CARAMEL RHUBARB 'N DUMPLINGS (MICROWAVE)
This is just such a delightful and easy little recipe that's become a favourite in our family. I've given out my share of copies to lots of family and friends. Microwaving it makes it so simple.
Provided by DiLo4602
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Note: Brown sugar measurement should be packed into the measuring cup and Rhubarb sliced into 1" chunks.
- Microwave rhubarb filling in casserole uncovered 7-9 minutes on high power. Cover and set aside.
- For dumplings, melt 1/4 cup butter 45 seconds. Add to dry ingredients with 1/3 cup milk. Mix until just blended.
- Drop by Tablespoon into hot rhubarb mixture. Cover with waxed paper and cook in microwave 5 - 6 minutes or until done. If microwave has no turntable, turn dish 1/2 turn once.
- Stir topping ingredients together and sprinkle over dumplings.
- Great with ice cream!
Nutrition Facts : Calories 637, Fat 21.5, SaturatedFat 13.3, Cholesterol 56.2, Sodium 455.6, Carbohydrate 108.2, Fiber 2.8, Sugar 67.9, Protein 5.8
MICROWAVED CARAMEL DUMPLINGS
An alternative way of making these when you don't want to use the stove top or oven. Watch times of cooking....I used a 1200wt Microwave.
Provided by Jen T
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make dumplings: Rub butter into the flour and then add sugar, milk& vanilla essence.
- Mix well and set aside while making the sauce.
- To make the sauce: Place butter, water& brown sugar in a 2L microwave safe casserole dish and cook on high for 6 mins.
- Drop Tablespoons of batter mix into the hot sauce and cook on Medium for 6 mins.
- Leave to stand in hot sauce for another 5 mins.
- Serve with whipped cream&/or vanilla ice-cream.
RHUBARB DUMPLINGS
Make and share this Rhubarb Dumplings recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In 2 quart micro-safe dish with cover combine sugar and cornstarch, stir in water til smooth.
- Add rhubarb and butter; cover and microwave on high 5 minutes, stir, microwave 3 minutes til rhubarb is tender and sauce is thickened.
- Meanwhile combine flour, sugar, baking powder, milk and butter.
- Drop batter in eight mounds onto rhubarb around edges of dish; cover microwave on high 2 minutes.
- (do not lift cover) Rotate dish a quarter; microwave 3 more minutes, or til toothpick inserted in dumpling comes out clean.
- Combine sugar and cinnamon sprinkle over dumplings, serve warm with cream, whipped cream or icecream.
CARAMEL RHUBARB COBBLER
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts : Calories 429 calories, Fat 14g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 357mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 3g fiber), Protein 4g protein.
CARAMEL DUMPLINGS
My family just loves these tender dumplings in the sweet, rich sauce. I love them because they turn out wonderful every time I make them, which is a lot! -Faye Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat the butter, brown sugar and water to boiling. Reduce heat to simmer. , Meanwhile, combine the dumpling ingredients; add apple if desired. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer for 20 minutes. Do not lift lid. If desired, serve warm with vanilla ice cream.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 329mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CREME CARAMEL
This dessert would be an elegant finale to Easter dinner. Roasting softens rhubarb, mellows its tartness and removes enough moisture so that the rhubarb pieces float in the velvety creamy custard. A hint of maple syrup further enhances the spring flavours we've anticipated all winter long.
Provided by Chef mariajane
Categories Dessert
Time P1m25D
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
- Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
- In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
- Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
- In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
- Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
- In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
- Divide custard among prepared custard cups.
- Pour enough hot water into baking dish to come halfway up sides of custard cups.
- Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
- Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
- Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
- COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.
Nutrition Facts : Calories 344.6, Fat 15.8, SaturatedFat 8.8, Cholesterol 183.1, Sodium 78.8, Carbohydrate 46.1, Fiber 1.3, Sugar 40.6, Protein 6.6
RHUBARB DUMPLINGS
This is a easy recipe and a nice change from the standard apple dumplings. I serve mine with a scoop of cinnamon ice cream.
Provided by JAGRANT
Categories Desserts
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
- Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 36 g, Cholesterol 24.7 mg, Fat 13.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 407.8 mg, Sugar 22.9 g
MICROWAVE CARAMEL POPCORN
Caramel popcorn made in under 15 minutes with the miracle of the microwave. Easy and fun - not to mention delicious.
Provided by SUBGIRL
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place the popped popcorn into a large brown paper bag. Set aside.
- In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
- Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 23.8 g, Fat 8.7 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 282 mg, Sugar 14.9 g
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