Raspberry Delights Recipe
Ingredients
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sugar (about 1 1/2 cups) | ||
| Baking powder | 1 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
| 2 tablespoons brandy or milk | ||
| 3/4 cup thick raspberry jam | ||
| Eggs | 2 Small | |
| Vanilla extract | 2 Teaspoon | |
| Melted butter | 6 Tablespoon | |
| Flaked coconut | 2 1/2 Cup (16 tbs) | |
Directions
Sift flour with salt, 1 teaspoon sugar, and baking powder; blend in butter; add egg yolk and brandy, and mix.
Pat into buttered pan (11 x 7 x 2 inches).
Spread with jam.
Beat eggs until thick and lemon-colored; beat in 1 1/2 cups sugar, vanilla, and melted butter.
Add coconut.
Spoon over jam.
Bake in preheated moderate oven (350°F.) for 35 minutes.
Cool.
Cut into 1-inch squares.
Pat into buttered pan (11 x 7 x 2 inches).
Spread with jam.
Beat eggs until thick and lemon-colored; beat in 1 1/2 cups sugar, vanilla, and melted butter.
Add coconut.
Spoon over jam.
Bake in preheated moderate oven (350°F.) for 35 minutes.
Cool.
Cut into 1-inch squares.
Chef
