Aunt Sadies Blackberry Or Dewberry Dumplings Recipes

Steps:

• For the blackberry filling:
• In a medium saucepan, combine the blackberries with the sugar, 3 cups of the water and lemon juice. Cook until the berries are soft and a heavy syrup has formed, about 15 minutes.
• Remove from the heat and strain off the syrup from the berries. Set the berries aside with 1/2 cup of the syrup and return the remaining syrup to the saucepan.
• Add the remaining 1 cup water, the vanilla, and the butter to the syrup in the saucepan. Bring to a boil over medium-high heat.
• For the dumpling dough:
• In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
• Using a pastry blender, 2 knives, or your fingertips, cut in the 6 tablespoons butter until the mixture resembles coarse crumbs.
• In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture and the buttermilk to the flour mixture, stirring only until just incorporated. Do not overwork the dough.
• Drop the biscuit dough, by the tablespoonful, in batches, into boiling syrup and cook until the dumplings float to the surface and they are cooked through, about 5 minutes.
• Remove the dumplings from the syrup and place in small bowls. Ladle some of the hot syrup and cooked berries over the top of the dumplings. Serve garnished with a dollop of whipped cream or a small scoop of ice cream.

Steps:

• In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes., Meanwhile, in a bowl, combine the flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.), Drop by tablespoonfuls into 6 mounds onto hot blackberry mixture; cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. , Spoon into serving dishes. Serve with cream or whipped cream if desired.

Steps:

• 1. Clean the blueberries and put in a mixing bowl. Add one cup of sugar to them and stir gently. Now I taste to see if they are sweet enough or tart. I like mine sweet so sometimes may add more sugar.
• 2. I flour the surface then take the packaged crust out and mead together then keep in a ball. I pinch off some and then roll out into a circle large enough for a spoon full of berries. The dough needs to be thin.
• 3. Pull up like a pouch and pinch the sides together on top.
• 4. Place in a 9x13 baking dish or the size you wish to make. This should yield you 15 dumplings. Add very carefully not to over fill 1/4 cup of water around the dumplings in bottom of the dish. Sprinkle over the top of each the 2Tlbs. of sugar all around the dish. Make sure each dumpling has some sugar on it. Slice a thin slice of butter and place over top each dumpling.
• 5. Have your oven preheat at 325°F and place the pan in the center of oven to allow to slowly cook. It took about 35 minutes for mine to cook. While in the oven check constantly to see they are plenty juicy and try to gently lift some of the juice over the dumplings to keep moist. I only did this once and they came out perfect.
• 6. Place a dumpling in a dish and serve if like with a scoop of ice cream.
• 7. WHILE THE DUMPLINGS ARE COOKING DO NOT ALLOW THE JUCE TO COOK AWAY OR TO LOW. YOU WILL WANT SOME JUICE IN THE DISH TO KEEP THE DUMPLINGS MOIST. YOU MAY NEED TO ADD SOME MORE WATER A LITTLE AT A TIME DURING THE COOKING PROCESS.

Steps:

• Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
• Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
• Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
• Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.