Raspberry Filling

1 1/2 cups fresh raspberries
2 Tbsp cornstarch
2 Tbsp apple cider
1/4 cup sugar

In a small bowl, mix the cornstarch and apple cider together.
Place berries in small saucepan, add sugar and cornstarch mixture.
Slowly bring to a boil over medium-high heat, stirring until mixture thickens.
Cool completely, before spreading on cake.

Hint:  Strain the raspberry sauce over a bowl to remove most of the seeds.

Substitutions
May substitute fresh lemon juice for apple cider. No need to pre-mix with the cornstarch, just add both the lemon juice and the cornstarch to the pan when you add the berries.

May substitute frozen raspberries.

My Mother's Vanilla Frosting

1 pkg Domino’s confectioner’s sugar

3/4  cup + 2 TBsp Crisco

1/3  cup marshmallow fluff

1/4 cup milk

1 tsp. vanilla

Beat crisco and fluff in large bowl.

Add confectioner’s sugar, milk and vanilla. Stir with the beaters before turning on the mixer.   Once combined enough, turn on mixer and beat well, until smooth.