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Sep 6, 2010

7 Up Apple Dumplings | Country Cooking Recipes

7 Up Apple Dumplings

2 (7 oz.) bottles 7-Up or lime beverage
1 1/2 c. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. butter or margarine
6 med. apples
1/2 c. milk

For center of each apple: 1 tsp. cinnamon 3 tbsp. butter Combine the beverage and 1-1/2 cups sugar and 1/4 teaspoon each of cinnamon and nutmeg in saucepan, cook over medium heat, stirring constantly until sugar is dissolved. Add 1/4 cup butter, stir until melted. Set aside. Pare and core apples, leave whole or cut in half or quarters. Sift flour, salt and baking powder and cut in shortening. Add milk all at one time and stir until moist. Roll out and cut into 6" or 7" squares. Place apple in center of each square. Combine sugar, cinnamon and sprinkle 1 teaspoon to center of each apple, dot with butter. Place in 9"x13" pan, pour syrup into pan. Bake at 425 degrees for 35 to 40 minutes.

Almond Fudge Topped Shortbread

Crisco® Original No-Stick Cooking Spray
1 cup (2 sticks) butter, softened
1/2 cup 
powdered sugar
1/4 teaspoon salt
1 1/4 cups 
Pillsbury BEST® All Purpose Flour
2 cups (12 oz. pkg.) semi-sweet 
chocolate chips
1 (14 oz.) can 
Eagle Brand® Sweetened Condensed Milk
1/2 teaspoon almond extract
Sliced almonds, toasted*


HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
BEAT butter, 
powdered sugar and salt in large bowl with electric mixer until fluffy. Add flour; mix well. Press with floured hands evenly in prepared pan.
BAKE 20 to 25 minutes or until lightly browned.
MELT chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly. Remove from heat; stir in almond extract. Spread evenly over shortbread.
GARNISH with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars.
*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Banana Crumble

10 ripe bananas; peeled     
1 1/2 cups 
orange juice     
2 tsp. vanilla                     
1 cup flour                     
1 cup instant oats 
1 1/2 C. brown sugar
1 t. nutmeg
1 t. salt
1 1/2 sticks butter cut into pieces           

Slice bananas into 1/4" slices and place in a lightly buttered 12" 
Dutch oven. Combine orange juice and vanilla and pour over bananas.

In a separate bowl combine flour, oats, brown sugar, nutmeg and salt; stir to mix. Cut in the butter until mixture is about the size of small peas. Spoon crumble mixture over fruit.

Cover and bake for 30 to 45 minutes using 10-12 briquettes bottom and 16-18 briquettes top until crumble is 
golden brown.

Serve with 
vanilla ice cream.

Serves: 8-10

Country Cooking Recipes
Wanda Rawlins