Creeping Crust Raspberry Cobbler

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.

Raspberry Chicken

1/2 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

4 boneless skinless chicken breast halves (1 pound)

1/4 cup seedless raspberry jam

2 tablespoons orange juice

2 tablespoons cider or red wine vinegar

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.

Raspberry-Apple Pie

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, thawed

  Prepare and 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 plate.

  In mixing 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.

  Turn berry 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 rack.