Recipe by andypandy
This is an oldie but always great for family and friends. The dumpling part can be doubled also to make 16 dumplings, just use a skillet with lid so they all fit over the sauce ingredients.
Top Review by KellyMae
Excellent! So glad I came across this recipe as it's almost exactly like my mom used to make, she didn't add the pecans. She would make this as a special treat at night in the winter. The sauce didn't quite thicken up for me, so will uncover a bit sooner next time.
- 2 cups boiling water
- 1 cup brown sugar
- 1 tablespoon butter
- 1⁄2 cup raisins
- 1 teaspoon vanilla
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- 1⁄2 cup whole milk
- 1⁄4 cup chopped pecans
Directions See How It's Made
- Place all sauce ingredients into a pot and bring to a boil. Reduce to a nice even simmer.
- I get the sauce going so it can start to thicken while you are preparing the dumplings.
- In a bowl add dry ingredients and combine well.
- In a cup measure the milk and butter and simmer in microwave until the butter has melted.
- Pour warm milk onto the dry ingredients and combine with the nuts, mix well, and knead three times.
- Roll into balls, if too sticky just drop 8 portions onto the simmering sauce.
- Cover with lid and cook at an even simmer 10 to 12 minutes until done.
- Uncover slightly and let sit four minutes on low, just to continue thickening the sauce underneath.
- Remove to bowls and serve with some sauce and raisins and a small portion of pouring cream on top.