Apple Dumplings

Prep: 35 minutes             Bake: 45 minutes                Oven: 375°
1 3/4 cups water                 1 1/4 cups sugar
1/2 tsp. ground cinnamon    1/2 tsp. ground nutmeg
2 tsp. butter or margarine     2 1/4 cups all-purpose flour
1/4 tsp. salt                         2/3 cup shortening
6-8 tbsp. water                6 small apples 

1. For syrup: in a medium saucepan combine 1 3/4 cups water,  

1 cup sugar, 1/4 tsp. of nutmeg. Simmer, covered, for 5 min. Remove saucepan from heat; stir in butter. 

2. For pastry, combine flour and salt. Cut in shortening till pieces are pea size. Add water, mixing till all is moistened. Form dough into a ball. On a floured surface, roll dough into an 18x12-inch rectangle; cut into six 6-in. squares. 

3. Peel,-core apples. Place an apple on each pastry square. Combine remaining sugar, cinnamon, and nutmeg; sprinkle over fruit. Moisten edges of pastry with water; fold corners to center atop fruit. Pinch to seal. Place dumplings in 11 x1 7x1 l/2-inch baking pan. Pour syrup over dumplings. 

4. Bake at 375° for 45 min. or till fruit is tender and pastry is brown. To serve, spoon syrup over dumplings.

 Apricot Bars

SHORTBREAD:
1 cup sifted flour                 1/3 cup sugar
1/2 cup butter, cut into pieces 

FI LLING:
2/3 cup dried apricots         2 eggs
1/3 cup flour                1/2 tsp. baking powder
1/4 tsp. salt                1/2 cup chopped pecans
1/2 tsp. vanilla                1 cup dark brown sugar, packed

Preheat oven to 350°. Butter an 8" square pan. Combine flour, butter and sugar until mixture is crumbly. Press into preheated pan. Bake for 35 minutes or until-lightly browned. 

In small saucepan; boil apricots in water to cover for . 10 minutes. Drain and cool. Cut them into 1/4" pieces. Combine eggs with brown sugar until light. Sift together flour, baking powder and salt. Add to egg mixture. Add apricots, nuts and vanilla. Spread mixture over shortbread and bake for 40 min. Let cool on a wire rack and cut into squares. Spread with confectioner's sugar. 

Makes 2 dozen.

Fresh Peach pie

1 baked pie crust

BRIING TO BOIL AND THICKEN:
1/2  cup fresh peach puree
3 - tbsp. cornstarch
3/4 cup sugar
1/2 cup water
2 tbsp. lemon juice
Cool.

BLEND:
3 oz. cream cheese
1/4 cup powdered sugar
Spread cream cheese mixture on bottom of pie crust. Fill pie shell with four cups sliced fresh peaches. Pour puree

Plum Jelly (without added Pectin)

4. cups plum juice (about 3 1/2 lb. plums, 1 1/2 cups water)
3 cups sugar

 To prepare juice. Select about one-fourth under ripe and three-fourths ripe plums: Sort, wash and cut into pieces; do not peel or pit. Crush fruit, add water, cover and bring to boil on high heat. Reduce heat; simmer 15-20 minutes, or until fruit is soft.. Extract juice.  

To make jelly. Measure juice into a kettle: Add sugar and stir well. Boil over high heat to 8 °F above the boiling point of water, or until mixture sheets from spoon.

 Remove from heat; skim off foam quickly. Pour jelly  immediately into hot containers, seal and process.

 Yield.- 5 six-ounce glasses.