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 to blend. Bring to a boil, stirring often. Turn heat to low. Combine baking mix, milk and sugar; mix until soft dough forms. Drop by spoonfuls onto boiling berries. Cook over low heat, uncovered, for 10 minutes, then cover and cook for 10 to 15 minutes or until dumplings are cooked through. Sprinkle the 1/4 cup sugar and a dash of nutmeg before serving.

Makes 10 servings.