Dumplings!

I made dumplings last night for the first time in years! I had forgotten how great they are and very filling. Here's the recipe I used but I'm sure there must be variations. Ideas any one?

Sieve together:
2 cups of flour
4 tsp baking powder
1/2 tsp salt.

Add enough milk to make a stiff dough. Drop spoonfuls into boiling broth and leave the lid on for ten minutes! They were delicious with our beef stew.

Roasted Olive and Grape Tapenade

Here'a a quick and easy recipe for a spread/topping. It was in the free magazine our local grocery store, Raleys, distributed last fall. Makes a nice gift when put in jar with tag.

Roasted Olive and Grape Tapenade

1 1/2 c pitted Kalamata olives, halved
2 1/2 c red grapes, halved
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp chopped fresh thyme

Preheat oven to 350F.
Stir together all ingredients on large rimmed baking sheet.
Bake for 1 hour, stirring every 20 minutes
Serve warm or room temperature with goat cheese and baguette slices.
Will keep refrigerated for about 2 weeks.

Yields about 1 cup. May be doubled.