Ingredient notes: Fruit liqueur or extra strong coffee
may be used in place of Amaretto. Toasted almonds or
coconut, finely chopped, may be substituted for peanut
brittle. 1. Whip cream cheese with sugar until light.
Beat in Amareto. 2. Whip cream until light. Fold into
cream cheese base. Gently fold in finely chopped
peanut brittle. 3. Pipe or spoon mixture into 8 gold
or silver foil large muffin cups. Freeze 2 hours or
until frozen. 4. Remove from freezer 5 minutes before
serving. Sprinkle with orange or lemon peel. Tortoni
cream can be frozen for 2-4 weeks.

** Cream is whipped, unsweetened, gelatin added, flavored with rum. See
Whipped Cream recipe.

Set oven at 250 degrees. Grease and flour 2 large baking sheets. Trace 4
circles in flour, each 6 inches in diameter. Spread thin layer of Swiss
Meringue within each circle. Sprinkle 1 layer with sliced almonds. Bake
meringue layers in a 200 degree oven 30-40 minutes, or as slowly as
possible, until they are completely crisp and dry, but still white.

Combine about 2 1/3 cups of whipped cream with sweetened berries that have
first been well drained, folding carefully together. Working as quickly as
possible to prevent meringue from softening, sandwich layers with whipped
cream mixture. Place the almond-studded layer on top. Place in the freezer
for 2-3 hours, or until cake is frozen.

Spread most of remaining whipped cream around sides. With a star tube, make
a border of rosettes around top of torte with the last of the whipped
cream. Place again in freezer. When sides and border are frozen, the torte
can be wrapped for freezer storage and kept up to 6 weeks. Serve frozen.

Combine the first five ingredients; mix well. Pat into a greased 9-in.
square baking pan. Bake at 350 degrees for 15-17 minutes or until lightly
browned. Cool to room temperature. Combine the peanut butter, corn syrup
and honey; carefully spread half over crust. Spread with half the ice
cream. Drop remaining peanut butter mixture over ice cream. Sprinkle with
half the nuts. Top with remaining ice cream and nuts. Freeze until firm,
3-4 hours. Let stand 5-10 minutes before serving.

Preheat oven to 375o. Coarsely chop nuts with brown sugar, flour and salt
in processor. Add butter, process until nuts are finely chopped. Press half
of mixture over bottom of 9″ springform pan. Press remaining half of
mixture over bottom of 9″ cake pan. Bake until crusts are golden, about 20
minutes. Transfer to racks; cook completely. Break crust in pans into
crumbs.

Place 1 tbs water in small bowl. Sprinkle gelatin over; let stand until
gelatin softens, about 10 minutes. Whisk yolks, sugar, kirsch and 3 tbs
water in medium metal bowl until blended. Set bowl over saucepan of
simmering water; whisk constantly until mixture registers 160o on candy
thermometer, about 4 minutes. Remove bowl from over water. Add gelatin,
then white chocolate and whisk until gelatin dissolves and chocolate melts.
Let stand until mixture is cool but not set, whisking occasionally, about
10 minutes. Beat cream in large bowl until soft peaks form. Fold yolk
mixture into cream.

Spread 1/3 of mousse over crust in spring form pan. Sprinkle half of
chopped peaches over. Sprinkle half of crumbs over peaches. Drop 1/3 of
mousse by tablespoons over peaches, spacing evenly. Spread mousse carefully
over, covering crumbs. Sprinkle with remaining chopped peaches and crumbs.
Carefully spread remaining mousse evenly over. Cover and freeze over
night. (Can be made 3 days ahead. Keep frozen.)

Mix peach slices and powdered sugar in medium bowl. Let stand 15 minutes.
Using knife, cut around pan sides to loosen torte. Release pan sides;
transfer torte to platter. Arrange peaches in concentric circles atop
torte. Let stand at room temperature 30 minutes and serve.

-LIME FILLING-
1 1/3 c Sugar
3/4 c Whole milk
8 lg Egg yolks
1/3 c Fresh lime juice
2 1/2 ts Grated lime peel
6 oz Imported white chocolate
-(such as Lindt), finely
-chopped
4 c Chilled whipping cream

BLACKBERRY SAUCE
2 pk (16-oz) frozen blackberries;
-thawed
1 1/3 c Raspberry juice or other
-berry juice blend
3/4 c Sugar

ASSEMBLY
1 c Chilled whipping cream
2 tb Sugar
3 c Assorted fruit (such as
-raspberries, blueberries,
-blackberries, strawberries,
-sliced peeled mango,
-pineapple, kiwifruit and
-peaches)
Fresh mint leaves
Additional assorted fruit

NOTE: The filling is wonderfully creamy, like ice cream, but is made
without using an ice cream machine. Be sure to have plenty of extra fruit
to go along with the torte.

NUT CRUST: Finely chop first 4 ingredients in processor, using on/off
turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 c nut
mixture to 10 inch-diameter springform pan with 2 1/2 inch-high sides;
transfer remaining nut mixture to 6-inch-diameter springform pan with 2
1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up
sides, then over bottom of each pan, covering completely. Freeze.

LIME FILLING: Combine first 5 ingredients in medium metal bowl. Place bowl
over saucepan of simmering water (do not allow bottom of bowl to touch
water). Whisk constantly until candy thermometer registers 170″F, about 5
minutes. Remove bowl from over water. Add white chocolate and whisk until
melted and smooth. Freeze lime mixture until cold and thickened, whisking
occasionally, about 45 minutes.

Beat cream in large bowl until stiff. Pour lime mixture over whipped cream;
using rubber spatula, fold lime mixture and cream together. Divide filling
between crusts. Cover and freeze overnight.

BLACKBERRY SAUCE: Bring all ingredients to boil in heavy medium saucepan,
stirring frequently. Cool slightly. Puree mixture in batches in processor.
Strain through sieve set over bowl, pressing on solids. Chill until cold.
(Can be made 1 day ahead.)

ASSEMBLY: Using electric mixer, beat cream and sugar in large bowl until
peaks form. Run sharp knife around pan sides to loosen torte tiers. Release
pan sides. Center 6 inch tier on its pan bottom atop 10 inch tier. Spread
whipped cream over sides (not tops) of tiers, covering crusts completely.
Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in
plastic, keep frozen.)

Drain the juice from the strawberries into a 2-quart saucepan, reserving
the strawberries. Sprinkle the gelatin over the juice. Cook, over low
heat, stirring constantly, until the gelatin is completely dissolved. Chill
until syrupy, about 30 minutes. Combine the cream cheese, marshmallow
creme and hot water in a large mixer bowl. Beat 1 minute with an electric
mixer set on low speed. Beat at high speed for an additional 2 minutes or
until thick and creamy. Fold in the gelatin mixture. Chill until the
mixture mounds slightly when dropped from a spoon, about 30 minutes. Line
the bottom and sides of a 9-inch springform pan with the ladyfingers. Using
a large bowl, prepared the whipped topping mix according to the directions
on the package. Fold in the gelatin mixture. Then gently d in the fruits,
coconut and strawberries. Pour into the prepared pan and cover with
plastic wrap. Wrap in foil. Freeze until firm. May be stored in the
freezer for up to 4 weeks.

TO SERVE:

Unwrap and let stand for 30 minutes at room temperature before slicing.

Spray a 9″ spring-form pan with nonstick cooking spray; set aside. From one
package of ladyfingers, remove on cookie and set aside. Place remaining
ladyfingers flat side down on a cutting board and trim to 2″; reserve
trimmings with the one set-aside ladyfinger. Arrange ladyfingers, trimmed
end down with flat side toward inside of pan. In a cup, stir together hot
water and coffee powder; brush half the mixture on the ladyfingers. Arrange
the second package of ladyfingers, flat side up in the bottom of the pan.
Crumble the trimmings and remaining cookie over ladyfingers in bottom of
pan. Brush with the remaining expresso. In a large metal bowl, whisk
vanilla ice cream with rum extract. Pour into springform pan and smooth
with metal spatula, freeze 10 minutes. Meanwhile, in a large metal bowl,
whisk coffee ice cream until smooth. Pour over vanilla ice cream; smooth
with a metal spatula and return to freezer. Using a vegetable peeler, shave
chocolate onto a piece of wax paper. Remove torte from freezer; top with
chocolate shavings. Return to freezer 10 minutes or longer. Use a knife
dipped into water to cut and serve.

SERVES 8 AS A DINNER SIDE DISH, MORE AS A COCKTAIL PARTY APPETIZER

This is an interesting contribution to our firehouse cooking contest.
Lieutenant Harry Paretchan of the San Francisco Fire Department combines a
couple of Italian cooking methods that are common in the City by the Bay. A
frittata is a broiled or baked Italian omelet, and a torta is a baked sort
of cake. He does both with this wonderful dish that is easy to make,
inexpensive, and delicious hot or cold.

Normally I do not give you recipes that contain instant food products or
dried soup mixes. However, with firehouse cookery you are sometimes up
against the wall and may need to fall back on some prepared ingredients. He
uses a very fine product from Knorr, and since I have used it as well, I
can hardly complain about Mr. Paretchan not cooking from scratch.

Cook the rice in the broth and water (see recipe). When cooked, place in
a large bowl and add the melted butter. Mix well and add the cottage
cheese, salami, soup mix, and salts and pepper. Beat 9 eggs and stir into
the mixture. Add the drained spinach and mix well.

Grease an 11x16x1-inch baking dish with the remaining but ter. Sprinkle
half of the grated cheese on the bottom of the dish. Add the rice mixture
and smooth out the top. Beat the remaining 3 eggs and pour over the top of
the dish. Sprinkle with the remaining cheese and bake, uncovered, at 325
for 35 to 40 minutes. After cooling a bit, cut into small serving pieces.

The lieutenant claims that the dish sets up better if it is made a day
in advance. A quick reheating is no work at all.

Line 12 to 13 muffin cups with paper baking cups. In a large bowl, soften
the ice cream. Fold in the whipped topping and mix well. Add the almond
extract and the 1/2 cup almonds; mix well again. Place about 1/3 cup of the
ice cream mixture into each muffin cup. Sprinkle with the remaining
almonds. Cover the muffin cups and place in the freezer for 2-3 hours. Just
before serving, top each with a half a maraschino cherry. Yield= 12-14
servings.

NOTE: To soften the ice cream, break it up in a mixing bowl by stirring
with a wooden spoon. Do not let the ice cream reach the melting point. you
know, you can change the “rules” and substitute chocolate or other ice
cream flavors for the vanilla. It might not be the traditional way, but
it’ll still be good.. and different.

Source: My Meal Menus

Prep: 20 min, Cook: 20 min.

-FOR FILLING-
1 1/4 lb Cream cheese; softened
1/2 c Mascarpone or sour cream
3 lg Eggs
1 1/4 c Prepared basil pesto
2 lb Firm-ripe fresh figs (about
-16 large), 1 pound cut into
-one quarter inch thick
-slices
1/2 c Fig preserves
1 1/2 tb White-wine vinegar

ACCOMPANIMENT
Baguettes cut diagonally
-into thin slices and
-toasted lightly

Make crust:

Preheat oven to 325 degrees and butter a 10-inch spring form pan. In a bowl
with a fork stir together crust ingredients and salt and pepper to taste.
Press mixture into bottom of pan and bake in middle of oven 10 minutes, or
until lightly browned.

Make filling:

In a bowl with an electric mixer beat together filling ingredients and salt
and pepper to taste until very smooth.

Assemble torte:

Pour half of filling into crust. Drop dollops of pesto over filling and
spread carefully to form an even topping. (Some filling may show through.)
Top pesto layer with half of fig slices, overlapping them slightly, and
pour remaining filling over figs, spreading evenly. Bake torte in middle of
oven 1 hour and 10 minutes, or until top is golden brown and set. Cool
torte in pan on

a rack (filling will deflate slightly). Chill torte, covered loosely, at
least 3 hours and up to 2 days.

In a small saucepan stir together preserves and vinegar and bring to a
simmer. Remove pan from heat and cool mixture. Stir in salt to taste.

Slice remaining pound figs into 1/4-inch thick slices. Run a thin knife
around edge of pan and remove side. Spread torte with preserves mixture,
leaving a 1/4-inch border, and top decoratively with remaining fig slices.
With 2 large metal spatulas transfer torte to a serving plate. Serve torte
at room temperature to spread on toasts.

Yield: 16 to 32 as an hors d’oeuvre

Preheat oven to 350 degrees. Line 9″ springform pan with parchment paper;
spray lightly with cooking spray. In small saucepan, combine molasses, corn
syrup, brown sugar, diluted coffee, bourbon and vanilla extract. Stir well
and place over medium heat. Cook 1 to 2 minutes or until melted and syrupy.
Do not boil. Remove from heat. In small bowl with mixer at medium speed,
beat egg yolks about 2 minutes or until thick and lemon-colored. Slowly
beat molasses syrup into yolks, continue beating until mixture is
consistency of thick cream. In another small bowl, stir together almonds
and bread crumbs. Sift cocoa powder into crumb mixture, stir to mix well.
With rubber spatula, fold cocoa mixture into yolk mixture. Beat egg whites
until frothy. Add salt and cream of tartar. Increase speed and beat until
stiff peaks form. Fold 1/3 egg whites into cocoa mixture. Gently fold in
remaining whites. Spoon batter into prepared pan. Bake on middle rack of
oven for 20 to 25 minutes, or until a thin skewer comes out fairly clean.
Remove from oven and let cool completely. Remove from pan, peel off paper
and sift confectioner’s sugar over top of cake.

Cream butter and sugar; add almond flavor, egg and flour. Blend well and
add nuts. Shape ino roll, wrap in foil, and place in freezer. When ready
to serve, thaw abt. 30 min.. Slice 1″ thick and top with whipped cream.
Decorate with slivered almonds or additional chopped pecans.

GLAZE: 1) Place strips of wax paper under torte to catch spills. 2) Place
chocolate, margarine and honey in top of double boiler over hot water on
moderate heat. Cook, stirring occasionally, until melted and smooth. Remove
from heat. 3) Replace the water in the bottom of the doubler with ice
water, deep enough to touch the upper portion. Place glaze over ice water
and stir briefly and constantly, only until it cools and barely begins to
thicken very slightly. Watch carefully so that it doesn’t harden. 4) Pour
over top of cake. With a long, narrow, metal spatula, spread it smoothly
over the top, letting some run down on the sides. Smooth sides with a small
metal spatula. Remove wax paper.

TORTE: 1) Adjust rack to 1/3 up from bottom of oven. Preheat to 375. Grease
a 9×3 inch springform and line bottom with wax paper. Grease the paper and
dust lightly all over with cake meal. 2) Melt chocolate in top of a
double-boiler over hot water, on low heat. Remove from heat and set aside
to cool slightly. 3) In small bowl of electric mixer, cream margarine. Add
sugar and beat at moderately high speed for 2-3 minutes. Add yolks one at a
time, beating until each is incorporated. 4) Beat in chocolate on lowest
speed. Gradually beat in the almonds, scraping bowl with rubber spatula to
keep mixture smooth. Transfer to a large mixing bowl. 5) In the large bowl
of an electric mixer, beat the salt with the whites, until stiff but not
dry. Stir a large spoonful of the whites into the chocolate, then in three
additions, fold in the balance. Turn into pan. Level top by rotating
briskly, side to side. 6) Bake for 20 min. at 375. Reduce oven to 350 and
bake for an additional 50 minutes. Do not overbake. Cake should remain soft
and moist in the center. 7) Wet and slightly wring out a folded dishtowel
and place it on a smooth surface. Remove springform from oven and place it
directly on the wet towel. Let stand 20 minutes. Remove sides of
springform. Place a rack over cake and carefully invert. Remove bottom of
form and wax paper lining. Cover with a flat plate and invert again to
cool, right side up. The cake will be about 1 3/4 inches high. When the
cake is completely cool, place four strips of wax paper around the edges of
cake plate. Gently transfer the cake to the plate, bottom up. holdup.00
1e glaze. * Can be baked and refrigerated for up to 2 days, or frozen. Keep
torte on cakeplate and place in freezer for several hours until frozen.
Once frozen, wrap in several layers of aluminum foil.

FOR THE FILLING
1 pk (Large) cream cheese;
-softened
1 c Powdered sugar
2 Carton (Small) Cool Whip;
-divided
2 pk (Large) chocolate instant
-pudding
4 c Milk
Chopped pecans

To make crust: Mix crust ingredients as you would cookie dough and press
into bottom of a 2 quart oblong baking dish. Microwave at high (100%) 4 1/2
to 5 minutes. Cool.

To make filling: Mix together cream cheese and powdered sugar, then fold in
1 1/2 cartons of the Cool Whip. Spread this mixture over top of crust. Mix
together the packages of instant chocolate pudding and 4 cups of milk Beat
2 minutes and immediately pour over cream cheese mixture and smooth evenly.
Spread remaining 1/2 carton Cool Whip on top and sprinkle with chopped
pecans. Refrigerate overnight. Makes 16 servings.

Have milk, bowl and beater very cold before beating. Do not beat milk until
Jello starts to set.

Prepare the jello in the 1 cup boiling water. Whip milk into foamy heap,
gradually add sugar. Then add jello, juice and rind.

Line oblong pan or a 8×8-inch aluminum pan with graham cracker crumbs. Pour
mixture into pan and sprinkle with crumbs. Chill overnight.

Kids love this stuff. — Pat Hanneman

Note: the original recipe called for condensed milk or 1 cup of chilled
coffee rich. If you can find unsweetened condensed milk – use it.

-GLAZE-
6 1/2 oz Semisweet chocolate
2 tb Unsalted butter
1/3 c Heavy cream

Over hot water in top of double boiler, beat the eggs and sugar until
mixture is very light and almost white in color. Remove from heat.
Meanwhile, melt the butter and skim off the foam. Return to heat and melt
the chocolates. Beat the sifted cornstarch slowly into the egg mixture on
low speed until thoroughly blended. Stir the vanilla and orange liquer into
the chocolate mixture and then into the egg mixture. Spoon into a 10-inch
springform pan that has been greased and floured. Bake at 325 F for 20-25
minutes, until torte pulls away from sides of pan. Kinfe inserted in center
will not come out clean. DO NOT OVERBAKE! Cool in springform fpan. remove
ring. To make the glaze, melt chocolate and butter with the cream and spoon
over cooled torte. refirgerate and chill completely.

Preheat oven to 325#161#F. Butter and sugar 8-inch-diameter springform pan.
Wrap foil around outside of pan. Melt chocolate and butter in heavy medium
saucepan over low heat, stirring until smooth. Whisk eggs, sugar and coffee
powder in large bowl until well blended. Whisk in chocolate mixture.

Pour batter into prepared pan. Place cake in large baking pan. Add enough
hot water to baking pan to come halfway up sides of cake. Bake until knife
inserted in center comes out clean, about 1-1/2 hours (cake will be about
1/2-inch high). Remove cake from water bath. Remove foil. Cover and
refrigerate overnight. (Can be prepared 1 week ahead; keep refrigerated.)
Release pan sides from cake. Cut into wedges. Serve cold.

Serving Ideas: Serve with Creme Anglaise and Raspberries.
Per serving: 294 Calories; 19g Fat (54% calories from fat); 3g Protein; 33g
Carbohydrate; 93mg Cholesterol; 22mg Sodium

-CHOCOLATE CHERRY TORTE-
8 oz Semisweet chocolate; finely
-chopped
1 c (2 sticks) unsalted butter;
-cut into 1/2 inch pieces
3/4 c Whole blanched almonds
6 lg Eggs
2/3 c Granulated sugar
SWEETENED WHIPPED CREAM
-GARNISH:
1 c Heavy cream
2 tb Superfine sugar
1/2 ts Vanilla extract

OPTIONAL GARNISH
Chocolate-dipped cherries
Shaved chocolate

Macerate the cherries:

1.In a non-corrosive medium saucepan place the cherries, kirsch, cherry
juice and orange zest. Bring to a simmer over medium-high heat. Remove from
the heat and let sit at least 1 hour.

Make the chocolate cherry torte:

1.Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter a 10″ cake pan and line the bottom of the pan with parchment
paper. Set aside. 2.Melt the chocolate with the butter according to the
directions in the Chocolate Melting Tips. Set aside. 3.Place the almonds in
a food processor fitted with the metal blade. Process until finely chopped.
Set aside. 4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the
wire whip attachment beat the eggs and sugar until the mixture is pale and
forms a ribbon when the whip is lifted. Using a rubber spatula scrape down
the bottom and sides of the bowl. Add the chocolate/butter mixture, ground
nuts and reserved soaked cherries (including the juice). Mix until just
combined. Scrape the batter into the prepared pan. 5.Bake the torte 45
minutes to 1 hour or until a toothpick inserted in the center comes out
clean. Place the torte in the refrigerator until chilled. The center will
sink slightly. Invert the cake onto a plate.

Garnish the torte:

Preheat oven to 425 degrees F. Prepare a 9-inch springform pan by coating
pan with sweet butter. Place a circle of parchment paper in pan and also
butter the paper. Wrap pan in aluminum foil to prevent leakage. Soak
cherries in beer overnight and drain. In a double boiler combine chocolate
and butter and over hot water, stir mixture until melted and smooth. Stir
in soaked cherries and set aside. In a heatproof bowl whisk eggs over the
hot water until warm to the touch. Using an electric mixer beat warmed eggs
until tripled in volume. Immediately fold half of the egg mixture into the
chocolate mixture until just incorporated and a few streaks remain. Fold in
thoroughly the remaining 1/2 of the eggs. Pour batter into prepared pan and
place in a water bath. Bake in preheated oven for 6 minutes. Cover with
aluminum foil and bake for an additional 12 minutes. Cake will seem under
done, however, it will set up overnight. Whet cake is set, remove cake pan
by slightly heating the outside with a warm damp cloth. Turn over cake and
repeat procedure on the bottom, remove carefully. Remove parchment paper.
Smooth out cake with a warm straight spatula. Yield: 12 servings All
Recipes Courtesy of Chef Tim Schafer of Tim Shafer’s Cuisine Cafe in
Morristown, NJ (201) 538-5550

NOTES : Recipe Courtesy of Chef Tim Schafer of Tim Shafer’s Cuisine Cafe

Preheat oven to 425 degrees F.

Prepare a 9-inch springform pan by coating pan with sweet butter. Place a
circle of parchment paper in pan and also butter the paper. Wrap pan in
aluminum foil to prevent leakage.

Soak cherries in beer overnight and drain. In a double boiler combine
chocolate and butter and over hot water, stir mixture until melted and
smooth. Stir in soaked cherries and set aside. In a heatproof bowl whisk
eggs over the hot water until warm to the touch. Using an electric mixer
beat warmed eggs until tripled in volume. Immediately fold half of the egg
mixture into the chocolate mixture until just incorporated and a few
streaks remain. Fold in thoroughly the remaining 1/2 of the eggs. Pour
batter into prepared pan and place in a water bath. Bake in preheated oven
for 6 minutes. Cover with aluminum foil and bake for an additional 12
minutes. Cake will seem under done, however, it will set up overnight.

Whet cake is set, remove cake pan by slightly heating the outside with a
warm damp cloth. Turn over cake and repeat procedure on the bottom, remove
carefully. Remove parchment paper. Smooth out cake with a warm straight
spatula.

Yield: 12 servings

All Recipes Courtesy of Chef Tim Schafer of Tim Shafer’s Cuisine Cafe in
Morristown, NJ (201) 538-5550

WALNUT LINZER DOUGH
1 1/2 c Flour
1 1/2 c Walnut pieces; finely ground
2/3 c Sugar
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
1 ts Baking powder
1 1/2 Stick butter
1 Egg
1 Egg yolk
1 ts Grated orange zest

GARNISH
Confectioners’ sugar

Lightly butter a 10 by 2-inch deep layer pan.

For the filling, stem and dice the figs and combine with remaining
ingredients in a nonreactive saucepan. Bring to a simmer and cook over low
heat, stirring occasionally, until figs are soft and mixture is thickened.
Stir often as the filling thickens to avoid scorching. Cool and puree in
the food processor.

Set a rack in the middle level of the oven and preheat to 350 degrees.

For the dough, combine dry ingredients in a mixing bowl. Rub in butter
evenly, making sure mixture does not become pasty. Whisk egg, yolk and
orange zest and stir in, continuing to stir until a soft dough forms.

Spread 2/3 the Linzer dough in the bottom of the prepared pan. Evenly
spread the filling on the dough, keeping it about 1/2-inch from the edge.
Place the remaining dough in a pastry bag fitted with a 1/2-inch plain
tube. Pipe 4 lines of the dough, spaced equidistant from each other, over
the filling. Pipe 4 more lines diagonal to the first ones. With the
remaining dough, pipe a series of small spheres around the edge.

Bake the Linzer Torte for 45 minutes, until the center is firm when gently
pressed with a fingertip. Cool in the pan on a rack. Unmold and dust
lightly with confectioners’ sugar immediately before serving.

Yield: 10 servings

Contributed to the echo by: Sue Sanna Here’s the Ricotta Torta Recipe:
recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c.
Powdered sugar, adding one tablespoon at a time and continuing to beat
uniterruptedly. This is best done in an electric blender. Add 3 T.
cornstarch, beating until the mixture is smooth and thick.

Force the ricotta cheese through a fine sieve. Combine with softened cream
cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg
mixture while beating continuously. The success of this torta lies in the
thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold
in 1/2 c. chopped assorted candied fruit. Pour into pie shell.

(1 – 2 1/2 inch square, crushed)

Place ice water and dry milk in a deep bowl. Beat on medium speed of an
electric mixer for 2 minutes. Increase speed to high and continue to beat
for 2 more minutes.

Add sweetener. Beat 2 minutes on high speed, or until mixture is thick and
forms soft peaks.

Add extracts, beating until blended.

PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts
on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce
oven to 350F. Grind nuts in a blender or food processor to a fine meal.
Beat eggs and sugar together until pale yellow and creamy. Mix in flour,
baking powder, salt and ground nuts. Transfer batter to prepared pan and
bake 20-to-25 minutes, until edges of the cake begin to pull away from the
pan. Cool on a rack and transfer to a plate. Just before serving, whip
cream to soft peaks and spread it over top of cake.

-GLAZE-
1 Egg yolk 1 ts Margarine
1/3 c Lemon juice 1 tb Lemon rind
1/2 c Sugar

Heat oil in large skillet over high heat. Add onion; saute until soft,
about 8 minutes. Place in medium-sized bowl.

Add tomatoes to skillet, breaking up with spoon. Add garlic and carrots.
Bring to boiling. Lower heat; simmer, covered, 10 minutes. Uncover and
simmer 10 minutes. Stir in basil and salt. Set sauce aside.

Stem and wash fresh spinach. Place in large pot over high heat; cook until
wilted, about 3 minutes. Drain and squeeze dry.

Cook lasagna noodles according to package directions. Drain.

Heat oven to moderate (350′F.). Line 9″ springform pan with aluminum foil;
grease foil.

Add ricotta, Parmesan and pepper to reserved onion; stir to combine.

Trim lasagna noodles to fit pan. Fit 4 noodles into pan, overlapping
slightly. Cover with one-third ricotta mixture, spreading evenly. Top with
one-third spinach, one-quarter sauce and one-quarter fontina. Repeat two
more times, using noodle trimmings as one layer. Top with the last of the
noodles, the remaining quarter of sauce and fontina.

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

Quick, easy, and a year round delight!

Beat egg with an electric mixer until light and lemon colored. Gradually
beat in sugar until mixture is thick and pale. (This beating is very
important to prevent sugariness.) Mix flour, baking powder,salt, and
gently fold into egg mixture. Stir in apples, walnuts and vanilla.
Generously butter an 8 inch square pan, pour in batter. Bake in 350 F oven
35-40 minutes or until top is golden brown and crunchy. Serve warm. Serves
6.

FILLING
4 c Fruit, Fresh, Canned, Frozen 1/4 c Water, If Needed
1/2 c Sugar,If Fresh Fruit Is Used 2 tb Cornstarch

ALMOND COATING
1 Egg White 1/2 c Almonds, Toasted, Sliced
1 tb Sugar

TOPPING
2 tb Sugar 1 c Cream, Heavy, Whipped
1 ts Vanilla Extract