Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c All-purpose flour
1/4 c Sugar
4 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1/4 c Butter or margarine
2/3 c Sour cream
-FILLING:
1/4 c Butter or margarine,
-softened
1 c Packed brown sugar
2 ts Ground cinnamon
6 md Granny Smith apples,
-peeled, cored and coarsely
-shredded
-(about 5 cups)
-TOPPING:
2 1/2 c Water
2 tb Brown sugar
1 ts Ground cinnamon
1/2 c Light cream

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 350! 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. Yield:
12 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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