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Carol Burnett's Raspberry Riches

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts

1  cup  Flour, sifted
3/4  cup  Sugar
1/2  teaspoon  Baking powder
1/4  teaspoon  Baking soda
1/4  teaspoon  Salt
1    Egg
1/3  cup  Buttermilk
1/2  teaspoon  Vanilla
1/3  cup  Unsalted butter
1 1/4  cup  Fresh red raspberries
1/2  cup  Brown sugar, packed
1  tablespoon  Unsalted butter, cut into
    small pieces
1 1/2  teaspoon  Semi sweet chocolate, grated
2  tablespoon  Flour

Melt and cool unsalted butter. Preheat oven to 375~. Butter a 9" round or 8" square baking pan. Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl. In another bowl, beat together egg, buttermilk and vanilla until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with sugar-crumb topping. Bake in preheated oven until nicely browned, about 40-45 minutes. Let cool on rack until warm. Serve warm. SUGAR CRUMB TOPPING: Witm metal blade in place, add all ingredients to processor. Process to a fine consistency.

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