Tuesday, March 14, 2006


This is another recipe from the new cookbook. I have never heard of this but it sounds yummy. The notes in the book said this is an old Pennsylvania Dutch recipe meaning "Apples and Buttons" (the dumplings are the buttons). It is made from dried apples, ham and dumplings. It is listed as a kind of sweet and sour dish.



3 lbs. Smoked ham with bone

4 cups dried TART apples

1 large onion, finely chopped

2 med. Potatoes, cut into ½ inch cubes (optional)


2 cups of flour

1/2 tsp. salt

4 teaspoons baking powder

3 tablespoons unsalted butter

1 egg beaten

1/2-2/3 cup milk

Cover ham in large pot with cold water. Bring to boil, reduce heat and simmer for 2 hours or until ham is tender. Meanwhile, put apples in a bowl and cover with water. Soak for at lest 2 hours. Remove ham from the bone and cut into medium pieces. Return ham to liquid. Add apples, with most of the apple liquid to the ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.

For dumplings, sift together the flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly soft dough. Drop dough by tablespoons into gently boiling ham -apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately.


You can use your favorite baking mix for the dumplings. Just follow directions on the package. Dried Tart apples are hard to find in my area, but they can be ordered from various sources. You could also dehydrate your own. However make sure you use TART not sweet apples.



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