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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was presented by a local gas company to a women's club in Ann Arbor, Michigan almost 30 years ago. The home economist's name, appropriately enough, was Mrs. Cook! Ingredients:
1/2 cup plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
3 tablespoons confectioners' sugar |
1/4 cup cold butter, cubed |
2 cups frozen unsweetened raspberries, thawed and patted dry |
1/3 cup chopped walnuts |
1 egg |
1/2 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
raspberry sauce: |
1/2 cup frozen sweetened raspberries, thawed |
2 teaspoons cornstarch |
1/4 cup currant jelly |
1/2 cup heavy whipping cream, whipped |
additional chopped walnuts |
Directions:
1. In a bowl, combine 1/2 cup flour and confectioners' sugar. Cut in butter until crumbly. Press onto the bottom of an ungreased 8-in. square baking dish. Bake at 350° for 12-15 minutes or until edges are lightly brown. Sprinkle with raspberries and walnuts.
2. In a bowl, combine egg and sugar. Beat on medium speed for about 1 minute or until lemon-colored. Stir in the baking powder, vanilla, salt and remaining flour. Pour over raspberries. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack.
3. For sauce, drain sweetened raspberries, reserving juice. In a small saucepan, combine cornstarch and reserved raspberry juice until smooth. Add jelly. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raspberries. Cut dessert into squares. Top with the raspberry sauce, whipped cream and chopped walnuts. Yield: 6 servings.
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