TORTE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE TORTE (12/26/93) (1:54) 2 CUPS SUGAR 1/4 LB. BUTTER 3 EGGS 2 TSP. VANILLA 2 CUPS FLOUR 2 TSP. BAKING SODA 2 TSP. CINNAMON 1 1/2 CUPS CHOPPED NUTS 3 MEDIUM APPLES/CHOPPED CREAM SUGAR AND BUTTER. ADD EGGS, ONE AT A TIME. MIX IN THE VANILLA AND BEAT WELL. MIX FLOUR, CINNAMON, AND SODA AND ADD TO ABOVE MIXTURE. ADD CHOPPED NUTS AND APPLES. SPREAD IN A 13 X 9 CAKE PAN. BAKE AT 350 DEGREES FOR ABOUT 50 MINUTES. SERVE WITH VANILLA ICE CREAM OR WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLITZ TORTE 4 EGGS SEPARATED 1 CUP GRANULATED SUGAR 1/2 CUP SHORTENING 3/4 CUP CONFECTIONERS' SUGAR 3 TABLESPOONS MILK 1 CUP FLOUR 1 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1/2 CUP SLICED ALMONDS 2 TABLESPOONS GRANULATED SUGAR 1 CAN OF READY TO SERVE VANILLA PUDDING (2 CUPS) HEAT OVEN TO 325 DEGREES GREASE AND FLOUR 2 LAYER PANS, 8 X 1 1/2 INCHES. BEAT EGG WHITES UNTIL FOAMY. BEAT IN ONE CUP GRANULATED SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDER BEAT. SET MERINGUE ASIDE. MEASURE SHORTENING, 3/4 CUP CONFECTIONERS' SUGAR, THE EGG YOLKS AND MILK INTO LARGE MIXER BOWL. BLEND 1/2 MINUTE ON LOW SPEED, SCRAPING BOWL CONSTANTLY. ADD FLOUR, BAKING POWDER AND SALT; BEAT 1 MINUTE MEDIUM SPEED, SCRAPING BOWL OCCASIONALLY. SPREAD IN PANS. SPREAD HALF THE MERINGUE ON BATTER IN EACH PAN; SPRINKLE EACH WITH HALF THE ALMONDS, THEN WITH 1 TABLESPOON GRANULATED SUGAR. BAKE 35 TO 40 MINUTES OR UNTIL MERINGUE IS SET. COOL. WITH SPATULAS, CAREFULLY REMOVE LAYERS FROM PANS. FILL LAYERS, MERINGUE SIDE UP, WITH PUDDING. CHILL TORTE AT LEAST 1 HOUR. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY TORTE (11/10/94) (22:58) 1. CAKE MIX: 2/3 CUP SUGAR 1/2 CUP BUTTER OR MARGARINE, SOFTENED 2 TSP. GRATED LEMON PEEL 1 EGG 1 1/2 CUPS PILLSBURY'S BEST ALL PURPOSE FLOUR OR UNBLEACHED FLOUR 2 TBLS. POPPYSEED 1/2 TSP. BAKING SODA 1/4 TSP. SALT 1/2 CUP DAIRY SOUR CREAM 2. FILLING: 2 CUPS FRESH OR FROZEN BLUEBERRIES, THAWED, DRAINED ON PAPERTOWELS 1/3 CUP SUGAR 2 TSP. FLOUR 1/4 TSP. NUTMEG 3. GLAZE: 1/3 CUP POWDERED SUGAR 1 TO 2 TSP. MILK HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BOTTOM AND SIDES OF 9-10 INCH SPRINGFORM PAN. IN A LARGE BOWL, BEAT 2/3 CUP SUGAR AND BUTTER UNTIL LIGHT AND FLUFFY. ADD LEMON PEEL AND EGG; BEAT 2 MINUTES AT MEDIUM SPEED. LIGHTLY SPOON FLOUR INTO MEASURING CUP; LEVEL OFF. IN A MEDIUM BOWL, COM- BINE 1 1/2 CUPS FLOUR, POPPYSEED, BAKING SODA AND SALT; ADD TO BUTTER MIX- TURE ALTERNATELY WITH SOUR CREAM. SPREAD BATTER OVER BOTTOM AND 1 INCH UP SIDES OF GREASED AND FLOURED PAN, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK. IN A MEDIUM BOWL, COMBINE ALL FILLING INGREDIENTS; SPOON OVER BATTER. BAKE AT 350 DEGREES FOR 45-55 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. COOL SLIGHTLY. REMOVE SIDES OF PAN. IN A SMALL BOWL, COMBINE POWDERED SUGAR AND ENOUGH MILK UNTIL GLAZE IS OF DESIRED DRIZZLING CONSISTENCY; BLEND UNTIL SMOOTH. DRIZZLE OVER WARM CAKE. SERVE WARM OR COOL; MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BRAZIL NUT TORTE (12-01-93) (17:40) 1/2 CUP SIFTED ALL-PURPOSE FLOUR 2 TEASPOON DOUBLE ACTING BAKING POWDER 2 CUPS FINE GRAHAM CRACKER CRUMBS 1/2 CUP SOFT SHORTENING 1 CUP GRANULATED SUGAR 3 EGG YOLKS 3/4 CUP CHOPPED BRAZIL NUTS 1 TEASP. VANILLA EXTRACT MILK* 3 EGG WHITES STIFFLY BEATEN 1 PKG. VANILLA-PUDDING PIE FILLING 1 1/2 CUPS MILK 1/2 CUP HEAVY CREAM, WHIPPED DAY BEFORE: START HEATING OVEN TO 375X F. WITH WAXED PAPER, LINE BOTTOMS OF 2 1 1/4"-DEEP 8" LAYER PANS. SIFT TOGETHER FLOUR AND BAKING POWDER; ADD CRACKER CRUMBS. WITH ELECTRIC MIXER AT MEDIUM SPEED, OR "CREAM" (OR WITH SPOON), THOROUGHLY MIX SHORTENING WITH SUGAR, THEN WITH YOLKS, UNTIL VERY LIGHT AND FLUFFY--ABOUT 4 MIN. ALTOGETHER. ADD NUTS AND VANILLA. THEN, AT LOW SPEED, OR "BLEND", BEAT IN FLOUR MIXTURE ALTERNATELY WITH INDICATED AMOUNT OF MILK*, BEATING AFTER EACH ADDITION. QUICKLY FOLD IN EGG WHITES. TURN INTO PANS. BAKE 30 MIN., OR TILL DONE. COOL IN PANS ON WIRE RACK. MEANWHILE, COMBINE VANILLA PUDDING WITH 1 1/2 CUPS MILK. COOK, STIRRING, OVER MEDIUM HEAT UNTIL MIXTURE COMES TO BOIL. REMOVE FROM HEAT; POUR INTO BOWL; PLACE WAXED PAPER DIRECTLY ON SURFACE OF PUDDING. REFRIGERATE. THE DAY: BEAT PUDDING UNTIL SMOOTH; FOLD IN WHIPPED CREAM. SPLIT EACH CAKE LAYER- SPREAD FILLING BETWEEN LAYERS AND ON TOP OF CAKE. REFRIGERATE AT LEAST 1 HR. *WITH BUTTER, MARGARINE, OR LARD, USE 1 CUP MILK. WITH VEGETABLE OR ANY OTHER SHORTENING, USE 1 CUP PLUS 1 CUP PLUS 2 TABLESP. MILK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIE BRITTLE TORTE 1 PACKAGE (15 1/2 OUNCES) OF FUDGE BROWNIE MIX 1/4 CUP WATER 2 EGGS 1/2 CUP FINELY CHOPPED NUTS 1 1/2 CUPS CHILLED WHIPPING CREAM 3/4 CUP FINELY CRUSHED PEANUT BRITTLE HEAT OVER TO 350 DEGREES GREASE AND FLOUR 2 LAYER PANS 9 X 1 1/2 INCHES. BLEND BROWNIE MIX (DRY), WATER AND EGGS. STIR IN NUTS. SPREAD IN PANS. BAKE 20 MINUTES. COOL 5 MINUTES IN PANS; REMOVE FROM PANS AND PLACE ON WIRE RACKS TO COOL COMPLETELY. IN CHILLED BOWL, BEAT CREAM UNTIL IT BEGINS TO THICKEN. GRADUALLY ADD 3/4 CUP CRUSHED PEANUT BRITTLE; CONTINUE BEATING UNTIL STIFF. FILL LAYERS WITH 1 CUP OF THE CREAM MIXTURE. FROST WITH REMAINING CREAM MIXTURE; CHILL AT LEAST 1 HOUR. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PECAN TORTE (01/15/94) (2:17) BROWNIE-LIKE LAYERS ARE FILLED WITH A WONDERFUL BUTTERCREAM AND GLAZED. MAKES 14 TO 16 SERVINGS. 3/4 - CUP(1 1/2 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE 2 - CUPS SUGAR 8 -EGGS 2 - TBSP VANILLA 1/4 - TSP SALT 12 OZ IMPORTED BITTERSWEET OR SEMISWEET CHOCOLATE, MELTED 3 1/2 - CUPS PECAN HALVES, VERY FINELY GROUND RED RASPBERRY BUTTERCREAM* EASY CHOCOLATE GLAZE* PREHEAT OVEN TO 375 DEGREES. BUTTER FOUR 9" ROUND CAKE PANS. LINE BOTTOMS WITH PARCHMENT; BUTTER PARCHMENT. USING ELECTRIC MIXER, CREAM 3/4 CUP BUTTER UNTIL LIGHT. ADD SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. BEAT IN EGGS ONE AT A TIME. ADD VANILLA AND SALT. USING RUBBER SPATULA, STIR IN CHOCOLATE, THEN PECANS. DIVIDE BATTER AMONG PREPARED PANS. BAKE UNTIL TESTER INSERTED IN CENTER COMES OUT FUDGE BUT NOT WET, ABOUT 22 MINUTES(TOP MAY CRACK). COOL IN PANS ON RACKS 5 MINUTES. RUN KNIFE AROUND EDGES OF CAKES. INVERT ONTO RACKS. DISCARD PARCHMENT. COOL LAYERS COMPLETELY. (CAN BE PREPARED UP TO 2 DAYS AHEAD. WRAP EACH LAYER SEPARATELY WITH PLASTIC AND REFRIGERATE). ARRANGE ONE CAKE LAYER BOTTOM SIDE UP ON PLATTER. SLIDE STRIPS OF WAXED PAPER UNDER CAKE(THIS WILL KEEP PLATTER NEAT DURING GLAZING). SPREAD 2/3 CUP RED RASPBERRY BUTTERCREAM OVER LAYER. REPEAT WITH REMAINING LAYERS AND BUTTERCREAM, ENDING WITH CAKE BOTTOM SIDE. RED RASPBERRY BUTTERCREAM*: MAKES ABOUT 2 1/2 CUPS. 1 1/4 - CUPS(2 1/2 STICKS UNSALTED BUTTER, CUT INTO TABLESPOONS AND SOFTENED SLIGHTLY 2 - CUPS POWDERED SUGAR, SIFTED 4 - EGG YOLKS 1/2 - CUP PUREED FRESH RED RASPBERRY 3 - TBSP RED RASPBERRY PRESERVES USING ELECTRIC MIXER, CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. MIX IN YOLKS, THEN PUREED BERRIES AND PRESERVES. COVER TIGHTLY AND REFRIGERATE UNTIL SET. (CAN BE PREPARED 2 DAYS AHEAD)SOFTEN BUTTERCREAM AT ROOM TEMPERATURE UNTIL SPREADABLE. EASY CHOCOLATE GLAZE*: MAKES ABOUT 2 CUPS. 3 - OZ SEMISWEET CHOCOLATE, COARSELY CHOPPED 1/2 - CUP WATER 6 - TBSP(3/4 STICK) UNSALTED BUTTER 3 - TBSP SAFFLOWER OIL 3/4 - CUP UNSWEETENED COCOA POWDER 1/2 - CUP PLUS 2 TBSP SUGAR HEAT CHOCOLATE, WATER, BUTTER AND OIL IN TOP OF DOUBLE BOILER OVER GENTLY SIMMERING WATER UNTIL CHOCOLATE MELTS. REMOVE FROM HEAT. ADD COCOA POWDER AND SUGAR. STIR UNTIL SUGAR DISSOLVES AND GLAZE IS SMOOTH. LET COOL UNTIL THICKENED SLIGHTLY BUT STILL ABLE TO POUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DARK CHOCOLATE TORTE WITH ORANGE CONFIT SAUCE AND ZEST YIELD: 8 SERVINGS CHOCOLATE MOUSSE: 150 G CREAM 2 GELATINE LEAVES SOFTENED IN WATER 300 G DARK CHOCOLATE CHOPPED IN SMALL PIECES 500 ML CREAM, WHIPPED CHOCOLATE SPONGE: 4 EGGS 125 G SUGAR 100 G FLOUR 25 G COCOA ORANGE CONFIT SAUCE: 250 G SUGAR FEW DROPS OF LEMON JUICE 1 L ORANGE JUICE TO SERVE: COCOA FOR SPRINKLING CHOCOLATE TRIANGLES SEGMENTS OF ORANGE TO MAKE THE CHOCOLATE MOUSSE: BRING THE CREAM TO THE BOIL. SQUEEZE THE GELATINE LEAVES TO REMOVE EXCESS WATER AND ADD TO THE CREAM WITH THE CHOCOLATE. REMOVE FROM THE HEAT AND STIR CONSTANTLY UNTIL THE CHOCOLATE AND GELATINE HAVE DISSOLVED. SET ASIDE TO COOL. WHEN THE CHOCOLATE CREAM IS COOL, FOLD THROUGH THE WHIPPED CREAM AND SET ASIDE. TO MAKE THE CHOCOLATE SPONGE: BEAT THE EGGS WITH THE SUGAR UNTIL PALE AND THICK AND CAREFULLY FOLD IN THE SIFTED FLOUR AND COCOA. LINE A 20X30CM BAKING SHEET WITH BAKING PAPER AND SPREAD THE MIXTURE ONTO THE PAPER TO A THICKNESS OF 1CM. BAKE IN A PREHEATED 200C OVEN FOR ABOUT 10 MINS, THEN REMOVE AND SET ASIDE TO COOL. TO MAKE THE ORANGE CONFIT SAUCE: MELT THE SUGAR IN A SAUCEPAN WITH THE LEMON JUICE AND COOK UNTIL THE MIXTURE FORMS A GOLDEN CARAMEL. REMOVE FROM THE HEAT AND CAREFULLY POUR THE ORANGE JUICE ON TO THE CARAMEL AND STIR TO COMBINE. REMOVE FROM THE HEAT, STIR THROUGH THE ORANGE ZEST AND SET ASIDE TO COOL. TO ASSEMBLE THE TORTE: SPREAD A 2CM THICK LAYER OF MOUSSE ONTO THE CHOCOLATE SPONGE, COVER AND REFRIGERATE UNTIL SET. TO SERVE: CUT THE TORTE INTO TRIANGULAR SLICES, PLACE ON A SERVING PLATE AND DUST WITH COCOA. SPOON AROUND SOME ORANGE CONFIT SAUCE, ARRANGE A TRIANGLE OF CHOCOLATE ON TOP AND SERVE WITH SEGMENTS OF ORANGE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE AND NUT TORTE 4 EGGS 1 CUP SUGAR 3 CUPS OF WHEATIES CEREAL 2 CRUSHED SNIPPED DATES 1 CUP CHOPPED WALNUTS 1 TEASPOON BAKING POWDER SWEETENED WHIPPED CREAM OLD FASHIONED LEMON SAUCE (SEE BELOW) HEAT OVEN TO 350 DEGREES. GREASE RECTANGULAR PAN 13 X 9 X 2 INCHES. BEAT EGGS IN LARGE MIXER BOWL UNTIL THICK AND LEMON COLORED, ABOUT 5 MINUTES. GRADUALLY BEAT IN SUGAR. MIX IN CEREAL, DATES, WALNUTS AND BAKING POWDER. SPREAD IN PAN. BAKE UNTIL SET AND GOLDEN BROWN, ABOUT 35 MINUTES. COOL AND SERVE WITH SWEETENED WHIPPED CREAM AND OLD FASHIONED LEMON SAUCE (BELOW) OLD FASHIONED LEMON SAUCE 1 CUP SUGAR 1/2 CUP BUTTER OR MARGARINE 1/4 CUP WATER 1 EGG, WELL BEATEN 3/4 TEASPOON GRATED LEMON PEEL 3 TABLESPOONS LEMON JUICE MIX ALL INGREDIENTS IN 2 QUART SAUCE PAN. HEAT TO BOILING OVER MEDIUM HEAT, STIRRING CONSTANTLY. REFRIGERATE ANY REMAINING SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE AND NUT TORTE 1 8 EGGS 2 CUPS SUGAR 2 CUPS DRY BREAD CRUMBS 2 TEASPOONS BAKING POWDER 4 CUPS PITTED DATES, CUT UP 2 CUPS COARSELY CHOPPED WALNUTS ICE CREAM OR WHIPPED CREAM HEAT OVEN TO 350 DEGREES. GREASE 2 BAKING PANS, 9 X 9 X 2 INCHES. BEAT EGGS UNTIL THICK AND LEMON COLORED; BEAT IN SUGAR GRADUALLY. STIR BREAD CRUMBS AND BAKING POWDER INTO EGG MIXTURE. STIR IN DATES AND NUTS. SPREAD BATTER IN PANS. BAKE 35 MINUTES. COOL; CUT DESSERT IN EACH PAN INTO 12 SERVINGS. SERVE WITH ICE CREAM. MAKES 24 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY CHOCOLATE TORTE 1 PACKAGE (2 LAYER SIZE) CAKE MIX 2 PACKAGES (4 OUNCES EACH) BAKERS GERMANS SWEET CHOCOLATE 3/4 CUP BUTTER OR MARGARINE SOFTENED 1/2 CUP CHOPPED TOASTED ALMONDS 1 8 OUNCE CONTAINER COOL WHIP THAWED PREPARE CAKE MIX AS DIRECTED ON PACKAGE. BAKE IN 2 GREASED AND FLOURED 9 INCH LAYER PANS. COOL SPLIT LAYERS HORIZONTALLY. MELT 1 1/2 PACKAGES OF THE CHOCOLATE IN SAUCEPAN OVER LOW HEAT. COOL; THEN BEAT IN BUTTER. ADD ALMONDS. MAKE CHOCOLATE CURLS FROM REMAINING CHOCOLATE. SPREAD ONE CAKE LAYER WITH HALF THE CHOCOLATE MIXTURE; TOP WITH THE SECOND LAYER, AND SPREAD WITH HALF THE WHIPPED TOPPING. REPEAT LAYERS; GARNISH WITH CHOCOLATE CURLS. CHILL 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FORGOTTEN TORTE (12-05-93) (14:57) 6 EGG WHITES SUGAR WHIPPED 1/4 TEASP. SALT 1 TEASP. VANILLA EXTRACT 1 PKG. THAWED FROZEN 1/2 TEASP. CREAM OF TAR- 1/8 TEASP. ALMOND EX- BERRIES OR OTHER FRUIT TAR TRACT 1 1/2 CUPS GRANULATED 1 CUP HEAVY CREAM, DAY BEFORE OR EARLY IN DAY: IN LARGE ELECTRIC-MIXER BOWL, LET EGG WHITES STAND AT ROOM TEMPERATURE 1 HR. BUTTER BOTTOM, NOT SIDES, OF 9" TUBE PAN. START HEATING OVEN TO 450X F. TO EGG WHITES, ADD SALT. CREAM OF TARTAR; BEAT UNTIL FOAMY. GRADUALLY ADD SUGAR, 2 TABLESP. AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD EXTRACTS, CONTINUE BEATING UNTIL MERINGUE MAKES STIFF, GLOSSY PEAKS. SPREAD EVENLY IN TUBE PAN. PLACE IN OVEN. TURN OFF HEAT AT ONCE. LET STAND IN OVEN SEVERAL HOURS OR OVERNIGHT. LOOSEN EDGE WITH SHARP KNIFE. TURN TORTE ONTO SERVING PLATE. REFRIGERATE UNTIL WELL CHILLED. TO SERVE: FROST WITH WHIPPED CREAM; TOP WITH FRUIT. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED ANGEL TORTE 1 PACKAGE ANGEL FOOD CAKE MIX 3/4 CUP EVAPORATED SKIM MILK 1 ENVELOPE UNFLAVORED GELATIN 3 TABLESPOONS WATER 1/3 CUP SUGAR 2 TEASPOONS GRATED LEMON OR LIME PEEL 1/3 CUP LEMON OR LIME JUICE FEW DROPS YELLOW OR GREEN FOOD COLOR BAKE CAKE MIX AS DIRECTED ON THE PACKAGE. POUR MILK INTO REFRIGERATOR TRAYS; PLACE IN FREEZER AND CHILL UNTIL PARTIALLY FROZEN, ABOUT 1 HOUR. SPLIT CAKE TO MAKE 3 LAYERS. SPRINKLE WATER ON GELATIN TO SOFTEN; PLACE OVER BOILING WATER TO DISSOLVE. IN CHILLED BOWL, BEAT MILK AND SUGAR WITH CHILLED BEATERS ON HIGH SPEED UNTIL FLUFFY; BEAT IN LEMON PEEL, LEMON JUICE, FOOD COLOR AND DISSOLVED GELATIN UNTIL VERY STIFF. FILL CAKE LAYERS, SPREADING EACH WITH ABOUT 1/3 OF FILLING. FREEZE CAKE. REMOVE FROM FREEZER 20 MINUTES BEFORE SERVING. BECAUSE OF THE FILLING, REFRIGERATE LEFTOVER CAKE. MAKES 16 SERVINGS 140 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT TORTE (05/14/93) (6:16) SERVINGS: 8 -----------------------------------PASTRY----------------------------------- 2 C FLOUR; UNBLEACHED 1/4 C SUGAR 1 C BUTTER; NO MARGARINE, UNSALTED 2 EA EGG YOLKS ----------------------------------FILLING---------------------------------- 4 C FRUIT; FRESH, CANNED, FROZEN 1/2 C SUGAR;IF FRESH FRUIT IS USED 1/4 C ;WATER, IF NEEDED 2 T CORNSTARCH -------------------------------ALMOND COATING------------------------------- 1 EA EGG WHITE 1 T SUGAR 1/2 C ALMONDS; TOASTED, SLICED ----------------------------------TOPPING---------------------------------- 2 T SUGAR 1 T VANILLA EXTRACT 1 C CREAM; HEAVY, WHIPPED CAKE: MIX FLOUR AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. ADD EGG YOLKS; MIX TO FORM DOUGH. PRESS DOUGH INTO BOTTOM AND SIDES OF A 10-INCH SPRINGFORM PAN. DOUGH SHOULD COME 1 1/2 INCHES UP THE SIDES. BAKE IN A PREHEATED 375 DEGREE F. OVEN FOR 20 TO 25 MINUTES, UNTIL PASTRY IS FIRM AND LIGHT BROWN. FILLING: DRAIN CANNED OR FROZEN FRUIT, RESERVING JUICE. CRUSH 1 CUP OF FRESH FRUIT TO MAKE JUICE. ADD SUGAR TO FRESH FRUIT AND LET STAND 1/2 HOUR. DRAIN JUICE AND ADD WATER TO MAKE 1 CUP. MIX CORNSTARCH AND FRUIT JUICE. COOK OVER MEDIUM HEAT UNTIL THICKENED. PLACE WHOLE FRUIT IN BAKED PASTRY SHELL. POUR THICKENED FRUIT JUICE OVER TOP. CHILL THOROUGHLY. CAREFULLY REMOVE TORTE FROM SPRINGFORM PAN. ALMOND COATING: BEAT EGG WHITE UNTIL FOAMY. GRADUALLY BEAT IN THE SUGAR. BEAT UNTIL STIFF PEAKS ARE FORMED. SPREAD THE MERINGUE AROUND THE OUTSIDE OF THE PASTRY SHELL. PRESS IN THE ALMONDS SO THAT THEY COMPLETELY COVER THE SIDES. TOPPING: GENTLY FOLD SUGAR AND VANILLA INTO WHIPPED CREAM. SPREAD OVER THE FRUIT. GARNISH WITH SLICED TOASTED ALMONDS, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAPE TORTE (05/14/93) (6:17) SERVINGS: 8 -----------------------------------DOUGH----------------------------------- 2 C FLOUR; UNBLEACHED, UNSIFTED 2/3 C SUGAR 1/4 C BUTTER OR MARGARINE 1 EA EGG; LARGE 1 EA EGG YOLK; LARGE 1 EA LEMON; GRATED RIND OF 1/8 T SALT ----------------------------------TOPPING---------------------------------- 1 LB GRAPES 3 EA EGG WHITES; LARGE 6 T SUGAR 1/2 EA 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAZELNUT TORTE (05/14/93) (6:15) SERVINGS: 8 5 EA EGGS; LARGE, SEPARATED 3/4 C SUGAR 6 T ;WATER 1 3/4 C CAKE FLOUR; SIFTED 1 T BAKING POWDER 1 1/2 C HAZELNUTS (FILBERTS);GROUND* 1 T VANILLA EXTRACT 2 T CONFECTIONERS' SUGAR 1 C CREAM; HEAVY, WHIPPED 1 X FRESH STRAWBERRIES,IF DESIRE 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MACAROON TORTE 2 PACKAGES YELLOW CAKE MIX 1/2 CUP SHORTENING 2 EGGS 1/4 CUP WATER 2 CUPS SHREDDED COCONUT 2 CANS (22 OUNCES EACH) INSTANT LEMON PUDDING AND PIE FILLING 2 CUPS WHIPPING CREAM, WHIPPED HEAT OVEN TO 350 DEGREES GREASE 2 BAKING PANS, 13 X 9 X 2 INCHES. MIX CAKE MIX (DRY), SHORTENING, EGGS, WATER AND COCONUT UNTIL MIXTURE HOLDS TOGETHER. DIVIDE MIXTURE IN HALF; PAT INTO PANS. BAKE 15 TO 20 MINUTES OR UNTIL LIGHT GOLDEN. (CRUST WILL BE SOFT. ) COOL. SPREAD PIE FILLING OVER BAKED CRUST; CHILL. TOP WITH WHIPPED CREAM AND CUT INTO SQUARES. REFRIGERATE AND LEFTOVER TORTE. MAKES 36 TO 48 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MILK CHOCOLATE TORTE 1 PACKAGE MILK CHOCOLATE FROSTING MIX 1 1/2 CUPS WHIPPING CREAM 1 PACKAGE CHOCOLATE CAKE MIX 1 CAN (5 OUNCES) DICED ROASTED ALMONDS MILK CHOCOLATE SAUCE (BELOW) HEAT OVEN TO 350 DEGREES IN SMALL MIXER BOWL, CHILL FROSTING MIX (DRY) AND WHIPPING CREAM 1 HOUR. GREASE AND FLOUR JELLY ROLL PAN, 15 1/2 X 10 1/2 X 1 INCH. PREPARE CAKE MIX AS DIRECTED ON PACKAGE. POUR BATTER INTO PAN. BAKE 20 TO 25 MINUTES. COOL 10 MINUTES; REMOVE FROM PAN AND COOL COMPLETELY. CUT CAKE CROSSWISE IN HALF. BLEND FROSTING MIX AND CREAM; BEAT UNTIL STIFF. FILL LAYERS WITH HALF THE FROSTING MIXTURE AND ALMONDS. TOP CAKE WITH REMAINING FROSTING MIXTURE AND ALMONDS. FREEZE AT LEAST 8 HOURS. CUT INTO 3 X 1 1/2 INCH PIECES. SERVE WITH WARM SAUCE. MILK CHOCOLATE SAUCE 1 PACKAGE CHOCOLATE FROSTING MIX 3 TABLESPOONS BUTTER OR MARGARINE, SOFTENED 2 TABLESPOONS LIGHT CORN SYRUP 2/3 CUP MILK IN TOP OF DOUBLE BOILER OVER RAPIDLY BOILING WATER, HEAT ALL INGREDIENTS, STIRRING OCCASIONALLY, 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA BROWNIE TORTE 1 PACKAGE (15 1/2 OUNCES) OF FUDGE BROWNIE MIX 1/4 CUP WATER 2 EGGS 1/2 CUP FINELY CHOPPED NUTS 1 1/2 CUPS CHILLED WHIPPING CREAM 1/3 CUP BROWN SUGAR (PACKED) 1 TABLESPOON POWDERED INSTANT COFFEE SHAVED CHOCOLATE HEAT OVER TO 350 DEGREES GREASE AND FLOUR 2 LAYER PANS 9 X 1 1/2 INCHES. BLEND BROWNIE MIX (DRY), WATER AND EGGS. STIR IN NUTS. SPREAD IN PANS. BAKE 20 MINUTES. COOL 5 MINUTES IN PANS; REMOVE FROM PANS AND PLACE ON WIRE RACKS TO COOL COMPLETELY. IN CHILLED BOWL, BEAT CREAM UNTIL IT BEGINS TO THICKEN. GRADUALLY ADD SUGAR AND INSTANT COFFEE; CONTINUE BEATING UNTIL STIFF. FILL LAYERS WITH 1 CUP OF THE CREAM MIXTURE. FROST WITH REMAINING CREAM MIXTURE; SPRINKLE WITH CHOCOLATE. CHILL AT LEAST 1 HOUR. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA TORTE (12-05-93) (15:21) TORTE: FROSTING: 2 CUPS SHELLED 1/2 CUP BUTTER OR WALNUTS MARGARINE 1 1/2 CUPS SIFTED 1 1/2 CUPS CONFECTIONERS' CONFECTIONERS' SUGAR SUGAR 1 TEASPOON VANILLA 6 EGG WHITES EXTRACT 1 TABLESPOON INSTANT OR FROZEN COFFEE CONCENTRATE 4 EGG YOLKS COVER 2 COOKIE SHEETS WITH BROWN PAPER AND DRAW 2 EIGHT-INCH CIRCLES ON EACH SHEET (USE AN 8" CAKE PAN AS A GUIDE). OIL OR GREASE THE FOUR CIRCLES. SPRINKLE WITH FLOUR. START OVEN AT 350F OR MODERATE. PUT WALNUTS THROUGH A FOOD GRINDER, THEN MIX THOROUGHLY WITH CONFECTIONERS, SUGAR. BEAT EGG WHITES STIFF ENOUGH TO HOLD A POINT. MIX GENTLY OR FOLD WALNUT MIXTURE WITH EGG WHITES UNTIL THOROUGHLY MIXED. SMOOTH 1/4 OF THE BATTER INTO EACH CIRCLE NEATLY AND BAKE 30 TO 35 MINUTES. (TORTES WILL STILL FEEL SOFT AT THIS POINT.) COOL AND LOOSEN FROM PAPER CAREFULLY WITH A SPATULA. MEANWHILE, MAKE UP THE FROSTING. WORK BUTTER OR MARGARINE UNTIL CREAMY, THEN GRADUALLY WORK IN SUGAR UNTIL SOFT AND SMOOTH. FLAVOR WITH VANILLA EXTRACT AND COFFEE, BEAT IN EGG YOLKS ONE AT A TIME. SHORTLY BEFORE DINNER SPREAD FROSTING BETWEEN EACH LAYER AND OVER TOP OF TORTE. DECORATE WITH MORE WALNUTS. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PLUM TORTE (01/08/94) (23:24) 1 CUP SUGAR 1/2 CUP BUTTER 1 CUP FLOUR - SIFTED 1 TSP BAKING POWDER PINCH SALT 2 EGGS 12 PLUMS - HALVED (24 HALVES) PITTED, PURPLE SUGAR, LEMON JUICE, CINNAMON PREHEAT OVEN TO 350F. CREAM SUGAR AND BUTTER. ADD FLOUR, BAKING POWDER AND EGGS AND BEAT WELL. SPOON BATTER INTO 9" SRINGFORM PAN. ARRANGE PLUM HALVES FACE DOWN IN BATTER. SPRINKLE LIGHTLY WITH SUGAR AND LEMON JUICE, DEPENDING ON THE SWEETNESS OF THE FRUIT. SPRINKLE ON CINNAMON. BAKE AT 350F FOR 1 HOUR. BATTER WILL RISE AND COVER PLUMS. REMOVE AND COOL, REFRIGERATE OR FREEZE IF DESIRED. OR COOL TO LUKEWARM AND SERVE WITH VANILLA IXE CREAM OR WHIPPED CREAM. TO SERVE FROZEN TORTES, DEFROST AND REHEAT BRIEFLY AT 300F. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAINBOW MERINGUE TORTE (11-27-93) (23:23) 1 PACKAGE (2 PACKETS) MERINGUE MIX 1 PINT CHOCOLATE ICE CREAM 1 PINT PISTACHIO OR GREEN MINT ICE CREAM 1 PINT STRAWBERRY ICE CREAM 1/2 CUP HEAVY CREAM, WHIPPED TOASTED SLIVERED BLANCHED ALMONDS MERINGUE LAYERS: PREHEAT OVEN TO 400X. MEANWHILE PREPARE MERINGUE MIX ACCORDING TO PACKAGE DIRECTIONS FOR MERINGUE SHELLS. COVER 2 LARGE OR 4 SMALL COOKY SHEETS WITH FOIL (OR BROWN PAPER). DRAW FOUR 8 1/2-INCH CIRCLES ON FOIL (USE CAKE PAN AS GUIDE). SPOON EQUAL AMOUNTS OF MERINGUE ON THE 4 CIRCLES; SPREAD EVENLY. PLACE IN HOT OVEN (400X). CLOSE DOOR QUICKLY; TURN OFF OVEN HEAT. LEAVE IN OVEN 3 HOURS OR OVERNIGHT, WITHOUT OPENING DOOR. REMOVE MERINGUES FROM FOIL. TO FILL TORTE: LET ICE CREAM SOFTEN SLIGHTLY. PLACE A MERINGUE LAYER ON SERVING PLATE; SPOON CHOCOLATE ICE CREAM ATOP AND SPREAD EVENLY (WORK QUICKLY); PLACE IN FREEZER. SPREAD SECOND MERINGUE WITH PISTACHIO ICE CREAM; SET ATOP FIRST LAYER IN FREEZER. SPREAD THIRD MERINGUE WITH STRAWBERRY ICE CREAM , SET ATOP OTHERS. FROST REMAINING MERINGUE WITH WHIPPED CREAM, AND ADD. FREEZE TILL ICE CREAM IS FIRM, ABOUT 5 HOURS OR OVERNIGHT. TEN OR 15 MINUTES BEFORE SERVING, REMOVE FROM FREEZER; SPRINKLE WITH TOASTED SLIVERED ALMONDS. TO SERVE, CUT WITH SHARP KNIFE. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WALDORF TORTE (12-05-93) (15:21) FOR 6 SERVINGS FOR 12 SERVINGS 2 EGG WHITES 4 2 EGG YOLKS 4 1/4 CUP SIFTED ALL-PURPOSE FLOUR 1/2 CUP 1/2 TEASP. DOUBLE-ACTING BAKING POWDER 1 TEASP. 1/2 TEASP. SALT 1 TEASP. 1/2 TEASP. CINNAMON 1 TEASP. 1/2 CUP LIGHT OR DARK RAISINS, SNIPPED 1 CUP 1/2 CUP WALNUTS, FINELY CHOPPED 1 CUP 1 MEDIUM APPLE, FINELY CHOPPED 2 MEDIUM 1/2 CUP GRANULATED SUGAR 1 CUP 1/4 TEASP. CREAM OF TARTAR 1/2 TEASP. 1/2 CUP HEAVY CREAM, WHIPPED 1 CUP DAY BEFORE: 1. ABOUT 1 HR. AHEAD, SET OUT WHITES, YOLKS. 2. WHEN READY TO MAKE TORTE, START HEATING OVEN TO 350F. GREASE AND LINE WITH WAXED PAPER BOTTOM OF 1 9" LAYER PAN IF FOR 6, 2 9" LAYER PANS IF FOR 12. 3. SIFT FLOUR WITH BAKING POWDER, SALT, AND CINNAMON. TOSS WITH RAISINS, WALNUTS, AND APPLE. 4. WITH EGG BEATER, BEAT EGG YOLKS WITH HALF OF SUGAR UNTIL VERY THICK AND LIGHT. 5. IN LARGE ELECTRIC-MIXER BOWL, BEAT EGG WHITES WITH CREAM OF TARTAR UNTIL SOFT, MOIST PEAKS FORM. ADD REST OF SUGAR GRADUALLY, BEATING WELL UNTIL STIFF PEAKS FORM. 6O. COMBINE BEATEN YOLKS WITH FLOUR-FRUIT MIXTURE- GENTLY FOLD INTO BEATEN EGG WHITES. 7. TURN INTO PREPARED PANS. BAKE 35 MIN. LET COOL SEVERAL MINUTES. CAREFULLY TURN ONTO SERVING PLATE. REFRIGERATE. TO SERVE: FROST WITH WHIPPED CREAM; CUT EACH LAYER INTO 6 WEDGES. OR GARNISH WITH FRUIT FOR CALORIE WATCHERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=