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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - July 16, 2010

Raspberry Stirred Custard

Serves: 4


        

  Download this recipe.

1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups half and half
1/2 teaspoon vanilla extract
4 teaspoons packed brown sugar


1. Divide raspberries evenly among 4 individual serving bowls.

2. Mix granulated sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla.

3. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cool. Store covered in refrigerator.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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