Cooking web notes

How To Make Old-Fashioned Strawberry Dumplings

When the strawberries are in season here on the East Coast, I enjoy going to the farmer's market and picking them up by the basketful. One of the desserts I enjoy making for my family is this old-fashioned strawberry dumplings recipe, that was given to me back in the early 1980's by my great aunt.

If you are not familiar with this type of recipe, it reminds me of a baked cobbler and a shortcake mixed together. Before you get started with the recipe, you will want to wash and hull your fresh strawberries.

We like to serve ours with vanilla ice cream, vanilla yogurt or whipped cream on top, along with additional sliced strawberries for garnishing.

Strawberry Dumplings Recipe

Ingredients:

1/3 cup granulated sugar
2/3 cup tap water
3/4 teaspoon vanilla extract
1 cup all-purpose flour
2 1/4 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 teaspoon ground cinnamon
4 tablespoons butter, softened
1/2 cup cold milk
1 pint or 2 cups fresh strawberries
1 tablespoon granulated sugar
nonstick cooking spray

Preheat oven to 350 degrees.

In a large saucepan, combine the 1/3 cup granulated sugar with the water. Bring the mixture to a full boil and then reduce the heat to low. Simmer the sugar mixture uncovered for 5 minutes. Stir in the vanilla extract with a non-metal spoon and turn off the heat.

In a large bowl, sift together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, ground cinnamon and salt. Cut in the butter and mix with the flour mixture until its nice and crumbly in consistency. Slowly stir in the cold milk until all ingredients are well combined.

Lightly spray a 2 quart casserole dish with nonstick vegetable cooking spray. Place washed strawberries into the bottom of the casserole dish. Using a tablespoon, drop the dough on top of the berries until it is all used up. Pour the hot sugar mixture from your saucepan on top of the berry and dough mixture in the casserole dish.

Bake in a 350 degree oven, uncovered for 30-40 minutes or until done.

This article is Copyright © 2009 By Shelly Hill, all rights reserved. If you would like free foodie and recipe articles for your site and/or blog, please contact me for my policy regarding reprints. Thanks!