INGREDIENTS

INSTRUCTIONS

FOR THE BERRIES
FOR THE DUMPLING DOUGH
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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