Our sales manager wants me to make apple dumplings like his grandma used to make. The way he described it was individual apple dumplings baked together in a square pan with cinnamon caramel sauce until everything is gooey. Is this a midwest kinda thing? I like using a precooked apple filling for the dumplings(made from scratch) and piedough. Has anyone a recipe or experience with this. I'm trying to decide whether the piedough would work better than a cobbler/biscuit type of dough. Thanks.
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5/14/02 at 2:56pm