"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Shortbread-Raspberry Gratin Recipe

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This recipe for Shortbread-Raspberry Gratin, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Staubus
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. frozen unsweetened raspberries (I use two bags of frozen berries)
1 1/2 c. crumbled shortbread cookies (I use Walker round cookies, 9 in a package)
1/2 c. sugar
4 T. butter

Directions:
Directions:
Preheat the oven to 375. Put the frozen berries in a 11x7 or 12x8 baking dish. Toss the crumbled cookies and sugar together. Sprinkle the cookie mixture on top of the berries. Dot with butter. Bake 20 minutes until nicely browned on top. Serve warm with ice cream.

 

 

 

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