Raspberry Dessert Recipe
Raspberry Dessert Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 piece: 360 calories, 16g fat (8g saturated fat), 70mg cholesterol, 224mg sodium, 50g carbohydrate (35g sugars, 3g fiber), 5g protein.

  • 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
  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.
Originally published as Raspberry Dessert in Cooking for One or Two Cookbook 2003, p292

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