My Mother used to make this for my brother and I when we were kids. She had the habit, (which I inherited), of writing notes on recipes with the date, on this recipe she wrote, "Good, but not enough liquid and fruit in half batch, 3/5/67". After that, she would always add some orange juice to the fruit syrup when making either a half batch or a whole batch. She used whatever fruit she had on hand, sometimes reducing the amount of sugar in the first step depending on the sweetness of the fruit. I remember cherry and blueberry dumplings the most. Easy Cherry Dumplings Source: Clementine Paddleford's Cook Young Cookbook2 cans (1 pound each) tart red cherries with syrup 1 1/2 cups sugar 3 cups packaged biscuit mix 2 Tablespoons sugar 3/4 cup milk Combine fruit, fruit syrup and the 1 1/2 cups sugar. Boil 10 minutes. Combine biscuit mix and the 2 tablespoons sugar. Stir in milk. Drop dumpling mixture by Tablespoonfuls onto boiling fruit. Cook uncovered, 10 minutes. Cover and cook 10 minutes longer. Serve warm, accompanied by milk or cream. Yield: 6 portions
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