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What a year for blackberries! They’re early; they’re sweet; and they’re everywhere. I picked a pint just walking down the driveway to get the mail! I’ve been eating them fresh, on cereal and ice cream, plus I made Blackberry Muffins, pancakes, and I adapted a Strawberry Dumpling recipe to use blackberries. It’s an old-time dessert, and it’s delicious.
Try one of these recipes with Mother Nature’s bounty and you’ll be glad you did. Remember to get the homeowner’s permission if you go out wild blackberry picking.
1 1/2 c. all purpose flour
1/3 c. sugar
1 1/2 t. baking powder
1/4 c. brown sugar, packed
1/4 c. melted butter (1/2 stick)
1/3-1/2 c. milk
1-2 c. blackberries
Mix together flour, sugar, baking powder, and salt. Add brown sugar, melted butter, eggs, and milk. Mix well and fold in blackberries. Fill greased muffin pans 2/3 full. Bake in preheated 400 degree oven for approximately 20 minutes. Sprinkle with cinnamon-sugar, brown sugar, or powdered sugar when they come out of the oven. Makes 10-12.
1 quart blackberries
1-2 c. sugar (depending on sweetness of berries; just taste)
Water (enough to cover berries well)
1/2 c. shortening
1 c. milk
1 c. all-purpose flour
1 c. self-rising flour
Put blackberries in 4 quart heavy saucepan. Pour sugar over blackberries, then cover well with water. (You need plenty of water for the broth). Bring to boil and cook over medium heat. Mix shortening, plain flour and self-rising flour, and milk to make dumplings. Mix in extra flour if needed to prevent sticking. Roll out on floured board. Cut in squares, and make sure there is a little flour on the dough, as this will help thicken your broth. Drop dumplings in boiling broth, stirring gently and occasionally. Reduce heat and simmer till dumplings are done. Good served warm with ice cream or whipped cream.