Schnitz un Knepp (Apples and Buttons)

Pick over and wash dried apples. Cover with water and let soak overnight or for a number of hours.

In the morning, cover ham with cold water and let boil for 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar.

Make dumplings by sifting together the flour, salt, pepper and baking powder. Stir in the beaten egg, milk (enough to make fairly moist, stiff batter), and melted butter.

Drop the batter by spoonfuls into the hot liquid with the ham and apples. Cover kettle tight and cook dumplings for 15 minutes. Serve piping hot on large platter.

Recipe Source: "Pennsylvania Dutch Cook Book: Fine Old Recipes," Culinary Arts Press, 1936.

cook's notes

You can omit the step of boiling ham for 3 hours if using a cooked ham.