STRAWBERRY DUMPLINGS
Make and share this Strawberry Dumplings recipe from Food.com.
Provided by Punky Julster
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, combine 1/3 cup sugar and the water; bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir in vanilla extract.
- In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
- Cut in butter with pastry blender or fork until mixture is crumbly.
- Add milk and stir just until dry ingredients are moistened.
- Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
- Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
- Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
- Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned.
- Serve hot with whipped topping or ice cream, if desired.
Nutrition Facts : Calories 368.5, Fat 13.2, SaturatedFat 8, Cholesterol 34.8, Sodium 525.9, Carbohydrate 58.8, Fiber 2.6, Sugar 30.5, Protein 5
STOVETOP STRAWBERRY DUMPLINGS
Make the most of the season's freshest berries with a quick and easy recipe for stovetop dumplings topped with fresh strawberry sauce.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 8
Steps:
- Combine the strawberries and sugar in a 4-quart saucepan, stirring to coat. Let stand 15 minutes, stirring occasionally, until juicy.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Work the cold pieces of butter into the flour mixture with your fingers, breaking up the pieces of butter until the mixture resembles coarse meal with pea-sized pieces of butter.
- Bring the strawberries to a boil over medium heat.
- Stir the milk into the flour-butter mixture just until combined to form a thick, sticky batter. Add the batter to the boiling berries. Stir once or twice and then reduce the heat to low and securely cover the pan. (See Kelly's Notes.) Let cook for 15 to 18 minutes until the puffed up dumplings appear dry on top.
- Let dumplings sit for 5 minutes before serving. Top dumplings with homemade whipped cream or a scoop of vanilla ice cream (optional).
Nutrition Facts : Calories 243 kcal, Carbohydrate 47 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
STRAWBERRY DUMPLINGS
Get a recipe for baked strawberry dumplings, which is similar to a cobbler, made with fresh strawberries and sweet dumpling dough.
Provided by Diana Rattray
Categories Dessert
Time 50m
Yield 5
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- In a saucepan, combine 1/3 cup sugar and the water; bring to a boil. Reduce heat and simmer for 5 minutes.
- Stir in vanilla extract.
- In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
- Cut in butter with pastry blender or fork until mixture is crumbly.
- Add milk and stir just until dry ingredients are moistened.
- Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
- Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
- Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
- Bake at 450 F for 25 to 30 minutes, or until dumplings are lightly browned.
- Serve hot with whipped topping or ice cream, if desired.
- Enjoy!
Nutrition Facts : Calories 311 kcal, Carbohydrate 44 g, Cholesterol 32 mg, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, Sodium 458 mg, Fat 14 g, ServingSize 4 to 5 Servings, UnsaturatedFat 6 g
STOVETOP STRAWBERRY DUMPLINGS RECIPE
Directions Combine the strawberries and sugar in a quart saucepan, stirring to coat Let stand minutes, stirring occasionally, until juicy Whisk togeth
Provided by SOORAN
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Directions Combine the strawberries and sugar in a quart saucepan, stirring to coat Let stand minutes, stirring occasionally, until juicy Whisk togeth
STRAWBERRY RHUBARB SLUMP
A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate. It reminds me of my mom's favorite lunch of tomato soup with big doughy dumplings. She'd slip the batter off a large spoon into the slow simmering red bath of tomato soup and they'd immediately sink. It was a bit of a treasure hunt to find the dumplings at the bottom of her Revereware saucepan. My love of rhubarb in anything comes from my time in England and time in my garden where 2 large rhubarb plants are its focal point.
Provided by Food Network
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
- Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
- Serve in shallow bowls, topped with whipped cream.
WARM BERRIES 'N' DUMPLINGS
Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.
- Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
- Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.
Nutrition Facts : Calories 311 g, Fat 7 g, Fiber 5 g, Protein 5 g
SKILLET PEACH DUMPLINGS
My husband and I can't walk by the skillet without eating a spoonful of this addictive dessert. Serve warm with milk or cream. Also good with apples or berries. Omit water when using berries.
Provided by commanderl
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine peaches, 2/3 cup white sugar, brown sugar, water, 1/2 cup margarine, and cinnamon together in a large skillet; bring to a boil. Cover skillet with a lid and cook peach mixture until sugars have dissolved and peaches are softened, about 10 minutes.
- Mix flour, 1/3 cup white sugar, baking powder, and salt together in a bowl. Cut 3 tablespoons margarine into flour mixture until mixture is crumbly; add milk and stir until you have a soft dough. Drop tablespoons of the dough into the peach mixture.
- Cover skillet tightly with a lid and cook, without removing lid, until dumplings are cooked through, about 15 minutes.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 72.8 g, Cholesterol 1.8 mg, Fat 16 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 585.3 mg, Sugar 48 g
STOVE TOP BLUEBERRY GRUNT
This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.
Provided by Debbi R
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
- Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
- Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
- Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
- Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
- Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
Nutrition Facts : Calories 265 calories, Carbohydrate 50 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 228.7 mg, Sugar 27.2 g
STOVE TOP BLUEBERRY SLUMP
If you love warm, sweet blueberries with fluffy dumplings on top, this is the recipe for you! This is "supposed" to serve 6, but that's only if you have very-restrained eaters. Sometimes this serves only 2 in my house!
Provided by DuChick
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine blueberries, sugar, water, lemon peel and juice, then bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
- Meanwhile, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles a coarse meal. Add milk quickly, mixing until dry ingredients are just moistened. Drop dough by spoonfuls into simmering berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid.
- Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream, if desired.
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