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Sharon's Raspberry Walnut Torte Recipe

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This recipe for Sharon's Raspberry Walnut Torte, by , is from Hansens in the Kitchen, 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!

Michael Jeane Hansen


1 c. flour
1/3 c powder sugar
1/2 c butter, softened
1 -10oz frozen raspberries, thawed
1/2 tsp salt
1 tsp. vanilla
3/4 c. chopped walnuts
2 eggs
1 c sugar
1/4 c flour
1/2 tsp baking powder

1/2 c sugar
2 Tbsp corn starch
1/2 c water
1 Tbsp lemon juice
reserved raspberry syrup-juice

In small bowl combine 1 cup flour, powder sugar, and butter.
Blend, then press into bottom of ungreased 9" square pan. Bake at 350 for 15 minutes. Cool.
Drain raspberries reserving the liquid for the sauce. Spread the berries over crust and sprinkle with walnuts. In small bowl combine eggs, sugar, 1/4 cup flour, salt, baking powder, and vanilla at low speed. Blend well. Pour over walnuts. Bake at 350 for 35-40 minutes. Cool. Cut into squares and Serve with whipped cream and raspberry sauce.
Raspberry Sauce:
In small saucepan, combine all ingredients except lemon juice. Cook, stirring constantly until thick and clear. Stir in lemon juice. Cool.

Number Of Servings:
Number Of Servings:




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