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Cracker Barrel Dumplings

• Dumplings

  2 C flour

  2 tsp baking powder

  ½ tsp salt

  1 C whole milk

  ¼ C vegetable oil

  2 quarts water

  3 cubes chick bouillon (or about 2 tsp of soup base)

  
  

  Mix the flour, baking powder, salt, milk, and oil, blending well.

  Turn out the dough onto a floured surface.

  Knead the dough four or five times.

  Divide the dough in half.

  Roll out one half of the dough to ⅛-inch thickness.

  Cut the dough into 1 x 1-½-inch pieces.

  In a large pot, combine the water and bouillon cubes/soup base.

  Boil until the bouillon cubes/soup base dissolve.

  Cook half of the dumplings until just about done. Dumplings are done when they float up towards the top of the pot.

  Use a strainer to remove them to a bowl and set aside.

  Finish the other half of the dumplings in the same way.

  Reserve the cooking liquid.
• Sauce

  3 T butter

  1 tsp salt

  1 tsp ground pepper

  ¼ C flour

  ½ tsp sugar

  1 C buttermilk (or whole milk)

  2 cubes chicken bouillon

  ¾ C cooking liquid from dumplings

  
  

  While the dumplings are cooking, you can start to prepare the sauce.

  Melt the butter in medium saucepan.

  Add salt and flour. Stir until thick.

  Mix the sugar with the milk.

  Add the milk to the flour mixture a little at a time, stirring constantly with a whisk until thick and smooth.

  Remove the sauce from the heat.

  Add the cooked dumplings to the sauce.

  Dissolve the crumbled bouillon cubes in ½ cup of the cooking liquid.

  Add bouillon mixture to the sauce and dumplings. Stir gently to combine.

  Return dumplings to low heat and simmer until blended.

  If the sauce seems too thick, gently stir in a little more cooking liquid.

  Hint: Always use more pepper than you think you'll need!