Mom's Apple Dumplings

 

 

 

 

 

 

 

 

 

 

My Mom loved making Apple Dumplings…. She knew how much we loved them and she used to say, “you just don’t find them any place but home.”   The house would smell delicious and the oven would make the kitchen so warm and cozy and she would be humming and excited about what she would present for dessert at the dinner table.  I miss those days… I miss that warm and fuzzy feeling when she would put them down on the table and we would all just giggle with glee.  I still make my Mom’s Apple Dumplings… especially on a chilly wet day like today.  So simple to make and so decadent.  Bring out the Apple Dumplings and Ice Cream…. Time for real comfort food.

 You’ll need two rounds of pie dough. You can make your own or use store-bought pie dough.

Mom's Apple Dumplings

 2 store-bought or home made pie crusts, unbaked

8 apples peeled and cored

1/2 cup granulated sugar 100g

2 1/2 tsp cinnamon divided

1 1/4 cup brown sugar 260g

1 1/4 cup water

3 tbsp butter

Set oven to 350F, place your chilled pie dough on the counter to warm, then combine the granulated sugar and 2 tsp of cinnamon in a small bowl, mix together and set aside.

 

 

 

 

 

 

 

 

 

 

Roll your pie dough into rectangles which are a bit less than 1/4 inch thick then cut into 7-inch squares. Re-roll scraps as needed until you have 8 squares. You can use excess dough to stamp decorative elements for the dumplings.

Peel and core the apples then place each apple on the center of a pastry square. Fill almost to the top with cinnamon sugar then place a teaspoon of butter on top. 

 

 

 

 

 

 

 

 

Bring the corners of the pastry up to the top of the apple one at a time. You can wet the tips with your finger so they stick better. Place the apples in baking dishes so they are touching as little as possible. I usually use two 9x13 dishes but you can use a larger dish if you have one. The apples will look best If you brush with an egg wash and sprinkle with any remaining cinnamon sugar.

 

 

 

 

 

 

 

 

 

 

 

 

To make the sauce combine brown sugar, cinnamon, butter and water in a small pot. Place over medium heat and cook while stirring until the butter melts then pour the sauce into the baking dishes.

Bake at 350F for 50-60 minutes or until the pastry is golden brown and the apples are softened. You can test to see if the apples are done using a skewer.

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

 

Shrimp Alfredo Deep Dish Pizza

 
 

 

 

 

 

 

 

 

 

 

I love making homemade Pizza. I can add anything I want and season it just right and I save so much money by making it at home.  And you have leftovers and I've been know to grab a slice of pizza for breakfast on many occasions.  One of my favorite pizzas is Shrimp pizza!

Shrimp Alfredo Deep Dish Pizza

1/2 pound frozen or fresh shrimp, peeled and de-veined, tails removed

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon minced parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lay shrimp out on a sheet pan lined with paper towels.  Pat shrimp dry with until the surface is no longer wet.  Add olive oil and butter to skillet and melt over medium high heat.  Add shrimp and sauté until just pink.  Immediately remove from skillet and set aside.  Do not leave shrimp in hot pan or they will continue cooking and get too tough.   

 Alfredo Sauce

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick.

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings.

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.

 

 

 

 

 

 

 

 

 

 

Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan. Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough.

 

 

 

 

 

 

 

 

 

 

Got cheese?  I like to load my pizzas with fresh shredded whole Milk Mozzarella.  Pre-shredded cheese you buy in bags doesn't melt as well and it's full of unhealthy chemicals.

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly. 

 

 

 

 

 

 

 

 

 

 

 Slice and serve!

 TIPS:

• My personal preference is to buy small bags of quick frozen shrimp  They’re frozen shortly after being harvested and will have the freshest taste. To defrost, simply add the needed quantity into a colander and run under cold water until they’re no longer solid, about 3 minutes. After draining, you will want to pat them dry with a paper towel.
  

• Shrimp can quickly overcook if left unattended in the skillet, even with the heat turned off. This is due to the residual retained heat.  As soon as they turn pink, remove from heat.

• I like to buy fresh dough from the grocery store or local pizza place. Most places will sell you bags of dough. The fresher the better.

• Oil your pizza pan first with olive oil and butter before you add your dough.  This will give you that buttery taste.

• Always buy fresh whole milk mozzarella and grate it yourself.

  Photography is the property of and copyrighted to Welcome Home.

Stuffed Crust Pepperoni Pizza

 Stuffed Crust Pepperoni Pizza

I love how creative these pizza places are when it comes to making every kind of crust you can think of. You can get thin crust, thick crust, and there's even the new garlic knot crust and the Tater Tot crust!  I particularly like the cheese filled crust and decided I can be just as creative and clever and make it at home!  Here's my version of homemade stuffed crust pizza.

Stuffed Crust Pepperoni Pizza

1 round of refrigerated pizza dough

1/2 cup of your favorite pizza sauce

1 package mozzarella string cheese (about 10 pieces)

20 slices pepperoni

2 cups mozzarella cheese, shredded

2 tablespoons butter, melted

1 tablespoon Parmesan cheese

1 tablespoon Italian seasoning

Heat oven to 400 degrees. Spray a 9 x 13 x 2 baking sheet with non-stick spray.  Roll out your dough into a triangle shape and then stretch it to fit your baking pan with about an inch overhang all the way around.  

Place your string cheese pieces all along the inside edges of your dough. You may have to cut some pieces to make them all fit.





















Fold the dough over the cheese and press down the edges to seal. Make sure your cheese is completely covered all the way around. 

Next, add your favorite pizza sauce on the bottom of our dough. Spread it out to the edges of the crust.  Add as much sauce as you like. Cover sauce with one cup of the mozzarella cheese (or as much as you like). 

Add the pepperoni or any other toppings you'd like.  Sausage is another favorite of mine. 

Then cover the pepperoni with the remaining cup of mozzarella cheese. The more cheese the merrier....use as much as you want! 

Brush the edge of your dough with melted butter.

Then sprinkle dough with Parmesan cheese and Italian seasoning. 

Bake at 400 degrees for about 15 to 18 minutes or until crust is golden brown and cheese is melted.

Allow to cool slightly before chowing down!  Cheese inside crust will be hot so be careful.

Deep Dish White Pizza

 

 

 

 

 

 

 

 

 

 

 

  

I love white pizza!  I see it as a blank canvass for me to create the best pizza with or without  toppings.  It all starts with making the perfect sauce, which is basically an easy garlic Alfredo sauce made extra thick. It’s so delicious and so easy to make in about 5 minutes.  Then you create your own masterpiece from there. You can buy your pizza dough from your grocery store (fresh or frozen) or from your favorite pizza shop that often sells fresh homemade dough.  The toppings are up to you.  I topped this one with shrimp but you can use a variety of toppings that I have listed in the recipe.  This makes pizza night so delicious and fun to switch from the classic red sauce. YUM!!

Deep Dish White Pizza

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick. 

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings. 

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan.  I like to use a rectangle baking pan for a Chicago Style Deep Dish pizza.  But you can roll out your dough in a round pan to be thick or thin.

 

 

 

 

 

 

 

 

 

 

 

Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough. Add your favorite toppings, (I used cooked shrimp for this one) and cover with mozzarella. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly.  Slice and serve.

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy while it’s hot!

Serve plain white pizza or add your favorite toppings. See below:

• grilled chicken
• Italian Sausage 
  
• diced ham 
  
• steak
• shrimp
• tomatoes
• fresh basil
• mushrooms
• Spinach

 

 

 

 

 

 

 

 

 

 

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