Yield: 6 Servings
|2 cups||Whole raspberries or juice|
|1 cup||Flour, all purpose|
|5 teaspoons||Baking powder|
Bring the first 3 ingredients to a boil. Mix the cornstarch with enough water to make a smooth sauce, then stir it into the hot raspberry mixture and bring to a boil.
Mix together the rest of the ingredients to make a dough, and drop it by the spoonfuls into the boiling raspberry mixture. Cover it with a tight lid and let it boil slowly for 20 minutes. DO NOT UNCOVER it during the boiling period. Serve it with milk.
Variations: Elderberries or other fruit may be used instead of raspberries.
*Amish Cooking, Compiled by a Committee of Amish Women.