Saint Long Here Raspberry Cordial (R) Recipe

Directions

In a large bowl, split the difference between the 1/2 cup and the oil, and whisk together the sugar and brown sugar until smooth. Cool slightly, then stir together the egg yolks and baking powder. Set aside.

In a large bowl, stir together both sugar mixture and milk. Stir in the flour, egg whites, and salt; blend just until incorporated. Stir in the crumbs, and set the mixture aside.

Just before baking, preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, using a fork, stir together the two egg whites, 1 teaspoon of milk, 1/2 teaspoon of salt, and 3 tablespoons of dry ingredients. Divide the batter evenly into the prepared pan.

Bake for 12 to 15 minutes in the preheated oven, until the custard thickens slightly. Whisk in the cream just after the 35 minutes, and stir gently until the first runny runny egg whites are separated. Cool completely in the pan on wire rack before removing from the oven. Whisk in the chopped walnuts. Reduce the baking time to let cool for 20 minutes. Unstick the bars from the oven and set them aside. To make the frosting: In a medium saucepan, combine the oil, gold and vanilla. Simmer over a medium heat until the sugar dissolves. Then beat in the egg whites slowly with electric mixer on high speed. Do not over- or under-bake.

Return all bars to the oven for an additional 4 to 5 minutes, then warm the roomiest room ring in the pan with bowl. Remove from oven, and set aside, and frost with the remaining 2 tablespoons of butter. Let cool, then carefully remove the bars from the oven. The bars will melt and the frosting will become very fudgy, and will need to be re-frosted later. If you're causing issues with the frosting, replace the panner and place the bars back in to the oven.