Raspberry Walnut Dessert
1 1/4 cups flour, divided
1/3 cup powdered sugar
1/2 cup butter
1 (10 ounce) package frozen raspberries, thawed
3/4 cup chopped walnuts
2 eggs
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1 cup heavy cream, whipped
Raspberry Sauce:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
Reserved raspberry juice
1 tablespoon lemon juice
Preheat oven to 350 degrees. Combine 1 cup flour and powdered sugar, cut in butter. Press in bottom of ungreased 9 by 9 by 2 inch pan. Bake for 15 minutes. Cool. Drain berries, reserving juice. Spread berries over crust; sprinkle with nuts. Combine eggs, 1 cup sugar, 1/4 cup flour, salt, baking powder and vanilla; blend well. Pour over nuts. Bake for 35 to 40 minutes. Cool. For Sauce, mix 1/2 cup sugar and cornstarch. Add water and reserved juice. Stir and cook until clear and thickened. Add lemon juice and mix. Cool. Pour over dessert. Top with whipped cream, if desired.
Makes 9 servings.
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1 1/4 cups flour, divided
1/3 cup powdered sugar
1/2 cup butter
1 (10 ounce) package frozen raspberries, thawed
3/4 cup chopped walnuts
2 eggs
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1 cup heavy cream, whipped
Raspberry Sauce:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
Reserved raspberry juice
1 tablespoon lemon juice
Preheat oven to 350 degrees. Combine 1 cup flour and powdered sugar, cut in butter. Press in bottom of ungreased 9 by 9 by 2 inch pan. Bake for 15 minutes. Cool. Drain berries, reserving juice. Spread berries over crust; sprinkle with nuts. Combine eggs, 1 cup sugar, 1/4 cup flour, salt, baking powder and vanilla; blend well. Pour over nuts. Bake for 35 to 40 minutes. Cool. For Sauce, mix 1/2 cup sugar and cornstarch. Add water and reserved juice. Stir and cook until clear and thickened. Add lemon juice and mix. Cool. Pour over dessert. Top with whipped cream, if desired.
Makes 9 servings.
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