Thursday, July 16, 2020

Caramel Dumplings with Cream (1978)

Caramel Sauce
  • 1/2 cup brown sugar
  • 1 cup white sugar
  • 2 cups hot water
  • 2 tbspns butter
  • 1/8 tspn salt
Bring to a boil, and simmer for 10 minutes.

Dumplings
  • 2 tbspns butter
  • 1/2 cup sugar
  • 1-1/2 cups flour
  • 2 tspns baking powder
  • 1/2 tspn salt
  • 1/2 cup milk
  • 1/2 tspn vanilla
Cream butter and sugar. Sift flour, salt, and baking powder. Add flour mixture, milk, and vanilla. Drop into gently boiling caramel sauce, and cook slowly for 20 minutes. Serve with cream.

More "Lost" Caramel Recipes
Vermont Maple Caramels (1936)
Carnival Cake with Caramel Frosting (1963)

(Origin - "The Ruby Valley Friendship Club Cookbook," published in 1978 in Ruby Valley, Elko, Nevada. Recipe by Beryl Neff.)

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