By Judyrae Kruse Herald Columnist
Judyrae Kruse is taking some time off. Here is an encore column from July 2006.
In the “gee, I wish I could find the recipe for whatever” category, let’s return to an incredibly popular, previously published-repeatedly recipe. Albeit one from, sadly, a now long-gone restaurant.
Because we here at the Forum figure that anybody who’s brave enough — stalwart or heat-resistant enough — to fire up the oven, even though it has cooled down a wee bit, deserves to be rewarded. That’s the why.
Getting to the how, in addition to its apparently great appeal, what’s interesting about this particular raspberry recipe is that it calls for frozen, not fresh, berries. So buy or pick them, bag and freeze — or, presumably, the recipe also works well with fresh berries. Yes? No?
At any rate, here we go with the specifics, most recently reprinted in the Forum Dec. 17, 1997, per a new request from Phyllis Roberts, who writes, “Many years ago, you featured a raspberry dessert from Pelican Pete’s in your Forum column.
“I don’t have the recipe now, but look forward to using it for our raspberry crop. It was delicious and easy to make.”
Pelican Pete’s raspberry almond crisp
1 1/4 cups flour
1/4 cup plus 11/2 tablespoons sugar, divided
1/2 cup butter, softened
1 package (10 ounces) frozen raspberries, thawed
1 teaspoon grated orange peel
1/4 cup cold water
1 1/2 tablespoons cornstarch
Streusel topping (recipe follows)
Ice cream or whipped cream
For the crust, in medium bowl, combine flour and 1/4 cup sugar; cut in butter and mix until dough comes together in ball. Evenly pat mixture on bottom of greased 8-inch square baking pan. Bake at 350 degrees 10 minutes or until lightly browned.
For the filling, place raspberries, remaining 11/2 tablespoons sugar and orange peel in small saucepan; bring to simmer. In small bowl, whisk water and cornstarch together to make a smooth paste; add to raspberry mixture, stirring constantly. Cook over low heat 3 to 4 minutes to thicken. Remove from heat and spread over baked crust.
Prepare streusel topping; sprinkle evenly over raspberry layer. Bake at 350 degrees about 20 to 25 minutes or until lightly browned. Remove from oven and allow to cool 30 minutes, then cut into 6 to 8 squares. Serve with ice cream or whipped cream.
Makes 6 to 8 servings.
1/2 cup brown sugar
1/3 cup flour
1/3 cup rolled oats
1/3 cup butter
1/3 cup sliced almonds
In large bowl, combine brown sugar, flour and oats; cut in butter. Add almonds and stir just to combine.