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Cuisinart
DLC-5 7-Cup Capacity Food...
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RASPBERRY SQUARES
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons icing sugar
1/2 cup butter,
melted
1 egg, beaten
1 tablespoon milk
1/2 cup raspberry jam
1
egg
1 cup brown sugar
4 tablespoons melted butter
2 cups angel
flake coconut
Preheat oven to
350 degrees.
In a large mixing bowl, mix flour, baking powder, sugar and
butter.
Beat in the egg and milk.
Spoon and press into a buttered
9-inch square pan. Bake for 10 minutes. Spread raspberry jam over warm crust.
In a medium mixing bowl, beat the egg with brown sugar and melted butter.
Stir in the coconut. Spoon evenly over raspberry jam.
Bake for about 30
minutes or until lightly brown.
