DIY ~ Homemade Brown Sugar

 

 

 

Does a recipe you’re making call for brown sugar and you’ve run out?  Here’s a way to make brown sugar at home:

What You Will Need:

–   2 cups of sugar

–   1 ½ Tbsp of molasses

 

What You Will Need to do:

1.   Place all the ingredients in a bowl.

2.   Slowly mix the contents of the bowl with either a stand or hand mixer.  When the contents of the bowl start to ball, turn up the mixer and continue to mix for about 5 minutes or until things don’t ball anymore.

 

Apple-Pie Dumplings with Caramel Sauce Recipe

Angus Fergusson

 

I found this recipe at the Chatelaine magazine website.  My plan is to make this for Christmas Eve dinner but I wanted to share this with you before then, just in case you would want to make this for the holiday season too.

 

What You Will Need:

FOR CRUST:

–   2 3/4 cups all-purpose flour

–   3/4 cup grated old cheddar

–   1/2 tsp salt

–   1 1/3 cups  cold unsalted butter, cut into cubes

–   3/4 cup sour cream

–   1  egg, separated

 

FOR FILLING:

–   8 small firm crisp apples, such as Gala or Crispin

–   2 tbsp lemon juice

–   1/2 cup packed brown sugar

–   1/3 cup finely chopped pecans

–   2 tsp cinnamon

 

FOR CARAMEL SAUCE:

–   1/3 cup unsalted butter

–   3/4 cup packed brown sugar

–   1 1/2 tsp vanilla extract

–   1/2 tsp salt

–   3/4 cup 35% cream

 

What You Will Need to do:

 

1.   Combine flour with cheddar, 1/2 tsp salt and 1 1/3 cups butter in a food processor. Whirl until coarse crumbs form. Add sour cream and egg yolk. Whirl just until dough comes together. Transfer to lightly floured surface. Form dough into a ball, then divide into 8 equal portions. Shape each into a disc, then wrap in plastic wrap. Refrigerate at least 1 hour or up to 3 days, or freeze up to 1 month.

 

2.   Preheat oven to 425F. Line a large baking sheet with parchment. Slice about 1/2 in. from tops of apples. Trim bottoms of apples so they’ll sit flat. Peel, then scoop out cores with an apple corer or small paring knife and discard. Brush apples with lemon juice. Stir 1/3 cup brown sugar with pecans and cinnamon. Set aside.

 

3.   Remove dough from refrigerator. Roll each piece into a 9-in.-wide circle. Set an apple in the centre of each. Fill hollowed core with brown sugar mixture. Brush edges of pastry with beaten egg white. Gather edges of pastry to the top of each apple, forming pleats and scrunching seams together at the top to seal. Repeat with remaining dough, apples and brown sugar mixture. Arrange dumplings on parchment, keeping them about 1 in. apart. Brush with more egg white, then sprinkle with remaining 2 tbsp brown sugar. Spray the underside of a piece of foil. Lay over dumplings.

 

4.   Bake in centre of oven until pastry is golden, about 35 min. Remove foil during the last 5 min of baking.

 

5.   Melt 1/3 cup butter in a small saucepan over medium. Add 3/4 cup brown sugar. Bring to a gentle boil, whisking occasionally. Cook for 3 min. Stir in vanilla and 1/2 tsp salt until dissolved. Remove from heat and let stand 1 min. Whisk in cream until sauce is smooth. Transfer dumplings into serving dishes and drizzle with caramel sauce.

 

 

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