Aunt Bea'S Cherry Cobbler

• 1/2 c. (1 stick) butter or margarine
• 2 c. sugar
• 2 c. water
• 1 1/2 c. sifted self-rising flour
• 1/2 c. shortening
• 1/3 c. milk
• 2 c. cherries, drained (other fruit may also be used instead of cherries)
• 1 tsp. nutmeg

1. Heat oven to 350u0b0.
2. Melt the butter in a 13 x 9 x 2-inch baking dish or sheet cake pan.
3. In a saucepan, heat sugar and water until sugar melts (the juice from the cherries can be substituted for the part of the water).
4. Cut shortening into flour until particles are like fine crumbs.
5. Add milk; stir with a fork until dough leaves the side of the bowl.
6. Turn out onto lightly floured board or pastry cloth.
7. Knead until smooth.
8. Roll dough out into a large rectangle, about 1/4-inch thick.
9. Sprinkle nutmeg over cherries, then spread cherries over dough.
10. Roll up dough like a jelly roll.
11. Dampen the edge of the dough with a little warm water and seal.
12. Slice dough into about 16 slices, 1/2-inch thick.
13. Place in pan with melted butter.
14. Pour sugar water over dough carefully.
15. Bake 1 hour.

butter, sugar, water, flour, shortening, milk, cherries, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076174 (may not work)