Creeping Crust Raspberry
1 cup butter or margarine
1 cup Sugar
½ cup Milk
2 cups Red Raspberries, frozen or fresh
1 cup Flour
1 tsp. Baking Powder
1 cup sugar
Melt butter in 10-inch baking dish. Mix flour, sugar, baking
powder. Add milk and mix. Spoon over melted butter. Heat red
raspberries with sugar. Pour over dough. Bake in a 350° oven for
about 30 minutes, until crust is golden brown. Crust will rise to
the top. Serve warm or cold, if any lasts that long.
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons cider or red wine
Combine thyme, sage and pepper; rub over chicken. Lightly brown
chicken in a skillet coated with nonstick cooking spray. Transfer
to a 9-in. square baking dish coated with nonstick cooking spray.
Cover and bake at 375° for 15 minutes or until juices run clear. In
a saucepan, combine jam, orange juice and vinegar.
Pastry for 2-crust 9-inch pie
¾ cup sugar
3 tablespoons quick-cooking tapioca
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter or margarine melted
3 cups thinly sliced, peeled apples
3 cups fresh or frozen unsweetened raspberries,
roll out half the pastry to a 12-inch circle, Line a 9-inch pie
plate with the circle of pastry; trim pastry to edge of pie
bowl stir together the sugar, tapioca, cinnamon, nutmeg, and the
melted butter or margarine, Add apples and raspberries; toss to
coat. Let mixture stand 15 to 20 minutes.
mixture into pasty-lined pie plate. Roll out remaining pastry. Cut
slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge. Cover edge of pie with foil.
Bake in a 375 degree
oven 20 minutes. Remove foil; bake 20 to 30 minutes. Cool on