I'd told myself that I was not going to do yet another post consisting of merely pictures taken from my phone, but alas, as Katheryn and I are house-sitting (oh, glorious "home ownership!!"), I have no other device with which to chronicle today's baking endeavor.
The word baking implies a lot more effort than I actually put into the kitchen today. Assembled might be a better word. I found this recipe by accident, and it intrigued me because one of it's ingredients was Mountain Dew - not your typical ingredient for baking. It also included crescent roll dough, apples, butter, white sugar, and cinnamon sugar. In other words, Apple Dumplings. No, not the gang. The food. **goofy grin**
Peel and slice 'dem apples into eight wedges. Granny Smith's will probably be what you want. You know, those super crunchy ones that about take out a tooth when you try and bite into them. Don't worry about that. The apples will be a soft, yummy mush later.
To open crescent rolls, tear the crescent roll paper like it instructs, and then bang it on the side of the counter approx. 5 times until it finally pops open (since they never pop open just by tearing the paper like they are supposed to - can I get an amen??). Try not to scream when they burst open in your hands.
Wrap/roll an apple wedge in each crescent triangle, beginning with the smallest part of the triangle. Place then in 9 x 13 pan. You can squeeze those 16 babies in there, trust me!
Next, if you were to follow the recipe, you'd mix an ungodly amount of butter, sugar and cinnamon together to pour over those sleeping beauties reposing in their pan. If you're ME, you mix about 1/4 cup MELTED butter, 1/3 cup sugar, and about a teaspoon of cinnamon. Pour that poison over the rolls.
Lastly, take a can of Mountain Dew (or estimate about a cup from a larger bottle you have on hand. You know, that last bottle from your hidden stash in the trunk of your car...oh wait? No one else does that? Never mind, moving on.) and pour that nectar over the rolls.
Pop the pan into a 350' pre-heated oven for about 35 minutes, or until they begin to get the kind of tan you'd like to have yourself. I over-tanned mine just a mite. The part of the dumplings that are still in contact with the Dew in the pan will still look squishly. Let 'em cool a few minutes, then eat those babies up!
Update: after munching on them most of the day, I decided that I like them absolutely best when they are thoroughly cold. Katheryn agreed.