Black Raspberry Dumplings Recipes

BLACK RASPBERRY BUBBLE RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal., Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Meanwhile, preheat oven to 350°., Bake until golden brown, 25-30 minutes. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate.

BLACK RASPBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into an 11x7-inch baking dish.
• Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
• Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

IRRESISTIBLE RASPBERRY BUTTERMILK DUMPLINGS

Steps:

• In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
• Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
• When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts 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 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.