posted by Becky 01-20-101 9:09 PM
Jacobís Grape Dumplings
2 cups flour
4 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar
1/3 cup butter
3/4 cup milk
4 cups Welch's grape juice
1 (10 oz.) jar grape jam
2 Tbsp. lemon juice
Sift flour, baking powder, salt and 1 tablespoon sugar. Cut in butter until mixture resembles coarse meal. Stir in milk until mixture leaves sides of bowl. Roll out on lightly floured board and cut into 2-inch squares.
Heat grape juice, jam, remaining sugar and lemon juice to boiling. Add dumplings. Cover and simmer for 20 minutes or until tender.
This is such a delicious dessert, but rarely found in cookbooks. My great-great grandfather Jacob Schmidt, served on the Church council at First Protestant from 1851 through 1853.
1/2 gal. unsweetened grape juice
2 cups sugar
2 Tbsp. lard or shortening
1 tsp. baking powder
1 cup water
Bring grape juice to a rolling boil with 2 cups sugar. Stir well.
Mix cup of water, 2 tablespoons lard, baking powder with enough flour to make a stiff dough. Roll out thin on a floured board and cut into small pieces. Drop into grape juice that has been brought to a boil. Cover over high heat about 5 minutes and simmer 10 to 12 minutes, covered. Remove from heat and let stand for 5 to 10 minutes before removing lid.
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