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Peach Dumplings

December 22, 2010

My good friend Tiffany came to Seattle to visit, and she made peach dumplings, using her secret family recipe from generations of Germans ago. Tiffany is a fabulous cook. Everything she learned was passed down from the women in her family before her. These dumplings were so moist, so sweet, so decadent, that you have to force yourself to just eat half of one to start. I don’t know the exact calorie count, but I can take a wild guess, and my hunch is well over  a thousand (!!!) for one, including vanilla bean ice cream.

I don’t know the quantity of ingredients, but I know that the peaches were covered in a heavy butter, cinnamon, sugar mixture. And I know the crust was purely crisco (!), water, flour, and a little salt. She says if you want good crust, you must use crisco. My advice is to use your best judgment when indulging in little devils like these. Eat less, savor, enjoy. When making your own sweet treats, use natural sweeteners like agave syrup or applesauce. Unfortunately, though, there is no good substitute for butter in crust. Just remember–everything in moderation.

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