3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 c. shortening
3/4 c. milk
3 lg. Winesap, York, or cooking apples
2 tbsp. butter, divided
1 tbsp. sugar, divided
1 1/2 tsp. ground cinnamon, divided
1 1/2 c. sugar
1 1/2 c. water
1 tbsp. butter
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

Combine first 3 ingredients; cut in shortening with pastry blender until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough out on a lightly floured surface to 1/4-inch thickness, shaping into a 21 x 14 inch rectangle; cut dough with a pastry cutter into six 7-inch squares.

Peel and core apples. Cut in half. Place one apple half on each pastry square; dot each with 1 teaspoon butter. Sprinkle each with 1/2 teaspoon sugar and 1/4 teaspoon cinnamon. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place the dumplings in a lightly greased 12 x 8 x 2 inch baking dish. Bake at 375 degrees for 35 minutes.

Combine 1 1/2 cups sugar, 1 1/2 cups water, 1 tablespoon butter, nutmeg, and 1/4 teaspoon cinnamon in a medium saucepan; bring to a boil. Reduce hat, and simmer 4 minutes, stirring occasionally until butter melts and sugar dissolves. Pour syrup over cooked dumplings; serve immediately. Yield: 6 servings.