Bleuberry grunt
6 -8 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Bleuberries, wild fresh or frozen (1 L) |
| ¾ | cup | Sugar (175 ml) |
| ½ | teaspoon | Nutmeg (2 ml) |
| 2 | cups | Flour (500 ml) |
| 4 | teaspoons | Baking powder (20 ml) |
| ½ | teaspoon | Salt (2 ml) |
| ½ | teaspoon | Cinnamon (2 ml) |
| 1 | tablespoon | Lemon juice (15 ml) |
| ½ | cup | Water (125 ml) |
| 1 | tablespoon | Sugar (15 ml) |
| 2 | tablespoons | Butter or shortening (25 ml) |
| Milk | ||
Directions
SAUCE
DUMPLINGS
Heat berries, spices, sugar, lemon juice and water in a skillet; boil gently until well blended and slightly cooked down.
Sift flour, baking powder, salt and sugar into a bowl. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and simmer for 15 minutes (no peeking)
The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; serve with whipped cream. Scrumptious!
Submitted By FLEURETTE DELISLE On 01-16-95