Name: Apricot Cobbler
Ingredients: 3/4 c Sugar; 1 tb Cornstarch; 1/4 ts Ground cinnamon; 1/8 ts Ground nutmeg; 1 c Water; 45 3/4 oz Apricot halves in syrup; drained; 1 tb Butter or margarine; 1 c Flour; 1 tb Sugar; 1 1/2 ts Baking powder; 1/2 ts Salt; 3 tb Butter or margarine; 1/2 c Milk

These first-century Jews – thousands and thousands of them – suddenly changed their normal day of worship from Saturday to Sunday. Sociologists tell us that the most ancient parts of a culture are found in its religious rites. They are the most conservative elements of a culture, the least likely and slowest to change. What then can account for this sudden change around the Mediterranean, among thousands of first-century Jews, from worshiping on Saturday to worshiping on Sunday?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	6	Servings

INGREDIENTS

3/4	c	Sugar
1	tb	Cornstarch
1/4	ts	Ground cinnamon
1/8	ts	Ground nutmeg
1	c	Water
45 3/4	oz	Apricot halves in syrup; drained
1	tb	Butter or margarine
1	c	Flour
1	tb	Sugar
1 1/2	ts	Baking powder
1/2	ts	Salt
3	tb	Butter or margarine
1/2	c	Milk

INSTRUCTIONS

COBBLER
Fruit base: In a saucepan, combine sugar, cornstarch, cinnamon & nutmeg.
Stir in water; bring to a boil over medium heat.Boil & stir for 1 minute;
reduce heat. Add apricots & butter; heat through. Pour into a greased 2
quart baking dish.
Cobbler: Combine flour, sugar, baking powder & salt in a bowl. Cut in
butter until crumbly. Stir in milk just until moistened. Spoon over hot
apricot mixture. Bake at 400F for 30-35 minutes or until golden brown & a
toothpick inserted into the cobbler part comes out clean.
Recipe by: Taste of Home magazine
Posted to TNT Recipes Digest by JusNeedlin <JusNeedlin@aol.com> on Mar 13,
1998

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