By Victoria Hart Glavin of Tiny New York Kitchen
Easy and delicious! Enough said!
- 2 tablespoons Unsalted Butter
- 2 Tablespoons Olive Oil
- 1 Cup White Whole Wheat Flour
- 1 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup Sugar
- 1 Cup Milk
- 1 Teaspoon Vanilla Extract
- 12 Ounces Fresh or Frozen Raspberries
Preheat oven to 350 degrees. Add butter and olive oil to an 8-inch square baking dish and place in oven to melt for 5 minutes. In a large-size bowl combine flour, baking powder, kosher salt, and sugar. Add milk and vanilla. Stir to form a smooth batter. Add melted butter and oil to mixture. Pour batter into hot baking dish. Pour raspberries over batter evenly. Bake for 50 to 60 minutes until golden brown. Remove from oven and let cool for 15 minutes before serving. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.