Blueberry Dumplings
The molasses makes all the difference. –Bee and Thistle Inn, Old Lyme, Connecticut
The molasses makes all the difference. –Bee and Thistle Inn, Old Lyme, Connecticut
Yield:
Makes one 9-inch panful.Ingredients
3 cups blueberries (washed and picked over)
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
14 cup molasses
2 tablespoons lemon juice
1 cup flour
1-1/2 tablespoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1 tablespoon Crisco
1 egg
1 cup milk
Instructions
Spread berries in a deep 9-inch pie pan. Combine the sugar and spices and sift them over the berries. Dribble the molasses over them and sprinkle with lemon juice. Bake at 375 degrees F for 5 minutes (until they start to give juices). Remove pan from the oven and increase heat to 425 degrees F. Sift the flour, baking powder, and salt. Blend in the butter and shortening. Stir in the egg and milk. Drop the dough by tablespoons over the berries. Bake 20 minutes or until the crust is slightly browned. Serve hot with heavy cream.
