Measure the flour onto a piece of waxed paper. Make a well in the center
and add the sugar. Make a well in the sugar and add the egg yolks and
butter. Use a knife to cut all the ingredients together When the
ingredients are partially combined, add the almonds, cinnamon and lemon
juice. Pinch all of the ingredients together with your hands to form into a
ball of soft dough. Wrap the dough in waxed paper and chill in refrigerator
for two hours. Preheat the oven to 375. Cut the dough into three equal
portions. One portion will be used to form the lattice. Reserve 1/3 of the
2/3 dough to form the side crust. Roll the remaining dough and fit it into
1 ten inch springform pan that has been buttered and lightly floured. Roll
the side crust into a long stri 1 inch wide and fit it against the inner
edge of the cake pan. Spread the preserves on top of the pastry. Roll out
the remaining third of the dough very thin and cut into strips 10 inches
long by 1/2 inch wide. Form a criscross design of pastry strips on top of
the preserves. Brush the pastry with lightly beaten egg whites. Bake the
tart for 45-50 minutes or unitl the pastry is lightly browned. Linzer Torta
~ Hungarian Linzer Torte

Lingonberry or Cherry Torte

Lingonberry Torte

Lingonberry jam (If unavailable, substitute currant or whole cherry
preserves.) Butter Cream Frosting or coffee variation (To follow)

Combine chocolate and milk in the top of a double boiler. Cook over hot
water till chocolate melts. Stir frequently. Cool. Sift flour, salt and
baking powder together and set aside. Beat the eggs and the additional egg
yolk with a rotary or electric mixer until light and thick. Add sugar
gradually and continue beating hard unitl mixture is very smooth (hard
beating at this point is very important.) Stir in almond extract, then the
chocolate milk mixture. Sift flour mixture on top and fold in gently but
thoroughly. Pour batter into 2 greased 9 inch cake pans and bake in a
preheated 350 F. oven for 10 minutes. Reduce heat to 325 F. and continue
baking 25 to 30 minutes longer or until a toothpick inserted in the center
comes out dry. Cool several minutes, then invert on a cake rack to cool
completely. Spread lingonberry jam between layers. Frost the top with
Butter Cream Frosting or coffee variation.

Butter Cream Frosting and variation:

1/2 cup softened butter 1 1/2 cups confectioner’s sugar 2 tblspns milk 1/2
tsp vanilla

Combine all ingredients and beat with electric beater at high speed until
smooth and thick. If the frosting is too thin, add additional
confectioner’s sugar.

Variation 1: To make Coffee Butter Cream, substitute 1 tsp instant coffee
for vanilla.

Variation 2: To make Chocolate Butter Cream, melt 1/2 cup semi-sweet
chocolate pieces over hot, not boiling, water. Beat frosting, then stir in
melted chocolate.

-BON APPETIT APRIL 1993-

MERINGUE
1 8″ Springform pan; 3″ tall
1 c Sugar; PLUS
6 lg Egg whites
1/3 c Hazelnuts; toasted
4 tb Sugar

-LEMON CREAM-
1 c Fresh lemon juice
3 lg Eggs
1 tb Sugar
9 lg Egg yolks
1 c Sugar; PLUS
1 c Whipping cream; chilled

RASPBERRY SAUCE
1 pt Fresh raspberries
1/2 ts Fresh lemon juice
2 tb Sugar

GARNISH
1/2 pt Fresh raspberries

MERINGUE: Preheat oven to 200 degrees F. line two 17 x 11″ cookie sheets
with parchment. Using springform pan bottom as guide, trace 2 circles on
each parchment sheet. Invert parchment. Finely grind nuts and 1 T sugar in
processor. Beat whites in large bowl to soft peaks, Gradually add 1 cup
plus 3 T sugar and beat until still and glossy. Gently fold in nut mixture.

Spoon meringue into large pastry bag fitted with 1/2″ plain round tip.
Pipe dab of meringue UNDER parchment at corners to secure fit to cookie
sheets. Starting at the center of 1 circle, pipe meringue in a circular
motion to form a solid coil and fill circle. Repeat with remaining 3
circles. Bake meringues until dry, about 2 1/2 hours.

Carefully peel parchment from meringues. Gently place springform pan
bottom atop 1 meringue to 8″ rounds disk. Using serrated knife, cut round
pan, trimming meringue to 8″ round. Repeat with remaining rounds.

LEMON CREAM: Whisk lemon juice, yolks, eggs and 1 c of sugar in large
metal bowl. Set bowl over saucepan of simmering water. Whisk constantly
until mixture thickens to consistency of softly whipped cream mad registers
160 F on a candy thermometer, about 13 minutes. Strain lemon curd through
sieve. Press plastic wrap onto surface; chill until cold.

Beat cream in medium bowl to soft peaks. Add 1 T sugar and beat until
stiff. Fold cream into lemon curd.
CONSTRUCTION: Place 1 meringue in bottom of the springform pan, trimming
the edges with knife to fit into pan. Spoon 1 1/4 c lemon cream over.
Place 2nd meringue in pan, trimming if needed. Gently press down until
meringue touches cream. Spoon 1 1/4 c lemon cream over. Top with 3rd
meringue and repeat process. (Reserve any leftover lemon cream for another
use.) Freeze torte overnight. (Can be made 2 days ahead. Wrap and keep
frozen.)

RASPBERRY SAUCE: Puree` raspberries in processor. Strain into a bowl,
pressing on seeds with back of spoon. Mix in sugar and lemon juice.
Refrigerate until cold, about 1 hour.

CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9″
springform pan. Refrigerate.

LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and beat
until stiff peaks form. Beat yolks in another bowl until thick and
lemon-colored. Stir in lemon juice and peel. Gently fold in egg whites.
Fold in whipped cream. Pour into crust and freeze. RASPBERRY SAUCE: Puree
thawed frozen raspberries. Pour through a strainer into a serving bowl.

Let torte stand at room temperature for 10 minutes. Remove springform.
Slice and serve with raspberry sauce.

Reformatted by: Wendell Openshaw SRNP05A

Melt half of the chocolate in a double-boiler (bain marie) and paint it on
the bisquit layer.

Beat wgg-whites mixed with sugar until very stiff. Stir lemon juice, zest
and dissolved gelatine carefully into the foam.. Put the foam onto the
layer in the shape of half a ball. Cool the torte in the refrigirator for 2
hours.

Melt the rest of the chocolate and use it together with the candied slices
to decorate the torte.

Blend flour, sugar and salt in a saucepan; add water, stir until smooth.
Place over moderate heat, stir constantly until thick and clear. (7-8 min.)
Beat egg yolks, add a little hot mixture, beat thoroughly, return to
saucepan, stir vigorously; and cook another 2 min. Remove from heat. Blend
in rind and butter, then lemon juice. Cool. From Meta Givens Modern
Encyclopedia of Cooking.

Combine butter and flour; pat into a 13×9 x2 inch baking pan. Bake at 350
for 20-25 minutes or until lightly browned. Cool. In a large mixing bowl,
blend cream cheese and sugar on medium speed until smooth. Add half of the
whipped topping, beating on low. Spread over crust. In another bowl, beat
pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes.
Spread over cream cheese layer; let set 10-15 minutes. cover with remaining
whipped topping. Top with pecans if desired. Refrigerate overnight.

GARNISH
Confectioners’ sugar
Lemon peel twists

Source: Woman’s Day 9/96 issue

Note:*Make this cake a day or two before you plan to serve it so the mild,
not-too-sweet flavor can mellow.

1. Heat oven to 350 degree F.
Grease an 8-inch layer-cake pan. Line bottom with waxed paper. Grease
paper.

2. Put almonds in a food processor and pulse until coarsely ground.
Transfer to a small bowl. Add flour and baking powder. Stir to mix.
Without washing processor, pulse carrots until finely chopped (you
will have about 3/4 cup).

3. Beat butter, sugar and salt in a large bowl with an electric mixer,
until pale and creamy. Beat in yolks, one at a time. Beat in lemon
juice and vanilla. Stir in lemon peel, then flour mixture. When blended
stir in carrots.

4. With clean beaters beat egg whites until foamy. Add cream of tartar and
continue beating until soft peaks form when beaters are lifted. Fold
whites into butter mixture one third at a time. Scrape batter into
prepared pan.

5. Bake until golden brown and a tooth-pick inserted in center comes out
clean, 40-45 minutes. Cool in pan on a wire rack. Invert cake on rack
and peel off paper. Place cake right side up on serving plate.

Dust with confectioners’ sugar and garnish with lemon twists.

Serves 8. Per serving: 400 cal, 8 g.pro, 43 g.car, 23 g.fat, 111 mg.chol
with butter, 31 mg.chol with margarine, 279 mg.sod.
Exchanges: 1 1/2 starch, 2 1/4 other car, 2 2/3 fat

Preheat oven to 450F.

With hands, combine mashed potatoes, beaten egg, ricotta cheese, and whole
wheat flour; mix until a dough forms. Press dough into an 8-inch springform
pan. Bake until firm but springy, about 20 minutes. Remove from oven and
let cool.

In a large skillet over medium heat, add butter or oil, leeks, onions and
salt. Saute until leeks and onions are very soft, about 15 minutes.

In a mixing bowl, beat together milk, egg yolk, egg, and unbleached flour
until there are no lumps; set aside.

[Mix sour cream and chives; do next step as one.] Spread sour cream over
baked potato crust; sprinkle chives evenly over sour cream. Arrange leek
mixture over sour cream. Pour in egg mixture. Bake until set, about 50
minutes. (If the top starts to brown before egg mixture has set, cover
loosely with foil.)

Makes 4- 6 servings.

Per serving: Cal 346 / Prot 20g / Fat 8g / Carb 86g / Chol 185mg / Sod
212 mg / Fiber 6g

Note: This is definitely not a week-night dinner. However, it’s easy to
make while you’re doing other things. Nothing ever requires urgent
attention.

This is an exceptionally rich spread that I serve for parties along with
crackers, chips and crudites. It is always well received…based on an
original Sunset Magazine recipe from the early 1980′s. It will stay fresh
for 3-4 days. Leftovers good on pasta or baked potatoes.

Line a bread/loaf pan with plastic wrap, generously extending plastic over
the edges.

In a large bowel, beat cream cheese and butter together until smooth. Using
a rubber spatula, spread about 1/3 of the cheese mixture in the bottom of
the pan, spreading to the corners. Cover with 1/3 of the pesto. Alternate
the cheese and pesto, finishing with cheese.

Fold the plastic wrap over the mixture, press down gently to compact and
press out any bubbles.

Refrigerate until firm…about 2 hours.

Unmold onto a plate (I use an oval platter). Garnish with basil and pine
nuts. (Sometimes I make pesto with pecans!!yummy!!)

16 servings: 345 calories approx. 6 grams protein, 3 grams carbohydrates

Adjust rack to lower third of oven; preheat oven to 325 degrees F. Sift the
flour, cinnamon, salt and baking powder onto a strip of waxed paper.

Combine the butter and sugar in a large bowl; beat until smooth. Add the
egg and beat until well blended. Stir in flour mixture, nuts and lemon zest
just until thoroughly blended.

Divide dough in half. Using floured fingertips, pat half of the dough
evenly into an ungreased 9-inch square baking pan. Spread jam evenly over
the dough, stopping 1/2-inch from edges. Set aside.

Roll the remaining dough between 2 pieces of waxed paper to a 9-inch
square. Place on a baking sheet and refrigerate until firm. Cut dough into
14 strips, each 1/2 inch wide. Evenly space 7 of the strips over the torte
in one direction. Place remaining strips at right angles to the first
strips, creating a lattice pattern. This technique is not actually weaving,
but the results are just as impressive.

Bake for 45 minutes, or until light golden. Cool completely before cutting
into 2-inch squares.

Yields 16 squares. PER SQUARE: 225 calories, 3 g protein, 23 g
carbohydrate, 14 g fat (5 g saturated), 33 mg cholesterol 44 mg sodium, 1 g
fiber.

Flo Braker writing in the San Francisco Chronicle, 9/29/93.

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.

Bake until hot, 50 minutes to an hour. Let stand 5 minutes before
serving. Remove sides of pan.

ORANGE FILLING
1 c Butter
2 c Confectioners’ Sugar; Sifted
2 ts Cocoa; (Not The Drink Mix)
1/2 ts Instant Coffee
2 tb ;Cold Water
2 tb Orange Juice

MOCHA FROSTING
2 c Confectioners’ Sugar; Sifted
2 ts Cocoa; (Not The Drink Mix)
1/2 ts Instant Coffee
2 tb ;Cold Water
3 tb Butter; Melted
1/2 ts Vanilla Extract

Dissolve the coffee in the water. Beat the egg yolks until light and
fluffy, then gradually add the sugar, beating until thick. Sift the dry
ingredients together and add to the creamed mixture alternately with the
coffee mixture, beating well after each addition. Add the vanilla and
ground walnurs and then fold in the stiffly beaten egg whites until no
white remains. Bake in 3 paper lined 9 X 1 1/2-inch rond pans in a slow
oven (325 degrees F.) about 30 minutes or until done. Cool until cold. Fill
the cooled cake with the Orange Filling; frost with the Mocha Frosting.
Garnish with whole walnut halves

ORANGE FILLING:

Cream the butter until light and fluffy the ngradually add the
confectioners’ sugar, creaming well. Beat in the cocoa, instant coffee,
cold water and orange juice, blending well.

MOCHA FROSTING:

Mix the confectioners’ sugar, cocoa, and instant coffee, blending well. Add
the water, melted butter, and vanilla. Beat until it reaches a spreading
consistency.

-GLAZE-
1 ts Agar powder
1/2 c Water
1/2 c Brown rice syrup
2 dr Mint extract

Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn
oil until smooth. Transfer to a double boiler & heat till the mixture
thickens. It should reach the consistency of heavy cream. Set aside to
cool.

Split the carob cake into 2 layers (you’ll need only 1 layer). Line a
9-inch cake pan with a sheet of plastic wrap. Place one layer of cake in
the bottom of the pan & refrigerate while the filling is cooling.

When the filling is cool, pour it into the cake & refrigerate until the
filling sets completely (about 2 hours).

Peel the kiwi fruit, cut it into thin slices & fan out the slices over the
entire torte. Glaze if desired by pouring a thin layer of still warm glaze
over the cool cake. Refrigerate the cake again for 10 minutes before
cutting it.

To serve, remove the cake from the pan by lifting out on the plastic wrap.

GLAZE: In a small pot, dissolve the agar in the water. Add brown rice syrup
& mint extract. Bring to a simmer & remove from heat. Allow to cool
slightly.

Ron Pickarski, “Friendly Foods”

POWDERED SUGAR ICING
1 c Confectioners’ sugar; sifted
1/2 ts Vanilla
1 ds Salt
Milk as needed

GARNISHES
Coconut, colored with food
– coloring if desired and -
– Maraschino cherries w/stem

THE CAKE: Cook Potatoes in lightly salted boiling water until tender.
(about 20- minutes) Drain And mash the potatoes. Measure 1 cup of them out
and cool to room temperature. Cream the sugar and butter until light and
fluffy. Beat in egg yolks and add the cup of potato, mixing well. Stir
together the flour, cocoa powder, baking powder and spices. Add to the
potato mixture alternately with milk. Mix well after each addition. Fold in
the egg whites, nuts and cherries. Turn into a greased floured 10″ tube
pan.
Bake at 350 degrees 1 to 1 1/4 hours or till done. Do not invert. Cool in
the pan for 10 minutes. Remove and cool on a rack. To decorate, place flat
side up on a platter and pour Powdered Sugar Icing over the top, allowing
it to drizzle down over the sides. Garnish with coconut and cherries if
desired.
FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and enough
milk to make a good drizzling consistency.

FILLING
1 1/8 lb Quark or creamcheese
7 oz Sugar
1 Egg
1 Vanillapudding
2 tb Oil
2 1/8 c Milk

-ND OPTION FILLING-
1 2/3 lb Quark or creamcheese
8 7/8 oz Sugar
2 Eggs
1 Vanillapudding
1 c Whippingcream

combine ingredients for dough and line a 10 ” Springform with it.Make a 1 “
rim on the side of form.Combine the ingredients for the filling and add to
lined form.Bake at 350′ for about 80-90 min.About the vanillapudding.I
always buy the german pudding which each package is for 1 Q. of
Milk.Therefore I dont know which size you would use here in the US.But you
probebly know.

Combine all ingredients except potato and cover with water. Simmer for
1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour
into uncooked pie shell. Sprinkle a bit of the liquid over the mixture.
Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until
crust is golden.

Drain fruit cocktail. Combine sour cream and brown sugar. In parfait
glasses, layer 1 tbl sweetened sour cream, 2/3 tbl cookie crumbs, a
sprinkle of almonds and 2 tbls fruit cocktail. Repeat twice. Top with
spoonful sour cream and garnish of almonds.

Line a standard bread pan with a double thickness of fine-weave
cheesecloth. Allow enough cheesecloth to fold over the top of the mold
after the cheese has been layered. Arrange fresh basil leaves in a
decorative pattern on the cheesecloth and sprinkle on 1 to 2 tablespoons of
the pine nuts.

Combine cream cheese, ricotta, mozzarella, and salt in a food processor (or
use an electric mixer) and blend until smooth. Place one-third of the
cheese mixture in the pan and smooth it into an even layer. Spread half the
pesto over the top and sprinkle on half the remaining pine nuts. Repeat
these layers, ending with a cheese layer. Fold the cheesecloth over the top
of the cheese and press slightly to even up the mold. Refrigerate one to
three days.

To unmold, press down on the cheesecloth to make sure that the cheese is
firmly in place. Fold back the top of the cheesecloth and pull up on the
sides a little to loosen the mold. Invert a serving plate over the pan,
keeping the cheesecloth away from the top of the mold. Turn over the mold
together with the plate, then lift the pan off the cheese. Peel the
cheesecloth carefully off the torta.

Variation: Substitute sun-dried tomato pesto for traditional pesto. Arrange
whole sun-dried tomatoes, sliced black olives, basil, and pine nuts in a
decorative pattern in the pan for the top of the torta.

Beat cream cheese with garlic, herbs, lemon juice and hot pepper sauce.
Finely chop 3/4 cup almonds; mix into cheese mixture. Remove 1/2 cup cheese
mixture into a small bowl; beat in pesto sauce. Remove another 1/2 cup
cheese mixture to a small bowl; beat in tomato paste. Line a 4-cup fluted
mold or mixing bowl with cheesecloth, or spray generously with nonstick
vegetable coating. Pat 1 cup white cheese mixture evenly into bottom of
mold. Pat pesto-cheese mixture in even layer on top of white layer; pat 1/2
cup white cheese over pesto layer. Pat chopped salami over white layer. Pat
tomato-cheese mixture in even layer on top of salami. Pat remaining white
cheese into mold to form bottom layer. Chill thoroughly. Unmold torte onto
serving platter. Decorate top with remaining 1/4 cup almonds. Spread on
crackers to serve.

Yield: 20

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.

1. Position rack in centre of oven and preheat to 325F. Generously butter
8″ springform pan and line bottom with parchment or waxed paper. Butter
and flour the paper.

2. Melt butter with sugar, coffee and liquor in heavy 3-quart saucepan
over med-low heat, stirring until sugar dissolves. Add chocolate and stir
until smooth. Remove from heat.

3. With electric mixer, whisk eggs and yolks in a large bowl until triple
in volume and form ribbons when lifted. Whisk into chocolate mixture. Pour
batter into prepared pan. Place pan on heavy baking sheet. Bake until
edges puff and crack slightly, but centre is not completely set (about 1
hr). Do not overbake (cake will set as it cools). Transfer to rack and
cool. Cover and refrigerate overnight.

4. Run small sharp knife around cake pan sides to loosen. Carefully
release sides. Place on platter and serve in small portions.

Recommended: Bailey’s Irish Cream and a cup of coffee Tia Maria and a cup
of coffee

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.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap.
Decorate with herbaceous materials. Serve with baguettes. Keep out of the
way of the devouring mob. Supposed to serve up to 20 – 25 with other
tidbits. Hmmmmmm well probalby 10 people. maybe 15 if they are polite.:)

-TORTE LAYER-
4 c All-Purpose Flour — Sifted
2 ts Baking Powder
1/2 ts Salt
1 c Butter — Softened
1 c Sugar
1 ts Vanilla Extract
2 Eggs
1/4 c Milk

TO SERVE
Confectioner’s Sugar
Whipped Cream

Make Filling: In a 3 quart saucepan, place prunes and 2 cups water; heat to
boiling. Reduce heat, and simmer, covered, 30 minutes, or until prunes are
very tender.

Drain prunes, reserving liquid. Chop prunes finely. Add 3/4 cup granulated
sugar, 1 teaspoon vanilla; the cardamom, 1/4 teaspoon salt, and 1/2 cup
reserved cooking liquid; mix until ingredients are well blended. Set aside
to cool.

Make torte layers: Sift flour with baking powder and salt. In a large bowl,
with electric mixer at high speed, beat butter with granulated sugar and
vanilla until light and fluffy. Add eggs, one at a time, beating well after
each addition. At low speed, add flour mixture alternately with milk,
beginning and ending with flour mixture. Refrigerate dough until chilled
and easy to handle-about 20 minutes. Preheat oven to 350 degrees. Divide
dough into 7 equal pieces. For each layer, invert an 8-inch round layer
cake pan. Flatten a piece of dough with hands; place on pan; pat to fit.
Then gently roll to make layer even; trim edge if necessary. Keep pieces of
dough refrigerated until ready to use. Bake 15 to 20 minutes, or until edge
is golden brown. Carefully remove to wire rack; let cool. To assemble:
Place one layer on serving plate; spread with about 1/2 cup filling. Repeat
with 5 more layers and remaining filling. Set last layer on top. Cover
completely with plastic film or foil. Refrigerate at least 24 hours, to
mellow. To serve: Sprinkle top with confectioners sugar. Cut in thin
slices. Pass whipped cream. Return unused portion to refrigerator.