Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Sharon Stevens |
| 4 cups | Fresh raspberries |
| ¼ cup | Margarine, at room temperature |
| 1½ cup | Sugar |
| ½ cup | Milk |
| 1 cup | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 1 teaspoon | Vanilla extract |
| ½ cup | Water |
Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with raspberries. Make batter by mixing margarine, ½ 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