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 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 sons—4 and 2—and we are expecting a third child in September.
- 1 quart fresh or frozen (loose-pack) blackberries
- 1 cup plus 1 tablespoon sugar, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon lemon extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
- Cream or whipped cream, optional
- 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 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. Yield: 6-8 servings.
Originally published as BlackBerry Dumplings in Country Woman May/June 1993, p33
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