"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blackberry Dumplings (Poutins) Recipe

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This recipe for Blackberry Dumplings (Poutins), by , is from The Shriner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Shriner


For syrup: 1 quart blackberries
3 cups white sugar
2 cups water

For dumplings: Wet: 2 sticks butter
2 eggs
3/4 cup white sugar
**additional 1/4 cup white sugar
For dumplings:Dry: 2 cups all purpose flour
1/2 teaspoonful salt
3 teaspoonfuls baking powder
3/4 cup milk
2 teaspoonfuls vanilla extract
**1 cup additional all purpose flour

In large Magnalite pot: add syrup ingredients, and boil for 10 minutes.
In mixing bowl: beat wet dumpling ingredients until smooth. May use additional 1/4 cup white sugar ( dependent upon sweetness of berries). Add dry dumpling ingredients and beat thoroughly. Add the additional flour( up to 1 cup) to achieve proper dumpling consistency-should be able to push off tablespoon with finger.
Turn syrup mixture on @ moderate boil. Drop dumplings (1 Tablespoonful) into moderately boiling syrup. Leave enough room between dumplings for expansion. Cook for app 15 minutes on side 1, turn and cook another 5 minutes.While dumplings are cooking, spoon berry syrup on top. Remove to dish. Add 1 cup water to syrup mixture and repeat cooking process until berries are depleted from syrup mixture.

Personal Notes:
Personal Notes:
Delicious when served over vanilla ice cream!




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