Yield: 1 Servings
|⅓ cup||Confectioner's sugar|
|½ cup||Butter; softened|
|1 pack||(10 oz) frozen Raspberries; thawed|
|½ cup||Chopped walnuts|
|½ teaspoon||Baking powder|
|\N \N||Reserved Raspberry Juice|
|1 tablespoon||Lemon Juice|
>From: Bulldogfla <Bulldogfla@...> 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, ¼ 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@... on Mar 9, 1998