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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 9 |
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This is good during the winter, to bring memories of summertime berry harvests. Sauce recipe follows in directions. Ingredients:
1 1/4 cups flour, divided |
1/3 cup confectioners' sugar |
1/2 cup butter, softened |
10 ounces frozen raspberries, thawed |
3/4 cup walnuts, chopped |
2 eggs |
1 cup granulated sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F.
2. Combine 1 cup flour, confectioners’ sugar and butter; blend well.
3. Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
4. Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
5. Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
6. Bake at 350F for 30-35 minutes until golden brown.
7. Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
8. TO MAKE SAUCE:.
9. Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.
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