| 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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