Raspberry Torte Recipe



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   Recipe from the first lady in 1975, Mrs. Gerald Ford and a Recipe from the Vice Presidents wife in 1975, Mrs. Nelson Rockefeller.

Enjoy recipes from an old cookbook made years ago from a rural community plus a recipe from the White House during that time.

Raspberry Torte Recipe


Walnut Raspberry Torte Recipe

   Ingredients required
Torte Ingredients:
1 cup flour
1/3 cup confectioners sugar
1/2 cup butter, softened
1 - 10 Oz package frozen raspberries, thawed
3/4 cups chopped walnuts
2 eggs
1 cup sugar
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Raspberry Sauce:
1//2 cup sugar
1/2 cup water
reserved raspberry syrup
1 tablespoon lemon juice

Preheat oven 350 degrees

Instructions for Walnut Raspberry Torte Recipe

   Torte: in small mixer Bowl, combine 1 cup flour, confectioners sugar and butter, blend well. Press into bottom of ungreased 9 inch square pan. Bake for 15 minutes. Cool. Drain raspberries, reserve liquid for sauce. Spread berries over crust, sprinkle with walnuts. In small mixer Bowl, combine eggs, sugar, 1/4 cup flour, salt, baking powder and vanilla at low speed, blend well. Pour over walnuts. Bake 35 to 40 minutes until golden brown. Cool. Cut in squares. Serve with whipped cream and raspberry sauce. Serves 9. Raspberry sauce: In a small saucepan, combine all the ingredients except lemon juice. Cook, stirring constantly, until thick and clear. Stir in lemon juice. Cool.

List of Dessert Recipes

Almond Puff
Apple Crisp Recipe
Apple Dessert
Cheese Cake
Chocolate Bavarian
Ice Cream Recipe
Pudding Deserts
Raspberry Torte
Rhubarb Dessert
Rice Pudding
Strawberry Blitz Torte

Baking Abbreviations
tsp. - teaspoon
Tbsp. - tablespoon
C. - cup
pt. - pint
qt. - quart
pk. - peck
bu. - bushel
oz. - ounce, ounces
lb. - pound, pounds
sq. - square
min. - minute, minutes
hr. - hour, hours
mod. - moderate, moderately
doz. - dozen
Simplified Measures
dash - less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoon = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
2 pints (4 cups) = 1 quart
4 quarts(liquid) = 1 gallon
8 quarts(solid) = 1 peck
4 pecks = 1 bushel
16 ounces = 1 pound
2 tablespoon = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup