Irresistible Raspberry Buttermilk Dumplings Recipes

IRRESISTIBLE RASPBERRY BUTTERMILK DUMPLINGS

Steps:

• In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
• Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
• When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.

BLACK RASPBERRY DUMPLINGS

Steps:

• In a 6-qt. pan, combine raspberries, 1 cup sugar, water and cornstarch; stir to blend. Bring to a boil, stirring often. Reduce heat to low. , Meanwhile, combine baking mix, milk and remaining sugar in a bowl. Mix until a soft dough forms. Drop dough by spoonfuls onto berries. Cook over low heat, uncovered, 10 minutes. Cover and cook 10-15 minutes more, or until dumplings are cooked through. , For glazed effect, sprinkle dumplings with additional sugar and a dash of nutmeg before serving.

IRRESISTIBLE RASPBERRY BUTTERMILK DUMPLINGS

Steps:

• In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
• Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
• When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.

PINE NUT DUMPLINGS IN RASPBERRY SAUCE

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat to low. Let simmer, uncovered, while preparing dumplings., In a small bowl, combine the flour, sugar, baking powder, rosemary and salt. Cut in butter until mixture resembles fine crumbs. Add 1/2 cup pine nuts. Stir in buttermilk just until moistened., Drop by tablespoonfuls onto simmering raspberry sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Discard cinnamon stick., Sprinkle servings with remaining pine nuts. Serve warm.