RASPBERRY COBBLER
This is one of those old-time recipes that almost everyone has an interpretation
of; this one has served me well over a lot of years and is always delicious. For
about 8 servings, you’ll need:
2 C. flour or whole wheat pastry flour
¾ C. raw sugar (not as harsh as white sugar)
½ tsp. salt
2 ½ tsp. baking powder
3 Tb. melted butter
2/3 C. milk or half and half
2 Tb. finely grated orange zest
1 tsp. vanilla
1 egg, beaten
2 C. raspberries
Preheat your oven to 350 degrees and grease a 9×9 baking dish. In a large bowl
combine all the dry ingredients, then stir the in butter, milk, orange zest, vanilla,
egg, and berries. Pour into the pan and bake about 40 minutes or until the top is
firm. Serve with whipped cream and a bit of mint – dessert heaven!