Monday, July 30, 2012


1 quart fresh or frozen black raspberries
1 1/4 cus sugar, divided
1 cup water
3 tbsp cornstarch
3 cups Bisquick or same-type product
1 cup milk
additional tablespoon or so of sugar, optional
dash of ground nutmeg, optional

Combine the raspberries, 1 cup of the sugar, water, and cornstarch is a large saucepan.  Bring the mixture to a boil while stirring almost constantly; reduce heat to low.

In a mixing bowl combine the Bisquick, milk, and the remaining 1/4 cup of sugar and mix together until a soft dough forms.  Drop the dough by tablespoonfuls onto the berry mixture and cook over low heat, uncovered, 10 minutes.  Cover pan and cook another 10 to 15 minutes or until the dumplings are cooked through.

If desired, combine some sugar and nutmeg and sprinkle over the dumplings just before serving.

Note: Great with cream or ice cream!

Yield: 10 to 12 servings

I have had this recipe for several years.  I believe I got it from a TOH magazine.

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