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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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