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Blackberry Dumplings Recipe
Serves 6
I'm guessing the syrup was a simple sugar syrup, but maybe with the addition of some smashed blackberries. All of this was cooked in a 350 degree oven until it looked REALLY good--brown and bubbly--with the whole house smelling heavenly.
Ingredients: 1 3/4 cups unsifted all-purpose flour
2/3 cup vegetable shortening
1 cup sugar
Dash salt
1/2 tsp salt
1/3 cup cold water
4 cups washed fresh blackberries
1/4 cup all-purpose flour
1/2 cup butter, or more
1 cup simple syrup, seenote
1 cup crushed berries
1 cup unwhipped cream
Simple Sugar Syrup:
2 1/2 cups sugar
3/4 cups light corn syrup
1 1/4 cups water
Instructions: 1. Sift together flour and salt in a mixing bowl.
2. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
3. Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball. The less water the better - just enough to hold it together.
4. Turn out onto a lightly-floured board and shape with your hands into two balls, one slightly larger than the other.
5. Chill dough for 1 hour, then roll out ball into a 8 or 9-inch circle.
6. Now, mix sugar, butter and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
7. Mix some of the 'crushed berries' into the simple syrup.
8. Mound about a cup of the berry mixture onto the circle of dough, fold over the edges to enclose the filling.
9. Repeat until all dough and berries are used.
10. Preheat oven to 350 F degrees.
11. Place enclosed bundles of berries in a 9 x 13-inch baking pan.
12. Over this pour the syrup to the depth of about one inch.
14. Bake at 350F until brown and bubbly.
Simple Sugar Syrup:
1. Combine all ingredients in a large saucepan.
2. Stir over low heat until sugar is completely dissolved.
3. When clear, wash down sides of pan with a brush dipped in cold water.
4. Cover saucepan for 5 minutes to allow steam to dissolve any remaining sugar crystals.
5. Uncover and increase the heat.
6. Boil without stirring for 5 minutes.
7. Cool, pour into jars, and cover tightly.
8. Store at room temperature. Makes about 2 3/4 cups.
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