DOUGH FROM OFFICIAL GRANNIE
1 3/4 cup unsifted all-purpose flour
2/3 cup vegetable shortening
1 cup sugar
1 dash salt
1/2 tsp salt
1/3 cup cold water
FILLING
4 cup washed fresh blackberries
1/4 cup all-purpose flour
1/2 cup butter, or more
SYRUP
1 cup simple syrup, seenote
1 cup crushed berries
TOPPING
1 cup unwhipped cream from neighbors cow, if poss
Directions
Sift together flour and salt in a mixing bowl. Cut in shortening
with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently
to make it gather into a ball (the less water the better ~ just
enough to hold it together). Turn out onto a lightly floured board
and shape with your hands into two balls, one slightly larger than
the other. Chill dough for 1 hour, then roll out ball to a 8" or 9"
circle.
Now, mix sugar, butter and all-purpose flour in a separate bowl,
then add a dash of salt and stir in berries.
Mix some of the "crushed berries" into the simple syrup.
Mound about a cup of the berry mixture onto the circle of dough,
fold over the edges to enclose the filling.
Repeat until all dough and berries are used.
Preheat oven to 350f degrees.
The enclosed bundles of berries are placed in a 9x13 baking pan.
Over this a syrup is poured to the depth of the first knuckle of my
grandmother's index finger (maybe about one inch). I'm guessing it
was a simple sugar syrup, but maybe with the addition of some smashed
blackberries. All of this was cooked in a 350 degree oven until it
looked REALLY good--brown and bubbly--with the whole house smelling
heavenly. Seenote; Simple Syrup
2 1/2 cups sugar
3/4 cups light corn syrup
1 1/4 cups water Combine all ingredients in a large saucepan.
Stir over low heat until sugar is completely dissolved. When clear,
wash down sides of pan with a brush dipped in cold water. Cover
saucepan for 5 minutes to allow steam to dissolve any remaining sugar
crystals. Uncover and increase the heat. Boil without stirring for 5
minutes. cool, pour into jars, and cover tightly. Store at room
temperature. Makes about 2 3/4 cups.
Servings: 6 servings
Blackberry Dumplings Jo Ann Recipe brought to you by Recipe Ideas
Categories: Blackberry; Bread; Breads; Fruit
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, certainly as far into history as the early Egyptians, and quite possibly further than that. However, mostly, these old cookbooks were just primitive hieroglyphic recipes for meal preparation.
As our culinary historical trip moves to more modern times there are two interesting cookery books which appeared in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are not about the curry that is popular today, but rather descriptions of the types of meals on the menus of the upper classes. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new culinary ideas caused a torrent in manuscripts on food, many of which still exist in academic collections. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Blackberry Dumplings Jo Ann recipe.
