Friday, December 06, 2013

Butterscotch Dumplings, dressed for the holidays

This was one of the first recipes we ever posted on the Treehouse.  This week we added a special holiday ingredient that we think is an improvement on the original recipe.

Butterscotch Dumplings (from Food that Really Schmecks, by Edna Staebler)

(Edna calls this recipe 20-Minute Dessert.)

Sauce: 1 cup brown sugar, 2 cups boiling water, 2 tbsp. butter or margarine. Stir this all together in a large pot till the sugar has dissolved; simmer while you mix the dumplings.  You can also use leftover homemade pancake syrup, thinned with water if necessary.  Holiday addition:  add a cupful of frozen cranberries while you're bringing it to a boil.

Dumplings: 1/3 cup sugar, ½ tsp. salt, 1 tbsp. butter, 1 ½ cups flour, 1 tbsp. baking powder, about ½ cup milk. Cream the sugar, salt and butter; add flour mixed with baking powder alternately with enough milk to make a stiff batter. Drop by tablespoonfuls into the boiling sauce; cover and let boil gently (do NOT take the lid off) for about 15 minutes. Serve with vanilla yogurt, milk, or anything else you like.

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