Apricot Dumplings
A dish where flour and baking powder do the work.
contains glutencontains dairy
Ingredients
US
Metric
- 2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon Cottolene
- 1 cup thick cream
- Apricots
Make it lactose-friendly
- 1 cup thick cream → lactose-free cream or coconut cream
Steps
- PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit-cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with
Nutrition (estimated, per serving)
| Calories | 463 |
|---|---|
| Protein | 11.0 g |
| Fat | 16.1 g |
| Carbs | 68.2 g |
| Fiber | 2.3 g |
| Sodium | 1102 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States