| 1 | In a mixing bowl, combine flour, sugar, baking powder and salt. |
| 2 | Cut in shortening and butter until crumbly. |
| 3 | Add sour cream and blend until a ball forms. |
| 4 | Roll out on a floured surface into a 15-in. |
| 5 | X 10-in. |
| 6 | Rectangle. |
| 7 | Spread with softened butter; sprinkle with remaining filling ingredients. |
| 8 | Roll up, jelly-roll style, starting with the long side. |
| 9 | Cut into 12 slices. |
| 10 | Place slices, cut side down, in a 13-in. |
| 11 | X 9-in. |
| 12 | X 2-in. |
| 13 | Baking pan. |
| 14 | For topping, combine water, brown sugar and cinnamon in a saucepan. |
| 15 | Bring to a boil; remove from the heat. |
| 16 | Stir in the cream. |
| 17 | Carefully pour hot topping over dumplings. |
| 18 | Bake, uncovered, at 350! for 35 minutes or until bubbly. |
| 19 | (center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes). |
| 20 | Serve warm. |
| 21 | Yield: 12 servings. |
| 22 | from the files of al rice, north pole alaska. feb 1994 |
