30 ounce raspberries red drained canned (reserve both liquid and raspberries)
1 cup raspberry liquid canned (from raspberries)
0.3 cup rosewater
1 teaspoon rosewater
2 tablespoons sugar
Equipment
oven
loaf pan
wooden spoon
Directions
Preheat oven 375 degrees F.
Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans.
Transfer to the oven and bake for 20 minutes.
Remove loaves and set on cooling racks.
Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese
Spread.
Whip all ingredients together and chill in the refrigerator.
