Irresistible Raspberry Buttermilk Dumplings Popular Recipes

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Irresistible Raspberry Buttermilk Dumplings

"Wonderful twist on this old school favorite, used for dessert or maybe breakfast! These buttermilk dumplings are mild, fluffy, and full of flavor. The very mild tang of the buttermilk compliments the beauty of the syrup like raspberry dumpling sauce. We find it irresistible heat with vanilla ice cream, or they're even terrific cold!"

Ingredients :

• 4 cups black raspberries
• 1/four teaspoon lemon juice
• four 1/2 cups white sugar
• 1 cup water
• 2 cups all-purpose flour
• half of teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons shortening
• three/4 cup buttermilk

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

• In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then lessen the heat to low, cowl and simmer for approximately 15 mins. Stir on occasion, however lightly in order no longer to overwhelm the berries.
• Meanwhile, in a medium bowl, stir collectively the flour, baking soda and salt. Cut in shortening the usage of a pastry blender or the tines of a fork until the pieces are not any large than peas. Stir within the buttermilk till the dough comes together. If it seems too stiff, upload some other splash of buttermilk.
• When you raise the lid at the pot, the dumpling sauce must be slightly above the level of the berries. If needed, you can upload equal quantities of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 mins, then cast off the lid, turn the dumplings over and cowl once more. Cook for another 10 mins, then get rid of from the heat and let stand for 10 mins before serving.

Notes :

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