The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

Logo

Logo

Search

Apple Dumplings


APPLE DUMPLINGS
The Machine Shed Restaurant Recipe

Pastry:
2 cups flour
1 teaspoon salt
2/3 cup lard
2 tablespoons Crisco
1/4 cup ice water

Filling:
6 peeled and cored apples
1/2 cup sugar
1 1/2 teaspoons cinnamon
butter

Syrup:
1 1/2 cups sugar
2 1/2 cups water
3 tbsp. butter
1/4 teaspoon cinnamon

For pastry, mix flour and salt and cut in shortening and lard. Add water 1 tablespoon at a time mixing until all flour is moistened. Form into a ball. Roll pastry into a 12 x 18 rectangle 1/8 inch thick. Cut into 6 equal squares.

For the syrup, mix all ingredients and boil for at least 3 minutes.

For each dumpling, place a prepared apple on one of the pastry squares. Fill the cavity with the cinnamon/sugar mixture and dot with butter. Bring the corners of the pastry up, moisten them and overlap them to seal. Lift the apples carefully and place in a baking dish leaving a little space between them. Pour the boiling syrup over the dumplings.

Bake at 400 degrees about 1 hour or until crust is browned and apples are done.


No comments:

Post a Comment