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Crunchy Raspberry Torte Recipe

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This recipe for Crunchy Raspberry Torte, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Bradshaw
Added: Thursday, April 10, 2008


1 1/4 cup flour
1/2 cup brown sugar
1/2 cup butter
1/2 cup grated coconut

1 egg
1/3 cup sugar
8-oz pkg cream cheese
1 tsp vanilla
1/2 cup chopped walnuts
12-oz pkg frozen raspberries, thawed and drained, reserve juice

1/2 cup sugar
2 tbsp corn starch
1/2 cup water
Reserved raspberry juice
1 tbsp lemon juice

Combine flour, brown sugar and butter and blend to a consistency of fine crumbs. Add coconut, mix well. Reserve 1/2 cup crumb mixture and press remaining crumbs into a buttered 10" pie pan. Bake at 350 for 12 - 15 minutes. Combine egg, sugar, cream cheese and vanilla, blend well. Spread into hot, baked crust. Bake at 350 for 10 minutes. Spread drained raspberries over baked cream cheese layer. Sprinkle with chopped walnuts and reserved crumbs. Bake 15 minutes at 350. Cool. Cut into wedges and serve with raspberry sauce. Combine sugar, corn starch, water and reserved raspberry juice. Cook, stirring until thickened and clear. Remove from heat and stir in lemon juice. Cool.




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