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brought me great love and we had special bonds.” Petie Davis hired drivers for over thirty years at Dobson Elementary and said, “Great drivers set a good example and are like a second teacher each day. They are mentors and role models. Children who ride buses make lifelong friends and many see the same driver for twelve or more years. The driver may be a life changer, confidante, and mentor.” We praise and honor those who dedicate themselves to providing children the safest mode of transportation to and from school. Each student can expect a kind word and warm smile the first thing in the morning and a cordial goodbye and well wishes each evening. We close by honoring Surry’s Drivers of the Year:

2019-2020 2018-2019 2017-2018 2016-2017 2015-2016 2014-2015 2013-2014 2012-2013 2011-2012 2010-2011 Andrew Draughn Paula Grey Robin Jones B.D. Reece Faye Draughn Karen Lewis Joyce Key Tim Burton Billy Dobbins Larry Wall (late) Mount Airy City Schools North Surry High school Gentry Middle School Elkin City Schools Pilot Elementary Franklin Elementary Copeland Elementary Dobson Elementary Dobson Elementary East Surry High School

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Timothy Cook Cook Insurance Group LLC

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with Rynn Hennings

Apples are wonderful any time of year, but with their flavor at its peak in fall, I enjoy using them in many different recipes. This one is for whole apple dumplings that can be left a natural crust color or “painted” for a beautiful presentation.

www.thehouseofelynryn.com

WHOLE APPLE DUMPLINGS

Servings: 6 servings Prep Time: 50 mins Cook Time: 35-40 mins Passive Time: 20 mins

Ingredients

• 6 refrigerated small to medium-sized Granny Smith or

Gala apples • 3/4 cup light brown sugar, packed • 1/2 teaspoon ground cinnamon • 1/4 cup all-purpose flour • 3 tablespoons butter, softened • Few drops vanilla extract • (3) 8-inch round refrigerated pie crusts • Parchment paper or nonstick baking mat • 1/3 cup heavy cream • 1 small basting brush • Green food coloring • Yellow food coloring

Directions

1. In a wide, shallow bowl, add the sugar, cinnamon, and flour.

Stir to blend and then set aside. 2. Twist and remove the apple stems to use after the apple dumplings are cooked. 3. Working with one apple at a time, peel and then remove 3/4 of the core from the top of the apple. Leave the bottom 1/4 of the core intact. 4. Roll the apple in the sugar mixture to coat it. 5. Place and compact 1-2 tablespoons of the sugar mixture in

the scooped-out apple-core hole. Add 2 or 3 drops of vanilla flavoring. Pack 1/2 tablespoon of butter in the hole. The butter should not extend past the top of the hole. 6. Cut an 8-inch pie crust into 2 pieces and roll each piece into a ball. Using a rolling pin, roll a dough ball into a circle big enough to cover an apple. 7. Place the prepared apple on the dough and pull it up and around the apple. Cut off any excess dough at the top of the apple. Pat the dough to smooth it. Make sure all splits and tears are sealed. 8. Use the leftover dough to make the leaves. Re-roll it and use a small cookie cutter or cut leaves by hand. Use a toothpick to indent a long vein down the middle of each leaf and then make small veins beside the long center vein. Cut leaves in large and small sizes. You can also shape dough stems by hand if you can't use the apple stems. 9. Add the leaves to the apple and press firmly to attach. 10. Place the dough-covered apple on parchment paper in a 9 x 13-inch baking pan. 11. Place 1/3 cup of cream in a small bowl. Add a few drops of green food coloring and 1 drop of yellow food coloring to make green apples. Mix. Use a basting brush to paint the body of the apple. Paint it in place so as not to stretch or break the dough. 12. Then add a few extra drops of green food coloring to the green cream until it is dark green. Paint the leaves this color so that they contrast with the apple body. 13. Repeat the process for all the rest of the apples. 14. Place the decorated apples in the refrigerator for 20 minutes. 15. Preheat the oven and bake at 350° F for 35-40 minutes. If the apples start to over-brown, place a sheet of aluminum foil loosely over top of the dumplings. 16. After baking, insert the saved apple stems into the apple dumplings for a realistic effect. 17. Serve with caramel sauce or vanilla ice cream.