| previous | next |
Title: Jam Dumplings
Categories: Dumpling
Yield: 8 Servings
| Baking powder biscuit dough: | ||
| 2 | c | Flour |
| 1 | ts | Salt |
| 2 1/2 | ts | Baking powder |
| 3 | tb | Shortening |
| 1 | c | Milk |
| Jam syrup: | ||
| 2 | c | Jam or preserves; any flavor |
| 3 | c | Water |
Biscuit Dough Dumplings: Stir dry ingredients together in a medium mixing bowl; cut in shortening until mixture resembles coarse meal. Gradually stir in enough milk to make a soft dough. Turn dough out on a floured surface; knead lightly 3 or 4 times. % (if you roll dough out to 1/2 inch thickness and cut with a biscuit cutter or top of glass you may use as biscuits. baking at 425° for 15 mins on sprayed baking sheet -but for dumplings stop at the % mark above) Jam Syrup: Make a syrup of the jam and water in 3 qt saucepan. When the syrup has come to a boil, reduce heat and drop biscuit dough on top by about the size of teaspoonfuls. Cover at once; simmer for 12 minutes. Remove the dumplings and arrange in a deep serving dish. Pour the remaining syrup around the dumplings and serve hot. Yield: about 8 servings.
These are just wonderful. Apricot and peach being my favorite. It will be a different type taste and texture so be prepared.
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Cooking Across The South
previous next