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Raspberry Pecan Squares
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Crust:
1 c. flour
1/3 c. confectioner’s sugar
1/2 c. soft butter
Topping:
1 pint raspberries
1/2 c. chopped pecans
1 egg
1/2 c. sugar
1/4 tsp. salt
1/4 c. flour
1/4 tsp. baking powder
1/2 tsp. vanilla
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With a mixer, combine crust ingredients. Blend well. Press into a greased 8” x 8” pan. Bake at 350 degrees for 15 minutes. Remove and allow crust to cool. Sprinkle on raspberries and nuts. In another mixing bowl, beat egg and sugar until light and fluffy. Add remaining topping ingredients and mix well. Pour over raspberries and nuts. Bake in a 350 degree oven for 25 to 30 minutes or until golden brown. Cool in the refrigerator. Serve topped with whipped cream if desired. Keep remaining squares refrigerated. Makes 9 squares. |
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