This recipe was clipped from a flyer or magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apple Dumplings

3 cups all purpose flour, sifted before measuring
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons shortening
1 cup milk

Sift dry ingredients together, then cut in shortening with pastry blender. Add milk and stir with a fork until soft dough. Knead three or four times to mix well.

Roll out on floured board to 1/4 inch thickness, about an 18 inch square. Spread dough lightly with soft butter or margarine.

Mix together:

4 cups apples, diced fine
1 cup light brown sugar
3/4 teaspoon cinnamon

Then spread over dough, and roll up like a jelly roll. (Do not bring apple mixture all the way to the edge of dough. If apples are not cut fine, they will punch holes in the dough when rolling up.) Slice roll 1 1/2 inches thick and place in buttered pan (13×9) with cut side down.

Make a syrup using:

2 cups light brown sugar
1 stick butter or margarine
3/4 teaspoon cinnamon
2 cups boiling water

Boil syrup until slightly thickened, then pour boiling syrup over dumplings in pan. Bake in pre-heated oven at 400° F. 30 to 35 minutes. Makes 12 nice size dumplings.