 Amy and today we make some delicious apple dumplings and what makes them even better is this amazing carob sauce homemade. Golly nothing says fall like an apple dumpling. Nothing can beat the delicious homemade carob and the taste of a fresh apple in the fall. All right we're gonna start doing something really simple just mixing up some cinnamon sugar. I'm gonna use about a quarter cup of sugar. Put it in a bowl separate. Let's go back to a table. I mean a teaspoon not a tablespoon. Now if your tastes are you love a lot of spice in your pie then of course you can use apple pie spice or different spices and mix them together. I'm just making an old-fashioned country way of doing it and we just use cinnamon. Most of my life that's about all we ever used. We didn't use nutmeg or allspice and I know a lot of people do but we just didn't. Okay so we're just gonna make simple apple dumplings today and of course you can spruce them up if you want to. I had even gotten out some raisins and pecans and I know Chris don't want those but a lot of y'all might want an apple dumpling with the works. So we're just gonna peel the apples. This is gala. A gala apple is tart and sweet. I like to use gala. I like to use Fuji is also tart and sweet. And golden delicious is tart and sweet. Now golden delicious will get done in 30 minutes no problem. I don't have any golden delicious. We're using this gala and it'll get done as well. Now if you bake the whole apple you know you got to bake it for a while. If you want to make a whole apple dumpling and the only difference in doing a whole apple dumpling and what I'm doing today is that you core the apple and you wrap the crust around the entire apple but it takes a lot more crust and a lot more apple to feed everybody that way. I used to make these for our church's fall festival and it was just enough for everybody to have a delicious bite of apple dumpling you know when you get more than one bite and not have to eat a huge apple dumpling. So these work really well to take to festivals and family functions this time of year because you don't have because a whole apple dumpling is enough dessert and you don't really want anything else so if you make them this size then somebody can have a piece of cake in your apple dumpling. If you got an apple core use it and if you don't of course you don't have to. I'm just going to cut half of the apple off the sides all the way around on four sides and if you get any of the pit in there get it out. Okay we're going to be using a refrigerated pie dough because that's what is so easy about this recipe and refrigerated pie dough I don't care what he may tells you it's delicious just try it. If you don't believe me make a pie dough buy a refrigerated pie dough put them in something and taste test them and you'll find that the refrigerated pie dough is really delicious this is really cold steel. You're supposed to let it come to room temperature before you roll it out. I'm breaking the rules a little matter of fact I think I'm gonna throw it in the microwave two seconds. Ten seconds that way when we get ready to pull it up over the apple it'll be a little more flexible. Much better that was perfect still a little cold right here but I can handle it. Okay circles to make our dumplings with I used the bottom of my sifter because it's just the right size to me to make these so you should be able to get about one two three four five around the edges if you use the bottom of your sifter. So there's five dumplings and we're gonna roll out another one and you'll have at least six dumplings and we'll save a little bit of the scraps to fix the tops if they don't come together just the way we want to. Now this is gonna be our scrap so let's see we had six we'll go ahead and divide it up into six pieces if you want to you can make a matter of fact let's do that. Let's make little leaves to go on top of them real quick. If you have a cutter you can use a cutter or you can just use a paring knife and cut them out yourself which is what I'm gonna do and we'll just put a little leaf on the very top of it and just make it pretty. So I'm gonna do little maple leaves all over here and then here's some extra dough I'm gonna separate it make it six pieces just so that I'll have the same amount for each top of each dumpling that we do. So there's two six pieces good enough. Alright here we go we're gonna take the bottom of the dumpling and we are going to put, do we have butter in here? Oh yeah I'm gonna take butter and I'm gonna spread on the dough like so and get some of our sugar we mixed up put it in here like so about two spoons worth and then you're gonna put your apple in the middle here like this you're gonna bring it up and press your dough up towards the top like so because it don't really want to reach that very very top we're gonna take one of these little dough pieces and close off the top and if you were really picky you would want to do it might want to do it a little different but I'm not I'm gonna put this leaf right here put a little butter on it it's going in so you're gonna do each one that way two more y'all why go to the trouble of making your dough when you can have on this good now mama also made you know the ones and I know y'all had it the ones that you make with a croissant dough and you use the sprite well they're really good too but this is more like an old-fashioned apple dumpling because it's a pie dough and we're gonna make the real old-fashioned caramel to go on top of it so even if this part is a shortcut you're not gonna be able to tell in the end that I did any shortcut because it's still pie dough the end the last one so one thing of pie dough one crust and there's two in a box will make six of these round apple dumplings that you can cut out with the bottom of your sifter don't turn them up because this is apple and you want it to get done these are gay like apples so they are a little bit they hold their shape a little better than like a granny Smith or a golden delicious a granny Smith is very sour so if you use a granny Smith with this type of apple dumpling they're really good in the sprite kind because they got a lot sugar in them but these don't have as much sugar in them so you really should buy like a golden delicious a gala a few a foodie something like that we're gonna make some delicious caramel sauce so easy all right so you take a stick of butter and you melt it in a saucepan it's gonna make about a cup and a half so just make sure your saucepan is large enough to hold it if you've got a non-stick skillet you can use it to and that way if you feel a little bit intimidated by making a caramel sauce or your friend it's gonna burn use your little non stick skillet of work gonna put some vanilla when it's done you're gonna be using some evaporated milk you can use whipping cream if you have it but we always have evaporated milk so that's what we're using and you're gonna use about a half a cup this will be using about three-quarter cups of brown sugar this is a half and it's gonna be packed of course so that's a half cup and then I'm gonna add a quarter cup very very simple and very very good just gonna take you a spoon or spatula whatever you got mix this up good you're gonna cook this at a medium temperature or not high like a low medium and now I am going to I'm gonna add my vanilla last we're gonna add about a couple of teaspoons of caro syrup it's good to me the milk is what scorches and the sugar is what you need to get melted that's what the most important thing so you know what it's sitting here with this butter it's not gonna stick when it's in here with this butter and start getting hot and then put your milk in there it's still a little greedy but we're gonna add our milk because you don't want it to candy first so here's our milk and it needs to be evaporated milk or whipping cream at this point I'm using a whisk so that's guaranteed to be beautiful and smooth now we're gonna bring this up to a medium-high heat at this point bring it to a boil once it starts boiling we're gonna reduce it and let it do a low boil for three minutes but let's bring it to a boil first at my jar it's boiling once it comes up to a boil like that I'm gonna turn it down to medium and let it boil for three minutes so let's turn on our timer three I'm gonna turn it down a little more needs to be at a low boil it's pretty good rolling boil hot jar I've got these that kids use to drink through straws I use them at the holidays for them to put their drinks in and I put a straw in there but when I serve my apple dumplings and I do this for Chris's work and everywhere I take them I put the caramel sauce in this to transport it I flip this upside down put this on the top like so to do the transport and then when we get there I flip this back over and put it on the top now when you transport it you don't want to have it laying down like this in the jar or they'll have caramel all over this make sure you keep it upright during the transport if you're afraid that you can't keep it upright during transport then don't put it on the jar till you get there you got a minute and a half left some people make the caramel sauce pour it over all the apples you know and put it back in the oven and heat it up but I actually like to just serve it on the side you can warm it in the microwave and that way people feel like you know they're getting to pour their yummy sauce on the top of their apple so I'm gonna take this off the heat we're gonna add a little bit of vanilla a little bit or a lot right so when you pour it up be careful get out our stainless steel funnel and we're gonna get this in the jar if you don't have a set of good funnels you should look on our website and shop in our shop now links because we use these things all the time I use them to make tea I use them to pour up gravies and sauces and just do all kind of stuff with them so if you don't have any I love them because the stainless steel is I don't want to get something that's already got sugar on it you don't want to pick up something that had sugar on it already granules of sugar make sure you get a clean spatula but anyway stainless steel is good it cleans up well it's already getting creamy so delicious y'all so good I'm ready to eat these and they're brown and pretty turn the light on so y'all can see them I take them out go ahead and cancel the oven they smell so good when fail that's not bad not bad odds right so we're gonna get one and put it out on the serving tray and pour some caramel over it and let y'all see how delicious it looks all right here's our little apple dumpling little leaf fell off put her back up there if I can now then we're gonna pour some we're gonna pour some caramel on it watch this how it pours it does so good does that look good or what or what we're gonna give it a taste well I like being the taste tester so you can see our little leaf right here I'll show you how nice and flaky this pie crust is that you get at the grocery store see comes apart and everything it's delicious it really is good so you can see it's just enough to get a good bite of an apple dumpling without it just being too much just enough to be delicious golly nothing says fall like an apple dumpling nothing can beat the delicious homemade caramel and the taste of a fresh apple in the fall it's so much better than a caramel apple the kids can have the caramel apples and the adults will eat all of the apple dumplings you say I can't quit eating it thanks for watching Colored Valley Cooks and this year instead of making that Sprite dessert take a stab at this one thanks for watching Colored Valley Cooks where we cook like mama did bye y'all love ya