Rhonda Vincent's New Classic Caramel Dumplings

Prep Time: 20 min
Serving size: 8 servings

Ingredients:

Pecans:
1 tablespoon butter, melted
1/2 cup coarsely chopped pecans
1/2 teaspoon coarse salt

Sauce:
1/4 cup butter or margarine
1 cup firmly packed brown sugar
1-3/4 cups hot water
1 teaspoon vanilla

Dumplings:
1 cup Martha White® Self-Rising Flour
1/4 cup sugar
3 tablespoons butter or margarine, melted
1/3 cup milk

Topping:
1 cup whipping cream, whipped, sweetened

Preparation Directions:

1. Heat oven to 350º F. In small bowl, combine 1 tablespoon butter, pecans and coarse salt; mix well. Sprinkle pecans onto ungreased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes or until pecans are lightly toasted, stirring occasionally. Cool.

2. Increase oven temperature to 400 degrees F. Melt 1/4 cup butter in 10-inch cast iron or ovenproof skillet over medium-high heat. Add brown sugar; cook about 1 minute or until sugar melts, stirring constantly. Stir in water and vanilla. Bring to a boil. Reduce heat; simmer while making dumplings.

3. In medium bowl, combine flour and sugar; mix well. Stir in 3 tablespoons butter and the milk; mix well. Remove skillet from heat. Drop dough by tablespoonfuls into brown sugar mixture.

4. Bake at 400 ºF. for 20 to 25 minutes or until dumplings are lightly browned.

5. To serve, spoon dumplings into individual dessert dishes. Top with caramel sauce, whipped cream and toasted pecans.

> Back to Southern Dessert Favorites
> Back to Mobile Recipes Home