Jeanettes Dump Recipes

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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

JEANETTE COOKIES (MRS. CECE) RECIPE - (4.2/5)



Jeanette Cookies (Mrs. Cece) Recipe - (4.2/5) image

Provided by Golfwidow7

Number Of Ingredients 11

4 cups flour
1 cup crisco
8 tsp. baking powder
1 cup sugar
6 eggs
1 tsp. vanilla
ICING
2 Tbsp. Butter
Confectioners sugar
Little milk
sprinklesdrop lemon extract (optional)

Steps:

  • Mix flour, baking powder, sugar and crisco Beat eggs and vanilla Combine and knead. If stickty add a little more flour. Roll small chunks into logs then form into 6 rounds. Bake at 350* for 10 min. Combine Butter. Confectioners sugar, Little milk, and drop lemon extract (optional). Stir until belnded and smooth. Dip cookies and dip into sprinkles

LES OEUFS JEANNETTE



Les Oeufs Jeannette image

When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve this with crusty bread as a first course or as a main course for lunch.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic cloves
2 tablespoons chopped fresh parsley leaves
2 to 3 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)
2 to 3 tablespoons leftover egg stuffing (from above)
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon water
Dash salt and freshly ground black pepper

Steps:

  • To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
  • Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.
  • Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.
  • To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

LEMON DUMP CAKE



Lemon Dump Cake image

This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Provided by fabeveryday

Categories     Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 6

nonstick cooking spray
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
½ cup salted butter, cut into small pieces
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
  • Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
  • Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
  • Serve topped with Cool Whip®.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg

EGGS JEANETTE



Eggs Jeanette image

I don't remember where I got this recipe, but it is one of my favorite ways to use boiled eggs. Essentially deviled eggs kicked up a notch or two.

Provided by Dragonfly AZ

Categories     Very Low Carbs

Time 17m

Yield 2 serving(s)

Number Of Ingredients 12

4 hard-boiled eggs
1 -2 tablespoon milk
1 garlic clove, finely minced
1 tablespoon parsley, finely chopped
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons leftover eggs, mixture
1 tablespoon Dijon mustard
1 tablespoon water
salt and pepper
1/4 cup olive oil

Steps:

  • Cut eggs in half lengthwise, and scoop out yolks.
  • Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
  • Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
  • Make dressing.
  • Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
  • Whisk in olive oil until it is a nice salad dressing consistency.
  • Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
  • When done, remove to a serving plate and drizzle the dressing over. Serve warm.

Nutrition Facts : Calories 538.4, Fat 52.1, SaturatedFat 12.2, Cholesterol 502, Sodium 275.2, Carbohydrate 2.8, Fiber 0.3, Sugar 1.5, Protein 15.2

JEANETTES DUMP



Jeanettes Dump image

My Dads partner served this appetizer on my recent trip back home, boy did I ever love this and its so easy. Have already made it a few times with rave reviews. Thanks to Jeanette for sharing.

Provided by Evie3234

Categories     Spreads

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 4

250 g cream cheese (lite is fine)
1 (250 ml) bottle tomato base seafood sauce (I use Presidents Choice, tangy)
1 (170 g) can crabmeat, drained
cracker, for serving

Steps:

  • Dump tub of cream cheese on to a serving platter.
  • Dump the drained crabmeat over the cream cheese.
  • Dump seafood sauce over the crabmeat.
  • Serve with assorted crackers.

Nutrition Facts : Calories 169.2, Fat 14.7, SaturatedFat 9.2, Cholesterol 57.7, Sodium 360.2, Carbohydrate 1.1, Sugar 0.1, Protein 8.3

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