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A traditional Nova Scotian recipe: dumplings swimming in an ocean of blueberries.
Note: You will need a Dutch oven with a tight fitting lid to prepare this recipe.
For the blueberries, in a large Dutch oven, over medium heat, bring the the blueberries, water and sugar to a gentle boil and continue cooking until there is plenty of juice (several minutes).
As the blueberries are cooking, prepare the dumplings. Sift the flour, baking powder, salt and sugar together into a medium-sized bowl. Cut in butter with 2 knives or a pastry cutter, until it resembles peas. Then add sufficient milk to make a soft dough (I find I usually need about 1 cup of milk). The dough should hold together but still be wet-looking, softer than play dough.
Once the blueberries have become nice and juicy (and cooked down slightly), drop the dough by tablespoonfuls over the berries. Cover closely and cook for 15 minutes over medium heat. Do not lift the lid during the cooking time. After 15 minutes the dumplings should be poofed up and cooked through. Remove from heat and serve hot.
Additional notes: Dumplings will not cook properly if you lift the lid during cooking—no peeking at your dumplings as they cook! In addition, some cooks feel that milk makes a dumpling tough. But my mother and I have always used milk for this recipe, and we’ve never been disappointed.
This is a traditional Nova Scotian recipe, passed on to me by my mother. The original source of the recipe is unknown—and it is made in kitchens all over the province!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!