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Guava Dumplings Recipe

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This recipe for Guava Dumplings, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Friday, May 9, 2008


20 guavas
2 1/4 c. sugar
2 1/4 c. liquid
3 tbsp. margarine or butter
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 to 10 drops red food coloring
2 c. sifted flour
3 tsp baking powder
1 tsp salt
2/3 cup shortening or margarine
1/2 cup milk

Cut guavas in half, removing the seeds until you have 4 cups of fruit without seeds. Put seeds in sauce pan with 2 1/2 cups of water. Boil for 5 minutes. Put through a colander or sieve. Combine 2 1/4 cup sugar with 2 1/4 cup guava liquid and boil until sugar is dissolved. Add cinnamon, nutmeg and food coloring and 3 tablespoons margarine.

Sift together flour, baking powder, and salt. Cut into the flour 2/3 cup shortening until it resembles coarse crumbs. Stir milk into flour and shortening, mixing all at once like pastry. On a lightly floured surface, roll out half of the dough about 1/4 inch thick rectangle piece. Cut 1 inch strips and lay in the bottom of an ungreased rectangular pan (11 x 7 x 1 1/2). Put only one layer of pieces into pan.

Spread the pieces of guava over the strips of dough in the pan. Pour the sugar-water mixture over them. Roll out the rest of the dough into another 1/4 inch thick rectangle piece. Slice in 1 inch strips. Put on top of guavas, immersing some of the strips in the liquid. Sprinkle with cinnamon and sugar. Bake 35 minutes at 375. Serve as is or with ice cream.

Personal Notes:
Personal Notes:
Time and effort can be reduced if guavas are prepared and put into the freezer. Use water if no guava sauce is available to add as liquid.




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