| 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
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