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    Aunt Joshia Mae's Blackberry Doobie

    Source of Recipe

    Patti LaBelle

    Recipe Introduction

    Blackberries with dumplings -- that's all there is to a doobie. It shares a place in the dessert hall of fame with other fruit desserts with funny names like grunt, slump, and pandowdy. This is a good hot-weather dessert because you don't have to turn on the oven. You can use blueberries or a combination of berries but just don't use strawberries -- they get pale when cooked. You can also use frozen berries.

    Makes 6 to 8 servings

    List of Ingredients

    4 pints fresh blackberries or blueberries
    3/4 cup sugar
    1/2 cup water
    4 tablespoons (1/2 stick) butter, cut into pieces
    2 tablespoons cornstarch dissolved in 1/4 cup water


    2 cups self-rising flour
    2 tablespoons sugar
    1/2 cup vegetable shortening
    2/3 cup milk


    In a deep 12-inch skillet, toss the berries, sugar, water, and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and simmer for 5 minutes. Stir in the dissolved cornstarch and cook until the juices thicken, about 1 minute.

    Meanwhile, make the dumplings: In a medium bowl, mix the flour and sugar. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs. Using a fork, stir in the milk. Using a scant tablespoon of dough for each dumpling, roll into 24 balls and place on a baking sheet.

    Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are cooked through, about 20 minutes. Serve hot, spooned into individual bowls.




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