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Raspberry Dumplings

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  All purpose flour 2 Cup (32 tbs)
  Baking powder 4 Teaspoon
  Sugar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Beaten egg 1
  Milk 1⁄2 Cup (8 tbs)
  Lightly sweetened raspberries 1 Cup (16 tbs), thawed (Fresh Or Frozen)
  Sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Lemon sauce 1⁄2 Cup (8 tbs)

Stir together flour, baking powder, 1 tablespoon sugar, and salt; cut in shortening till mixture resembles coarse crumbs.
Combine egg and milk; stir into flour mixture.
Turn out onto lightly floured surface; gently knead 8 to 10 strokes.
Roll out into a 15x10-inch rectangle.
Cut into six 5-inch squares.
Spoon berries onto squares.
Combine 1/3 cup sugar and cinnamon.
Sprinkle over berries.
Moisten edges of each square.
Fold corners of each square to center over berries; seal edges.
Place on foil-lined baking sheet.
Bake in 400° oven for 15 to 20 minutes.

Recipe Summary

Lacto Ovo Vegetarian

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