Banana Pudding

Banana Pudding

In the South we called this banana puddin’. It was served at EVERY family reunion I ever attended, EVERY church event where food was involved, and EVERY Easter as one of the desserts.

At family reunions, the banana puddings would line the table; rows of banana puddings. Can you imagine such a thing? I remember that I would only eat my mother’s version of banana pudding. It would have been a clear deviation from family loyalties to have eaten any other banana pudding than my mom’s. Besides, her’s was the prettiest and I had personally already sampled some of it before it ever left the house. Ask me no questions, I’ll tell you no lies about how that all came about.

For clarification, when I am talking about banana pudding, I am referring to the beloved layered dessert comprised of vanilla wafers, bananas, pudding, and whipped cream. The phrase “banana pudding” can be confusing because in reality it refers to two completely different desserts. There’s banana pudding which is simply banana flavored pudding. Then there is BANANANANANANANA PUDDING which is the incredibly delicious, wondrous, heady, layered dessert.

Banana Pudding

I haven’t had banana pudding in many, many years. Suddenly one day last week I got the urge. It evolved into a need, which quickly became a gotta have it right now! Clearly there was something in my body that needed to have the nutrients from banana pudding. Yes, I said nutrients because there really are some nutrients in banana pudding. I know it, I just know it. There’s potassium, for one. Potassium is majorly important to muscle function, especially the most important muscle in your body–your heart. Ask a nurse, she’ll give you the low down on potassium and heart function. Ask me, I’m a nurse. Oh, and there’s calcium and vitamin D, too. Calcium and vitamin D = strong bones and teeth. Carbs and protein are in there. The carbs provide quick energy and the protein provides sustained energy and are the building blocks for EVERYTHING in your body. See, there’s lots of nutrition in this dessert.

Now, there is something important that I need to tell you, however. My mom always used the “cook-n-serve” pudding from a box for the pudding layer of the…pudding. I wanted to put on my big girl panties and make my own pudding for this beloved dish. Consequently, I turned to the Titans of Southern cooking for direction: Paula Deen and Alton Brown. I also did a fly by on Tyler Florence, but sadly his banana pudding recipe was too unapproachable, even for me wearing my big girl panties. I love Tyler’s recipes, but he navigated too far into the world of haute cuisine on this one.

So, Paula and Alton got my business this time around. And, since I was wearing my big girl panties, I adapted their recipes. It was almost sacrilegious. I mean, who does that to a Paula Deen recipe? Alton–one could do that to Alton without too much consequence. His recipes are built for that. But Paula? The Southern cooking queen? Scary. Big girl panties…big girl panties…big girl panties. Whew. I have nerves of steel.

Banana Pudding

Banana Pudding

Recipe inspired by Paula Deen and Alton Brown

Ingredients

  • 3/4 cup white granulated sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 4 egg yolks, beaten
  • 2 cups 1/2 & 1/2
  • 1 cup milk (whole, 2%, or 1%)
  • 2 tablespoons butter, cold and cut into cubes
  • 1 1/2 teaspoons vanilla extract
  • 48-55 vanilla wafers, crumbled (not crushed)
  • 4 bananas, peeled and sliced into scant 1/4" slices
  • 1 cup heavy whipping cream
  • 1 tablespoon white granulated sugar
  • 1 cup coconut, (optional)

Instructions

  1. In a 2 quart pot, whisk together the sugar, cornstarch, and salt. Make sure that there are no lumps in the cornstarch.
  2. Stir in the 4 beaten egg yolks until evenly distributed. The mixture may be stiff.
  3. Add the half and half and the milk. Whisk well to combine. Cook over medium low heat, whisking or stirring constantly until thickened and bubbly, about 10 minutes. Remove from heat.
  4. Add the butter, one piece at a time, stirring until melted before adding the next piece.
  5. Stir in the vanilla.
  6. Pour pudding into a bowl. Cover with plastic wrap, pushing the plastic wrap evenly against the top of the pudding. This will keep the pudding from developing a "skin" as it cools. Refrigerate for 2 hours or until pudding has chilled thoroughly.
  7. Toast the coconut in a 325 degree F oven until golden. Watch carefully, browning happens quickly. Set aside to cool.
  8. Whip the cream together with the 1 tablespoon sugar until it reaches preferred consistency. I like my whipped cream with a little body, not too soft, but definitely not to the butter stage.
  9. To Assemble:
  10. For 8 Individual Servings: In 8 small, individual serving dishes, layer the following--coarsely crumbled vanilla wafers, sliced bananas, pudding, crumbled vanilla wafers, sliced bananas, pudding. Top with whipped cream and a sprinkle of toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight.
  11. For Single Dish: DO NOT crumble the vanilla wafers. Leave them whole. Place a layer of whole vanilla wafers on the bottom of a 9- x 9-inch dish. Add a layer of 1/2 of the sliced bananas. Cover with half of the pudding. Repeat layers: vanilla wafers, bananas, pudding. Top with whipped cream and sprinkle with toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight.

Notes

For Smooth Pudding: Blending the ingredients together prior to starting the cooking process will help insure a smoother end product. Stirring constantly is important. Don't leave the pudding unattended or else it will burn and/or be lumpy. The cooking process won't take more than about 10-15 minutes. The time actually goes quite quickly. My pudding only took 11 well spent minutes. About Cooling the Pudding: As pudding cools it forms a "skin" on top. This skin cannot be mixed back into the pudding with good results. The pudding will be lumpy and will have rubbery particles from the skin. To avoid a skin forming, place the plastic wrap right against the warm pudding and up the inside of the bowl. Allow to cool completely in the refrigerator.

http://tsgcookin.com/2013/03/banana-pudding/

Banana PuddingAdd the sugar to a sauce pot.

Banana PuddingAnd the cornstarch…and I ought to have added the salt at this point, too, but I forgot. So, I added it later, as you will see.

Banana PuddingNow stir them well. Make sure that there are no cornstarch lumps. This flat type of whisk worked best for me.

Banana PuddingWhisk together the four egg yolks.

Banana PuddingAdd the egg yolks to the sugar/cornstarch/salt mixture.

Banana PuddingStir or whisk the egg yolks into the dry mixture.

Banana PuddingPour in the half & half and the milk.

Banana PuddingOh, and don’t forget the pinch of salt. It ought to have been added with the dry ingredients. Oh well.

Banana PuddingWhisk everything together. It looks lumpy at first, but keep whisking and pretty soon…..

Banana Pudding…..It will be smooth and, well, smooth. No lumpies, okay?

Banana PuddingCook over medium low heat and STIR or WHISK continously. You don’t have to do this fast; just use a nice steady rhythm to keep things moving. Be sure to scrape the sides and bottom as you stir. As the mixture heats, it will start to thicken; stir a little faster so that nothing will stick to the bottom or sides and scorch or burn. Just as bubbles appear around the edges of the mixture, there will be a definite change in the viscosity of the pudding. Turn off the heat and remove the pot from the burner.

Banana PuddingThe butter should be cold. I cut each tablespoon into four pieces. I don’t know why. It seemed like a convenient number.

Banana PuddingAdd the butter, one piece at a time, stirring after each piece until it is melted.

Banana PuddingAfter all of the butter has been added and stirred into the pudding, add the vanilla extract.

Banana PuddingStir until the vanilla is well incorporated.

Banana PuddingYou are going to want to taste the warm pudding. Go right ahead. However, hang on to your tasting spoon or else you may find yourself fishing it out of the bottom of the pot. YUM!

Banana PuddingPour the pudding into a bowl. Put a piece of plastic wrap right down on top of the pudding. The wrap should be touching the surface of the pudding; this will keep a thick skin from forming on top of the pudding while the pudding cools. Put the pudding in the refrigerator for about 2 hours or until it is completely cool.

Banana PuddingFor single servings, assemble in layers: crumbled vanilla wafers, bananas, pudding, more crumbled vanilla wafers, more banana slices, and another layer of pudding. Finish with some whipped cream and sprinkle with toasted coconut, if desired. If you want to assemble the pudding in a single 9 – x 9-inch dish, use whole vanilla wafers and layer everything in the same order as above.

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Banana Pudding

This recipe has been linked to:

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Layered Pumpkin Gingerbread with Hot Caramel Sauce

Layered pumpkin gingerbread with hot caramel sauce

A long time ago I had been going through my recipe box, converting all of my old handwritten recipes, newspaper and magazine clippings, and so forth onto my computer. What a mess. For two years I have found recipes all over the house because I taken them from room to room, wherever I happened to be typing on my laptop. Last night one of the recipes jumped out from under my bed like a cat attacking my feet and waited for me to pick it up. It’s true–the thing honestly hurled itself at me when I lifted the dust ruffle on my bed. So weird. I guess that it has been hiding all this time just waiting for the right moment to lunge. That sounds creepy, doesn’t it? I’ll paint a better picture…The recipe card fell gently from its hiding place and floated down to my feet, like an Autumn leaf set free by a momentary breeze to drift at its leisure until it came to rest on the still warm earth. Pretty.

Layered pumpkin gingerbread with hot caramel sauce

“Purple, Miss Cook.” That would be the voice of my 11th grade high school English teacher, Jean Fitzsimmons, ringing in my ears were I to have written that sentence in class. Heaven forbid. Mrs. Fitzsimmons had little tolerance for purple prose. As I read the title of the recipe, I thought how ironic that this particular recipe would appear at this particular time of year. What are the chances? And why hadn’t I found it in all of the times I went on search and seizures under my bed? Baby, you could make some money in Vegas if you bet on the right side of that equation. Not that I know anything about betting or gambling or winning or losing. I’ve never gambled in my life. It scares the starch out of me to even think about it.

Anyway. The recipe. It came out of a local newspaper and is credited to Marcia Adams’ Heirloom Recipes. It feels like an heirloom recipe. Do you know what I mean? There are just honest to goodness ingredients in it; nothing flashy or overdone and the instructions are uncomplicated. It was the perfect thing to bake today while snowflakes were falling; the first of the year. I’m not ready for them just yet. So, I hope that Autumn is only practicing for the days ahead. Sigh.

 

Layered Pumpkin Gingerbread with Hot Caramel Sauce

Ingredients

    For the cake:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2/3 cup cold butter
  • 3/4 cup finely chopped pecans
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup light molasses
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the sauce:
  • 1/2 cup (1 stick) butter
  • 1 1/4 cups packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 cup half and half
  • 1 teaspoon vanilla extract

Instructions

    For the cake:
  1. Preheat oven to 350-degrees F.
  2. In a large mixing bowl, mix together flour and sugar. Cut in butter until mixture resembles fine crumbs. (This step can be done in a food processor.)
  3. Add pecans and stir lightly to blend.
  4. Press 1 1/4 cups mixture firmly in a 9-x 9-inch square pan. Set aside.
  5. To the remaining crumbs, add the ginger, baking soda, cloves and salt; mix lightly.
  6. In a medium size mixing bowl, mix together the molasses, pumpkin, egg, and vanilla extract. Add to flour mixture and mix well.
  7. Pour evenly over the cookie base. The mixture is thick; be careful when spreading it because the cookie base will easily stick to the mixture and pull away from the bottom of the baking dish.
  8. Bake 40 minutes, or until crust is firm and a tester comes out clean. (I found that the crust did not actually get very firm.)
  9. For the sauce:
  10. In a saucepan, melt the butter over medium-low heat.
  11. Add the brown sugar and corn syrup.
  12. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for about 5 minutes.
  13. Add the half and half, return to a boil, and remove from the heat.
  14. Stir in the vanilla. Serve the warm gingerbread, cut into squares, with teh hot caramel sauce over the top.

Notes

The recipe states that this makes 9 servings. However, because the gingerbread and sauce are so rich together, I made 16 squares instead of 9. This would also be delicious served with a small scoop of vanilla ice cream.

http://tsgcookin.com/2012/10/layered-pumpkin-gingerbread-with-hot/

Layered pumpkin gingerbread with hot caramel sauce

Apple Fritters

Apple Fritters

Being a child of Southern upbringing, I was raised on Krispy Kreme doughnuts. For me, they have always been the benchmark of doughnuts with my favorites being either the regular, glazed doughnuts or the jelly filled doughnuts. Fried bread products didn’t come any finer.

Then Utah entered my life and I had to give up Krispy Kreme. There were no Krispy Kreme places here, so I needed a substitute. There were a couple of franchise chain doughnut places, but, in a word–bleh. I was in serious need of a fried bread product replacement for my beloved Krispy Kremes.

Apple FrittersOne day while stocking up on the ever lasting college staples of ramen noodles and canned soup, I passed by the bakery section of the grocery store. There in the case was a lovely, dark golden, sugar glazed, obviously fried, bread product called an apple fritter. This was something new to me, something which Krispy Kreme did not make. I stared at them for a little while trying to figure out whether I wanted to plunk down 50 cents for a fried bread product with apples in it. The color was so incredibly inviting and I could see the promise of crispy fried edges with a light sugary glaze. But what about those apples? They seemed suspect.

My roommate, Janie, who was shopping with me told me to get one of them. She promised that they were delicious. I wasn’t sure that I believed her, but those crispy edges were really calling my name. Of course I fell in love with the apple fritters; they didn’t replace my Krispy Kreme’s, but they did provide me with a new favorite treat.

For some reason I had never thought to make my own apple fritters until recently. When I was viewing recipes for them, I was surprised to see that they did not involve a yeast dough. The dough is a simple baking powder dough, stirred with a spoon and then dropped by heaping tablespoonsful into hot oil. When the fritters are dark golden brown and crispy on the outside, moist and tender on the inside, they are set to drain and are topped with a powdered sugar glaze. All of my family was around when I made them and the first batch of fritters disappeared like a wisp of smoke. Eating the second batch was interrupted by clam chowder, so they actually hung around for a bit longer…like about a whole hour.

Apple Fritters

Apple Fritters

Yield: Approximately 12 fritters

Recipe Source: Seemingly Greek

Ingredients

    For the Fritters
  • 1 large Granny Smith apple, peeled and chopped, (about 1-1 1/2 cups)
  • 1 heaping cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1/3 cup milk + more if needed to thin batter
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • oil for frying
  • For the Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Instructions

  1. While preparing batter, pour cooking oil to a depth of about 1 1/2-inches in a deep frying pan and heat to 375-degrees.
  2. In a large mixing bowl, mix together the flour, sugar, baking powder, salt, cinnamon, and nutmet. Set aside
  3. In a small bowl, whisk the egg well. Add the milk and vanilla. Mix well, then whisk in the melted butter.
  4. Mix the wet ingredients into the dry ingredients just until well combined. 1-2 tablespoons of additional milk may be needed to bring the batter to the consistency of pancake batter. Fold in apple pieces.
  5. Place by heaping tablespoonsful into hot oil. Be careful so as to avoid getting burned. I cooked only four a time. It's important not to crowd the fritters. Cook on one side until a rich golden brown, then flip over to cook the other side.
  6. Drain on cookie cooking rack placed over paper towels or parchment paper.
  7. Prepare glaze by mixing together the powdered sugar and milk until smooth. Drizzle over warm fritters.
http://tsgcookin.com/2012/10/apple-fritters/

 

Apple Fritters
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Apple Fritters

Cranberry Apple Crisp

A number of months ago I applied to become a part of the Secret Recipe Club. They were full, but were accepting applicants to put on a waiting list. Off and on, as I came across other bloggers who were lucky enough to be members of the club, I would get a little wistful. I felt like I was in high school again, waiting to see if I had “made it into The Club”.

Remember how important it was in high school to be a part of something, even if it was being a part of the nerd bunch? By the way, I was a nerd and I came to not mind it at all. So much less stressful! But that’s a blog post for another time. Right now, the focus is on finally getting to be a part of the Secret Recipe Club and getting my first assignment.

The Secret Recipe Club

This month I was assigned the blog “Betcha Can’t Eat Just One” by Katie, who lives with her husband and three young children in British Columbia. Katie has been blogging since 2009 and has a blog full of delicious treats. It was tricky trying to pick out just one thing to try. I finally settled on Cranberry Apple Crisp because it was one of Katie’s personal recipes.

If you are thinking, “Oh yeah, she probably just tosses in some Craisins,” think again. Katie uses whole cranberry sauce in this crisp and it is really delicious, bringing that tart cranberry taste to contrast with the expected sweetness of the apples, sugar, and cinnamon. There was another surprise, too. Katie used brown sugar instead of white sugar. Nice call.

Apple crisp, to me, embodies all that is autumn and is one of my very favorite desserts. The whole cranberry sauce adds some unexpected flavor and makes me think about the happy times to come in the Holidays ahead.

I only made some minor changes to the recipe, for personal preference:

  1. I dotted the apple mixture with butter prior to adding the whole cranberry sauce.
  2. I replaced the cornstarch with flour and increased it to 4 teaspoons, namely because I like a little thicker syrup.
  3. I doubled the crisp layer…it’s my favorite part. I’m a sucker for flour/butter/cinnamon/oats baked all crispy-crunchy.

Cranberry Apple Crisp

Recipe Source: Katie @ Betcha Can't Eat Just One

Ingredients

  • 6 large Granny Smith apples (or other tart apples) (about 8-10 cups–I think!)
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 teaspoons flour
  • pinch of nutmeg
  • pinch of salt
  • 1 can whole berry cranberry sauce
  • 2 tablespoons butter, approximately (optional)
  • For the Topping (I doubled the recipe because I like more topping. The recipe below is as Katie wrote it.)
  • 1 cup old-fashioned oats (I used quick cooking oats.)
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, melted

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Peel, core and slice the apples 1/2? thick.
  3. Toss the apples with the brown sugar, vanilla, cinnamon, flour, nutmeg, and salt.
  4. Spread apples evenly into a 9? x 13? baking dish. Dot with bits of butter, if desired.
  5. Spoon cranberry sauce over the apples, and smooth it across the apples as needed.
  6. In a separate bowl mix the oats, flour, sugar and cinnamon. Add the melted butter and stir with a spoon until there are no dry bits of flour/oat mixture left. I like it when the mixture forms small nuggets or balls because they are fun to eat after they have baked all golden brown.
  7. Sprinkle the oat mixture over the apples and cranberry sauce.
  8. Bake for 40-60 minutes (depending on how soft you like the apples) and until the topping is golden brown and crunchy. (I baked my crisp for 45 minutes.)
  9. Serve warm with vanilla ice cream or a drizzle of sweetened heavy cream.
http://tsgcookin.com/2012/09/cranberry-apple-crisp/

 Peel and core the apples, then slice them about 1/2″ thick. Don’t stress over the thickness. Some of my apple pieces were only 1/4″ thick or maybe less. Tell no one.
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 Mix the apples with the sugar, flour, cinnamon, nutmeg, vanilla, and salt.
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 Spread the apples in a 9″ x 13″ baking dish.
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 Dot with butter. This part is completely optional, but I like how it makes a richer syrup.
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 Good ol’ cranberry sauce, straight from the can.
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 I decided to put it in a bowl so that I could stir it up a bit to break up the jellied-ness. Afterwards, I thought how good a bit of orange zest would have been a nice accent to the apples and cranberries. Next time.
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 Pu the cranberry sauce in dollops over the apples.
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 Use the back of a spoon to sort of spread the cranberry sauce over the apples.
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 Mix those dry ingredients in a bowl…oats, flour, sugar, cinnamon.
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 Pour the melted butter over the dry ingredients. Temptation is peeking over my shoulder and whispering in my ear.
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 Start mixing the butter with the dry ingredients. At first you may think that things will not come together. Don’t be silly. Of course it will.
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 PERFECT! See those nuggets? Mine.
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 Scatter the oat mixture over the cranberries and apples. Like I said earlier, I made a double batch of the crisp mixture because I like this part of apple crisp the very best. I wanted to make sure that every square millimeter was covered with the crisp.
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 Here it is, fresh out of the oven. In retrospect, I wish that I had left it in the oven for a few minutes longer to allow the topping to a richer color of brown.
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A scoop of ice cream…orrrrrrrr, a dollop of sweetened whip cream?
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This post is also linked to the following:

Strawberry Dumplings

Strawberry Crescent DumplingsProbably you’ve seen/tried this very popular recipe for rolling up apple wedges in canned crescent biscuit dough and then pouring three gallons of butter + sugar + a can of Mountain Dew over everything, right? Ridiculously delicious, decadent, sinful, etc.

Well, I tried it using fresh strawberries instead of apples. I am so smart.

Of course I am going to use peaches in the next round. Oh, and I’ll bet that figs would be outstanding.

Change the spices and flavorings for added interest. Almond extract and nutmeg go well with peaches. I have tried this recipe twice using strawberries; the first time with vanilla extract and no spices, the second time with almond extract and cinnamon. Both were excellent.

Strawberry Crescent Dumplings 539Be sure to use some of the beautiful syrupy goodness in the bottom of the pan over the dumplings and ice cream.

Strawberry Dumplings

Yield: 16 strawberry dumplings

Recipe adapted from various internet recipes of Apple Dumplings

Ingredients

  • 1/2-3/4 pint fresh strawberries
  • 2 cans (8 ounce cans ) crescent dough (from the refrigerated section in the grocery store with canned biscuits)
  • 2 sticks butter (1 cup)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla or almond extract
  • cinnamon, to taste
  • 1 can (12 ounce) Mountain Dew or other lemon-lime carbonated beverage

Instructions

  1. Preheat oven to 350-degrees. Butter a 9" x 13" baking dish; set aside.
  2. Wash strawberries and cut lengthwise into quarters for smaller berries or eighths for larger berries.
  3. Separate crescent dough into triangles (Eight per can). I recommend working with only one can at a time.
  4. Put four or five strawberry slices on large end of each dough triangle and roll up, ending with narrow end. Place close together in two rows in buttered baking dish.
  5. Over medium heat in a small sauce pot, melt the butter.
  6. When butter has melted, turn off heat and add sugar. Stir briefly. The butter and sugar do not blend well together, but that is okay. The sugar should still be quite granulated. You are not looking for a smooth mixture. While the 'dumplings' bake, the sugar will form a slightly crispy coating on top of the dough. Sooooo good.
  7. Stir vanilla or almond extract into the butter/sugar mixture. Pour evenly over the dumplings.
  8. Pour the Mountain Dew around the edges of the baking dish. Sprinkle dumplings with cinnamon, to taste.
  9. Bake at 350-degrees F for 40 minutes or until golden brown. Serve warm with ice cream, if desired. Pour some of the pan juices over the dumplings before serving.
http://tsgcookin.com/2012/06/strawberry-crescent-dumplings/

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Strawberry Crescent Dumplings
 While I was cooking some other things, I heard a loud popping sound coming from somewhere close by. The noise startled me and as I looked around to see what had happened, I found that the crescent rolls had thrown a temper tantrum and had busted their way out of the tube. I had to stop what I was doing and make the strawberry dumplings immediately.
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Strawberry Crescent Dumplings
 Give the strawberries a good rinse prior to cutting them. Berries don’t take well to washing and then storing, so wait until you are ready to start using them. No washing and then storing in the fridge.
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Strawberry Crescent Dumplings
These were so pretty that I just wanted to add another picture of them.
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Strawberry Crescent Dumplings
Strawberry Crescent Dumplings
Slice smaller berries into fourths and larger berries into eighths.
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Strawberry Crescent Dumplings
 Remove dough from tube and unroll.
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Strawberry Crescent Dumplings
 Divide into triangles. I prefer to work with one tube of dough at a time.
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Strawberry Crescent Dumplings
Place several slices of strawberries on the larger end of the triangle.
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Strawberry Crescent DumplingsStrawberry Crescent Dumplings
Strawberry Crescent DumplingsStrawberry Crescent Dumplings
Starting at the large end, roll to the narrow end.
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Strawberry Crescent Dumplings
 Place the dumplings in a buttered baking dish. Set aside.
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Strawberry Crescent Dumplings
 Melt two sticks (1 cup) butter in a sauce pot over medium heat.
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Strawberry Crescent Dumplings
 After the butter has melted, turn off heat. Add 1 1/2 cups sugar.
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Strawberry Crescent Dumplings
 Stir the butter and sugar together briefly. They do not blend well, but this is the way they are supposed to look for this recipe. The sugar should still be granulated.
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Strawberry Crescent Dumplings
 Now add the vanilla…
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Strawberry Crescent Dumplings
 and give it a brief stir.
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Strawberry Crescent Dumplings
Pour the butter/sugar/vanilla mixture over the dumplings.  The butter will pour out first. Keep the pot moving to distribute the liquid evenly.
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Strawberry Crescent Dumplings
 Hear comes the sugar!
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Strawberry Crescent Dumplings
 Mountain Dew–the original version.
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Strawberry Crescent Dumplings
 Pour the Mountain Dew or lemon-lime carbonated beverage of your choice around the edges of the baking dish.
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Strawberry Crescent Dumplings
 See all of that liquid? It all gets cooked down into a lovely syrup.
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Strawberry Crescent Dumplings
 Bake at 350-degrees F. for about 40 minutes.
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Strawberry Crescent Dumplings
 These are a great mixture of soft insides, doughy bottoms, and crispy tops.
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Strawberry Crescent Dumplings
When using strawberries instead of apples, the syrup turns a pretty soft pink color.
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Strawberry Crescent Dumplings

 

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