A few months ago I promised to share this recipe with you. I already gave you the dumpling recipe, but the magic is in the sauce. This is a sauce my maternal grandmother, “Grammy”, used on persimmon pudding, but it is delicious over the blackberry dumplings (really, it’s delicious by itself). I just finished a dumpling smothered in Grammy Sauce and the flavors are still lingering and they are so amazing, I never want to lose that taste. Enjoy the blackberry dumpling recipe along with the sauce and get your taste of blackberry summer all year with Grandma Jo’s Blackberry Jams.
Blackberry Dumplings (4)
2 cups Bisquick
2/3 cup of milk
1 cup Blackberries
Mix Bisquick and milk to make a somewhat sticky mixture. Put mixture into greased coffee mugs (4). Fold in blackberries equally among the mugs. Bring a large pot with 1″ of water to boil. Place mugs into the boiling bath. Keep slight boil, cook uncovered 10 minutes, cover and cook for another 10 min. Remove lid and remove mugs from pot.
Grammy Sauce: Enough for 4 dumplings
2 cups water
2 egg yolks
1 cup sugar
3 tablespoons flour
1/4 lb butter
1 tablespoon vanilla extract
Mix water and egg yolks and bring to a boil, stir in sugar and flour with a slight boil. Reduce heat and add butter stirring while it melts. Add Vanilla extract.
Now spoon your dumplings into a bowl and cover with the Grammy Sauce and serve. Now I’m hungry all over again.