| BLUEBERRY SLUMP OR GRUNT |
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Makes 6 ServingsBlueberry Sauce 3 cups fresh or thawed frozen blueberries 1 cup water 1/2 cup sugar 1 -1/2 teaspoons lemon juice 1/4 teaspoon cinnamon Dumplings 1 cup all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/3 cup milk For blueberry sauce, combine blueberries, water, 1/2 cup sugar, lemon juice and cinnamon in large saucepan. Bring to a boil. Cover. Reduce heat to low. Simmer 5 minutes. For dumplings, combine flour, 1/4 cup sugar, baking powder, salt and lemon peel in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until coarse crumbs form. Stir in milk just until flour is moistened. Drop 6 heaping tablespoonfuls of dough into simmering blueberry mixture. Cover pan tightly. Simmer 15 minutes without lifting cover. Spoon dumplings into 6 individual serving dishes. Spoon hot fruit over dumpling. Serve with cream, whipped cream or ice cream, if desired. |
