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Sugared pecans
Plumped Raisins
1/2-cup packaged shredded coconut (no recipe needed)
1 recipe of dumplings and Caramel Sauce
1 recipe each of the following (all given below):
Sugared pecans
Plumped Raisins
1/2-cup packaged shredded coconut (no recipe needed)
1 recipe of dumplings and Caramel Sauce
SUGARED PECANS:
In small skillet combine 2 tablespoons butter and 1-tablespoon oil, medium-low heat, with 2-oz pecan pieces. Stir only till heated and barely bubbly.
Sprinkle with 4 tablespoons sugar, Stir briskly only till sugar dissolves, on low heat. AS THESE BURN QUICKLY! WORK FAST. Dump them
into paper towel lined plate. Spread out to cool while you prepare the rest.
PLUMPED RAISINS:
In small saucepan combine 1/3-cup raisins and 1 cup boiling water. Cover pan with lid 10 minutes. Drain and discard water. Add coconut to raisins.
Set aside.
DUMPLINGS:
In Dutch oven, combine 6 cups water and 1/2 cup sugar. Bring to boil while you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1
cup milk, 1 tablespoon sugar, stirring with fork to moist, thick dough. When water comes to boil, drop dough by rounded tablespoonful into boiling
water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently.
Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of
dumplings to greased 8-inch square baking dish. Sprinkle with pecans, raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce
next.
THE CARMEL SAUCE:
Strain remaining liquid into heavy 2-1/2 quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously,
medium heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water.
It should be consistency of smooth gravy. Spoon sauce over dumplings, filling dish right to the rim. Cool 15 minutes. Cover and refrigerate to serve
within a few days. Micro warm servings or use cold with a scoop of ice cream on top of each.
Plumped Raisins
1/2-cup packaged shredded coconut (no recipe needed)
1 recipe of dumplings and Caramel Sauce
1 recipe each of the following (all given below):
Sugared pecans
Plumped Raisins
1/2-cup packaged shredded coconut (no recipe needed)
1 recipe of dumplings and Caramel Sauce
SUGARED PECANS:
In small skillet combine 2 tablespoons butter and 1-tablespoon oil, medium-low heat, with 2-oz pecan pieces. Stir only till heated and barely bubbly.
Sprinkle with 4 tablespoons sugar, Stir briskly only till sugar dissolves, on low heat. AS THESE BURN QUICKLY! WORK FAST. Dump them
into paper towel lined plate. Spread out to cool while you prepare the rest.
PLUMPED RAISINS:
In small saucepan combine 1/3-cup raisins and 1 cup boiling water. Cover pan with lid 10 minutes. Drain and discard water. Add coconut to raisins.
Set aside.
DUMPLINGS:
In Dutch oven, combine 6 cups water and 1/2 cup sugar. Bring to boil while you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1
cup milk, 1 tablespoon sugar, stirring with fork to moist, thick dough. When water comes to boil, drop dough by rounded tablespoonful into boiling
water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently.
Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of
dumplings to greased 8-inch square baking dish. Sprinkle with pecans, raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce
next.
THE CARMEL SAUCE:
Strain remaining liquid into heavy 2-1/2 quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously,
medium heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water.
It should be consistency of smooth gravy. Spoon sauce over dumplings, filling dish right to the rim. Cool 15 minutes. Cover and refrigerate to serve
within a few days. Micro warm servings or use cold with a scoop of ice cream on top of each.
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