posted by luvcookin 03-19-100 10:31 PM
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Title: Cranberry Dumplings
Yield: 1 Servings
2 cups Flour
2 tsp. Baking powder
Add milk to make firm dough
Divide in 4 or 5 parts and roll each part into a round piece about 5 inches in diameter. In the center of each piece put 1/3 cup uncooked cranberries. Gather edges up around berries and squeeze together.
Place them in a steamer and steam 1/2 to 3/4 hours. Serve with molasses sauce made by cooking 1 cup molasses and small piece of butter until molasses stops foaming.
Any other fresh berries may be substituted for the cranberries and any other sauce may be used.
From: Rhode Island Rule Book Shared By: Pat Stockett From: Pat Stockett
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