Raspberry Cobblerdesserts 1 sharon stevens 4 cup fresh raspberries 1/4 cup margarine, at room temperature 1 1/2 cup sugar 1/2 cup milk 1 cup flour 2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup water 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 |
