Recipes for "slump"

In a medium bowl whisk together the flour, baking powder, sugar, and salt.

Cut the butter into small cubes and use your clean hands to work the pieces of butter into the flour until the mixture resembles a coarse meal.

Make a well in the center and add the milk. Mix together with a fork or wooden spoon just until the dough comes together. Form it into a ball. It should be rather shaggy. Do not knead or overwork it or the dumplings will be tough.

Place the blueberries, sugar, cinnamon, nutmeg, lemon juice, lemon zest, and water into a medium (2-quart) saucepan. Stir so that the berries are well coated with everything. Heat on high heat until the berries start to boil.

When the blueberry mixture is boiling, pull off clumps of dumpling dough from the ball of dough and place on top of the berries. You should have enough dough for 6 dumplings, so portion accordingly.

Cover the pan, and lower the heat to maintain a low simmer. Cook for 25 minutes.

Do not uncover to peek at the dumplings while cooking! The dumplings need the steady steam and pressure from being covered to cook properly so they are light and fluffy.

Portion into individual serving bowls and top with vanilla ice cream or drizzle with whipping cream.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal.

Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a shaggy ball. Set aside.

In a 2-quart saucepan or 10-inch wide and at least 2-inch deep skillet (with a tight-fitting lid), add the berries, sugar, cinnamon, lemon zest, lemon juice, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce.

Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings.

Cover the pot and reduce the heat to low to maintain a simmer. Cook for 25 minutes without peeking at the dumplings.

Place the dumplings in serving bowls and top with the berries. Serve with cream or ice cream. Serve hot or chilled.

Combine cherries, sugar, water, and cinnamon in a saucepan; bring to a boil.

Whisk flour, baking powder, and salt together in a bowl; gradually stir in milk until well combined. Drop batter by spoonfuls onto cherry mixture.

Cover the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Uncover; cook until biscuits are set and no longer soft in centers, about 10 minutes more.