Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 Tbsp. cornstarch
• 1/2 cup sugar
• 1 No. 2 can apricot halves, drained
• Water
• 2/3 cup sifted flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbsp. sugar
• 2 Tbsp. fat
• 4 Tbsp. milk

Directions

1. Mix together cornstarch and sugar. Measure apricot syrup and add water to make 1 cup. Gradually add to cornstarch and sugar, stirring until smooth.

2. Add apricots and cook, stirring constantly, until mixture thickens and comes to a boil. Turn into 1-quart casserole.

3. Sift together flour, baking powder, salt and sugar. Cut in fat with pastry blender or two knives until mixture resembles coarse meal. Add milk, a little at a time, and stir only until flour is dampened.

4. Drop from teaspoon in 8 small mounds on hot apricot mixture.

5. Bake in hot oven (425 degrees) 25 minutes or until brown. Serve warm, plain or with cream.

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