Feels Like Fall: Apple Dumplings and Spiked Apple Punch

By Alison Joy, Monica DeStefano & Alyssa Di Rienzo http://vimeo.com/30276292

Fall is here, meaning it’s time to whip out the windbreakers and take shelter in the kitchen with hot food and warm autumn spices. If you didn’t get a chance to swing by the Apple Festival on the Quad in September, here’s a chance to redeem yourself with delicious spiced apple dumplings and a spiked apple punch. Sit back and pop a few of these puppies in your mouth by a raging fireplace… you deserve it.

Spiced Apple Dumplings (serves eight)

1 8 oz. package of Pillsbury crescent rolls 2 large apples, peeled and diced ½ cup of brown sugar ½ cup of white sugar 1 cup orange juice ½ cup butter 1 tsp vanilla extract ½ tsp cinnamon Pinch of nutmeg

1. Preheat the oven to 350 degrees

2. Separate the crescent roll dough into triangles, and fold the diced apple wedges in, pinching the dough at the top so the apples are enclosed. Then, place the dumplings in a greased baking pan

3. In a saucepan, combine the sugar, orange juice, vanilla extract, cinnamon, nutmeg and butter to a boil until they are thoroughly incorporated. Pour this mixture over the dumplings. There will be excess liquid remaining in the pan.

4. Back uncovered for 25 minutes, or until golden brown

5. Serve hot by itself, or with a scoop of vanilla ice cream!

Spiked Apple Punch

1 quart of apple juice or apple cider 2 cups cranberry juice 1 cup orange juice 1 25 oz. bottle of champagne (for non-alcoholic, use 1.5 liters of ginger ale) 1 apple

1. Combine juices in a punch bowl and slowly add champagne (or soda)

2. Halve several apples and let them float for a classy touch – or, if lacking a punch bowl, take a circular apple slice and hang it off the rim of the glass. Bon appétit!

Recipes shown adapted from allrecipes.com