Friday, May 20, 2011

Food Friday

I think I have shared this recipe for crescent apple dumplings before, but because I have made them for the hubs this week, I thought I would share again. This is sin in a 9 x13, ladies and gents! They are so easy to make and they have no enemies, so you can't help but make them from time to time. These may be at the top of Randall's list of fave eats.

2 medium Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 c. sugar
1 tsp. vanilla
cinnamon (for sprinkling)
12 oz. (1 can) Mountain Dew or Sprite.

Preheat oven to 350. Spray a 9×13 pan with non-stick cooking spray. Cut apples into 8ths. Open a can of crescent roll dough and carefully separate the dough along the perforations. Place 1/8 of an apple on one segment of dough and then roll/wrap the apple in the dough. Place in the prepared pan and repeat with remaining apples and dough. Set aside.

In a medium saucepan, melt butter and add sugar and vanilla. Stir to combine. Pour butter/sugar mixture over the apples, then pour the can of Mountain Dew or Sprite on top of everything. Sprinkle the pan with cinnamon and sugar. Bake for 40 minutes. When the dumplings are done, remove from oven and serve with a spoon full of sauce. I usually plan on two dumplings per person, before they go back for seconds. And then breakfast. Then second breakfast. Then a little snack. For true transcendent awesomeness, serve with a scoop of vanilla ice cream.

And here is my cute little foodie helping me plant tomatoes. I hope the squirrels don't eat them all up again this year. I guess we shall just wait and see!



Happy Food Friday!


Abby

3 comments:

Kelley said...

Henry is so cute! I love your recipe.

Anonymous said...

This is such a good recipe. My aunt Judy sent my mom a strawberry dessert version of this. My mom made it for my dad's SS class Sunday and she said they all raved about how good it was. I will e-mail it to you. Henry is such a little cutie pie

Melissa S.

The Family Marsico said...

I have a question on the recipe. I have a similar recipe to this, but it tends to come out a bit doughy or slimy. Does that ever happen with yours and/or do you know how to prevent it?