Cherry Dumplings Recipes

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Unroll both tubes of crescent dough and separate into 16 triangles. Place 1 tablespoon cream cheese mixture in center of each triangle; top with 1 teaspoon pie filling. Fold points of short side over filling; wrap remaining point around dumpling. Pinch seams to seal., Transfer dumplings to a 13x9-in. baking dish. In a small bowl, mix sugar and butter; pour over dumplings. Pour Mountain Dew around dumplings. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 10 minutes before serving.

Steps:

• In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

Steps:

• Stir together water, lemon juice, cinnamon and cloves.
• Stir in pie filling and bring to a boil in a 10 inch skillet.
• Add enough milk to the egg to make 1/2 cup.
• Stir into the biscuit mix to make a soft dough.
• Drop dough by tablespoons on top of the boiling fruit.
• Simmer on low heat about 10 minutes more.
• Serve warm (scoop fruit over top dumplings in a bowl). Serve with cream if desired.

Steps:

• In a large dutch oven, combine tart cherries (including the juice), sugar, water, cinnamon and almond oil.
• Bring to a boil.
• In the meantime, mix together the Bisquick baking mix and milk.
• When cherries have come to a boil, drop dumplings into cherry mixture by tablespoonfuls until all the dumpling mixture is used.
• Lower heat to medium and cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
• Remove from heat and let stand 20 minutes, covered.

Steps:

• preheat the oven to 400* in a shallow 2 quart casserole or 12x7" pan, combine the cherries, 1 cup of the granulated sugar, the brown sugar, tapioca and almond extract.
• allow this to stand while you prepare the rest of the dumplings.
• in a large mixing bowl, sift together the flour, baking powder, and salt.
• cut in 4 tbls of the butter until fine crumbs are formed.
• in a small bowl, bet the egg and add the milk.
• combine with the flour mixture and stir unti just blended.
• dot the cherries with the remaining 2 tbls of butter.
• drop the batter by heaping tablespoons on top of the cherries.
• you should have about 6 mounds.
• in a small bowl, combine the remaining 2 tblspoons of sugar with the nutmeg.
• sprinkle on top of the butter.
• bake for 25-30 minutes or until the fruit is bubbling up in the middle of the pan and the dumplings are golden brown.
• the baking time can vary quite a bit, depending on the pan you use the how big the cherries are.

Steps:

• Combine all sauce ingredients in the order given. Simmer for 5 minutes.
• For dumplings, sift dry ingredients. Rub in butter, add milk and stir. Drop into sauce by teaspoons. Cover and steam for about 20 minutes.
• Serve warm.

Steps:

• In a large saucepan, combine the cherries with juice, 3/4 cup sugar and water; bring to a boil. Reduce heat; cover and simmer., Meanwhile, in a small bowl, combine the flour, baking powder, lemon zest, salt and remaining sugar. Stir in milk and butter just until moistened., Drop by tablespoonfuls onto simmering cherry mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Steps:

• Mix cherries, sugar, water, and cinnamon together in a saucepan; bring to a boil.
• Mix flour, baking powder, and salt in a bowl. Gradually stir milk into flour mixture until incorporated; drop by spoonful into the boiling cherries.
• Place a cover on the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Remove the cover and cook until the flour mixture is cooked through, about 10 minutes more.

Steps:

• In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to measure 1/2 cup and stir until combined. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes longer. Sprinkle with cinnamon if desired. Serve warm, with whipped cream if desired.

Steps:

• Combine cherries and 1/3 cup sugar in a large skillet. Bring to a boil over high heat. Reduce heat to medium-high; simmer rapidly until syrupy, 8 to 10 minutes. In a small bowl, combine cinnamon and remaining tablespoon sugar; set aside.
• Meanwhile, in a medium bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.
• Reduce heat to medium-low. Spoon tablespoons of dough (you should have about 18) over simmering fruit; sprinkle all with cinnamon-sugar.
• Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes. Serve warm, with ice cream if desired.

Steps:

• Drain cherries, reserving juice; set cherries aside. , In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. , For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.

Steps:

• Combine cherries and water in a 2-quart saucepan; bring to a boil.
• Combine 1/2 cup sugar, cornstarch, and salt; stir into cherry mixture.
• Cook, stirring constantly, until thick and clear. Add food coloring, if desired.
• Combine 1/4 cup sugar and biscuit mix; stir in milk. Drop by spoonfuls on hot cherry mixture.
• Cover tightly and cook gently over medium heat about 15 minutes or until dumplings are firm.
• Serve hot dumplings in compote; pour cherry mixture over dumplings, and top with whipped cream, if desired.