*  Exported from  MasterCook II  *
 
                              Blackberry Grunt
 
 Recipe By     : COOKING RIGHT SHOW #CR9740
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --For The Berries--
    6      Cups          Fresh Or Frozen Blackberries
      3/4  Cup           Sugar -- or to taste
      1/3  Cup           Red Wine Or Water
    1      Tablespoon    Grated Lemon Zest
    1      Teaspoon      Ground Cinnamon
                         --For The Dumpling Dough--
    1      Cup           All-Purpose Flour
    2      tbsp          Sugar
    1      tsp           Baking Powder
      1/2  tsp           Baking Soda
      1/8  tsp           Salt
    2      tbsp          Unsalted Butter -- melted
      1/2  c             Buttermilk* -- or more as needed
 
   
 Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer
 over moderate heat.
 
 While berries are cooking make the dumpling dough:
 
 In a mixing bowl, stir together the flour, sugar, baking powder, baking soda
 and salt. Stir in the melted butter. Add enough of the buttermilk to form a
 soft, sticky dough that is slightly wetter than a biscuit dough.
 
 Cover the skillet with the berries in it and bring to a boil. Lower the heat
 to a steady simmer, uncover, and spoon the dough over the fruit, forming
 small dumplings with a soup spoon. Sprinkle the dumplings lightly with the
 cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil
 and steam the mixture over medium-low heat, without opening the lid, until
 the dumplings set and the surface is dry when touched with a fingertip,
 usually about 15 minutes.
 
 To serve: Spoon the warm grunt into serving bowls with top with whipped
 cream, ice cream or thickened and sweetened yogurt.
 
 Yield: 4-6 servings
 
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 NOTES : *or a mixture of plain yogurt and skim milk or water.

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