Apple Dumplings II

1 ½ cups white sugar

1 ½ cups water

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

6 drops red food coloring

3 tablespoons butter

2 cups sifted all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

.66 cup shortening

½ cup milk

6 apples, peeled and cored

6 teaspoons white sugar

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

6 tablespoons butter

Preheat oven to 375 degrees F (190 degrees C).

In a medium saucepan over medium heat, combine 1 1/2 cups sugar, water, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and food coloring. Bring to a boil, remove from heat and stir in 3 tablespoons butter. Set aside.

In a large bowl, combine flour, baking powder and salt. Cut in shortening, using knives or pastry blender, until mixture resembles coarse crumbs. Pour in milk, all at once, and stir to form a dough. On a floured surface, roll dough into a 1/4 inch thick, 12x18 rectangle. Cut into 6 - 6 inch squares.

Place a whole, peeled and cored apple in the center of each pastry square. Dust each apple with a mixture of the of sugar, cinnamon and nutmeg. Dot with a tablespoon of butter. Moisten the edges of the pastry square, bring the corners together at the top of the apple, and press edges together to seal. Place dumplings 1 inch apart on a baking sheet.

Pour the syrup over the dumplings and sprinkle with additional sugar, if desired.

Bake in preheated oven for 35 minutes, until apples are tender.