1/2 can of cherry pie filling
3 cups frozen raspberries/blackberries (I used both)
1/4 cup brown sugar
1tsp Epicure Maple dip mix
bring above to mild boil on med heat. Pour mixture into a greased loaf pan.
1 cup of sifted flour
1/4 cup granulated sugar
2 tspbaking powder (I sifted it with tthe flour)
1/2 tsp salt
1/4 cup of refrigerated butter can use hard margarine
Mix dry ingredients and cut in butter. (I used a pastry mixer/masher thing!) When combined, add cold milk until the mixture is moistened 1/4 to 1/2 cup milk. Drop by spoonful over berry mixture
Bake uncovered for 20-25 minutes in a 350 degree oven. (it suggest 400 but that is really hot). Serve with whip cream, ice cream or heavy cream.
Reviews were amazing.
Tuesday, October 30, 2012
1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces I made a roast chicken a couple of days ago so I had lots of prepared meat to use
5 1/4 cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons) I made my own broth from the carcass of the roast chicken
2 cups water
1 medium onion, chopped
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves I had no thyme, fresh or dried, so I just started sniffing spices until I found one that I thought would suit the recipe. Don't laugh. I used a couple of spoonfuls of foccacia seasoning from Epicure
1 1/4 teaspoons salt
3/4 teaspoon pepper
1 bag (16 oz) frozen mixed vegetables I used 2 diced potatoes, 2 stalks of celery diced and 1 really large carrot diced as well as 1 cup of frozen peas
3 cups Bisquick Heart Smart® mix I used regular Bisquick
1 cup buttermilk I used regular milk
1/2 teaspoon poultry seasoning
In large Dutch oven, stir together chicken, broth, water, onion, sage, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally, until chicken is no longer pink in center. Add frozen vegetables. Heat to boiling over medium-high heat.
In medium bowl, stir Bisquick mix, buttermilk, poultry seasoning and remaining 1/4 teaspoon each salt and pepper until blended. Drop dough by rounded teaspoonfuls into boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook uncovered 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover; cook 10 minutes longer. Garnish with thyme sprigs, if desired.
Makes 8 servings
Just one more time that I took a perfectly good recipe and made it mine . . . LOL. The original recipe came from bettycrocker.com Hal loved it so much he kept grasping my forearm across the table and sighing. It was hysterical.