FULL COOKBOOKS ARE AVAILABLE AT THE BARN
Volume I is $2.50
Volume II is $3.50
Both can be purchased together for $5.00
Proceeds of books go to help pay for our granddaughter's college books
You may email Dave Nolte to purchase a copy online, but
there will be a $1.00 charge for handling and mailing.
Raspberry Long-Cake
(Preheat oven to 40
2 c flour
6 Tblsp shortening
6 Tblsp sugar
1 well beaten egg
3 Tblsp baking powder
b
c - ¾ c milk1 Tblsp salt
Mix together and spread in 12 X 7 greased baking dish. Cover with 1 qt sweetened raspberries and juice.
Topping:
1 c margarine
¼ c sugar
3 Tblsp flour
Mix and drop by spoon here and there over berries. Bake 35 min at 400.
Serve warm with whipped cream and top with more berries.
Raspberry Nut Dessert
Crust:
½ c melted margarine
¼ c brown sugar
1 c flour
½ nuts
Mix and spread into 9 X 13 pan.
Bake at 350 for 10 - 15 min.
1c milk
1 lb marshmallows
1 pt whipped cream
1 -1 ½ c raspberries
Heat milk and add marshmallows until softened. Cool and add whipped cream and fruit; pour into crust. Chill at least 2 hours.
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