11:18 PM 3/19/98
candycook3@aol

Gary, these are so easy and they're good.  My mother-in-law used to serve them with a basic lemon sauce, which I will also send you recipe for.  They are German and are eaten at dinner in the place of all other food.  I used to think I was the oddest thing I ever say until I ate one. They're heavenly.  And they're also one reason I need to midnight jog.  I can eat about 3, which is a lot.

OK---recipe is weird, but trust me.

Recipe for 2-cust pie crust.  Divide dough in half and refirgerate for 2+ hours.

6-8 med sized ripe peaches (not soft--they must be still firm, but ripe)
1/2 c. granulated sugar

Wash each peach.  Before they are dry, roll in the granulated sugar until there is a thick cust of sugar across the surface of the peach.

Roll cold dough out on floured board until the same thickness as you use for pie crust. Cut rolled dough into sections large enough to cover the sugared peaches.  Don't worry if the dough overlaps---you want the whole thing completely covered.  Use scraps to complete the coverage.  Just make sure they are sealed and no breaks occur.  Place on racks.  Allow them to dry thoroughly. 1-4 hours


Place dumplings on cookie sheets and place in preheated 375 degree oven for 45 mins, or until toothpick inserted into one of the dumplings is easily removed.  Serve immediatly with lemon sauce.  Break the dumplings open on individual plates with a fork.  Steam will be all over the place, as will juice.  Remove pit and top with whipped cream, if desired.

These are easy and good.  Hope you guys like them as much as we do.

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Lemon Sauce

4.5 T cornstarch
1.5 c sugar
3 c boiling water
1 T lemon rind
9 T. lemon juice
1 T butter

Sombine cornstarch and sugar.  Add boiling water.  Cook 15 mins, stirring constantly until thickened.

Remove from heat and add rind, juice and butter.


