Often called the loveliest town in Ontario, Niagara-on-the-Lake has a long and distinguished history. Site of the old Neutral Indian village of Onghiara, it was settled at the close of the American Revolution by Loyalists coming to Upper Canada, many of whom had been members of the much feared Butler's Rangers based during the American Revolution at Fort Niagara, then under British control.
In 1781 the British Government purchased land from the Mississaugas; a strip of land 6 miles wide along the western bank of the Niagara River for "300 suits of clothing". By 1782, 16 families had become established and had cleared 236 acres. In 1791 part of the military reserve at the mouth of the river was chosen as the future townsite. In 1792, Newark - as it was named by Governor Simcoe, became the first capital of the newly-created colony of Upper Canada, and the legislature met here for five sessions, until Lieutenant-Governor John Graves Simcoe moved the capital to York. By 1796, 70 new homes were built, and the town continued to prosper as the economic, administrative and judicial centre for the Niagara Peninsula. The physical appearance of the town, with the exception of the powder magazine at Fort George was virtually erased by the burning of the town by the Americans during the war of 1812. Rebuilt, Niagara became an active commercial centre, with a busy shipping and ship-building industry, as well as many shops and warehouses. The beautiful old homes lining the tree-shaded streets attest to the prosperity of its citizens.Click here for Niagara-On-The-Lake Videos
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.