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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crunchy Raspberry Torte Recipe

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This recipe for Crunchy Raspberry Torte is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/4 cup flour
1/2 cup brown sugar
1/2 cup butter
1/2 cup grated coconut

Filling:
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

Sauce:
1/2 cup sugar
2 tbsp corn starch
1/2 cup water
Reserved raspberry juice
1 tbsp lemon juice
Directions:
Directions:
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 350º for 12 - 15 minutes. Combine egg, sugar, cream cheese and vanilla, blend well. Spread into hot, baked crust. Bake at 350º for 10 minutes. Spread drained raspberries over baked cream cheese layer. Sprinkle with chopped walnuts and reserved crumbs. Bake 15 minutes at 350º. 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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