Dining Guide

Winter dried Apple Cobbler

3 cups water

1-1/2 cups sugar

1/4 lemon juice

1/2 cup butter or margarine, softened

1-2/3 cups Martha White Self-Rising Flour

1/2 cup milk

2 (6 oz.) packages dried apples

About 1Tbsp. milk and 2 Tbsp. sugar for topping

Heat oven to 350 degrees. Grease a 9x13-inch baking pan or dish. In medium saucepan, combine water and sugar; heat over medium heat until sugar dissolves. Remove from heat, add lemon juice; set aside. In large mixing bowl, cut butter into flour with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; stir with a fork just until mixture leaves sides of bowl. Turn into floured surface; knead gently until smooth. Roll out in to a 12x12-inch square. Cut dough into eight strips; place three strips lengthwise in bottom of baking pan. Sprinkle apples evenly over dough. Place remaining strips of dough lengthwise over apples. Pour sugar mixture carefully between strips of dough. Brush dough with milk and sprinkle with sugar. Bake for 40 to 45 minutes or until golden brown. 10 to 12 servings.

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