---------- Recipe via Meal-Master (tm) v8.05
       Title: Mom’s Apple Cobbler
  Categories: Pies, Fruits
       Yield: 8 Servings
 ------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------
     1/2 c  Butter or margarine (1stick)
       2 c  Sugar
       2 c  Water
     1/2 c  Shortening
   1 1/2 c  Martha White Self-Rising
            -Flour, sifted
     1/3 c  Milk
       2 c  Peeled apples
            -finely chopped
       1 ts Cinnamon
            Cream or ice cream (opt.)
   Preheat oven to 350. Melt butter in a 13x9x2-inch glass or metl baking
   dish. Heat sugar and water in medium saucepan until sugar dissolves; set
   aside. Cut shortening into flour with pastry blender or two knives until
   mixture resembles coarse crumbs. Add milk and stir with a fork only until
   dough leaves sides of bowl. Turn dough out onto lightly floured board or
   pastry cloth; knead gently just until smooth. Roll out to a 12x10x-inch
   rectangle. Stir together apples and cinnamon in mixing bowl. Sprinkle
   apples evenly over dough. Roll up jelly-roll style, beginning with a long
   side. Press edges to seal. Cut into 16 slices, each about 1/2 inch thick.
   Arrange slices in pan with melted butter. Pour sugar syrup carefully around
   and over rolls. (This looks like too much liquid, but the crust will absorb
   it.) Bake for 40 to 45 minutes or until golden brown. Cool for 15 minutes
   before serving. Serve warm with cream or ice cream, if desired.
   NOTE: If using Martha White All-Purpose Flour, sift 2 teaspoons baking
   powder and 1/2 teaspoon salt with flour.