2 c. buttermilk baking mix
1 tbsp. sugar
1/8 tsp. ground nutmeg
3/4 c. milk
1/2 c. butter
Fruit filling Combine dry ingredients. Add milk and stir until mixture stiffens. Turn out on floured board and roll 1/8 inch thick. Spread with 1/4 cup butter. Fold in half and roll out again. Spread with remaining butter. Fold over again and roll out into 18 x 6 inch rectangle. Cut into 12 (3 inch) squares. Put squares into greased large muffin pans and fill with fruit filling. Pull corners of dough together and pinch to seal. Bake in preheated 375 degree oven for about 25 minutes. FRUIT FILLING: Beat together: 1/2 c. sugar 1 tsp. fresh lemon juice 1/2 tsp. ground cinnamon Stir in: 3 chopped, cooked dried prunes 1 c. chopped, cooked, dried peaches (Or use any drained stewed fruit -- 2/3 cup will about fill all dough squares. | 
