Title: Mom's Apple Cobbler
Categories: Pies, Fruits
Yield: 8 Servings
------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------
1/2 c Butter or margarine (1stick)
2 c Sugar
2 c Water
1/2 c Shortening
1 1/2 c Martha White Self-Rising
-Flour, sifted
1/3 c Milk
2 c Peeled apples
-finely chopped
1 ts Cinnamon
Cream or ice cream (opt.)
Preheat oven to 350. Melt butter in a 13x9x2-inch glass or metl baking
dish. Heat sugar and water in medium saucepan until sugar dissolves; set
aside. Cut shortening into flour with pastry blender or two knives until
mixture resembles coarse crumbs. Add milk and stir with a fork only until
dough leaves sides of bowl. Turn dough out onto lightly floured board or
pastry cloth; knead gently just until smooth. Roll out to a 12x10x-inch
rectangle. Stir together apples and cinnamon in mixing bowl. Sprinkle
apples evenly over dough. Roll up jelly-roll style, beginning with a long
side. Press edges to seal. Cut into 16 slices, each about 1/2 inch thick.
Arrange slices in pan with melted butter. Pour sugar syrup carefully around
and over rolls. (This looks like too much liquid, but the crust will absorb
it.) Bake for 40 to 45 minutes or until golden brown. Cool for 15 minutes
before serving. Serve warm with cream or ice cream, if desired.
NOTE: If using Martha White All-Purpose Flour, sift 2 teaspoons baking
powder and 1/2 teaspoon salt with flour.
