1 1/4 c. flour
1/3 c. confectioners' sugar
1/2 c. soft butter
10 oz. pkg. frozen berries
3/4 c. chopped walnuts
2 eggs
1 c. granulated sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla

Combine 1 cup flour with confectioners' sugar and shortening; mix well and press into 9"x13" pan. Bake at 350 degrees for 15 minutes.

Drain berries, reserve juice. Spoon berries over cooked crust. Sprinkle with walnuts.

Beat eggs and sugar in small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder and vanilla. Blend and pour over berries and walnuts. Bake 30 to 35 minutes until lightly brown, cool and cut into squares.

Raspberries may also be used.

BERRY TORTE SAUCE:

Reserved juice
1/2 c. water
1/2 c. sugar
2 tbsp. cornstarch
1 tbsp. lemon juice

Combine first four ingredients in small pan, cook stirring until thick and clear. Stir in lemon juice. Serve warm over torte and top with whipped cream or ice cream.