Viewing post #16381 by daylily
|This is from one of my favorite books... Marcia Adams "Heartland - The Best of the Old and the New from Midwest Kitchens." Marcia Adams had a tv show on pbs years and years ago that featured Amish recipes. I have tried many of her recipes in the two books of hers that I have, and all have been good.
Makes 4 servings
"So many of us have fond memories of dumplings! They were dropped on top of simmering stews, fricassees, and soups, (as well as cooked fruits) to extend a simple meal. These dumplings are foolproof with a fine light cake-like texture."
1 cup unbleached all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon celery seed
1 tablespoon cold butter
1 egg, lightly beaten
6 tablespoons milk
1 tablespoon finely minced fresh parsley
3 cups stock or other liquid
In a medium bowl, combine the flour, baking powder, salt, nutmeg, and celery seed. Cut in the cold butter with a pastry blender or fork until mixture resembles course oatmeal. Add the egg, milk, and parsley. Blend lightly, being careful not to overmix. Drop by tablespoonfuls (approx. 6) on top of simmering stock, cover tightly, and simmer over medium-low heat for 20 minutes. Do not lift the cover during the cooking period or the dumplings will fall.
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