Friday, March 18, 2016


Last Saturday was the monthly gathering for the Tasty Bunch, a Northland New Neighbors League small group of 6 couples who meet once a month at a restaurant in the area for dinner. Then we go to the monthly host/ess for dessert. 

This month Friends Carol and Keith were the host/ess. Four of us couples met at the newly opened Old Chicago for an early dinner and then 3 of us headed to Carol and Keith's house for more fellowship and dessert. It was too bad that the whole gang couldn't come, but those of us there savored every bite of these delicious apple dumplings. Since there was only 6 of us and the recipe makes 16 apple dumplings, Carol cut the recipe in half which is easy to do. 


2         (8 oz) cans crescent rolls
2         sticks of butter
1-1/2   cups Splenda brown sugar blend
1          tablespoon vanilla
1          teaspoon cinnamon
1-1/2   cups diet 7 UP (or other lemon soda)
2         apples (golden delicious or granny smith)

Preheat oven to 350 degrees F. Butter a 9 x 13 - inch baking dish.

Peel and core apples and cut into 16 slices. (Carol used an apple corer and then cut each wedge into two slices.)

Separate the crescent rolls. Roll 2 to 3 slices of apples in with each roll. (Carol used 2 slices and then the third one at the end under the  dough.) Place in the dish.

Melt the butter and stir in the brown sugar, cinnamon, and vanilla. Stir until thickened over low heat. Remove from heat and pour over the dumplings. 

Pour the soda in the middle and around the pan edges, (not on the dumplings)

Bake for 30 to 45 minutes or until golden brown

Serve warm with ice cream Spoon extra sauce over the ice cream.

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