When you’ve got raspberries coming out your ears ... or even if you don’t ... these are delicious!Bars:
1.5 cups flour
1/2 tsp salt
1/2 cup cold butter or margarine
2 Tbsp whipping cream
1/2 cup sugar
3 cups fresh raspberries
Topping:
1 cup sugar
1 Tbsp flour
2 eggs, beaten
1 cup whipping cream
1 tsp vanilla
What to do: in a bowl, combine 1 cup flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream; pat into a greased 13x9x2” pan. Combine the sugar and remaining flour; sprinkle over curst. Arrange the raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375* for 40-45 mins or until lightly browned. Serve warm or chilled. Store in refrigerator. Makes 10-12 servings.
Thanks to Andrea for the recipe!
