1 teaspoon butter
1 1/2 cups fresh raspberries
1 1/2 cups sugar
1 lemon, juiced
1/4 cup water
2 tablespoons cornstarch
1 stick plus 4 tablespoons butter
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup brown sugar
1 cup powdered sugar
2 tablespoons Vermont maple syrup
2 tablespoons milk
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