1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup butter
1 egg
1 pinch salt
1 pinch ground cinnamon
1 teaspoon vanilla

4 cups raspberries
1/2 cup sugar
3 teaspoons cornstarch

  1. Preheat oven to 375 degrees F. Grease one 13x9 inch pan.
  2. In large mixing bowl cream the butter and sugar.  Add eggs and vanilla, blend well.  Combine the flour, baking powder, salt, and cinnamon; mix well with butter mixture. Dough will be crumbly. Pat half of the dough into the prepared pan.
  3. Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
  4. Bake at 375 degrees F for 45 minutes or until the top is slightly brown.
Makes 20 muffins


1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk

Cream Cheese Filling:
8 ounce package cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 to 2 cups fresh raspberries

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

  1. In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups one-third full.
  2. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
  3. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
2 lb. Halibut, fresh or defrosted
white wine to cover
bread crumbs
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped red onions

Take two pounds of filleted halibut cut into pieces approximately 1" thick and 3" x 3" and put into a bowl, lightly salting and pouring wine over each layer until the fish is all in. Cover the fillets, cover and set in a cool place to marinate for two hours.

Drain the fillets and pat dry with paper towel or cloth, then roll in dry bread crumbs. Place the crumbed fillets in a single layer in a lightly buttered baking dish which can be brought to the table, and cover with the following topping:

Mix sour cream, mayonnaise and chopped onions and spread thickly on top of the fillets in the baking dish, smoothing it out to the edges so the fish is covered completely. Sprinkle the top with dill and bake at 350 degrees for 20-30 minutes or until light brown and bubbly and an instant reading thermometer reads 125 degrees in the thickest part. Serve at once.
3/4 c. butter
1 c. light brown sugar, packed
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Granulated sugar

Cream butter and sugar; add egg; mix. Add remaining ingredients and mix well. Make into balls the size of walnuts and roll in granulated sugar. Bake at 375 degrees for 9 minutes. These cookies will be very soft to the touch. They harden somewhat when they cool. Do Not Overbake or the cookies will be hard.