Yield: 8 Servings
|\N \N||Sharon Stevens|
|4 cups||Fresh raspberries|
|¼ cup||Margarine, at room temperature|
|2 teaspoons||Baking powder|
|1 teaspoon||Vanilla extract|
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.
Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens