Blueberries 'n' Dumplings 3 cups apple cider or juice 1/4 cup quick-cooking tapioca 4 cups fresh blueberries 1/3 cup packed brown sugar 1/2 teaspoon almond extract DUMPLINGS: 1 cup all-purpose flour 1 tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 egg 6 tablespoons milk Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Blueberries 'n' Dumplings cont. 1 tablespoon vegetable oil 3/4 cup cold heavy whipping cream 1 tablespoon maple syrup In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until tapioca is transparent; stirring occasionally. Stir in almond extract; continue simmering. For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff). Drop batter by 1/4 cupfuls onto simmering blueberry Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

Blueberries 'n' Dumplings mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering). In a small mixing bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with the dumplings. Serve with maple cream. Yield: 4 servings. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008