Name: Raspberry Cobbler
Ingredients: Sharon Stevens; 4 c Fresh raspberries; 1/4 c Margarine, at room temperature; 1 1/2 c Sugar; 1/2 c Milk; 1 c Flour; 2 ts Baking powder; 1/2 ts Salt; 1 ts Vanilla extract; 1/2 c Water

We confidently affirm that the right way to approach discipline is to begin with tight control in the early years and then loosen up as the children become older, rather than attempt to rein in children who have not known control for years. Although it is a serious mistake to fail to gain control of your children in the early years, we believe it is equally ineffective and injurious not to let go at the proper time. If you want your sons and daughters to achieve the maturity of a life given over to the control of God, you must trust God and relinquish control to them. It is a spiritual axiom: Your children cannot give to God what they do not own (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	8	Servings

INGREDIENTS

		Sharon Stevens
4	c	Fresh raspberries
1/4	c	Margarine, at room temperature
1 1/2	c	Sugar
1/2	c	Milk
1	c	Flour
2	ts	Baking powder
1/2	ts	Salt
1	ts	Vanilla extract
1/2	c	Water

INSTRUCTIONS

Preheat oven to 350F.  Line an 8 inch or 9 inch square baking dish with
raspberries.  Make batter by mixing margarine, 1/2 cup sugar, milk,flour,
baking powder, salt, and vanilla. Pour batter over fruit and spread evenly.
Mix remaining sugar and water. Pour over batter. Bake for 1 hour. SErve
warm with cream, ice cream, or whipped cream. Serves 8-9.
Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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