-BUTTER ICING-
1 lb Sweet butter; (do not
-substitute)
1 lb 10X sugar
4 tb Sifted cocoa; (up to 6)
1 ts Vanilla or rum

Notes: 1988 Honorable Mention. Gloria Rimm, Tamaqua. The Times News, PA

Beat egg yolks until thick and lemon colored. Add sugar, 2 T. at a time,
beating a few minutes after each addition. Add vanilla. Sift flour with
baking powder. Sprinkle flour into egg yolk mixture and blend in well. Beat
whites stiff but not dry, then fold into batter. Lastly, fold in ground
nuts. Grease and flour two (9×2″) pans. Bake at 325? for 35-45 minutes.

Butter Icing for Hungarian Walnut Torte: Cream butter thoroughly. Add sugar
and cream well. Add cocoa and cream until blended. Add flavoring.

This is another wonderful dish that I had never heard of. My southetn
friends all seem to know about it but the North has been deprived!

This is very rich stuff resembling an apple crisp. I can understand its
popularity in the South. I found the recipe in a wonderful book called
Charleston Receipts collected by the Junior League of Charleston and
published in 1950.

Beat the eggs in electric mixer until very frothy and lemon-colored. Add
other ingredients, except the whipped cream, in above order. Pour into two
well-buttered baking dishes about 8X12 inches. Bake in 325? oven about 45
minutes or until crusty and brown. To serve, scoop up with pancake turner
(keeping crusty part on top), pile on a large plate, and cover with whipped
cream and a sprinkling of the chopped nuts, or make individual servings.

1. Preheat oven to 350 degrees F. Lightly oil and flour 2 1/2- to 3-quart
bundt pan.

2. In a food processor or blender, puree sweet potato, the 1/4 cup
safflower oil, vanilla, egg yolks, and honey until smooth. Set aside.

3. Sift together nutmeg, flour, baking powder, and baking soda. Stir in
ground walnuts and salt. Combine with sweet potato mixture and stir
briefly. Add orange rind.

4. Beat egg whites until stiff peaks form. Carefully fold into batter and
pour into prepared bundt pan. Bake until a knife tip inserted in center
comes out clean (about 40 minutes). Let cool for 10 minutes, then unmold.

5. In a small saucepan over high heat, boil maple syrup for 3 minutes. Pour
over top of cooled cake. Decorate with walnut halves.

Makes 1 bundt cake.

Melt butter in medium saucepan over low heat. Stir in hersheys cocoa and
3/4 cup sugar, blend until smooth. Remove from heat; cool 5 minutes. Blend
in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In
medium bowl, beat egg whites until foamy. Gradually add remaining sugar,
beating just until soft peaks form. Gently fold chocolate mixture into egg
whites, blending thoroughly. Pour into greased and floured 9 inch layer
pan. Bake at 350 degrees for 30 minutes. Cake will settle slightly. Remove
from pan onto wire rack. Cool completely. INvert cake onto serving plate.
Spread top and sides with chocolate glaze. Garnish as desired.CHOCOLATE
GLAZE: Melt 2 tablespoon butter in small saucepan over low heat. Add 2
tablespoon hersheys cocoa and 2 tablespoon water; stirring constantly until
mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla.
Gradually add 1 cup confectioners sugar, beating with whisk until smooth.

I cut this out of a magazine years ago, but never made it. Hope it’s good.

Melt butter in medium saucepan over low heat. Stir in cocoa and 3/4 cup
sugar; blend until smooth. Remove from heat; cool 5 min. Blend in almonds
and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl,
beat egg whites until foamy. Gradually add remaining sugar, beating just
until soft peaks form. Gently fold chocolate mixture into egg whites,
blending thoroughly. Pour into greased and floured 9″ layer pan. Bake at
350 for 30 min. or until tester comes out clean. Cool 10 min. ( Cake will
settle slightly.) Remove from pan onto wire rack. Cool completely. Invert
cake onto serving plate. Spread top and sides with chocolate glaze.

Chocolate glaze:

Melt 2 Tbs butter in small saucepan over low heat. Add 2 Tbs cocoa and 2
Tbs water; stir constantly until mixture thickens. Do not boil. Remove from
heat, add 1/2 tsp vanilla. Gradually add 1 cup 10 X sugar, beating with
whisk until smooth.

HERBED POLENTA
1 1/4 c Yellow cornmeal
1/2 c Red bell pepper; chopped
1/4 c Fresh parsley; chopped
1 ts Oregano; dried
3/4 ts Salt
1/2 ts Basil; dried
1/4 ts Pepper
4 c Water
1/4 c (1 ounce) fresh Parmesan
-cheese; grated
Cooking spray

To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five
ingredients in large non stick skillet; stir well. Cook over medium-high
heat 7 minutes or until vegetables are tender and liquid nearly evaporates.
Spoon into a bowl; stir in chopped tomato, garlic powder, on

ion powder, artichokes and spinach. Combine remaining ingredients in a
small bowl; stir well. Add to mushroom mixture; stir well. Set aside.

To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan.
Gradually add water, stirring constantly with a whisk. Bring to a boil;
reduce heat to medium. Cook, 15 minutes, stirring frequently. Stir in
Parmesan cheese. Spoon polenta into a 10-inch spring form pan

coated with cooking spray, spreading evenly.

To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1
cup (1/4-inch-thick) tomato slices; sprinkle with 1/2 cup (2 ounces)
shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake,
uncovered, at 350 degrees F for 1 hour or until set. Le

t cool on a wire rack 10 minutes. Cut into 8 wedges and serve with
low-sodium spaghetti sauce.

Makes 8 servings

Preheat the oven to 300 degrees. Grease and flour a 13-by-9-by-2-inch
baking pan and set it aside.

In a mixing bowl, whisk or beat the egg yolks and sugar until well
combined. In a cup, stir together the flour and baking powder and beat into
the egg mixture. Stir in the dates and walnuts until well combined.

In a separate bowl, whisk the egg whites until very frothy but stop before
soft peaks form. Fold the egg whites into the date mixture. Spread the
mixture in the prepared baking pan and bake for one hour. Remove and
sprinkle with powdered sugar. Cool on a wire rack and cut into small
squares.

Source: Owner Jane Blackman, Creative PossibiliTeas, Portland, Oregon;
creates private teas for home, office, meetings. Published in Oregonian
FoodDay, February 2, 1997.

Excerpt from article: “The bar cookies, which are dusted with powdered
sugar, have a textured topping with a light meringue quality. Their
not-too-sweet filling is a rich and pleasing combination of dates and
walnuts. Easy to assemble, these old-fashioned cookies are adapted from a
recipe Blackman found in a cookbook belonging to her mother. For special
occasions or just a little variety, Blackman cuts the cooled cookies into
identical squares or rectangles and makes a sandwich-like dessert by
spreading a dollop of sweetened whipped cream or strained raspberry
preserves along the bottom of one cookie and pressing the bottom of another
cookie against it.”

MC formatted by B. Adams adamsfmle@sprintmail.com

From: arielle@taronga.com (Stephanie da Silva)

Date: Tue, 3 Aug 93 15:24:25 CDT
Grease a 9-inch springform pan well, and coat it with potato starch (or
sugar), tapping out any excess. If desired line the bottom of the pan with
wax paper to make removal of the cake easier. Set aside.

For the batter, in a large mixing bowl, beat the 5 egg whites with the salt
and lemon juice until foamy. Then very gradually add 1/4 cup of the sugar,
and continue beating the whites until they form stiff, but not dry, peaks.

Use the same beaters and another bowl to beat the 5 egg yolks and the
additional whole egg with the remaining 1/2 cup sugar and the lemon rind
until they are very light and fluffy. Gently, but thoroughly, fold the
beaten whites into the beaten yolk mixture. Then fold in the grated
chocolate and ground hazelnuts. Pour the batter into the prepared pan.

Bake the torte in a preheated 325-degree oven for 50 to 55 minutes, or
until the top springs back when gently pressed with a fingertip. Leave the
torte in the oven, turn off the heat, and open the oven door slightly.
After 10 minutes, remove the torte from the oven. Run a knife around the
edge of the torte to release it from the pan rim; then cool the torte for
30 minutes longer in the pan. Remove the pan rim, and COOL THE TORTE
COMPLETELY ON THE PAN BOTTOM. (The center of the torte will settle
slightly.)

Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil or
freezer paper, for a base (or use a cake platter). Invert the torte onto
the prepared base and remove the bottom of the pan (and the wax paper, if
used). Sprinkly the wine evenly over the torte. Heat the jam (in a small
saucepan on the stove, or in a small heatproof bowl in the microwave oven)
until it is thinned; then brush or spread the jam all over the torte. (This
not only adds flavor, but also evens out the surface of the cake so the
chocolate glaze will be perfectly smooth.)

For the chocolate glaze, combine the water, oil, sugar, and cocoa in a
small saucepan and mix very well. Cook the mixture over LOW HEAT, stirring
constantly for 10 to 14 minutes, or until the glaze thickens slightly and
is very smooth and shiny. For the best flavor and texture, it should not
boil. Remove the glaze from the heat and stir it for 3 to 4 minutes longer,
or until it cools slightly and gets a bit thicker. Pour all the glaze in
the center of the torte, and immediately use a metal or rubber spatula to
evenly spread it all over the top and sides. Wipe up any drips from the
cardboard base or serving platter.

Let the torte rest a few minutes until the glaze begins to set, but is
still soft. Press handfuls of ground hazelnuts all over the sides of the
torte, but NOT the top. Arrange the whole hazelnuts, evenly spaced, in a
circle on top of the torte, about 1 inch in from the edge. Heap some
chocolate curls (or coarsely grated bar chocolate) in the center of the
torte (where it may have settled a bit). Refrigerate the uncovered,
completed torte for several hours or, preferably, overnight so that the
glaze can set, and the flavors and textures can “mellow.”

For the best flavor and texture, remove the torte from the refrigerator a
few hours before serving. Makes about 12 servings.

REC.FOOD.RECIPES ARCHIVES

/CAKES

any drips from base.

Let torte rest a few minutes until the glaze begins to set, but is still
soft. Press handfulls of ground nuts all over the sides, but not the top.
Arrange whole nuts, evenly spaced in circle on top about 1 inch from edge.
Heap chocolate curls or bits in center.

Refrigerate the uncovered, completed torte for several hours or,
prefferably, overnight so the glaze will set and the flavors and textures
will “mellow”.

(Once the glaze has set, the torte can be frozen for up to 3 weeks. Freeze
it uncovered, then wrap it in plastic wrap or tin foil. Unwrap it before
thawing and thaw for several hours in the refridgerator.

-BATTER-
[may be doubled for 2
-layers]
6 lg Eggs, 5 of them separated
1 pn Salt
2 ts Lemon juice, preferabley
-fresh
3/4 c Sugar, divided
2 ts Grated lemon rind
3 oz Very finely grated semisweet
-(or “dark”) Chocolate
2 1/2 c Very finely ground unblanced
-hazelnuts (approx 8 oz)

-TORTE-
1/4 c Sweet Pesach wine, sherry or
-flavored brandy [I've
-always used Keyem's
-raspberry syrup. Yum!]
1/2 c Apricot (or other) jam,
-about

CHOCOLATE GLAZE
1/3 c Water
3 tb Vegetable oil
1 c Sugar
1/2 c Unsweetened cocoa powder

GARNISH [IF YOU MUST
1 c Ground nuts for sides of
-torte, about
12 Whole hazelnuts
1 oz Chocolate for curls

Reprinted without permission from _The Jewish Holiday Cookbook_ by Gloria
Kaufer Greene [editorial comments will be in square brackets. IMHO this is
a truly great cookbook]

Notes: The grated chocolate and ground nuts in this torte replace flour
and, thus, must be very fine and powdery. You can use a rotary grater or a
food processor to accomplish this, however, if the latter is used, be sure
not to over-grind the nuts or they may get oily and pasty. For the best
results, have nuts at room temperature and process them in pulses.

Finely ground unblanched almonds, pecans, or walnuts may be substituted for
the hazelnuts (which are sometimes called filberts).

[Often at this time of year stores that carry Kosher foods sell very finely
ground hazelnuts and almonds, which makes life simpler.]

If preffered, the glaze can be omitted, and the torte topped instead with a
thick layer of chocolate mousse. [recipe follows]

Grease a 9 inch springform pan well and coat it with potato starch or
sugar, tapping out excess.

For the batter, in a large mixing bowl, beat the 5 egg whites with the salt
and lemon juice until foamy. Very gradually add 1/4 cup sugar and continue
beating the whites until they form stiff, but not dry, peaks.

Use the same beaters and another bowl to beat the 5 egg yolks and
additional egg with the remaining 1/2 cup sugar and lemon rind until very
light and fluffy. Gently but thouroughly fold the beaten whites into yolks.
Fold in chocolate and nuts, and pour batter into pan.

Bake torte in a preheated 325 degree oven for 50-55 minutes or until top
springs back when gently pressed.

[this will not rise as much as you think it ought. Don't worry about it]

Leave the torte in the oven, turn off the heat, and open the door slightly.
After 10 minutes remove torte from oven. Run a knife around the edge of the
torte to release it from the pan rim. Cool it for another 30 minutes in the
pan. Remove the pan rim and cool the torte completely on the bottom.

[This next part is for icing the Torte. What I've done in the past is make
2 layers, following the above directions, doubled the amount of raspberry
syrup and dribbled half over each torte as per the directions and skipped
the jam. I've then used the chocolate glaze as an icing for between the
layers, and the "Instant" Chocolate Mousse recipe for the outside icing of
the whole thing.]

Cover a 9 or 10 inch cardboard circle with heavy duty aluminum foil or
freezer paper or use a cake plate. Invert torte onto base and remove pan
bottom. Sprinkle wine [or whatever] evenly over torte. Heat jam until
thinned; then bruch or spread it all over the torte. (this adds flavor and
smooths the surface).

For the glaze, combine the water, oil, sugar, and cocoa in a small suacepan
and mix very well. Cook the mixture over low heat, stirring constantly, for
10-14 minutes, or until the glaze thickens slightly and is very smooth and
shiney. For the best flavor and texture it should not boil. Remove glaze
from heat and stir 3-4 minutes longer until it cools slightly and gets a
bit thicker. Pour all the glaze in the center of the torte and immediately
use a metal or rubber spatula to evenly spread it all over top and sides.
Wipe up

Preheat oven to 350. Grease and flour three 9″ round cake pans.
Process chocolate chips, hazelnuts and sugar in a food processor
until finely minced. Add baking powder and salt. Add yolks, butter
and vanilla and process until smooth. Fold whites into mixture. Pour
batter into pans and bake 25 minutes. Cool thoroughly.

White Chocolate Ganache: 1/3 cup heavy cream 4 oz white chocolate, in
small chunks

Heat cream slowly until very hot. Add chocolate and beat vigorously
until blended. Chill, then whip until thick.

Dark Chocolate Ganache: 1/2 cup heavy cream 6 oz semisweet chocolate,
in small chunks
Follow same procedure as with white chocolate ganache.

FILLING
2 c Whipping cream
1 pk “Whip It” (stabilizer for
-whipped cream)
4 Squares semi-sweet chocolate

Date: Tue, 12 Mar 96 6:01:52 EST

submitted by: azoritch@cln.etc.bc.ca
Beat eggs and sugar until thick. Gradually add cornstarch and nuts. Put
into a springform pan that has been lined with wax paper. Bake at 300-325
F. in oven for 50-60 minutes. Cool and then cut in half horizontally.

FILLING: Beat cream and “whip It” until stiff. Grate semi-sweet chocolate
and add to mixture. Place 2/3 of whipped cream between layers of cake.
Cover cake with rest of whipped cream. (I have found that cake will freeze
well.) ENJOY!!

Audrey and Serge Zoritch azoritch@cln.etc.bc.ca

PO Box 503, Revelstoke, B.C., V0E 2S0, Canada

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE – 12 MARCH 1996

-GARNISH, (OPTIONAL-
Chocolate Icing
Hazelnuts; Coarsely Chopped
Sprig of Fresh Mint

As we prepare to move on to our All-Irish Cooking month of March, The Cook
& Kitchen Staff are offering you some of the best recipes sent from our
Members in February. Today’s offering is from an unknown AOL member that
thrives on hazelnuts! This delicate little torte compliments any meal or
coffee break. Take a break and try it out tonight!

Thank you to all members that took the time to send in a recipe. We’re just
sorry we won’t have an opportunity to publish them all!

In a large mixing bowl beat egg yolks and sugar until thick and
lemon-colored. Stir in ground hazelnuts. In a separate bowl with clean
utensils, beat egg whites and salt until stiff peaks form. Gently fold
small amounts of the egg whites into the egg yolk and nut batter until no
streaks of white remain. Make sure not to over mix. Pour batter into an
ungreased 9-inch spring form pan. Bake at 350-F degrees for 35 to
40-minutes or until top springs back when lightly touched. Invert pan over
a baking rack and cool completely. Just prior serving, remove the side of
the spring form pan. If desired, drizzle with icing, sprinkle with nuts and
garnish with mint.

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add
the water. Sift the flour and baking powder together. Mix with 1 cup of
nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until
soft peaks form. Gently fold the beaten whites into the batter. Pour into
a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30
minutes or until cake is done. Cool cake on a wire rack. When completely
cooled, split the cake into 2 layers. Fold the vanilla, confectioners’
sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped
cream between the 2 cake layers and on top of the cake. Chill until serving
time. Garnish with fresh strawberries, if desired. * Hazelnuts are
available at most stores under the name of Filberts. They should be
blanched. To blanch, boil the nuts for 5 minutes and when they are cool
enough to handle, remove the skins. To grind, place about 1/4 cup at a time
in a blender, or chop as finely as you can with a sharp knife.

Preheat the oven to 375 degrees. Roast the hazelnuts until they smell
toasty. Remove from oven and let cool for a few minutes. Rub off the skins
and cool the nuts another 15 minutes.

In a food processor grind the nuts with the sugar until finely ground but
not pasty. With your hands work in the butter, flour and chocolate
together. Add the eggs, one at a time. You just need the egg to hold the
dough together; you may need only 1.

Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of
dough in the bottom and up the sides of the pan, spread the jam in the
middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce
heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and
bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester
in dough and it should come out dry. Can be made days ahead of time.

In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and
coffee crystals over low heat unitl melted, stirring constantly. Cool to
room temperature.

In a large mixing bowl beat eggs, coffee liqueur and vanilla with a
electric mixer on low speed till combined. Add flour and sugar. Beat on
medium to high speed for 8 minutes. (the batter should be light and
slightly thickened.) Fold about 1/4 of the mixture into chocolate mixture.
Fold chocolate mixture into remaining egg mixture. Fold in nuts.

Grease and flour the bottom and sides of a 9″ springform pan. Spread
batter into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly
puffed around the outer edge (center will be slightly soft). Cool in pan on
a rack for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to
24 hours.

To serve, let stand at room temperature for 30 minutes. Top with Mocha
Cream and if desired, coffee beans.

Mocha Cream: In a chilled small mixing bowl combine both ingredients and
with chilled beaters, beat on medium to high speed just until stiff peaks
form.

-MOCHA CREAM-
1/2 c Whipping cream
2 tb Coffee liqueur

In a heavy saucepan, heat chocolates, whipping cream, and coffee crystals
over low heat until melted, stirring constantly. Cool to room temperature.

In a large mixing bowl beat eggs, coffee liqueur, and vanilla with an
electric mixer on low speed until combined. Add flour and sugar. Beat on
medium to high speed for 8 minutes. (The batter should be light and
slightly thickened.) Fold about 1/4 of the mixture into chocolate mixture.
Fold chocolate mixture into remaining egg mixture. Fold in nuts.

Grease and flour the bottom and sides of a 9-inch springform pan. Spread
batter into pan. Bake in a 325 F oven for 40-45 mintues or until slightly
puffed around outer edge (center will be slightly soft). Cool in pan on a
rack for 20 minutes. Removes sides of pan. Cool. Cover and chill up to
24 hours.

To serve, let stand at room temperature for 30 minutes. Top with Mocha
Cream, and if desired, coffee beans.

Mocha Cream: In a chilled small mixing bowl, beat 1/2 c whipping cream and
2 T coffee liqueur with chilled beaters of an electric mixer on medium to
high speed just until stiff peaks form.

Per serving: 445 cal, 31 g fat (12 g sat), 130 mg chol, 58 mg sodium, 7 g
pro.

1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden
spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add
1 tablespoon of sugar and the cocoa and chop again.

2. Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes. Add
the egg yolks, still beating. Mix the flour with the hazelnuts, then fold
them into the sugar mixture. Beat the egg whites to stiff peaks in a
separate bowl. Fold the egg whites into the sugar mixture.

3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake
pan). Bake for 1 hour at 350F.

4. Allow to cool before turning out.

5. Serve with whipped cream.

REC.FOOD.RECIPES ARCHIVES

/CAKES

DECORATE WITH
Fresh herbs; such as
-branches of thyme, oregano,
-rosemary, parsley, and
-sliced baguettes

Although not spicy, there is a wonderful recipe from the late Susan
“Hattie” Saperstein for Goat Cheese Torta with Pesto and Sun-dried Tomatoes
at http://www.andreas.com/susan/goatches.html.

This is probably Susan’s most famous recipe. It’s been copied by thousands.
She developed this version and through the net, it’s gone around the world.
If you want something that will really knock over a party, buffet, or snack
time, here it is.

This is a killer party item. My friends stand around and inhale this stuff.
If there’s any leftover, it’s great the next day. I usually make my own
pesto but the stuff you can buy in the refrigerator bin at the grocery
store is okay, too.

Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt
and black pepper if you want.

Line a small glass bowl (about 2 – 3 cups) with plastic wrap. Put about 1/3
of the goat cheese mix into the bowl. Top this with the pesto. Put another
1/3 of the goat cheese mix on top of this. Put the sundried tomatoes on
this. Top with the rest of the cheese. Put plastic wrap over the top of
this. Refrigerate for at least 2 hours, and up to four days.

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add
the water. Sift the flour and baking powder together. Mix with 1 cup of
nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until
soft peaks form. Gently fold the beaten whites into the batter. Pour into
a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30
minutes or until cake is done. Cool cake on a wire rack. When completely
cooled, split the cake into 2 layers. Fold the vanilla, confectioners’
sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped
cream between the 2 cake layers and on top of the cake. Chill until serving
time. Garnish with fresh strawberries, if desired. * Hazelnuts are
available at most stores under the name of Filberts. They should be
blanched. To blanch, boil the nuts for 5 minutes and when they are cool
enough to handle, remove the skins. To grind, place about 1/4 cup at a
time in a blender, or chop as finely as you can with a sharp knife.

PUMPKIN FILLLING
1 c Canned pumpkin
1/4 c All-purpose flour
1/3 c Butter or margarine
— softened
3 tb Shortening
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1 3/4 c Powdered sugar

CHOCOLATE GLAZE
1 tb Butter or margarine
2 tb HERSHEY’S Cocoa
1 tb Water
2/3 c Powdered sugar
1/4 ts Vanilla extract

Heat oven to 375 F. Line 15-1/2×10-1/2×1-inch jelly roll pan with foil;
generously grease foil. In large mixer bowl, beat egg yolks on medium speed
of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating 2
additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda
and salt; add to egg yolk mixture alternately with water, beating on low
speed just until batter is smooth. Stir in vanilla; set aside. In small
mixer bowl, beat egg whites until soft peaks form; gradually add remaining
1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten
egg whites into chocolate mixture until well blended. Spread batter evenly
into prepared pan. Bake 14 to 16 minutes or until top springs back when
touched lightly. Immediately loosen cake from edges of pan; invert onto
clean, slightly dampened towel. Carefully peel off foil. Cool completely.
Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal
pieces. Place one piece on serving plate; spread about 3/4 cup PUMPKIN
FILLING over top. Repeat layering with remaining cake and filling, ending
with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if
desired. Refrigerate until serving time. Refrigerate leftovers. 8 to 10
servings.

PUMPKIN FILLING: In small saucepan, combine pumpkin and flour; cook over
medium heat, stirring constantly, until mixture boils (mixture will be very
thick). Remove from heat; set aside. Cool completely. In small mixer bowl,
beat butter and shortening until creamy; add spices. Gradually add powdered
sugar, beating until light and fluffy. Slowly blend in pumpkin mixture.
Refrigerate until mixture ready to use. About 2-1/4 cups filling.

CHOCOLATE GLAZE: In small saucepan over low heat, melt butter; add cocoa
and water. Cook, stirring constantly, until mixture thickens. Do not boil.
Remove from heat; gradually add powdered sugar and vanilla, beating with
whisk until smooth. Add additional water, 1/2 teaspoon at a time, until of
desired consistency. About 1/2 cup glaze.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

chocolate cake layer. Spread with some of the filling. Continue layering
alternately dark & white cake layers with filling. If necessary, using a
long bladed serrated knife held vertically, trim around outside edge of
cake to make even sides. Cover & refrigerate cake until serving time. *To
make Glaze: Up to 2 hours before serving time, pour melted & cooled
bittersweet chocolate into food processor. Process 5 seconds. Add 3/4 C
sour cream. Process until blended. Cover & let stand at room temp.,
stirring occasionally. *To serve: Stir chocolate glaze. Spread top and
sides of cake with chocolate glaze. Garnish with ribbons and flowers, if
desired. Victoria/February/92 Scanned & fixed by Di and Gary

FILLING
1 1/2 c Heavy cream
3 tb Framboise
1/2 c Raspberry preserves

CHOCOLATE GLAZE
18 oz Bittersweet or semisweet
-chocolate, melted & cooled
3/4 c Sour cream

*To make Chocolate Domingo Cake: Butter and flour 9-inch springform pan.
Line bottom with waxed paper. Butter and flour waxed paper. Place pan on a
baking sheet. Preheat oven to 350′F. In medium bowl, whisk together cocoa,
2/3 C sour cream, 2 eggs, and 1 1/2 t vanilla until smooth. Set aside. In
large mixer bowl, combine 1 1/2 C + 1 T cake flour, 1 C sugar, 3/4 teaspoon
baking powder, 1/4 t baking soda, and salt. Beat at low speed of electric
mixer 30 seconds to blend. Add 14 T butter and 1/2 the cocoa mixture. Beat
at low speed until moistened, then at medium speed for 1 1/2 minutes,
scraping sides of bowl occasionally. Add remaining cocoa mixture in 2
batches, beating 20 seconds after each addition. Spread evenly in pan.
Smooth top. Bake at 350′F for 35 to 40 minutes until skewer inserted in
center comes out clean and cake springs back when lightly touched (Cake
will not pull away from sides of pan until it starts to cool.) Cool in pan
set on rack 10 minutes. Run a knife around edge of cake to loosen. Remove
from pan. Cool on rack. *To make White Chocolate Cake: Butter and flour 3
(9-inch) layer cake pans. Line bottoms of pans with waxed paper. Butter and
flour waxed paper. Preheat oven to 350′F. Sift together 2 1/2 C cake flour
and 1 t baking soda. Set aside. In large mixer bowl, cream 1 C butter and 1
1/2 C sugar at medium speed of electric mixer until fluffy, about 5
minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat
in melted white chocolate mixture and 1 t vanilla until blended. At low
speed, blend in flour mixture alternately with buttermilk. Do not overheat.
Wash beaters. In small mixer bowl, beat egg whites at high speed to stiff
peaks. Blend 1/3 of egg whites into batter to lighten. Carefully fold
remaining egg whites into batter. Spread batter evenly in pans. Bake at
350′F 30 to 35 minutes until skewer inserted in center comes out clean and
cake springs back when lightly touched. Cool in pans set on racks 10
minutes. Remove from pans. Cool on racks. *To make Filling: In small mixer
bowl, beat cream until it begins to hold its shape. Beat in framboise until
soft peaks form. Fold in raspberry preserves. *To assemble Torte: Split
dark chocolate cake in half forming 2 layers. Wrap & reserve 1 white
chocolate cake layer to use another time. Place 1 dark chocolate cake layer
on serving plate. Spread with some of the filling. Top with a white

TOPPING
1 lb Grapes
3 lg Egg Whites
6 tb Sugar
1/2 Lemon, Juice Of
4 oz Almonds, Ground

DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon
rind, and salt; mix with a fork to form dough. Cover dough and let rest in
refrigerator 20 minutes. Roll out dough into a circle; place in an
ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350
degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes,
and remove seeds if necessary. Beat egg whites until stiff; blend in
sugar, lemon juice, and ground almonds. Carefully fold in the grapes.
Remove cake from the oven. Fill baked cake shell with grape mixture, return
to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake
from pan and cool on wire rack.

CHOCOLATE GANACHE GLAZE
4 oz Ghirardelli Semi-Sweet
-Chocolate
1/2 c Heavy whipping cream
2 ts Grand Marnier (orange
-liqueur)
1/3 c Very finely chopped pecans
Grand Marnier Whipped Cream

DECORATION
3/4 c Heavy whipping cream
2 tb Powdered sugar
2 ts Grand Marnier (orange
-liqueur)
1 Fresh orange, thin skin
-variety

Yield: 8

DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring
constantly, or microwave on medium for about 3 minutes. Set aside. In the
small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix
until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy.
Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a
food processor or blender to chop pecans to a coarse powder. Combine nuts
with crumbs and fold into chocolate mixture. Beat egg whites with salt,
gradually adding remaining 1/4 cup sugar; beat until soft peaks form. Stir
1/4 of egg whites into chocolate mixture; fold in remaining egg whites.
Pour batter into a buttered 9″ springform pan lined with waxed paper. Bake
at 350-F on bottom rack for 45-50 minutes or until center is firm. Cool on
rack. Cake will sink slightly in the center. Remove pan and liner. Top with
Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.

Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot. On
very low heat add chocolate, stirring until smooth and thick. Remove from
heat. Stir in liqueur. Turn torte, top side down, onto serving plate.
Arrange strips of waxed paper under cake edge to catch excess glaze. Pour
glaze over top and sides of cake. After a short time, run excess glaze up
sides of cake. Cover sides of cake with nuts. Remove waxed paper strips.
Chill cake while preparing topping.

Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur
until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of
whipped cream around top of chocolate glazed torte. With a sharp knife cut
peel from orange. Slice into circles; cut into quarters. Place oranges
around cake on top of whipped cream. If preferred, sprinkle grated orange
rind over whipped cream. Cake should be stored in a cool place until
served.

(thanks to Aunt Minnie)

Mix all ingredients well and pour into a greased baking dish. (Aunt Mary
used a tube pan.) Dot with butter and bake at 325 for 2 hours, or until a
knife run through the center comes out clean. Serve plain or with whipped
cream to which a little almond extract has been added. The consistency of
this desert resembles a firm pudding.

Sift together 2 cups flour, 1/2 cup sugar, baking powder and salt. With
fingers blend in butter or margarine, egg and water until dough holds
together. Chill 1/3 of dough. Pat remaining 2/3 of dough on bottom and half
way up sides of greased 9 inch springform pan. Bake at 400~ for 10 minutes.
Peel, core and slice apples. Toss with lemon juice and raisins. Mix 1/3 cup
sugar with 2 TB flour and cinnamon; toss with apples. Turn into prepared
crust. Roll out chilled dough and cut into 1/2 inch strips. Arrange in
lattice over apples, sealing to edges of baked pastry. Bake at 350~ for 50
to 60 minutes, until apples are tender and crust is golden brown.

Mix goat chesses and cream cheese, add the garlic. Taste. Add salt and
black pepper if you want. Line a small glass bowl (about 2-3 cups) with
plastic wrap. Put about 1/3 of the goat cheese mixture into the bowl. Top
this with the pesto. Put another 1/3 of the goat cheese mix on top of this.
Put the sundried tomatoes on this. Top with the rest of the cheese. Put
plastic wrap over the top of this. Refrigerate for at least 2 hours and up
to four days.

-FOR GARNISH-
Lettuce leaves
Fresh cilantro sprigs

Although this torta is from Provence, its superb taste suggests a Moroccan
influence. Choose a mild to mature chevre, depending on your taste. If
goat cheese isn’t to your liking, you can substitute feta or a mild blue
cheese. The crisp texture of the green and red peppers contrasts
delightfully with the smooth spiced cheese.

DIRECTIONS: ========== Saute the onion in butter until soft. Place all
ingredients except peppers and garnishes in a food processor or mixing bowl
and blend thoroughly. Line a 3- to 4-cup mold with a double thickness of
cheesecloth. Place the red pepper top upside down in the bottom of the
mold and sprinkle chopped red and green pepper bits around it. Cover with
half the cheese mixture and level the mixture with a spoon. Sprinkle on the
remaining pepper bits and add the remaining layer of cheese. Fold the
cheesecloth over the top and press it slightly to firm in place. Let the
mold set overnight in the refrigerator.

To unmold, fold back the top of the cheesecloth. Invert a serving plate on
top of the mold and flip them over together. Lift off the mold and
carefully remove the cheesecloth. Garnish the torta with lettuce leaves and
fresh cilantro.

by: Louise Fiszer, copyrite l995 by BPE, Inc. (all from same author)

Preheat oven to 350*F. Oil or spray a 10 Inch tube pan. Combine nuts with
1/2 cup of the sugar, flour, ground ginger and salt. Beat egg yolks and the
remaining sugar until thick and pale, about 8 minutes. Stir in the orange
juice zest and candied ginger. Fold nut mixture into yolk mixture with a
spatula. In a large bowl beat egg whites until soft peaks form. Gradually
beat in remaining 1/2 cup sugar. Fold whites into yolk batter and pour into
prepared pan. Bake until a toothpick inserted in a centre comes out clean,
about 45 minutes. Let cool in pan, then invert onto serving plate. Dust
with powdered sugar.

Serves 12.