• 3 C all-purpose flour
• 1 C sugar, divided
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 C butter or margarine
• 2 eggs
• 1 Tbs vanilla extract
• 3 to 4 Tbs milk
• 8 C thinly sliced peeled baking apples
• 2 Tbs quick-cooking tapioca
• 1/2 tsp ground cinnamon

• 1 Tbs milk
• 3/4 tsp sugar
• 1/4 tsp ground cinnamon

• 2 C water
• 2 C sugar
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 C butter

Biscuit Dough:

• 2 C all-purpose flour, sifted
• 1 tsp salt
• 1 Tbs baking powder
• 2 Tbs sugar
• 1/2 C shortening
• 3/4 C milk

Filling:

• 4 C grated, peeled apples
• 1 C cooked, drained whole cranberries, or
• 1 C whole cranberry sauce
• 1/2 C black walnuts, chopped
  

Syrup:
Combine the first four ingredients and boil the mixture for 5 minutes. Remove this syrup from the heat and add the butter.

Biscuit Dough:
Sift together the dry ingredients and cut in the shortening. Gradually add the milk, tossing the mixture to make a soft dough. Roll it out on a floured board to form an 18 x 12 inch rectangle.

Spread the dough with the apples, cranberries and nuts. Roll it up like jelly roll and cut it into 1 inch slices. Place them in a 13 x 9 inch pan. Pour the hot syrup over all and bake them in a hot oven,  425º, for 40 minutes.

Serve the dumplings warm.

Amish Cooking
Deluxe Edition

• 4 C sliced peeled baking apples
• 1 unbaked pie shell (9 inches)
• 1 C sugar
• 1 C heavy cream
• 3 Tbs all-purpose flour
• Ground cinnamon

Place apples in pie shell. Combine sugar, cream and flour; pour over the apples, sprinkle with cinnamon.

Bake at 400° for 10 minutes. Reduce heat to 375°; bake for 35-40 minutes or until pie is set in center.
Cover crust edges with foil during the last 15 minutes if needed.

Cool on a wire rack. Serve, or cover and refrigerate.

Yield: 6-8 servings.