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
RASPBERRY SAUCE
1/2 c Sugar
2 tb Cornstarch
1/2 c Water
Reserved Raspberry Juice
1 tb Lemon Juice
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.
Yields
1 Servings
