Recipe - Raspberry Cobbler

Sharon Stevens
4 cup Fresh raspberries
One fourth cup Margarine, at room
temperature
1 One half cup Sugar
One half cup Milk
1 cup Flour
2 teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Vanilla extract
One half cup Water

Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with
raspberries. Make batter by mixing margarine, One half 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 89.

Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini