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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband grew up with this dish, but his mother never wrote down the recipe. So when we got married, I had to create my own. Luckily, my husband deemed my version a success! Ingredients:
1 can (15 ounces) dark sweet cherries |
2 cups water |
1/3 cup plus 1 teaspoon sugar, divided |
1/2 teaspoon ground cinnamon |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 cup milk |
1 tablespoon vegetable oil |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. Drain cherries, reserving juice; set cherries aside.
2. In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally.
3. For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes. Yield: 4-6 servings.
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