Raspberry Dumplings
Raspberry Dumplings
One of the hardest things about trying to be
a baker in college is that you no longer have your mother’s pantry. This one
came as a shock. You never quite realized how mom had it all. It was all so
easy before – pull out a recipe, go to the pantry and pull out the ingredients.
On the occasion, you maybe had to run
to the grocery store for one or two specialty items. But now, it’s a whole new
ball game when it’s your own dime and your own resources. I can’t even begin to
tell you the number of times I’ve reached into my recipe file thinking I’m pulling
out an inexpensive, quick recipe only to find that I have to go to the grocery
store to buy something as basic to the kitchen as cinnamon or flour. My
solution to this problem (other than asking for things like a spice rack for my
birthday) was to find recipes that utilized either few or similar key
ingredients.
This next recipe is one that is not only
perfect for the struggling college students out there, but even more perfect
for a beautiful dinner party where you are looking to wow your friends and
family. How does it fit such a wide criteria? It’s just 4 ingredients and 20
minutes under a pot. That’s it! The end result though, is something else. It’s
the perfect balance between sweet and tart, hot and cold, light but filling,
easy but looks-oh-so-exquisite. Ah I can’t ever get enough of Raspberry Dumplings.
Now I know a lot of times you stumble upon
recipes that swear to be the easiest, no-mess up recipes you’ve ever made, but you
come to find out that they may have skewed the truth a bit. This is not one of
those recipes.
But enough talking about it, let’s get to
making it.
First these are the ingredients that you
will need: frozen raspberries (in their syrup), biscuick mix, milk, sugar, and
water.
I guess if we’re keeping tabs I forgot to
consider water in my ingredient count – can you forgive me?
For the dumplings you will need:
1 cup biscuick mix
2 tablespoons sugar
1/3 cup milk
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For the raspberry reduction you will need:
1 package frozen raspberries (in their syrup: that always
works best but if you can’t find them in syrup no worries)
¼ cup sugar (1/2 cup if not in syrup)
½ cup water (1 cup if not in syrup)
In
a pot, combine raspberries, sugar, and water and bring to a boil. You want to
make sure you’ve stirred the ingredients pretty well.
 |
| Ingredients for raspberry sauce |
In
a bowl, combine biscuick mix, sugar, and milk stirring until ingredients are
well moistened.
 |
| Dumpling dough |
Once
raspberries have reached a boil, drop dumpling dough by spoonful onto the
boiling liquid. But do not stir! Seriously, don’t!
 |
| Dropping the first dumpling |
 |
| Dumplings dropped in a circle with space between |
When
dropping the spoonfuls, you want to give these little guys some room in the pot
to grow
Now
all you want to do is return the lid to the pot, reduce heat to simmer and cook
for 20 minutes. That’s it! See I didn’t lie to you.
Side
tangent: There always seems to be the choice of whip cream or ice cream
topping, while this is mostly seen as preference, I think there is a certain whip
cream vs. ice cream quid pro quo – but we can save that for later. All you need
to know is that this is just one of those times that you have to top the dish
with vanilla ice cream. Test it out for yourself, prove me wrong, but there’s
something so magical about the cold vanilla ice cream melting over the warm
raspberry dumplings.
Raspberry Dumplings
Yields 6 to 8 servings
Ingredients
1 cup biscuit mix
2 tablespoons sugar
1/3 cup milk
---
1 package frozen raspberries
¼ cup sugar (1/2 cup if not in syrup)
½ cup water
(1 cup if not in syrup)
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Directions
1. Combine raspberries, sugar, and water
and bring to a boil
2. Combine biscuit mix, sugar, and milk
stirring until ingredients are well moistened
3. Drop dumpling dough by spoonful onto
the boiling liquid. DO NOT STIR
4. Reduce heat to simmer. Cook for 20
minutes.
5. Remove from heat
6. Serve warm topped with whip cream or
ice cream
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