Last Saturday night was our monthly gathering for The Tasty Bunch. (We are currently 6 couples who get together once a month. The couple hosting finds a restaurant for us to eat dinner and then we go to the couple's house for dessert and further visiting.) Last Saturday was Carol and Keith's month. We enjoyed dinner at a new restaurant in nearby Smithville called Soiree's New Orleans' Bistro and then were off to their house for dessert.
I recognized the dessert when I saw it and asked Carol if it was from my blog. She said no it wasn't. She had made a copy of the recipe for me so I brought it home to compare the two recipes. Imagine my surprise when I searched my blog and discovered the recipe I had shared was none other than Carol's recipe. She made Apple Dumplings last year when we met at her house. The funny thing though? The recipes were different.
These Country Crescent Apple Dumplings were so good. I was sorry I had eaten three pieces of fried catfish and could only manage to eat one of the dumplings. (Carol prepared two for each person.) She used fresh apples from Friend Sue's apple tree. They are the best Fuji apples!
COUNTRY CRESCENT APPLE DUMPLINGS
2 large apples, peeled and cored
2 cans refrigerated crescent roll dough (Carol used Pillsbury Grand Crescent - Big & Flaky)
1 cup butter
1 cup sugar
1/2 cup brown sugar (Carol used 1/4 cup brown sugar blend)
1 teaspoon ground cinnamon
1 12 oz can lemon/lime soda
caramel topping
cinnamon sugar
butter spray
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch baking dish.
Cut apples into 8 wedges. (Carol used an apple corer which makes 8 wedges.)
Separate roll dough into 8 triangles.
Spray each triangle with the spray butter and sprinkle with cinnamon sugar. Place each apple wedge on the widest and of the triangle dough and then top it with 1/2 teaspoon caramel topping.
Roll each apple into the triangle starting with the opposite end from the point.
Pinch to seal and place in baking dish.
Melt the butter and add the sugars and cinnamon.
Pour over the dumplings.
Pour the soda around (NOT ON) the dumplings.
Carol sprinkled some additional cinnamon sugar on top of the dumplings just before baking.
Bake for 35 minutes.
Let the dumplings cool and then remove them from the pan and place in some covered containers.
Save the liquid from the pan and pour over each dumpling before serving.
Carol also served a little caramel coffee ice cream with the dumplings. (I just didn't take a picture of that.)
I recognized the dessert when I saw it and asked Carol if it was from my blog. She said no it wasn't. She had made a copy of the recipe for me so I brought it home to compare the two recipes. Imagine my surprise when I searched my blog and discovered the recipe I had shared was none other than Carol's recipe. She made Apple Dumplings last year when we met at her house. The funny thing though? The recipes were different.
These Country Crescent Apple Dumplings were so good. I was sorry I had eaten three pieces of fried catfish and could only manage to eat one of the dumplings. (Carol prepared two for each person.) She used fresh apples from Friend Sue's apple tree. They are the best Fuji apples!
COUNTRY CRESCENT APPLE DUMPLINGS
2 large apples, peeled and cored
2 cans refrigerated crescent roll dough (Carol used Pillsbury Grand Crescent - Big & Flaky)
1 cup butter
1 cup sugar
1/2 cup brown sugar (Carol used 1/4 cup brown sugar blend)
1 teaspoon ground cinnamon
1 12 oz can lemon/lime soda
caramel topping
cinnamon sugar
butter spray
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch baking dish.
Cut apples into 8 wedges. (Carol used an apple corer which makes 8 wedges.)
Separate roll dough into 8 triangles.
Spray each triangle with the spray butter and sprinkle with cinnamon sugar. Place each apple wedge on the widest and of the triangle dough and then top it with 1/2 teaspoon caramel topping.
Roll each apple into the triangle starting with the opposite end from the point.
Pinch to seal and place in baking dish.
Melt the butter and add the sugars and cinnamon.
Pour over the dumplings.
Pour the soda around (NOT ON) the dumplings.
Carol sprinkled some additional cinnamon sugar on top of the dumplings just before baking.
Bake for 35 minutes.
Carol also served a little caramel coffee ice cream with the dumplings. (I just didn't take a picture of that.)
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