1 qt. fresh or frozen black raspberries (2 bags) or black berries
1 c. sugar
1 c. water
3 tbsp. cornstarch
3 c. prepared baking mix (Bisquick)
1 c. milk
1/4 c. sugar

1. In a large pan (6 quart) combine berries, 1 cup sugar, water and cornstarch.

2. Stir to blend. Bring to boil, stirring often.

3. Turn heat to low.

4. Meanwhile combine baking mix, milk and sugar, mixing until soft dough forms.

5. Drop by spoonfuls onto boiling berries.

6. Cook over low heat uncovered 10 minutes.

7. Cover. Cook 10-15 minutes more or until dumplings are cooked through. (I did mine maybe 20-25 minutes since mine were more of a simmer than boiling.)