Somehow I managed to get some crud this week, give to hubby and fight to feel normal with several important meetings scheduled...

Hopefully that stuff is GONE!  Still have the cough though. 

The following recipe was shared with me by a friend that will be 90 years old in June this year making the recipe close to 150 years old which is cool (I think).  I cut way back on the syrup because it's a bit of an overkill but who knows maybe with a wood burning stove it was necessary to have that much and no one needs that much sugar!

Apple Dumplings from Ayleene Thompson
This recipe was given to Ayleene by Wayne Thompson’s Grandmother
SYRUP:
2 CUPS SUGAR
2 CUPS WATER
¼ TSP CINNAMON
¼ TSP. NUTGEG
¼ CUP BUTTER

MAKE SYRUP WITH ABOVE INGREDIENTS. PARE & CORE 6 APPLES, CUT INTO QUARTERS.

PASTERY:
2 CUPS FLOUR
1 TSP. SALT
2 TSP. BAKING POWDER
¾ CUP SHORTENING
½ CUP MILK

DIVID DOUGH IN HALF. ROLL OUT EACH AS PIE CRUST, CUTTING INTO 4 SQUARES. PUT 4 PIECES OF APPLE ON EACH SQUARE, SPRINKLE WITH SUGAR, CINNAMON, NUTMEG, DOT WITH BUTTER. FOLD CORNERS TO CENTER, PINCH EDGES TOGETHER, PLACE IN BAKING PAN, POUR IN SYRUP AND BAKE 375 DEGREES UNTIL BROWN. WHILE BAKING BASTE WITH SYRUP. (COMBINE SPICES AND SUGAR IN SMALL CONTAINER FOR SPRINKLING ON APPLE)

OPTIONAL: The reason I'm offering the lemon sauce is because sweet apple dumplings with the tartness of lemon is divine.  My Mother made a similar dish in my childhood and I still remember that wonderful taste.

HOT LEMON SAUCE from Fannie Farmer Cookbook, original copyright 1906

½ C. SUGAR
1 T. CORNSTARCH
1 C. BOILING WATER
3 T. LEMON JUICE
GRATED RIND OF ONE LEMON
PINCH OF SALT
PINCH OF NUTMEG

PLACE ALL IN SMALL SAUCE PAN, BOIL 5 MINS. UNTIL THICKEN. SERVE WARM SAUCE OVER WARM APPLE DUMPLING.