BLACKBERRY DUMPLING ROLL

BERRY MIXTURE:
4 cups blackberries
4 Tbsp. cornstarch
3/4 cup sugar
1 tsp. vanilla extract
PASTRY:
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. Crisco vegetable shortening (size of egg)
ice water
BUTTER SAUCE:
1 cup butter (room temperature)
2 cups confectioners' sugar

BERRY MIXTURE:
Pick over the blackberries, removing the bruised or damaged berries.

Add cornstarch to sugar and blend into berries. Cook over low heat until mixture thickens. Let cool slightly. Add vanilla.

PASTRY:
Mix flour, baking powder and salt. Add Crisco and blend until mixture crumbles. Add ice water until pastry is stiff enough to roll. Roll out into a rectangular shape. Cover with wax paper and chill.

TO FORM AND COOK DUMPLING ROLL:
Remove pastry from refrigerator. Spread berry mixture on pastry, about 1/2-inch thick.

Roll berry mixture, starting with short side, sealing dough when finished. Roll the berry roll in cheesecloth, tying the ends tightly with string.

Bring water to a rolling boil.

Drop roll in and reduce heat to medium. Cook until water comes to a boil again and roll comes to the top.

BUTTER SAUCE:
Whip butter and add sugar very slowly, whipping until sauce is fluffy.

TO SERVE:
Slice roll and serve with butter sauce.