DOUGH:
2 CUPS SIFTED FLOUR
2 TSP BAKING POWDER
1 TSP SALT
1/2 CUP SHORTENING
2/3 CUP MILK

DOUGH SHOULD STICK TOGETHER LIKE A PIE CRUST.
ROLL OUT INTO ROUNDS ABOUT 7 INCHES IN DIAMETER.

HAVE APPLES PEELED AND CHUNKED BEFORE ROLLING DOUGH.
ADD A LITTLE LEMON JUICE TO APPLES TO PREVENT BROWNING.
IT SAVES TIME IF YOU ROLL OUT ONE DUMPLING THEN FILL IT
AND THEN ROLL OUT THE NEXT.

FILLING:
PUT 1/4 CUP SUGAR & SPRINKLE WITH CINNAMON ON ROLLED DOUGH.
PUT 1 TO 1 1/2 APPLES ON TOP OF SUGAR. OVERLAP SIDES AND
DAMPEN EDGES SO TO STICK TOGETHER. PLACE SEALED SIDE DOWN
IN A GREASED 9X12 PAN.

SYRUP:
MIX 3/4 CUP SUGAR, 1/3 CUP BUTTER, 1/2 TSP CINNAMON AND
1 1/3 CUPS HOT WATER. POUR AROUND DUMPLINGS. BRUSH TOPS
OF DUMPLINGS WITH CANNED MILK AND SPRINKLE WITH SUGAR.

BAKE 15 MINUTES AT 400 DEGREES, THEN BAKE 45 MINUTES AT 350.
SERVE HOT TOPPED WITH VANILLA ICE CREAM. BON APITITE.

YIELD: 4-5 LARGE DUMPLINGS