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Raspberry Dumplings Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Lightly sweetened raspberries||1 Cup (16 tbs), thawed (Fresh Or Frozen)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2350 Calories from Fat 702
% Daily Value*
Total Fat 79 g122.2%
Saturated Fat 21.1 g105.6%
Trans Fat 9 g
Cholesterol 222.8 mg
Sodium 3514.8 mg146.5%
Total Carbohydrates 377 g125.7%
Dietary Fiber 16.3 g65.1%
Sugars 137.8 g
Protein 37 g75%
Vitamin A 7.2% Vitamin C 26.5%
Calcium 171.5% Iron 93.9%
*Based on a 2000 Calorie diet
Combine egg and milk; stir into flour mixture.
Turn out onto lightly floured surface; gently knead 8 to 10 strokes.
Roll out into a 15x10-inch rectangle.
Cut into six 5-inch squares.
Spoon berries onto squares.
Combine 1/3 cup sugar and cinnamon.
Sprinkle over berries.
Moisten edges of each square.
Fold corners of each square to center over berries; seal edges.
Place on foil-lined baking sheet.
Bake in 400° oven for 15 to 20 minutes.