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Recipe Name: Carol Burnett's Raspberry Riches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Flour, sifted
3/4 Cup(s) Sugar
1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1 Egg
1/3 Cup(s) Buttermilk
1/2 Teaspoon(s) Vanilla
1/3 Cup(s) Unsalted butter
1 1/4 Cup(s) Fresh red raspberries
1/2 Cup(s) Brown sugar, packed
1 Tablespoon(s) Unsalted Butter, Cut Into
1 1/2 Teaspoon(s) Semi sweet chocolate, grated
2 Tablespoon(s) 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. Posted to EAT-L Digest by
"Iris E. Dunaway" <hister@JUNO.COM> on Sep 7, 1997

Nutrition (calculated from recipe ingredients)
Calories: 323
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 47.8mg
Sodium: 169mg
Potassium: 102.3mg
Carbohydrates: 56.1g
Fiber: 1.8g
Sugar: 40.7g
Protein: 3.4g

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