Just felt like chiming in to show off that I finally remember my Mudcat password! yay! Now I've written it down in case I lose my cookie again as I am wont to do from time to time.

My apple dumplings are all made and lined up in a row ready to be warmed for tommorrow.

PEACE - it helps if you use those little apples - not crab-apple size but halfway between a crab-apple and a real apple. I think in the USA they call them Sweetheart Apples. I use Golden Apples for my dumplings becuase they cook up nice and tender. You can pour a bit of Irish Whisky into the sugar&spice mix with the nuts and sultanas. A couple drops adds a lot of flavor. I did that today and they smelled heavenly while baking. I also mix some cinnamon and castor sugar into the pasty dough. When you serve them, melt some brown sugar (or dry carmelized castor sugar)and butter in a saucepan, add liberal amounts of cinnamon and mace and another splash of whiskey. Pour the hot spice suace over the warm dumplins and serve with some ice-cream.

yay! I have my cookie back.