SUBMITTED BY RICK THOMPSON
□ 3/4 c. sugar
□ 1 tbsp. cornstarch
□ 3/4 tsp. ground cinnamon
□ 1/2 c. water
□ 6 1/2 c. raspberries, rinsed and drained dry
□ 1/4 tsp. baking soda
□ 1 tsp. baking powder
□ 1 c. all purpose flour
□ 1/4 c. butter
□ 1/2 c. milk
In a shallow 2 quart casserole, mix 1/2 cup sugar, cornstarch, cinnamon, water, and 6 cups raspberries.
In separate bowl, mix soda, baking powder and flour.
In second bowl, beat butter and remaining 1/4 cup sugar until creamy.
Add milk and flour mixture; stir until moistened.
Drop batter in 8 equal spoonfuls, slightly apart, onto the raspberries.
Bake in 400 degree oven until batter is a deep golden brown and berries are bubbling, 35 to 40 minutes.
Makes 8 servings.
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