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Submitted by Jessie Dyke, Hilden

Raspberry snow squares


¼ cup shortening

¼ cup sugar

¼ tsp. salt

¼ tsp. almond extract

2 eggs, yolks and whites separated

1½ cup flour

1 cup raspberry jam

½ cup flaked coconut

½ cup sugar (for topping) 


  1. Cream shortening, sugar and salt until fluffy.
  2. Add almond extract and egg yolks. Mix well.
  3. Add flour.
  4. Pat dough into a nine-inch square ungreased pan. Bake for 15 minutes at 350 F.
  5. Spread hot crust with jam, then coconut.
  6. Beat egg whites until foamy and then add sugar. Beat until stiff peaks form.
  7. Spread mixture over coconut and bake for a further 25 minutes.

If you have a recipe you would like to appear in the Colchester Weekly News Potluck Corner feature, email it to ken.partridge@tc.tc or mail it to Colchester Weekly News, 6 Louise St., Truro, B2N 5C3.

Organizations: Colchester Weekly News Potluck Corner

Geographic location: Colchester

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