Recipes for Juliet

Juliet, this is for you!

Saucy Apple Dumplings:

2 C Water
1 1/4 C sugar
1 t ground cinnamon
1/4 C butter
2 C all-purpose flour
1/2 t salt
2/3 C shortening
1/3 to 1/2 C whole milk, half-n-half, or light cream
2 T chopped golden raisins
2 T chopped walnuts
1 T honey
2 T sugar
6 small cooking apples (Granny Smith)
1 T butter

directions:

1. for sauce, in a medium saucepan combine the water, the 1 1/4 C sugar, and 1/2 t of the cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the 1/4 C butter. Set aside.

2. Meanwhile, for pastry, in a medium bowl combine the flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 T of the whole milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 T of the milk at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough into an 18x12 inch rectangle. cut into six 6 inch squares.

3. In a small bowl, combine the raisins, walnuts and honey. In another bowl stir together the remaining 1/2 t cinnamon and the 2 T sugar. Set aside.

4. Peel and core the apples. Place and apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar-cinnamon mixture; dot with remaining 1 T butter. Moisten edges of each pastry square with water; fold corners to center over apple. Pinch to seal seams. Place dumplings in a 9x13 pan. Reheat sauce to boiling and pour over dumplings. Bake uncovered at 350 about an hour. To serve, spoon sauce over dumplings.

Pumpkin Swirl Brownies:

Filling

1 package (3oz) cream cheese, softened
1/2 C canned pumpkin
1 egg
3 T sugar
1 t ground cinnamon
1/4 t ground nutmeg

Brownies

1 box Betty Crocker Premium Brownies Ultimate Fudge
1/4 C veg oil
2 T water
1 egg

directions:

1. Heat oven to 350 (325 for dark or non stick pan). Grease bottom of 9 inch square pan. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

2. Make brownie batter as directed on box, using 1/4 C oil, 2 T water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoons evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled pattern.

3. Bake 40-45 min or until toothpick comes out clean. Cool completely. Cut and eat!

(I couldn't find the exact brownies they said to use, so I found something similar. I also doubled the recipe and used a 9x13 pan)