Seventeen years of Treehouse talk

Seventeen years of Treehouse talk

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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