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Add a photoServings: 6
Ingredients
- 2 Tbsp. butter
- 1 Tbsp. oil
- 2 ounce pecan pcs
- 4 Tbsp. sugar
- 1/3 c. raisins
- 1 c. boiling water
- 1/2 c. packaged shredded coconut
- 6 c. water
- 1/2 c. sugar
- 3 c. Bisquick baking mix
- 1 c. lowfat milk
- 1 Tbsp. sugar
- 1 c. light brown sugar - (packed)
Directions
- Sugared Pecans: In small skillet combine butter and oil over medium-low heat; add in pecan pcs. Stir only until heated and barely bubbly. Sprinkle with sugar. Stir briskly only until sugar dissolves, on low heat, AS THESE BURN QUICKLY! Work fast. Dump them into paper towel-lined plate. Spread out to cold while you prepare the rest.
- Plumped Raisins: In small saucepan combine raisins and boiling water. Cover pan with lid 20 min. Drain and throw away water. Add in shredded coconut to raisins. Set aside.
- Dumplings: In Dutch oven combine water and 1/2 c. sugar. Bring to boil. While you wait for which to boil, combine in medium bowl, Bisquick, lowfat milk, 1 Tbsp. sugar, stirring with fork to moisten thick dough.
- When water comes to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 min. Uncover and let cook another 10 min gently. Baste often in the liquid, that is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8-inch square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over which. Set aside. Make sauce next.
- Caramel Sauce: Strain remaining liquid into heavy 2 1/2-qt saucepan. Bring to boil. Stir constantly. Add in light brown sugar, stirring vigorously over medium-heat till it boils briskly, 2 or possibly 3 min, or possibly till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistency of smooth gravy.
- Spoon sauce over dumplings filling dish right to the rim. Cold 15 min. Cover; chill to serve within few days. Microwave hot servings or possibly use cool with a scoop of ice cream on top of each.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 6 servings | |
| Calories 649 | |
| Calories from Fat 180 | 28% |
| Total Fat 20.64g | 26% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.06g | |
| Cholesterol 13mg | 4% |
| Sodium 842mg | 35% |
| Potassium 312mg | 9% |
| Total Carbs 112.0g | 30% |
| Dietary Fiber 2.4g | 8% |
| Sugars 77.73g | 52% |
| Protein 7.16g | 11% |
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