Total TimePrep: 15 min. Cook: 30 min.
This is a very good recipe and very easy to make. Next time I make it I will add just a bit of cornstarch to thicken the juice. Found it very thin.
This was my first time in preparing this recipe. I used it for the Cherry Challenge this week and prepared it today! I think that for the first time, it worked out! I did adjust the recipe as I'd used pitted DARK SWEET CHERRIES IN HEAVY SYRUP plus the 1-1/2 cups of water, 2 Tbsp. butter, 1/3 cup sugar for sweet cherries OR 1/2 cup sugar for tart cherries. I covered cherry mixture and simmered for 5 minutes. I'd used 1/4 cup sugar, 1/4 tsp. salt, the 1 cup flour, 1-1/2 tsp. baking powder, which I sifted together and then cut in remaining butter with my pastry blender. I then added the milk and vanilla. I'd soured the milk with 1 Tbsp. white vinegar and stirred the dough until blended; dropping by small teaspoonfuls over cherry mixture. I covered and simmered 20 to 30 minutes and used a cake tester to test the dumplings. I have the reference book which this recipe came from: Grandma's Great Desserts and so I just printed the recipe from online!Thank you for sharing this dessert recipe! I'm giving this recipe a 4 since I'd never made it before! delowenstein
Quick and easy... I used fresh cherries plus an extra 1/2 cup of cherry juice I had on hand, so a total of 2 c of liquid (with the water) in total, but next time I would probably only use 1 c of liquid in total, as it was more than needed. Nice served hot with a scoop or two of vanilla ice cream