This recipe is definitely numbered among my “most bizarre ingredients in a recipe” recipes. I can think of only a few dishes that I would use carbonated beverages to create.
Let’s see…there’s Coca-cola in its namesake cake and Dr. Pepper to marinate ribs.
And that’s it.
It’s a real short list.
But then there is this third recipe, which uses Mountain Dew, of all things. (Sidenote: Mountain Dew was originally created by a couple of East Tennesseans as a mixer for their moonshine. Hence its name and the shotgun-toting hillbilly on the label. Just in case you ever wanted to know that…well, now you do.)
Stay with me. The recipe goes beyond bizarre and straight into stuff your face goodness, I promise. Since apple season is *almost* here, this is a wonderful way to usher in fall.
1 can crescent rolls (8 rolls)
1 large Granny Smith apple, peeled and cored, sliced into 8 wedges
1/2 cup butter
3/4 cup sugar
1/2 teaspoon cinnamon (or more to taste)
6 ounces (1/2 can) of Mountain Dew
Heat oven to 350 degrees. Butter a 9×9 glass baking dish
Separate crescent dough and roll each apple wedge, starting at the small end. Crimp edges to seal apple wedges and place in pan. In a small saucepan, melt the butter, add the sugar and cinnamon; whisk together just until blended (the sugar will not be melted). Pour over dumplings, then pour mountain dew over them. Bake for 30-35 minutes or until golden brown. Serve with whipped cream or ice cream.
Note: The recipe can be doubled, using a 9×12 pan. Allow a slightly longer cooking time so all the dumplings get baked, around 40-50 minutes.
If you want to “skinny down” this recipe, you can substitute low-fat crescent rolls, diet Mountain Dew, and half Splenda for the sugar.
So what is your most twisted recipe? Please share!