2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/3 c. shortening (original was "Spry")
1/2 c. milk
1 c. brown sugar
1 c. water
1/2 c. butter
4 med. to lg. sized cooking apples

Sift together the flour, baking powder, salt and sugar. Add shortening and milk; blend well. Roll the dough out and cut it into four 7 inch squares.

In a saucepan, combine the brown sugar, water and butter. Bring to a boil and simmer while preparing the apples. Peel and core the apples. Dry them with a paper towel and place them in the center of the dough squares and fold the corners up over the apples to tuck in the hollow center. (I usually put an extra square of dough on the bottom so the syrup won't leak out while cooking.)

Place dumplings in a glass or metal baking dish (it helps to spray the dish with Pam) and pour the syrup over the dumplings, especially filling the insides of the apples. Baste, to refill the centers, a couple of times while baking. Bake in a preheated oven at 375 degrees for 45 minutes or until brown on top.