AUNT SADIE'S BLACKBERRY OR DEWBERRY DUMPLINGS
We used to grow dewberries - they are a small, sweet black raspberry, very prolific, and easy to grow. My Aunt Sadie also grew them, and one time showed me how to make her Dewberry Dumplings. Here is the way I remember it. Adjust the sugar depending on the sweetness of the berries. The key here is the very slow simmer. Serve...
Provided by Susan Feliciano
Categories Other Desserts
Time 50m
Number Of Ingredients 4
Steps:
- 1. First, make up the biscuit dough, and cut into large, flat biscuits. Or separate out the Grands biscuits and press them flatter. Place approximately 2 tablespoons berries in the center of each biscuit and fold the dough around them, sealing and making them into a ball.
- 2. Place remaining berries and the sugar in a medium heavy-bottomed saucepan. Add 3-4 tablespoons water. Heat over medium heat until the mixture comes to a boil, then turn very low so you have a slow simmer. Stir often during this process. You may add up to ½ cup water or so, until you have a nice syrup consistency.
- 3. Drop the dumplings on top of the simmering syrup, cover, and cook very low until dumplings are cooked and just start to dry out. Stir carefully if it appears to be sticking; you don't want to burn the berries. When cooked, stir all the dumplings together to mix with the syrup.
DEWBERRY DUMPLINGS
Top with whipped topping or ice cream.
Provided by Cathy Gillespie
Categories Other Desserts
Number Of Ingredients 17
Steps:
- 1. For dumplings: sift flours, baking powder and salt. Cut in cold coconut oil with fork until crumbly. Place in freezer for 10 minutes.
- 2. Preheat oven 400.
- 3. For filling: In a medium saucepan add berries, honey, pepper and zest. Heat over medium and bring to simmer. Whisk in tapioca flour and simmer 10 minutes.
- 4. Pour hot berries into casserole dish and place in oven.
- 5. In medium bowl beat eggs, honey, lemon zest, cinnamon and vanilla. Add chilled flour mixture to eggs and mix until dough comes together.
- 6. Carefully remove dish from oven and drop 8 dumplings onto bubbling berries. Return to oven and bake 15-20 minutes, until dumplings are golden, set and cooked through.
- 7. Remove dish from oven and allow to cool completely and serve at room temperature.
BLACKBERRY DUMPLINGS
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 or ham. Sometimes I'll make it in winter just to have a taste of summer. -Liecha Collins, Oneonta, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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 6 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.
Nutrition Facts : Calories 240 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 332mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
BLACKBERRY DUMPLINGS
I don't remember where I found this particular recipe,but it is similiar to what a dear old friend used to make for me. Melt in your mouth delicius!
Provided by Lou6566
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 tsp salt and lemon extract. Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- In a mixing bowl, combine the flour, baking powder, nutmeg, 1 tablespoons sugar, and remaining salt. Add the milk. Stir just until mixed. Dough will be very thick.
- Drop by tablespoonfuls into six mounds onto the hot blackberry mixture. Bake at 400 degrees for 40 minutes. Serves 6.
- Top with whipped cream if desired.
Nutrition Facts : Calories 303.5, Fat 1.8, SaturatedFat 0.7, Cholesterol 3.8, Sodium 426.6, Carbohydrate 68.1, Fiber 6, Sugar 38.1, Protein 5.5
JUANITA'S BLACKBERRY DUMPLINGS
My mother's specialty, she was the oldest of 6 children, her mother died when she was 12 and she cooked for the family from 12 on. Blackberries were plentiful in Southern Missouri in summer and she made the blackberry dumplings for her siblings instead of a cobbler. I have never seen a recipe for the dumplings so I am thinking this is something my mother devised herself perhaps a quart of blackberries went further by making dumplings instead of a cobbler.
Provided by charlo
Categories Desserts
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
- Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
- Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
- Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54 g, Cholesterol 22.2 mg, Fat 7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 210.2 mg, Sugar 35.6 g
BLUEBERRY DUMPLINGS RECIPE COURTESY PAULA DEEN
Make and share this Blueberry Dumplings Recipe Courtesy Paula Deen recipe from Food.com.
Provided by BurtonFanatic
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl.
- Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
- In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful.
- Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings.
- Serve warm with vanilla ice cream or fresh cream.
Nutrition Facts : Calories 356.3, Fat 12.2, SaturatedFat 7.5, Cholesterol 31.6, Sodium 152.4, Carbohydrate 62, Fiber 2.2, Sugar 46.3, Protein 2.5
BLACKBERRY DUMPLINGS
This recipe is from The More Swamp Cooking cookbook. SheronBeth sent me this cookbook for my birthday. It is all Louisiana cooking.
Provided by Shirl J 831
Categories Dessert
Time 20m
Yield 12 dumplings
Number Of Ingredients 9
Steps:
- In a bowl, combine melted butter, milk, eggs, 1 cup sugar and vanilla.
- In separate bowl, combine flour and baking powder. Add dry ingredients to liquid and stir. Do not overmix.
- In large skillet, combine water, 2 1/2 cups sugar and blackberries. Cook over medium heat till mixture thickens.
- Drop dumpling batter by the spoonful into blackberry mixture and cook dumplings till they rise. Test with fork. When fork comes out clean, remove dumplings and continue with remaining batter.
- Serve dumplings warm, topped with blackberry mixture. ** I do not know how many this makes so I guessed it anyone works it out let me know.
Nutrition Facts : Calories 451.4, Fat 6.1, SaturatedFat 3.2, Cholesterol 48.3, Sodium 142.8, Carbohydrate 94.5, Fiber 4.8, Sugar 62.1, Protein 6.5
BLACKBERRY DUMPLINGS
This is from my dear Kentucky grandma. We kids used to beg her to make these and we would go pick the berries. You can use your favorite berry.
Provided by MizzNezz
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix berries,water, 1 cup sugar, 1/4 t salt and lemon in large, wide saucepan.
- Bring to a boil.
- Reduce heat and simmer 5 minutes.
- For dumplings: Combine flour,1 T sugar, baking powder, 1/4 t salt, nutmeg and milk.
- Stir until mixed.
- Drop by TBS into berry mixture.
- Cover tightly and simmer 15 minutes.
- Serve in bowls with a dollop of whipped cream.
Nutrition Facts : Calories 467.7, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.7, Sodium 642.2, Carbohydrate 105.3, Fiber 9, Sugar 60.3, Protein 8.2
AUNT JOSHIA MAE'S BLACKBERRY DOOBIE
Now I like the strange and unusual when it comes to things. And when I read this recipe, I had to do a double take cause I was wondering to myself, "What the hell is a blackberry doobie?",lol. But this is another good recipe from Mrs. LaBelle. You can use blueberries or a combo of berries but not strawberries. Plus you can also...
Provided by Jamallah Bergman
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- 1. In a deep 12 inch skillet, toss the berries,sugar,water and butter. Bring to a simmer over medium heat,stirring often. Reduce the heat to low and simmer for 5 minutes. Stir in the dissolved cornstarch and cook until the juices thicken, about 1 minute.
- 2. Meanwhile,make the dumplings: In a medium bowl, mix the flour and sugar. Add the shortening. Using a fork or a pastry blender,cut the shortening into the flour until the mixture resembles coarse crumbs. Using a fork, stir in the milk. Using a scant tbsp of dough for each dumpling, roll into 24 balls and place on a baking sheet.
- 3. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are cooked through, about 20 minutes. Serve hot, spooned into individual bowls.
SELF CRUSTING BLACKBERRY/DEWBERRY COBBLER
We have so many blackberries/dewberries that grow wild on our land each spring, so my husband always asks for at least one cobbler a season. This is the recipe I use. It is simple and so delicious.
Provided by Lori Fleming
Categories Fruit Desserts
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a saucepan, heat berries, water, sugar and butter. Add flour to thicken. Simmer on low heat, until desired thickness. Do not scorch.
- 2. In a large mixing bowl, sift together flour and baking powder. Add sugar and milk. Mix well and pour into 9x13 baking dish that has 2 tablespoons butter or margarine melted in it.
- 3. Pour berry filling gently over the entire surface, DO NOT STIR.
- 4. Bake at 350 degrees for about half an hour, until crust on top is golden brown.
JAMIE'S GREAT AUNTS BLUEBERRY DUMPLINGS
It is blueberry picking season and I had good luck this year with my small bush. I managed to keep the birds off and produced myself some to eat. I have found my Great Aunts recipe for making dumplings. I am sure most of you have one like it but here is mine. I remember going over to their house and the two great aunts lived...
Provided by jamie Beecham
Categories Fruit Desserts
Time 55m
Number Of Ingredients 8
Steps:
- 1. Clean the blueberries and put in a mixing bowl. Add one cup of sugar to them and stir gently. Now I taste to see if they are sweet enough or tart. I like mine sweet so sometimes may add more sugar.
- 2. I flour the surface then take the packaged crust out and mead together then keep in a ball. I pinch off some and then roll out into a circle large enough for a spoon full of berries. The dough needs to be thin.
- 3. Pull up like a pouch and pinch the sides together on top.
- 4. Place in a 9x13 baking dish or the size you wish to make. This should yield you 15 dumplings. Add very carefully not to over fill 1/4 cup of water around the dumplings in bottom of the dish. Sprinkle over the top of each the 2Tlbs. of sugar all around the dish. Make sure each dumpling has some sugar on it. Slice a thin slice of butter and place over top each dumpling.
- 5. Have your oven preheat at 325°F and place the pan in the center of oven to allow to slowly cook. It took about 35 minutes for mine to cook. While in the oven check constantly to see they are plenty juicy and try to gently lift some of the juice over the dumplings to keep moist. I only did this once and they came out perfect.
- 6. Place a dumpling in a dish and serve if like with a scoop of ice cream.
- 7. WHILE THE DUMPLINGS ARE COOKING DO NOT ALLOW THE JUCE TO COOK AWAY OR TO LOW. YOU WILL WANT SOME JUICE IN THE DISH TO KEEP THE DUMPLINGS MOIST. YOU MAY NEED TO ADD SOME MORE WATER A LITTLE AT A TIME DURING THE COOKING PROCESS.
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