Fruit Dumpling Recipe

autumn-leaves.jpgFRUIT DUMPLINGS(from the More With Less Cook Book)

Prepare 3 cups finely chopped fresh fruit. Use apples, peaches, rhubarb, etc. Set aside.

Preheat oven to 350 degrees.

Prepare 1 recipe biscuit dough (below). Roll dough into large rectangle on floured board. Cover thickly with fruit. Sprinkle with cinnamon. Roll up like jelly roll and cut into 1” rings. Place in greased 9 x 13” baking pan.

Combine in saucepan:

1 cup sugar

1 Tablespoon flour

1 cup cold water

Let come to a boil and pour over dumplings. Bake 45 minutes. Serve warm with milk or ice cream. Serves 8.


Sift together in a bowl:

2 cups flour

1 Tablespoon baking powder

½ teaspoon salt

Cut in ¼ cup shortening.

Add ¾ cup milk all at once, stirring until soft ball is formed.

Turn dough onto floured board; knead lightly 20 times. Roll or pat dough ½” thick. (If you really make biscuits, you would bake them on an ungreased baking sheet for 10-12 minutes at 425 degrees.)

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