| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert, Pudding, Posted-mm, Suzy |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour, divided |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 2 |
tb |
Whipping cream |
| 1/2 |
c |
Granulated sugar |
| 3 |
c |
Fresh raspberries |
| 1 |
c |
Granulated sugar |
| 1 |
tb |
All-purpose flour |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Whipping cream |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
TOPPING
Source: Taste of Home Magazine Aug/Sep/96
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture
resembles coarse crumbs.
Stir in cream; pat into a greased 13"x9"x2" baking pan.
Combine the sugar and remaining flour, sprinkle over crust. Arrange
raspberries over crust.
For topping, combine sugar and flour. Stir in eggs, cream and vanilla
extract; pour over berries.
Bake at 375 degrees F. for 40-45 minutes or until lightly browned.
Serve warm or chilled. Store in refrigerator.
Yield: 10-12 servings
From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V4 #106 by Suzy <suzy@gannett.infi.net> on Apr
15, 1997
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