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Prep 15 mins
Cook 20 mins
This recipe came from my Mother, who got it from her Mother, a daughter of Utah Pioneers. It is rich and delicious, and best of all easy to make.
- Part One:
- In a heavy skillet - Melt 3/4 Cup sugar until amber just put sugar in the pan and turn on heat to medium, sugar will melt and turn amber - it burns quickly so stir constantly). As soon as the sugar is melted, turn off the heat and add hot water. Turn the heat back up and boil slowly until the sugar agin disolves. Add 3/4 Cup sugar, Margarine and salt. Stir until disolved. Remove from heat and add vanilla.
- Part Two:.
- Work Margarine into the flour. Add salt sugar and backing powder. Mix until it becomes a crumbly mixture. Add milk until moistened. Add optional nuts if desired. Dumplings shouldn't be too sticky or too dry. Roll dumplings into balls just smaller than a golf ball.
- Reheat the syrup to a slow boil. Add the dumplings one at a time using a spoon. Turn down heat, cover and cook for 10 minutes. Once cooked remove from heat, remove cover and let stand for 5 minutes.
I have not followed your recipe so this a bit premature. But....it is exactly the way my Grandmother Haltom of Nacogdoches, Texas used to make it in her old kitchen with a wood stove. After she made the caramel from white sugar, she dropped the dumplings into the sauce in a cast iron skillet and baked it in the oven of that wood stove. It came out totally delicious. This was in 1949-1950 and they lived out in the country and did not yet have electricity or running water. Her water came from a near-by spring. I can almost taste them now and I will tomorrow morning. Thank you.