BLACKBERRY DUMPLINGS
As long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat-and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. -Liecha Collins, Oneonta, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 332mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
BLACKBERRY DUMPLINGS
These simple blackberry dumplings capture the essence of sweet, sweet summertime thanks to a little help from your slow cooker. Frozen berries are gloriously juicy when mixed with sugar and lemon juice. As soon as the mixture starts to bubble and boil, you know it's time to get your dumpling-making pants on. Reach for your trusty box of Bisquick™, add in a few tablespoons of sugar and milk and mix until a sticky-wet dough forms. Drop the sweetened dumpling dough onto the blackberry mixture and let your slow cooker work its magic. The steam your slow cooker creates makes for an ideal dumpling-cooking environment turning out ultra-light and fluffy results. Spoon the syrupy blackberries over your cinnamon-dusted dumplings, dollop with vanilla ice cream or whipped cream and devour. It's that easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 6
Number Of Ingredients 9
Steps:
- Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2- or 4-quart slow cooker.
- Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until mixture is boiling.
- Mix baking mix and 2 tablespoons sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.
- Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
- To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream.
Nutrition Facts : Calories 165, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
AUNT SADIE'S BLACKBERRY OR DEWBERRY DUMPLINGS
We used to grow dewberries - they are a small, sweet black raspberry, very prolific, and easy to grow. My Aunt Sadie also grew them, and one time showed me how to make her Dewberry Dumplings. Here is the way I remember it. Adjust the sugar depending on the sweetness of the berries. The key here is the very slow simmer. Serve...
Provided by Susan Feliciano
Categories Other Desserts
Time 50m
Number Of Ingredients 4
Steps:
- 1. First, make up the biscuit dough, and cut into large, flat biscuits. Or separate out the Grands biscuits and press them flatter. Place approximately 2 tablespoons berries in the center of each biscuit and fold the dough around them, sealing and making them into a ball.
- 2. Place remaining berries and the sugar in a medium heavy-bottomed saucepan. Add 3-4 tablespoons water. Heat over medium heat until the mixture comes to a boil, then turn very low so you have a slow simmer. Stir often during this process. You may add up to ½ cup water or so, until you have a nice syrup consistency.
- 3. Drop the dumplings on top of the simmering syrup, cover, and cook very low until dumplings are cooked and just start to dry out. Stir carefully if it appears to be sticking; you don't want to burn the berries. When cooked, stir all the dumplings together to mix with the syrup.
QUICK BLACKBERRY DUMPLINGS
Treat your whole family to this old-fashioned favorite from Liecha Collins of Oneonta, New York. "This dessert is suitable for Sunday dinner and everyday suppers, too" she relates.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and extract; bring to a boil. Reduce heat and simmer for 5 minutes. Meanwhile, in a bowl, combine flour, baking powder, nutmeg, remaining sugar and salt. Add milk; stir just until mixed (dough will be very thick)., Drop by tablespoonfuls into six mounds onto simmering blackberry mixture. Cover and simmer for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering). Spoon into serving dishes. Serve with cream or whipped cream if desired.
Nutrition Facts : Calories 240 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 332mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
MAMA LACHUTE'S BLACKBERRY DUMPLINGS
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.
BLACKBERRY DUMPLINGS
This recipe is from The More Swamp Cooking cookbook. SheronBeth sent me this cookbook for my birthday. It is all Louisiana cooking.
Provided by Shirl J 831
Categories Dessert
Time 20m
Yield 12 dumplings
Number Of Ingredients 9
Steps:
- In a bowl, combine melted butter, milk, eggs, 1 cup sugar and vanilla.
- In separate bowl, combine flour and baking powder. Add dry ingredients to liquid and stir. Do not overmix.
- In large skillet, combine water, 2 1/2 cups sugar and blackberries. Cook over medium heat till mixture thickens.
- Drop dumpling batter by the spoonful into blackberry mixture and cook dumplings till they rise. Test with fork. When fork comes out clean, remove dumplings and continue with remaining batter.
- Serve dumplings warm, topped with blackberry mixture. ** I do not know how many this makes so I guessed it anyone works it out let me know.
Nutrition Facts : Calories 451.4, Fat 6.1, SaturatedFat 3.2, Cholesterol 48.3, Sodium 142.8, Carbohydrate 94.5, Fiber 4.8, Sugar 62.1, Protein 6.5
BLACKBERRY FRUIT DUMPLING
I received this recipe from a native Indian lady. We've exchanged many tips and recipes over the years, and this dessert has become a favorite.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. kettle, combine the blackberries, sugar, water and butter; bring to a boil., For dumplings, combine the flour, baking powder, sugar and salt. In a large bowl, beat egg and milk; stir in dry ingredients until a soft dough forms. Drop by tablespoonfuls onto boiling berry mixture. Reduce heat; cover and simmer for 15-20 minutes or until dumplings test done (do not lift the cover while simmering)., Serve warm with cream if desired.
Nutrition Facts : Calories 248 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 425mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 6g fiber), Protein 4g protein.
BLACKBERRY DUMPLINGS
This is from my dear Kentucky grandma. We kids used to beg her to make these and we would go pick the berries. You can use your favorite berry.
Provided by MizzNezz
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix berries,water, 1 cup sugar, 1/4 t salt and lemon in large, wide saucepan.
- Bring to a boil.
- Reduce heat and simmer 5 minutes.
- For dumplings: Combine flour,1 T sugar, baking powder, 1/4 t salt, nutmeg and milk.
- Stir until mixed.
- Drop by TBS into berry mixture.
- Cover tightly and simmer 15 minutes.
- Serve in bowls with a dollop of whipped cream.
Nutrition Facts : Calories 467.7, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.7, Sodium 642.2, Carbohydrate 105.3, Fiber 9, Sugar 60.3, Protein 8.2
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BLACKBERRY DUMPLINGS - MY COUNTRY TABLE
From mycountrytable.com
5/5 (1)Total Time 30 minsCategory Desserts
- Combine blackberries, water and sugar in a large pot. Mix and bring to a boil over medium heat. Let boil for 1 to 2 minutes and turn off heat.
- In a medium bowl, whisk together the flour, sugar, salt, baking powder and cinnamon. In a small bowl or measuring cup, whisk together the milk, butter, egg and vanilla. Pour the wet mixture into the center of the dry ingredients. Mix just until it comes together to form a sticky wet dough. Do not over mix. Let the dough set for about five minutes while you return the sauce to a boil.
SALLIE ANN ROBINSON'S BLACKBERRY DUMPLINGS - SOUTHERN LIVING
From southernliving.com
- Place the blackberries and sugar in a medium saucepot with 1 cup water, and bring to a boil over medium heat for 3 to 4 minutes, stirring, until it thickens to a sauce. Reduce the heat to low and keep the blackberries warm as you make the dough.
- In a large mixing bowl stir together the flour, salt, sugar, and vegetable shortening with ¼ cup water. Add more water, up to ¾ cup, as needed until the dough is loose and soft enough that you can scoop it out with a spoon.
- Scoop 1 teaspoon dough at a time and drop it into the saucepot of blackberries. When the dough rises to the top of the blackberry sauce, use a tablespoon to turn it so the dough cooks evenly as it hardens. Drop in as many teaspoons of dough as you can at the same time, but leave a little room between them for the dough to swell. When all the dough is turned and has the consistency of a doughnut, the blackberry dumplings are ready to eat.
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