Grampas Blackberry Dumplings Recipes

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.

Steps:

• Sift the flour, 3 tablespoons sugar, baking powder, and salt into a medium bowl and mix well.
• Add the egg, stirring until blended. Add just enough milk to make a stiff batter and mix well.
• Combine the blackberries, 1 cup sugar, water, and butter in a medium saucepan. Bring to a boil, stirring occasionally.
• Drop the batter 1 spoonful at a time (each spoonful should be 1/6 of the batter) into the boiling blackberry mixture. Cover and simmer 15-20 minutes.
• Serve with ice cream or whipped cream.

Steps:

• In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
• In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.

Steps:

• Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2- or 4-quart slow cooker.
• Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until mixture is boiling.
• Mix baking mix and 2 tablespoons sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.
• Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
• To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream.

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.

Steps:

• In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and extract; bring to a boil. Reduce heat and simmer for 5 minutes. Meanwhile, in a bowl, combine flour, baking powder, nutmeg, remaining sugar and salt. Add milk; stir just until mixed (dough will be very thick)., Drop by tablespoonfuls into six mounds onto simmering blackberry mixture. Cover and simmer for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering). Spoon into serving dishes. Serve with cream or whipped cream if desired.

Steps:

• For the blackberry filling:
• In a medium saucepan, combine the blackberries with the sugar, 3 cups of the water and lemon juice. Cook until the berries are soft and a heavy syrup has formed, about 15 minutes.
• Remove from the heat and strain off the syrup from the berries. Set the berries aside with 1/2 cup of the syrup and return the remaining syrup to the saucepan.
• Add the remaining 1 cup water, the vanilla, and the butter to the syrup in the saucepan. Bring to a boil over medium-high heat.
• For the dumpling dough:
• In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
• Using a pastry blender, 2 knives, or your fingertips, cut in the 6 tablespoons butter until the mixture resembles coarse crumbs.
• In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture and the buttermilk to the flour mixture, stirring only until just incorporated. Do not overwork the dough.
• Drop the biscuit dough, by the tablespoonful, in batches, into boiling syrup and cook until the dumplings float to the surface and they are cooked through, about 5 minutes.
• Remove the dumplings from the syrup and place in small bowls. Ladle some of the hot syrup and cooked berries over the top of the dumplings. Serve garnished with a dollop of whipped cream or a small scoop of ice cream.

Steps:

• In a 6-qt. kettle, combine the blackberries, sugar, water and butter; bring to a boil., For dumplings, combine the flour, baking powder, sugar and salt. In a large bowl, beat egg and milk; stir in dry ingredients until a soft dough forms. Drop by tablespoonfuls onto boiling berry mixture. Reduce heat; cover and simmer for 15-20 minutes or until dumplings test done (do not lift the cover while simmering)., Serve warm with cream if desired.

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 beaten egg 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 2-inch lengths and drop into the berries. Repeat until all the dough has been used. Do not rush the process as the dumplings might stick together and not cook completely. 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.

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.

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.