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Hello,  Happy summer to all of you.  Inspired by a previous e-mail, I
thought I would share this recipe.  Hope you like it.

 

Elizabeth in Phoenix

 

Blueberry Dumpling by Elizabeth Edwards

> 

> Wash pick through and cook the (3-4 pints?) berries with as much sugar as

> you like. (1/2 cup).  Cook till they are nice and juicy.  You should end 

> up

> with about 6 cups of fruit.  Place them hot in a baking dish 13X9 inch or

> so.  Make the gluten free dough for scones from Gluten Free Pantry.  Drop

> the scones on the juice berries and as best you can spread around so it is

> all connected.  Bake for about 20 to 30 minutes or until cake is done and

> most of the juice is absorbed but not all.  (You should still have enough

> juice to sop into the cake).  This is yummy.  It goes along the dumpling

> route, but you try to get the dough to be one big smooshy cake.  Serve 

> with

> ice-cream or cream.  Enjoy!

 


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