1 qt. fresh or frozen black raspberries
1 c. sugar
1 c. water
3 tbsp. cornstarch
3 c. prepared baking mix
1 c. milk
1/4 c. sugar

In a 6 quart pan, combine raspberries, sugar, water and cornstarch; stir to blend. Bring to a boil, stirring often. Turn heat to low. Meanwhile, combine baking mix, milk and sugar, mixing until soft dough forms. Drop by spoonfuls onto boiling berries. Cook over low heat, uncovered, 10 minutes; cover.

Cook 10 to 15 minutes more, or until dumplings are cooked through. For a glazed effect, sprinkle dumplings with additional sugar and a dash of nutmeg before serving. Yield: 10 servings.