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As long as I can remember, my mother has been making Blackberry Dumplings. They finish cooking while you eatand they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef and ham. Sometimes, I'll make it in winter just to have a taste of summer. My mom is the best cook I know, but my husband's also taught me a lot. He's so imaginative in the kitchen! We have two sons4 and 2and we are expecting a third child in September.
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Nutritional Facts 1 serving (1 cup) equals 240 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 332 mg sodium, 55 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as BlackBerry Dumplings in Country Woman May/June 1993, p33
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Reviewed on Aug. 16, 2010 by AWise
I didn't have any problems with this recipe, but none of us liked it very much.
Reviewed on Jul. 13, 2010 by rwortham
Add 1 1/2 cups of water to cook the berries and steam the dumplings.
Reviewed on May. 24, 2010 by August1
I don't know if the recipe on here is wrong but there is nothing to boil in the first ingredients. All the sugar does is coat the blackberries and the dumplings didn't turn out either.
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