Little Apricot Cobblers
|Sugar||1⁄2 Cup (8 tbs)|
|Apricots||14 Ounce, can|
|Lemon juice||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Heat oven to 400 degrees.
Lightly grease six 6-oz. custard cups or individual baking dishes.
Combine 1/2 cup sugar and cornstarch in saucepan.
Drain apricots and add juice to sugar mixture gradually, stirring until blended.
Add lemon juice.
Set over high heat and cook, stirring constantly, until boiling.
Turn down heat and boil 1 minute, stirring constantly.
Cut apricots into small pieces and add to hot mixture.
Spoon into prepared custard cups.
Put a small dot of butter on top of each and sprinkle lightly with nutmeg.
Sift flour, 1 tbsp. sugar, baking powder and salt into mixing bowl.
Add shortening and cut in finely.
Stir in milk with a fork.
Drop a large spoonful of this mixture on top of each baking dish.
Bake until golden, about 20 minutes.