Ingredients
1 quart fresh or frozen black raspberries1-1/4 cups sugar, divided1 cup water3 tablespoons cornstarch3 cups prepared baking mix1 cup milkAdditional sugar, optionalGround nutmeg, optional
Preparation
In a 6-qt. pan, combine raspberries, 1 cup sugar, water and cornstarch; stir to blend. Bring to a boil, stirring often. Reduce heat to low.
Meanwhile, combine baking mix, milk and remaining sugar in a bowl. Mix until a soft dough forms. Drop dough by spoonfuls onto berries. Cook over low heat, uncovered, 10 minutes. Cover and cook 10-15 minutes more, or until dumplings are cooked through.
For glazed effect, sprinkle dumplings with additional sugar and a dash of nutmeg before serving.
