1972 Wisconsin Gas Company Festive Foods Cookbook, p. 49
1 cup oats
1/3 cup sifted flour
1/3 cup brown sugar
½ teaspoon salt
1/3 cup melted butter
RASPBERRY FILLING
1 package (3 ounces) cream cheese
1 package (8 ounces) cream cheese
½ cup sugar
2 eggs, well-beaten
1 teaspoon vanilla extract
2 cups fresh raspberries
SOUR CREAM TOPPING
1 ½ cups dairy sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
Combine first 4 ingredients and mix. Add butter and mix.
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| I'm trying to come up with good torte puns. "Torte-ally awesome" seems like a bit of a stretch. |
Press mixture on bottom and up one inch on sides of a lightly greased pan
(11” x 7” x 1 1/2”). Bake in a preheated 350F oven about 15 minutes. Cool 10
minutes.
Allow cheese to reach room temperature. Add sugar to
cheese and beat well. Blend in eggs and extract. Gently fold in raspberries.
Cover [oatmeal base] with Raspberry filling and bake 35 minutes. Cool 10
minutes.
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| I used raspberries that we had picked in our backyard and frozen. Still good! |
Combine Sour Cream Topping ingredients. Spread torte
with Sour Cream Topping and bake 5 minutes longer. Chill thoroughly before
serving.
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| Look at those delicious layers! |
Note: Fresh blueberries may be substituted for
raspberries.
My Rating: 4/5 "A heck of a dessert; just rich enough to be interesting without making you want to sleep for six years after you've finished a piece. The sour cream topping was kind of odd - I might have wanted it to be sweeter or lighter or something. Overall, though, I was incredibly happy to be eating this."
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