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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PASSOVER RASPBERRY DELIGHTS

From: Nancy Polinsky
Primary category: Desserts

Ingredients

Mix:
1/2 cup sugar
1/2 cup oil
2 egg yolks (save the whites)

Add:
1/2 cup potato starch
1/2 cup cake meal (both sifted together)

Procedure

Press into greased 9 x 13 pan. Spread with 10-ounce jar of raspberry jam. Sprinkle with chopped nuts. Bake at 350 for 10 minutes and remove from oven.

Beat 2 egg whites.

Add 1/2 cup of sugar and 1/2 teaspoon cinnamon.

Spread over cake. Bake 25 minutes at 350 degrees. Cut into squares when cool.

RETURN TO ALL RECIPES

Passover Raspberry Delights - NOTES

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Passover Raspberry Delights - REVIEWS

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