Title: Raspberry cobbler
 Categories: Desserts
      Yield: 8 Servings
 
           Sharon Stevens
      4 c  Fresh raspberries
    1/4 c  Margarine, at room
           -temperature
  1 1/2 c  Sugar
    1/2 c  Milk
      1 c  Flour
      2 ts Baking powder
    1/2 ts Salt
      1 ts Vanilla extract
    1/2 c  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