Cherries With Cinnamon Dumplings Recipes

CHERRIES WITH CINNAMON DUMPLINGS

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.

CHERRIES WITH CINNAMON DUMPLINGS

Steps:

• Be careful not to overmix the batter for the dumplings; it should be wet and lumpy.
• 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.

CHERRY DUMPLINGS

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.

CHERRY DUMPLINGS

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.

CHERRIES WITH CINNAMON DUMPLINGS

Steps:

• Step 1
• 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.
• Step 2
• Meanwhile, in a medium bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.
• Step 3
• Reduce heat to medium-low. Spoon tablespoons of dough (you should have about 18) over simmering fruit; sprinkle all with cinnamon-sugar.
• Step 4
• 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.

CHERRY DUMPLING SOUP

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.

CHERRY SOUP

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.