Plum Cake (Pflaume-Kuchen)

From Jennifer L.

Serves 8-12

4-6 sliced plums (or peaches)
10 T (25 g) butter
2 c (250 g) flour
½ c (80 g) sugar
2 t baking powder
1 egg
3-4 t water
Topping: vanilla sugar or white sugar & vanilla extract

Oven temperature: 390 degrees F.

Assemble with biscuit method: combine dry ingredients in a medium bowl. Cut in cold butter. In a small bowl, thoroughly whisk together the egg and 3 teaspoons water. Gently stir into flour-butter mixture, just until moistened. If needed, add extra water.

Set aside one-third of the dough. Press the rest into a greased square baking pan. Arrange plums on dough.

Bake for 20 minutes, then when the plums get juicy, remove from oven. Dab remaining dough over top the plums. Sprinkle with vanilla sugar (or white sugar and sprinkles of vanilla extract).

Return to oven for another 20 minutes, or until dough is done.

Kiersten's Raspberry Fluff

6 8-oz containers of yogurt (I use Fruit on the Bottom, 3 Strawberry, 3 Raspberry)
1 large package instant vanilla pudding
12 oz. Cool whip
1 pkg. Frozen raspberries

*Beat yogurt and pudding well. Add cool whip and beat again. Stir in frozen raspberries and refrigerate about 1 hour. Stir just before serving.