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 1/2 c. sugar and 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 on lightly floured surface to make 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 1 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 bringing corners to middle pinching edges to seal. Place the dumplings in a lightly greased 12 x 8 x 2 inch baking dish and bake in a 375 degree oven 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. Boil, reduce heat and simmer 4 minutes stirring occasionally until butter melts and sugar dissolves, pour syrup over cooked dumplings and serve.