Crust
- 1 C. Flour, divided
- 1/3 C. Powdered Sugar
- 1/2 C. Butter, softened
Combine flour, powdered sugar, and butter. Blend and press into 9″ x 13″ pan. Bake 350 degrees for 10 to 15 minutes. Cool.
Filling
- 1/2 C. Flour
- 1 10 oz. package Frozen Red Raspberries, thawed
- 3/4 C. Chopped Nuts
- 2 Eggs
- 1 C. Sugar
- 1/2 tsp. Salt
- 1/2 tsp. Baking Powder
- 1 tsp. Vanilla
Drain berries thoroughly, saving liquid. Spoon over crust and sprinkle with nuts. Beat eggs then add sugar and beat again until fluffy. Add salt, flour, baking powder, and vanilla. Blend and pour over fruit and nuts. Bake 350 degrees for 30 to 35 minutes until lightly golden brown. Cool. Cut into squares and serve with Raspberry Sauce, whipped cream, or ice cream.
Raspberry Sauce
- Juice saved from package of drained Raspberries
- 1/2 C. Water
- 1/2 C. Sugar
- 2 tbsp. Corn Starch
- 1 tbsp. Lemon Juice
Combine in saucepan. Cook, stirring until thickened.