Shared from a friend's facebook post.
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional
Combine the blackberries, 1 cup of the sugar, 1/4 tsp of the salt, and the lemon extract in a Dutch oven. Bring to a boil; reduce heat and simmer for 5 minutes.
Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls
into six 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.
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional
Combine the blackberries, 1 cup of the sugar, 1/4 tsp of the salt, and the lemon extract in a Dutch oven. Bring to a boil; reduce heat and simmer for 5 minutes.
Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls
into six 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.
file photo
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