---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Quebec Apple Dumplings
  Categories: Desserts, Canadian
       Yield: 1 servings
  
       1    Pie dough (double batch)                 Butter
     1/4 c  Cheddar cheese-grated             3/4 c  Sugar
      12    Apples; medium- peeled &          1/4 c  Sugar; Brown
            -cored                            1/4 c  Cream
     1/2 c  Mincement                                Lemon rind; 1/2 lemon
     1/4 c  Rum                            
  
   Preheat oven to 400F. Make enough pie enough to roll into 12 6“x6 squares
   (about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
   Peel and core apples and place one on each square. Fill the centre of each
   apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of
   butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
   over the apple to form ears at the top. Cover the 'ears' with aluminium
   foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings
   with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
   ears with cream mixture and return to oven till 'ears' are brown. Serve
   warm to plain cream or sweetened cream, flavoured with rum.
   
   Note from Anne MacLellan: Mme Benoit does not give total amounts for
   cheese, sugar, mincement and rum. I used Meal Master’s conversion to
   decimal and back to calculate the total amounts.
   
   To quote Mme. Benoit,”In Quebec these were baked in deep brown earthenware
   pudding dishes and served on a hot wooden board or tray surrounded by
   autumn leaves or boughs cut from the Christmas tree. It was a traditional
   in our family to serve these dumplings after we had finished decorating the
   Christmas tree."
   
   Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit
  
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