INGREDIENTS

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.

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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