Tuesday, June 30, 2015


Since peaches are such a great price right now, I have been searching for new recipes to make using them. I'm glad my calendar for the week is not as full as it usually is as I do have to buy enough before Wednesday so I can make some of my peach jam later in the week. Another thing I can always do is slice and freeze them since this works well.

But until then, I am excited about sharing with you this recipe for Peach Dumplings that I made over the weekend. OMG! It is so good. I found the recipe in a small booklet-like cookbook called Pennsylvania Dutch Cooking. I did make two changes from the original recipe. One, I used half a cup of sugar/stevia blend for the cup of sugar to reduce the calories. Two, I reduced the milk for the batter to 3/4 cup. I actually made it the first time using a whole cup as the recipe stated. It made a thin batter. In the instructions, it talked about a fairly stiff batter and dropping large spoonfuls into the boiling syrup and peaches. The batter using a cup of milk was no where close to being able to do this. So I quickly mixed up a second mixture and slowly poured the milk in while stirring and stopped when I had a "fairly stiff batter". I had 1/4 cup of milk left. I don't see how you might do it and come up with a different result, but I would recommend measuring out a cup but adding it slowly as I did and stop when you have a stiff batter. I also decided after it was done but before I dished out a serving for myself to sprinkle a little cinnamon/stevia mixture on top since the "dumplings" weren't browned. That was not in the recipe, if you want to stay true to the recipe. I also rearranged the ingredients in the recipe to coincide with the order in which you use them and I also added some instructions as the recipe wasn't as thorough as I like.


1       cup sugar (I used 1/2 cup sugar/stevia baking blend)
1       tablespoon butter
2      cups hot water
2      cups sliced peaches
1       cup flour
2      teaspoons baking powder
1/2   teaspoon salt
1       cup milk (I used only 3/4 cup skim milk.)

Peel and slice the peaches. 

Make a syrup of the sugar with the butter and 2 cups of hot water. (I heated the water in a large saucepan and then added the "sugar" and butter and stirred until the sugar dissolved and butter melted.)

Add the peaches.

Let this mixture come to boil.

While it is cooking, prepare the dumplings by combining the flour, baking powder, and salt in a small mixing bowl. Slowly add the milk to make a fairly stiff batter.
Peaches are ready.
Drop large spoonfuls of this batter into the boiling syrup and peaches. (I have an ice cream scoop that is half the size of a normal scoop that worked perfectly. The first scoop I made was a little bigger and so my last one was a little smaller than the rest.)

Cover the saucepan with a lid and cook for 20 minutes (over medium heat.)

Serve while hot.

Since the dumplings were not browned, I decided to sprinkle a little cinnamon sugar over the dumplings. It is a mixture I made using stevia and cinnamon that I keep in a small container and use when I need it.

Since you are to serve it hot, invite your friends over to help you eat them. (It does heat up nicely in the microwave - a serving at a time.)

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