Blueberry Grunt

A tightly covered skillet will 'grunt' while this traditional dessert cooks. It's said early settlers served this to the captain of the 'Yankee Clipper'. From Iola Egle: McCook, Nebraska. Recipe published in Taste of Home June/July 1995.

Yield: 8 servings
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Ingredients

  • 4 cup(s) fresh blueberries
  • 1 cup(s) sugar
  • 1 cup(s) water
  • 1 1/2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 2 tablespoon(s) grated orange peel
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) salt
  • 3/4 cup(s) milk
  • Heavy whipping cream, optional

Preparation

  1. • In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes.
  2. • In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries.
  3. • Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired. Yield: 6-8 servings.


December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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