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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' Blueberry Slump

Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.


For 4 people


  • 1 quart(s) fresh blueberries
  • 3/4 cup(s) packed brown sugar
  • 1 teaspoon(s) cayenne pepper, optional
  • 1/4 cup(s) orange juice
  • 1 tablespoon(s) vanilla
  • 1/2 teaspoon(s) salt
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) lemon or lime juice
  • 1/2 cup(s) flour
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) nutmeg
  • 2 tablespoon(s) cold butter or margarine, cut into small pieces
  • 1/4 cup(s) milk or buttermilk

'Yanked' Blueberry Slump Directions

  1. Bring berries, 1/2 c. brown sugar, cayenne pepper, orange juice and salt to a simmer in a large, heavy saucepan over medium heat. Cook, covered, for 5 minutes.
  2. Whisk together cornstarch and lemon juice in separate bowl; slowly add to berries, stirring constantly. Simmer for 1 minute. Add vanilla, turn off heat and let stand while making dough.
  3. Mix together remaining 2 tablespoons sugar, the flour, baking soda, nutmeg, and 1/8 t. salt. Rub in butter using your fingers until very small pieces remain. Stir in milk until dough forms.
  4. Return berry mixture to a gentle simmer over low heat, and add 6 mounds of dough. Cook dumplings on medium-low heat, covered, until cooked through, about 10 minutes. Remove pot. Serve warm.