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Walker-Shores

Family Recipes

Mostly oral tradition

GRANDMA SHORES APPLE DUMPLING

From the kitchen of Maud (Fisher) Shores

Make a pie crust and cut it into about 4 or 5 inch squares.

Fill each square with about 1/2 cup of diced cooking apples. Top with sugar and cinnimon. Bring the four corners of the squares up to form a cover over the apples; pinch together leaving gaps for the juice of the apples to run out. Dot with butter. Bake in a moderate oven until golden brown.

While dumplings are baking make a medium thick sauce: 1 c. water, 1/4 c. sugar, 1 T. butter, 1 T. cornstarch, pinch of salt. Set aside and add to the baking dumplings about 5 minutes before they are done. The sauce will thicken as the dumplings bake. Do not pre-cook it. Serve hot with cream (optional).

AUNT OPAL'S BLACKBERRY COBBLER

From the kitchen of Opal (Shores) Baker

Make crust for a double crust pie. Cut one crust into small strips. Cook about 2 quarts berries, 1 cup sugar, 1 tablespoon lemon juice & a pinch of salt in a large sauce pan. While berries are cooking, add the strips to the berry mixture, one at a time. Cook until bubbling and crust strips are cooked; stirring to keep strips separated.

Put mixture into a baking dish. Dot with butter. Place the remaining pie crust on top like you would for a pie; crimping the edges to seal. Make a small hole in the center of the crust, about 5/8 of an inch, to allow steam to escape. Brush egg white over the crust and sprinkle with sugar. Bake about 30 minutes at 350 degrees, or until brown.

Cherries may be used instead of blackberries. Leave out the lemon and add 1 teaspoon almond extract.

 

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