| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking rig, New text im | 1 | Servings | |
INGREDIENTS
| 6 | c | Fresh Or Frozen Blackberries |
| 3/4 | c | Sugar, or to taste |
| 1/3 | c | Red Wine Or Water |
| 1 | T | Grated Lemon Zest |
| 1 | t | Ground Cinnamon |
| 1 | c | All-Purpose Flour |
| 2 | T | Sugar |
| 1 | t | Baking Powder |
| 1/2 | t | Baking Soda |
| 1/8 | t | Salt |
| 2 | T | Unsalted Butter, melted |
| 1/2 | c | Buttermilk*, or more as |
| needed |
INSTRUCTIONS
Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat. While berries are cooking make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough. Cover the skillet with the berries in it and bring to a boil. Lower the heat to a steady simmer, uncover, and spoon the dough over the fruit, forming small dumplings with a soup spoon. Sprinkle the dumplings lightly with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam the mixture over medium-low heat, without opening the lid, until the dumplings set and the surface is dry when touched with a fingertip, usually about 15 minutes. To serve: Spoon the warm grunt into serving bowls with top with whipped cream, ice cream or thickened and sweetened yogurt. Yield: 4-6 servings Recipe By : COOKING RIGHT SHOW #CR9740 Posted to EAT-L Digest 31 October 96 Date: Fri, 1 Nov 1996 10:59:57 -0500 From: Bill Spalding <billspa@ICANECT.NET> NOTES : *or a mixture of plain yogurt and skim milk or water.
A Message from our Provider:
“Have you thanked God today?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1977
Calories From Fat: 255
Total Fat: 29.3g
Cholesterol: 66mg
Sodium: 1553.2mg
Potassium: 1619.2mg
Carbohydrates: 422.7g
Fiber: 50.7g
Sugar: 278g
Protein: 28.1g