that it is easiest to spread the biscuits out when they are at room temperature . When they are cold , they are much less pliable . When making your dumplings , you can make them in any shape you wish . Some people make triangles , and some make squares ; I make
them in a “ satchel ” shape . I like the way they bake that way , and I think they look cute . Really , the shape is up to you as well . As long as the apples are not poking through the bottom , you ’ re good !
For the infusion , I suggest using butter . We will already be using butter in the recipe , so it is only a natural suggestion . If all you have is oil , use it sparingly so as not to mess with the flavors of the dessert .
Ingredients
1 ( 16-ounce ) can of refrigerated biscuit dough 4 apples - peeled , cored , and halved 1 cup white sugar 1 cup water ½ cup butter , melted 2 tablespoons of infused butter melted 2 teaspoons vanilla extract ½ teaspoon ground cinnamon
Directions
1 . Preheat your oven to 350 degrees .
2 . Place each biscuit round down on a cutting board or non-stick parchment paper , and with your hands , press out biscuit rounds into a ¼-inch thick , even circle .
3 . Place parchment paper in a 7x11-inch baking pan or whatever pan you have that works .
4 . Medium chop each apple . I leave the skin on but remove the core and the seeds .
5 . In a medium bowl , combine sugar , cinnamon , water , melted butter , and vanilla . 6 . Set aside ¼ of the mixture . 7 . Add the chopped apples to the larger portion of the butter mixture and toss until the apples are nicely coated .
8 . Spoon the apple mixture onto the biscuit rounds in a medium heap , so there is room around the edges to fold it the way you want .
9 . Fold the dumplings into your desired shape and place them in the baking pan .
10 . Brush the remaining butter mixture over the tops of the dumplings until they are nicely coated but not too wet .
Sprinkle cinnamon on top . Bake for 35 to 40 minutes , until golden . Serve hot .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .