| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/3 |
c |
Confectioner's sugar |
| 1/2 |
c |
Butter; softened |
| 1 |
pk |
(10 oz) frozen Raspberries; thawed |
| 1/2 |
c |
Chopped walnuts |
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
|
|
Reserved Raspberry Juice |
| 1 |
tb |
Lemon Juice |
INSTRUCTIONS
RASPBERRY SAUCE
>From: Bulldogfla <Bulldogfla@aol.com>
Torte: In small bowl, combine 1 cups flour, confectioner's sugar and
butter; blend=0Awell. Press into bottom of ungreased 9 in. square pan. Bake
at 350 degrees=0Afor 15 minutes. Cool. Drain raspberries; reserve liquid
for sauce. Spread=0Aberries over crust; sprinkle with walnuts. In small
bowl, combine eggs,=0Asugar, 1/4 cup flour, salt, baking powder and vanilla
at low speed. Blend=0Awell. pour over walnuts. Bake at 350 degrees for 35 t
40 minutes until=0Agolden brown. cool. Cut into squares. Serve with whipped
cream and=0Araspberry sauce.
Raspberry Sauce: In small saucepan, combine all ingredients except lemon
juice. Cook, stirring=0Aconstantly until thick and clear. Stir in lemon
juice. Cool.
Posted to recipelu-digest by jeryder@juno.com on Mar 9, 1998
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”