Raspberry Cobbler With Hot Butterscotch Sauce
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Frozen raspberries||20 Ounce (2 Packages)|
|Baking powder||4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Margarine||4 Tablespoon (Fleischmann's)|
|Vanilla||3 Drop (Adjust Quantity As Per Taste)|
|Vinegar||4 Drop (Adjust Quantity As Per Taste)|
|Nutmeg||To Taste (Few Grains)|
|Salt||To Taste (Few Grains)|
In heavy saucepan thaw the raspberries with the sugar over low heat.
Stir in the cornstarch which thickens mixture.
Remove from heat and pour into an ovenproof pan 9" x 13".
Preheat oven to 425°.
Blend flour, salt, sugar, Magic Baking Powder and nutmeg together in a large bowl.
Blend in the Fleischmann's Margarine with fingers or a fork until mixture is like fine sand.
Stir in the milk, mixing well.
Turn the dough out onto a floured board.
Shape into a large ball but don't knead it.
Leave it to rise on the board while making the sauce.
Spread the dough in one piece over the raspberries in the baking pan and bake in oven for 10-12 mins. until golden brown.
Meanwhile, in a very heavy saucepan, melt the margarine, add the brown sugar, stirring constantly so it doesn't burn.
Add the salt, vinegar and the water very gradually, always stirring.
When smooth, add the cornstarch and cook until clear and thickened.
Stir in either a little rum or vanilla don't kill the taste of the butterscotch.
Remove the cobbler from oven and with a large spoon, break it up into individual serving dishes with all the raspberries and juice.