LEMON-MAPLE DUMPLINGS .........RECIPE

This is a great dessert for any cold evening by the fire or maybe watching the stars from your patio...Citrus is now in season
Simple recipe and originally from 1930's.

Serves 4

Sauce:
2 washed, whole lemons thinly sliced
2 tsp butter
2 cups maple syrup

Simmer for about 20 mins until lemon slices look transparent, IN A LARGE HEAVY BOTTOMED PAN, bring to boil and add the teaspoonfuls of the batter. 
leave spaces as they do expand, and cover tightly.
Cook on low simmer for 20 mins (DO NOT REMOVE LID).

SERVE WITH VANILLA BEAN ICE CREAM
Whipped cream, or thick Devonshire cream

The dumpling batter*
1 cup all purpose flour (if using whole wheat add  3 extra tbsp. milk)
1/4 tsp salt
2 tsp baking powder
3 tbsp sugar (if using brown sugar use just 1 tsp baking powder and 1 tsp baking soda)
Mix well together in a bowl

Cut in 1 tbsp very cold butter with a knife or pastry blender

In another bowl mix together the wet ingredients:
1 large egg beaten
1/3 cup milk
1/2 tsp vanilla extract

Stir the wet into the dry..the mix should not be wet and runny..as it has to hold up in the hot syrup to cook.


Measure the spoonfuls into the hot syrup maybe do this in 2 stages..keeping first batch of dumplings warm in a little syrup out of pan.

* the dumpling batter can be made in a food processor..just DO NOT OVER MIX.


The dumplings  will soak up some of the syrup and be all gooey and light.