Raspberry Betty Recipe
Ingredients
| Two 15-oz pkg. Frozen raspberries, partly thawed | ||
| Soft bread crumbs | 2 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Orange rind | 2 Tablespoon, grated | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Melted butter | 1/2 Cup (16 tbs) | |
| Butter Sauce | ||
Directions
Heat oven to 350 degrees.
Butter a 2-qt. casserole.
Mix berries, 2 cups crumbs, sugar and orange rind.
Pour into prepared casserole.
Combine 1 cup crumbs and melted butter.
Sprinkle over top of berry mixture.
Bake 50 minutes or until berry mixture is bubbling.
Serve warm topped with a spoonful of butter sauce.
Note: This pudding can be baked before the Sole With Spinach and kept warm until serving time.
Butter a 2-qt. casserole.
Mix berries, 2 cups crumbs, sugar and orange rind.
Pour into prepared casserole.
Combine 1 cup crumbs and melted butter.
Sprinkle over top of berry mixture.
Bake 50 minutes or until berry mixture is bubbling.
Serve warm topped with a spoonful of butter sauce.
Note: This pudding can be baked before the Sole With Spinach and kept warm until serving time.
Chef
