My husband has a definite affection for foods that are southern. I still have not mastered making grits. (Okay–it’s not that hard but grits are just disgusting to me–so I never try.) So it shouldn’t have surprised me to find out that he likes dumplings. But never the less, I was surprised that I could be married to someone for as long as we’ve been married and completely ignore an entire food category.
Despite his disdain for all things fruity for breakfast–my darling spouse was overjoyed at the prospect of eating this and so consequently, I’m now sharing it with you. I had no idea how easy dumplings were to make either–I thought that dumplings were this foreign food with very difficult techniques. Really, sweet dumpling recipes are simply a type of biscuit dough cooked in a sauce. Who knew?
*This recipe was tweaked from a similar recipe found in Taste of Home’s Simple and Delicious.
You will need:
3 cups apple cider
1/4 cup quick cooking tapioca
4 cups fresh or frozen blueberries, thawed
1/3 cup packed brown sugar
1/2 teaspoon of almond extract
1 cup flour
1 tablespoon of sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg
6 tablespoons of milk
1 tablespoon of vegetable oil
3/4 cup cold heavy whipping cream
1 tablespoon of maple syrup
Directions:
In a Dutch oven or heavy bottomed large pot, combine the cider and the tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. (Note: If you’re using frozen bluberries, you need to drain them first.) Bring to a rolling boil. Reduce heat to medium-low. Simmer, uncovered, until tapioca is transparent; stirring occasionally. Stir in almond extract; continue simmering.
For dumplings, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into the dry ingredients just until moistened. (Batter will be stiff and lumpy.)
Drop batter into simmering blueberry mixture using a 1/4 measuring cup. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean. (Important: Do not lift lid while simmering.)
In a small mixing bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls and top with whipped maple cream.
This dish makes a yummy warm breakfast or a great dessert.
Other Breakfast Recipes You Might Enjoy:
Ham and Hashbrowns–A New Twist on an Old Favorite
Baked Apple Cinnamon French Toast
Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.
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