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Apple Dumplings

 Serves : 4
2 Granny Smith apples
lemon slice
1/4 c. brown sugar.
1/4 c. granulated sugar
1/4 tsp. cinnamon
Butter

For the sauce:
1 c. water
1/2 c. butter
1 c. granulated sugar
2 tsp. vanilla

For the Pastry:
2 1/2 c. Flour
3/4 c. Shortening
1/2 c. milk
1/2 tsp. salt
2 t. baking powder

mix flour, salt, baking powder together and cut in shortening to a course
crumb. Add milk all at once and stir to form a ball. Do not over mix. Turn
out onto a floured surface and kneed 3-4 times. Roll out to 1/8 " thickness
and cut into four squares.

Peel the apples, cut in half, core and rub with lemon juice slice.
Combine sugars and cinnamon in a bowl and stir till mixed. Roll apples in
mixture and pack sugar mixture into the core. Top with a slice of butter.
Place apple butter side down onto pastry square and bring all sides together
on top to seal. Place in baking dish seam side down. (core and butter side
up) repeat until all four pieces complete.
To make the sauce melt butter with the water, vanilla and the sugar. Once
all the sugar is dissolved and butter is melted pour over the dumplings to
3/4 from the top.
Bake 425 * for 30 - 35 minutes or until golden brown.

Serve with cinnamon or vanilla ice cream.

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Apple Crepes Serves: 6-8
2-3 Granny Smith apples
Granulated sugar
Brown sugar
Cinnamon
1/4c. Butter

Crepe batter:
2 T. vegetable oil
1 egg
1/4 c. water
1 tsp baking soda
1 c. milk
1c. flour
1 tsp. vanilla
1/4 tsp. salt

To make the batter:
Add baking soda to the water and allow to dissolve.
In a bowl add all the ingredients together and whisk until smooth. This
batter should be very light. If it is too thick you may add more milk.
Heat sauté pan to hot but not "smoking" lower heat to lowest high setting.
Add approx. 1/4 c. batter and move pan around to form circle. (You should
have little bubbles and it will be about as thin as a few pieces of
paper...if not add a bit more milk to your batter)
Allow to cook and the edges will begin to "turn in" Flip the crepe and cook
for another few seconds.

Stuff crepes with a generous portion of ice cream. I used Butter Pecan. Wrap
and place in freezer.

Melt 1/4 c. butter in sauté pan. Peel core and slice apples and place in
sauté pan. Cover with sugar (1/4 c. each) and some cinnamon.
Cook apples for approx 5 minutes and serve over the stuffed crepes.

"NOW THAT'S MIGHTY FINE DEE-SERT" - Quote from PAC 14 staff.
"BUT YOU GOTTA' TRY THE 10-LAYER CAKE, IT'S TO DIE FOR" - Raves one staff member.