"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Coconut Squares Recipe

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This recipe for Raspberry Coconut Squares, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Pittenger
Added: Wednesday, June 24, 2009


Pastry layer:
1 c. flour
1 t. baking powder
1/2 c. butter
1 egg, well beaten
1 t. milk

2nd Layer:
1 12 oz. jar raspberry jam

3rd Layer:
1 c. sugar
2 c. coconut
1 t. vanilla
4 T. butter
1 egg, beaten

Mix pastry ingredients and spread in 9 x 13 pan. Cover thinly with raspberry jam. Cream (or melt) butter, add sugar, beaten egg, vanilla, and coconut. Spread on top of jam, best you can. Bake 350 for 30 minutes.

Personal Notes:
Personal Notes:
One of Kristen's favorites !!




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