ROOT, ROOT, ROOT FOR THE TREE FRUIT

2/3 Cup All-Purpose Flour
2 Tsp. Sugar
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1/4 Cup Cold Butter
1/4 Cup Milk
2 Medium Apples, peeled and cored
4 Tsp. Brown Sugar
1/4 Tsp. Ground Cinnamon
4 Tsp. Butter

Sauce:
2 Tsp. All-Purpose Flour
1/2 Cup Water
1/3 Cup Sugar
1/3 Cup Packed Brown Sugar
3 Tbsp. Butter
Dash Salt

Combine flour, sugar, baking powder and salt in a small bowl. Cut in cold butter until mixture is crumbly. Add milk a little at a time tossing the mixture with a fork until the dough forms a ball. Divide dough in half. Cover and refrigerate for 1 hour.

Roll each half of the dough into an 8 inch square on a well-floured surface. Cut apples in half horizontally; place an apple bottom on each square. Put brown sugar and cinnamon on each core of the bottom and dot each with 2 tsps. of butter and replace the apple tops.

Bring up the corners of the pastry to the center and pinch edges to seal. Put in a greased 8 inch baking dish. Bake uncovered at 350 degrees for 15 minutes.

In a small saucepan combine the flour and water until smooth. Add the sugars, butter and salt. Bring the mixture to a boil; cook and stir until smooth and blended. Pour over dumplings. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.

2 Large Cans Apricots
Butter
Brown Sugar
Ritz Crackers
Cinnamon

Butter bottom of baking dish. Reserve liquid from apricots and place the apricot halves in the baking dish. Dot each half with butter. Sprinkle with brown sugar and a little cinnamon. Top with a layer of crushed Ritz crackers. Repeat process to have 2 layers. Top whole with plenty of Ritz crackers and butter. If needed, probably not, add a small amount of the juice. The casserole needs to be moist but not runny. Bake at 375 Degrees for 30 to 45 minutes.