MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Quebec Apple Dumplings
Categories: Desserts, Canadian
Yield: 1 Batch

1 Pie dough; double batch
1/4 c Cheddar cheese; grated
12 md Apples; peeled & cored
1/2 c Mincement
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Brown sugar
1/4 c Cream
1/2 Lemon; zest of

Preheat oven to 400?F. Make enough pie enough to roll into twelve
6x6" squares, about a double batch. Sprinkle each square with 1 ts
grated cheddar. Peel and core apples and place one on each square.
Fill the centre of each apple with 2 ts or a heaping 1 ts
mincement, 1 ts rum, a dot of butter, and 1 tb sugar. Bring
diagonally opposite corners of dough over the apple to form ears at
the top. Cover the "ears" with aluminium foil. Mix the brown sugar,
cream, and grated lemon rind. Brush the dumplings with this mixture
and bake for 35 to 45 minutes in 400?F oven. Remove foil, brush
ears with cream mixture and return to oven until "ears" are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan:

Mme Benoit does not give total amounts for cheese, sugar,
mincement, and rum. I used Meal Master's conversion to decimal and
back to calculate the total amounts.

To quote Mme. Benoit:

"In Quebec these were baked in deep brown earthenware pudding
dishes and served on a hot wooden board or tray surrounded by
autumn leaves or boughs cut from the Christmas tree. It was a
traditional in our family to serve these dumplings after we had
finished decorating the Christmas tree."

Recipe FROM: The Canadiana Cookbook by Mme. Jehane Benoit

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