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

Expanding facilities to do Kingdom work can put your church on the front lines of spiritual battles. From before the church enters into a building program, through dedication Sunday, the prayer team must be constantly seeking the guidance, protection, and grace of God. Pray for the building, pray for the leaders and committee members, pray for unity, and pray for those who labor for the church in building the new facility. Set up a prayer schedule to insure that several people are praying each day for the building program.

Stephen Anderson

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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