So. Yeah. These rule. I diced the apples, sprinkled them with brown sugar and cinnamon, and filled the dough "pockets" to the brim. I basted each pastry with butter, cooked for 20 minutes then flipped and basted again. I started the syrup on the stove, using 1/2 white and 1/2 brown sugar. I did not reduce the water. After allowing that to just simmer for about 15 minutes, I poured it over the pastries with about 10 minutes left. Just long enough to soak in. Served with vanilla ice cream, and pouring the remaining syrup over the whole lot - hol-eeee cow. SO yummy. Addendum to my original review: I made another batch of smaller dumplings - just halved the biscuits, put a heaping teaspoon of the apples inside, and did everything else the same way, including the 40 minutes. Delish, and they're awesome for the luncheon I have tomorrow!!!

Reviewed On: Aug. 24, 2008

Am I the only person who's amused/irritated by people who change the recipe (or don't read it well to begin with) and then rate it down for their results? Great recipe! For family preference, I went with twice as much onion and 4 cloves of crushed garlic - lightly sauteed, and I used just regular ol' russets because that was what we had. :) I would caution people against feeling the need to add more liquid. The "dressing" thins very well when poured on top of the hot potatoes, and sets up again when cooling. I think changing the amounts of potato and ham might depend on what you're using this dish for, but we like the ratio just as it's written. It's perfect for a potluck! Thank you!

Reviewed On: Mar. 26, 2008

So this is pretty much a heavy butter cream frosting with coconut. It's pretty dang yummy as is. I only gave the recipe 4 stars, because it requires a LOT of chilling in-between stages in order to keep the dough workable and not a pile of goo, so the prep time/ready time isn't even close. I mixed a little powdered sugar (1/2 tsp per tablespoon) with the cinnamon to keep it less bitter for the kids. Next time, I may reduce the powdered sugar to see if it tastes a little less like frosting and more like cheesecake. I've also considered adding a box of sugar free pudding mix to it for flavor. I'll let you know how it goes! Thanks for the good starter recipe!

Reviewed On: Mar. 2, 2008