CHERRY GRUNT
Back when I was cooking the hot lunch main dish for about 1,300 students a day, I liked to make this simple old-time dessert for my husband and sons. A scoop of ice cream is perfect.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place cherries and juice in a straight-sided skillet or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes. , Meanwhile, sift together flour, baking powder, salt and remaining sugar; place in a bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla; stir to combine. , Drop by tablespoonfuls over cherry mixture; cover and simmer until dumplings are cooked through, 20 minutes.
Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY GRUNT
This is a quick, simple way to serve those deliciously sweet cherries when they are in season. It is made entirely on the stovetop, so there is no hot oven involved.
Provided by JackieOhNo
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, baking powder, 1/2 t. orange zest, and the salt in mixing bowl. Pour in half-and-half and stir quickly to mix.
- Combine cherries, 1 cup water, the sugar, orange juice, and remaining 1/2 t. orange zest in 10-inch skillet. Cover and heat to boiling.
- Drop batter onto cherries, making 6 dumplings. Reduce heat to maintain steady simmer. Cover and cook until toothpick inserted into dumpling comes out clean, 20-25 minutes. Serve immediately, with cream, if desired.
Nutrition Facts : Calories 133.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.7, Sodium 114.1, Carbohydrate 29.7, Fiber 1.6, Sugar 19.1, Protein 2
BLUEBERRY CRUMBLE
This super-easy blueberry crumble features sweet berries with a brown sugar, almond and oat topping that only gets better with the cool creaminess of vanilla ice cream. Try it with other fruit, such as peaches, for a different variety. -Elizabeth Tomlinson, Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 96mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.
BLACKBERRY GRUNT
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
- Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
- Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
BING CHERRY SALAD
For a sweet, fruity salad at your next get-together, this recipe will surely delight. The cherries makes this irresistible.-Cindy Mahn, Huntley, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Drain cherries, reserving 1/4 cup juice. In a bowl, whip juice with cream cheese. Stir in cherries, pineapple, whipped topping and marshmallows. Chill until serving.
Nutrition Facts : Calories 280 calories, Fat 15g fat (11g saturated fat), Cholesterol 31mg cholesterol, Sodium 92mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
MIXED BERRY GRUNT
Make and share this Mixed Berry Grunt recipe from Food.com.
Provided by seesko
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a nine inch covered skillet mix all the berrie ingredients together and simmer uncovered for 3 minutes.
- In a large bowl, mix together flour, sugar, zest, baking powder, baking soda, and salt.
- Stir in buttermilk.
- Melt butter and stir into mixture just until a loose dough forms.
- Drop dough over berries in skillet in dumpling shapes, about 1 heaping tablespoon each.
- Cover and simmer over medium-low heat for 20 minutes without lifting cover.
- To serve, spoon dumplings and fruit into bowl and top with vanilla ice cream.
Nutrition Facts : Calories 263.6, Fat 3.6, SaturatedFat 2, Cholesterol 8.6, Sodium 144.4, Carbohydrate 56.7, Fiber 3.1, Sugar 40.8, Protein 3.3
BLACKBERRY GRUNT
Almost a blackberry cobbler but the dough is more of a dumpling than the other cake types I see everywhere. This is the recipe my great grandmother used for decades.
Provided by RiverMan
Categories Desserts Crisps and Crumbles Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
- Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
- Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
- Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
- Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
- Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
- Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
- Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 89.2 g, Cholesterol 32.1 mg, Fat 13.2 g, Fiber 10.2 g, Protein 8.5 g, SaturatedFat 7.6 g, Sodium 680.3 mg, Sugar 49.7 g
BERRY GRUNT
A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked dumpling batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
- Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.
- Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.
FRUIT COBBLERS FOR TWO
Make just enough hot fruit dessert to share without having leftovers. The buttery crust bakes perfectly aloft the diminutive cups of fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 23m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Divide pie filling between 2 ungreased 10-ounce custard cups.
- Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.
- Bake 15 to 18 minutes or until topping is light brown.
Nutrition Facts : Calories 300, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg
CHERRY GRUNT
My husband and two sons really enjoy this old-time dessert. Besides cooking for them, I'm a hot lunch cook and prepare the main dish for about 1,300 students!
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place cherries and juice in a large saucepan or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes. meanwhile, sift together flour, baking powder, salt and remaining sugar; place in a mixing bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla. Drop by teaspoonfuls over cherry mixture; cover and simmer for 20 minutes.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 36.4 g, Cholesterol 16.1 mg, Fat 6.2 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 23.5 g
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