Aunt Sadies Blackberry Or Dewberry Dumplings Recipes

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BLACKBERRY DUMPLINGS



Blackberry Dumplings image

As long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat-and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. -Liecha Collins, Oneonta, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1 quart fresh or frozen (loose-pack) blackberries
1 cup plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 teaspoon lemon extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2/3 cup 2% milk
Optional: cream or whipped 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.

Nutrition Facts : Calories 240 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 332mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.

BLACKBERRY DUMPLINGS



Blackberry Dumplings image

Light and lovely, this is the perfect summertime (let's be honest, anytime!) dessert. The dumplings taste like little balls of butter cobbler. The warm blackberries and sauce are perfectly sweet. I bet you could make this with other fruits too. Yum!

Provided by Michelle Antonacci

Categories     Fruit Desserts

Number Of Ingredients 11

1 qt fresh or frozen blackberries
2 c water
1 1/2 c sugar
DUMPLINGS
1 c all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1 pinch salt
1 stick butter, softened
1/4 c milk
vanilla ice cream

Steps:

  • 1. In a large bowl, add flour, 1 tbsp sugar, baking powder, and salt.
  • 2. Cut the butter into the dry ingredients and add the milk to form a dough. Set this aside.
  • 3. In a large pot, add berries, 1 1/2 cups sugar, and water. Bring this to a boil.
  • 4. Now drop your dough mixture by tablespoon full into the boiling berry mixture.
  • 5. When all dough is in, cover this and cook on low for about 30 minutes. Don't lift the lid and do not stir!
  • 6. Serve with a scoop of vanilla ice cream. Ladle blackberries and dumplings over ice cream.

JUANITA'S BLACKBERRY DUMPLINGS



Juanita's Blackberry Dumplings image

My mother's specialty, she was the oldest of 6 children, her mother died when she was 12 and she cooked for the family from 12 on. Blackberries were plentiful in Southern Missouri in summer and she made the blackberry dumplings for her siblings instead of a cobbler. I have never seen a recipe for the dumplings so I am thinking this is something my mother devised herself perhaps a quart of blackberries went further by making dumplings instead of a cobbler.

Provided by charlo

Categories     Desserts

Time 1h5m

Yield 12

Number Of Ingredients 10

1 quart fresh blackberries
2 cups white sugar, or to taste
2 cups water
2 tablespoons butter
1 teaspoon cinnamon
2 cups flour
1 teaspoon salt
¼ cup shortening
1 egg yolk
5 tablespoons milk

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.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 54 g, Cholesterol 22.2 mg, Fat 7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 210.2 mg, Sugar 35.6 g

BLUEBERRY DUMPLINGS



Blueberry Dumplings image

One of my childhood memories is picking wild blueberries with my siblings when our family went camping in northern Ontario - then my mother would make blueberry dumplings for us! This recipe from Jim Dodge, Food & Beverage Manager at the Getty Center in L.A., is much better - sorry mom! Wild blueberries are best - but cultivated or frozen blueberries or even Saskatoons will work. Top with creme fraiche or whipped cream.

Provided by CountryLady

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 cups fresh blueberries, preferably wild blueberries
2 cups water
1 cup sugar
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter
1 cup milk
1 cup creme fraiche (or whipping cream)

Steps:

  • Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
  • Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
  • In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
  • Add the berries and cover with the lid.
  • Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
  • While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
  • Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
  • Pour the milk into a small saucepan.
  • Cut the butter into small pieces and add to the milk.
  • Warm over moderate heat until the milk is warm and the butter is almost completely melted.
  • Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
  • Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
  • When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
  • With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
  • The batter should look lumpy and under mixed.
  • Remove the lid from the top of the casserole and keep it close by.
  • Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
  • The dumplings will sink a little.
  • Return the lid to the top and place back into the oven.
  • Continue cooking for 15 minutes.
  • Do not remove the lid until this baking time has elapsed.
  • Remove from the oven and place on a rack.
  • Remove the lid and let cool for 15 minutes before serving.
  • Whip the crème fraîche (or whipping cream) until thickened.
  • To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.

Nutrition Facts : Calories 529.4, Fat 24.5, SaturatedFat 15, Cholesterol 80.4, Sodium 305.6, Carbohydrate 74.5, Fiber 3.2, Sugar 43.1, Protein 6.2

AUNT SALLY COOKIES



Aunt Sally Cookies image

Just like the ones we bought when I was a child.

Provided by knowell

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 18

1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 ½ cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 ½ cups white sugar
½ teaspoon distilled white vinegar
½ cup water
18 large marshmallows
2 egg whites
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
  • Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
  • To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 22.1 g, Cholesterol 6 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 13.3 g

BLACKBERRY FRUIT DUMPLING



Blackberry Fruit Dumpling image

I received this recipe from a native Indian lady. We've exchanged many tips and recipes over the years, and this dessert has become a favorite.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 12

3 pints fresh or frozen blackberries
1 cup sugar
3/4 cup water
1 tablespoon butter
DUMPLINGS:
1 cup all-purpose flour
5 teaspoons baking powder
5 teaspoons sugar
1/2 teaspoon salt
1 egg
1/3 cup milk
Half-and-half or whipped cream, optional

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.

Nutrition Facts : Calories 248 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 425mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 6g fiber), Protein 4g protein.

ALMOND SANDIES



Almond Sandies image

Buttery, rich and delicious, these classic almond sandies are my husband's favorite cookie and very popular wherever I take them. -Joyce Pierce, Caledonia, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 8

1 cup butter, softened
1 cup sugar
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup slivered almonds

Steps:

  • Preheat oven to 300°. Cream butter and sugar until light and fluffy. Beat in extract. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds. , Drop by level tablespoonfuls onto ungreased baking sheets. Bake until edges are lightly browned, 22-24 minutes. Cool for 1-2 minutes before removing to wire racks.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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