Thursday, March 19, 2015

Caramel Dumplings

Good evening friends!  I hope this finds you well, happy, and enjoying life!  The weather here has been INCREDIBLE and to say spring has sprung is like the understatement of the year.  I hope we get no more snow, although we have had only about 5 inches total this winter.  It has been in the 70's, 2 days in a row now.  I am sure the tulips are just dying to pop up, because I sure am!

I wanted to try a recipe from a very old church cookbook that inherited recently.   When I say old, I can only read a few recipes, and most don't have temperatures or amounts of time to cook things.  I find this fascinating and I found a recipe I knew would be well received by my husband and kids.  It looked easy, and, I could actually read it!!

There was no mention of the size of pan to use, but go with a 9x13.  I also suggest letting cool completely and then putting in the fridge for an hour or more.  Mine was in overnight.  Then, if you want it warmed up you can do so when serving.  Make sure to add a big scoop of ice cream or whipped cream to the top of this baby and then drizzle plenty of caramel sauce on top, because there is definitely plenty to go around!

For the syrup you will need:
1/2 cup of brown sugar
1 cup white sugar
2 cups hot water
pinch of salt
1 T butter
1 tsp. vanilla

Add all ingredients into a pan and heat until all of the sugar is dissolved.  Then keep on warm and prepare batter.

1/2 cup sugar
1 T. butter
1/2 cup milk
1 T. Baking powder
1 1/2 cups flour

Preheat oven to 350 degrees F.  Cream the sugar and butter together.  Sift in baking powder with flour and add milk and flour alternately to the creamed mixture.    Pour syrup into 9x13 pan.  Using a medium scoop or a spoon drop the batter into the syrup. 

Bake for 30-40 minutes.  This will depend on how big your dumplings are.  Mine took 35 minutes.  Let cool completely, and refrigerate for at least 2 hours.  When you serve if you want it served warm reheat in microwave or oven for a few minutes. 


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