|1 quart||Fresh or frozen (loose-pack) blackberries|
|1 cup||Plus 1 tablespoon sugar,|
|1||Divided 3l4 teaspoon salt, divided|
|½ teaspoon||Lemon extract|
|1½ cup||All-purpose flour|
|2 teaspoons||Baking powder|
|¼ teaspoon||Ground nutmeg|
|⅔ cup||Milk Cream or whipped cream, optional|
In a Dutch oven, combine the blackberries, 1 cup sugar, ¼ teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed.
(Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream if desired.
Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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