Appalachian Blackberry Dumplings (1987)

• 3 to 4 cups, self-rising flour
• 1/2 cup milk
• 1/2 cup buttermilk
• 1 cup shortening
• 1 quart blackberries
• 1 cup sugar
• 2 cup water

To make dumplings, fill a large mixing bowl almost full with sifted flour, and make a hole in the middle. Mix in buttermilk, milk, and shortening. Knead dough, then tear off pieces.

Bring blackberries, sugar, and water to a boil. Drop dumpling dough in pieces into blackberry mixture. Cover and simmer until dough is done.

More "Lost" Blackberry Recipes
Blackberry Buttermilk Cake (1980)

Farmer's Blackberry-Green Apple Pie (1965)

(Origin - "Smithsonian Folklife Cookbook" by Katherine S. Kirlin and Thomas M Kirlin, published by the Smithsonian Institution Press, 1991.) 

Blackberry Dumplings (1974)

• 5 cups fresh blackberries
• 1/2 cup water (optional)
• 1 to 1-1/4 cups sugar
• 1 to 1-1/2 cups flour, sifted
• 1-1/2 tspn baking powder
• 1 tspn salt
• 2 tbspns sugar
• 2 tbspns shortening
• 1 egg
• Milk

Put the blackberries in a saucepan. Add sugar to taste, and water if the berries seem dry.

Sift the flour with baking powder, salt, and 2 tablespoons of sugar. Cut in the shortening. Beat the egg slightly in a measuring cup, adding enough milk to make 3/4 cup. Combine with the dry ingredients, mixing lightly.

Bring the berries to a boil. Dip a tablespoon into the boiling berries, then dip out a rounded tablespoon of batter and drop onto the berries. Repeat with rest of the batter.

Cover pan. Cook gently for 12 to 15 minutes. Uncover and test for doneness. Serve the dumplings with berries as a sauce. Maybe be served hot or cold, with or without cream.

More "Lost" Dumpling Recipes

Civil War Potato Dumplings (1864)

Peach Dumplings (1927)

(Origin - "No Regrets Cookbook" by the Junior League of Portland, Oregon, 1974.)

Farmer's Blackberry-Green Apple Pie (1965)

• Pastry for 2-crust pie
• 3 cups fresh blackberries
• 1 cup thin, peeled green apple slices
• 2-1/2 to 3 tbspns quick-cooking tapioca
• 1 cup sugar
• 1/2 tspn cinnamon
• 2 tbspns butter

Pick over and wash berries in cold water. Lift out and drain. In large bowl, combine berries, apples, tapioca, sugar, and cinnamon, mixing well.

Turn into pastry-lined 9-inch pie pan. Dot with butter, and adjust top crust and flute edges; cut vents. 

Bake in hot oven (425 degrees) until crust is golden and juices start to bubble up in vents, 40 to 50 minutes. 

More "Lost" Farmer's Pie Recipes
Farmer's Butterscotch Peach Pie (1965)

Farmer's French Pear Pie (1965)

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

Blackberry Buttermilk Cake (1980)

• 4 eggs
• 2 cups sugar
• 1 1/2 cups fresh or frozen blackberries, drained
• 1 cup butter
• 3 cups flour
• 1 cup buttermilk
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1 tspn cloves, ground
• 1 tspn baking powder
• 1 tspn baking soda

Cream sugar and butter together.  Beat eggs, and add to creamed mixture.  Combine flour, spices, baking powder and soda.  Stir into creamed mixture alternately with buttermilk.

Carefully fold in blackberries.  Bake at 350 degrees in cake pan for 30 minutes.  (Raspberries can be substituted for blackberries.)

Cold Coffee Icing

• 1 cup butter
• 1 box (1 lb) confectioners sugar
• 1 tspn vanilla
• 3 (or more, as needed) tbspns cold coffee

Frost cake with icing made by beating the ingredients together until fluffy.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Hawaiian Pineapple Cake (1980)

Black Pepper Cake with Nuts (1975)

7-Up Pound Cake (1980)

Tomato Soup Cake with Cream Frosting (1951)