- 1/2 cup plus 2 tablespoons 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
- 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.
- 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.
- 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.
Originally published as Raspberry Dessert in Cooking for One or Two Cookbook 2003, p292
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