Plum Torte

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Ingrients & Directions


1 c Sugar
1/2 c Butter
1 c Flour; sifted
1 ts Baking powder
1 pn Salt
2 Eggs
12 Plums; halved (24 halves) p
Sugar, lemon juice, cinnamon

Fat grams per serving: Approx. Cook Time: 1:00
Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder
and eggs and beat well. Spoon batter into 9″ springform 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 ice cream
or whipped cream.
To serve frozen tortes, defrost and reheat briefly at 300F.

From

Yields
8 Servings

Pistachio Torte

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Ingrients & Directions


3/4 c Butter; room temperature
1 c Granulated sugar; PLUS:
1 tb Granulated sugar
5 Eggs; separated
1/2 c Dry bread crumbs
2 c Unsalted pistachio nuts
— finely chopped
1 c Lemon curd; for garnish

Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan.

In a bowl, cream the butter and 1 cup of the sugar together until light and
fluffy. Add the egg yolks one at a time, beating well after each addition.
Add the bread crumbs and all but a scant 1/4 cup of the pistachios. Beat 1
minute to combine. Set aside.

In a separate copper or stainless bowl, beat the egg whites until soft
peaks form. Add remaining tablespoon of sugar and continue to beat until
soft dry peaks form.

Whisk one third of the whites into the pistachio mixture to lighten. Then
gently fold in the remaining whites.

Pour into the prepared pan and smooth top with a spatula. Bake 30 to 35
minutes, or until a cake tester inserted in the center comes out clean.

Cool in the pan on a wire rack for 1 hour. Remove the sides of the
springform pan and continue to cool torte completely.

Spread 1 cup of the lemon curd garnish on top and sprinkle with the
reserved pistachios.

Serves 8 to 10


Yields
8 Servings

Pineapple-banana Torte

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Ingrients & Directions


2 Envelopes gelatin
1/2 c Cold water
1 c Boiling water
1 pk Instant vanilla pudding
1 1/2 c Milk
2 c “La Creme”
2 sm Bananas; sliced
1 cn (5.5-oz) pineapple chunks;
-drained; reserve juice
Ladyfingers

Line a 1-1/2 quart bowl with Saran wrap. Prepare the gelatin with the water
as directed on the package. Prepare the pudding with the milk as directed.
Stir the gelatin into the pudding and chill for 5 minutes. Fold in La
Creme, then the bananas. Spoon 3/4 cup of the mixture into the bowl. Split
the ladyfingers and brush them with pineapple juice. Place the ladyfingers,
round side out, around the bowl. Add the remaining pudding mixture. Add the
pineapple chunks. Chill until set.

From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,

Yields
8 Servings

Pineapple Pecan Torte

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Ingrients & Directions


2 pk Lady fingers
1/2 lb Butter
1 c Sugar
3 Egg yolks
1 c Chopped pecans
1 c Crushed pineapple
1 c Whipped cream with
Vanilla
Cherries & pecans for
-decoration

Whip butter; gradually add sugar, egg yolks & pineapple. Fold in whipped
cream & chopped pecans. Line bottom of 8-inch spring pan with lady fingers,
cover with alternating layers of mixture & fingers. Decorate. Refrigerate
for 24 hours.

MRS D.A. (YVONNE) GREENE

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Pineapple Meringue Torte

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Ingrients & Directions


2 ts Butter
2 c Cake flour
2 c Sugar
1 tb Baking powder
3/4 ts Salt
1 cn Crushed pineapple (20 oz)
2 ts Vanilla
6 Egg whites
1/2 c Chopped cashews, toasted
2 1/2 c Low-fat whipped topping

Butter 3 9″ cake pans. Line bottoms with parchment paper. Set aside.

Sift together cake flour, 1 1/3 cups sugar, baking powder and 1/2
teaspoon salt. Set aside.

Drain pineapple, reserving 1 cup pineapple juice. Puree a half cup of
crushed pineapple. Reserve remaining pineapple for frosting. Combine
1 cup reserved pineapple juice, 1/2 cup pureed pineapple and 1
teaspoon vanilla. Quickly stir into dry ingredients. Beat three egg
whites until stiff but not dry. Fold into pineapple mixture.

Divide batter evenly among prepared pans, spreading evenly.

For meringue, beat remaining three egg whites and 1/4 teaspoon salt to
soft peaks. Beat in remaining 2-3 cups of sugar, a little at a time,
until stiff peaks form. Fold in remaining 1 teaspoon vanilla and
cashews. Spoon dollops of meringue evenly over cake batter in the
three pans. Spread meringue over batter.

Bake at 350’F. for 20-25 minutes or until cake tests done in center.
Let layers cool in the pans a few minutes, then turn them out onto
wire racks to cool completely.

Combine the remaining crushed pineapple and whipped topping. Spread
between the layers and over the top and sides of cake. Chill until
serving time.

Each serving contains about: 225 calories; 223 milligrams sodium; 1
milligram cholesterol; 4 grams fat; 45 grams carbohydrates; 3 grams
protein; 0.18 gram fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Yields
16 Servings

Pineapple Cream Torte

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Ingrients & Directions


8 oz Vanilla wafers, crushed
1/4 c Butter, melted
2 Eggs
1 pn Salt
1 1/2 c Confectioners sugar
1/2 c Butter, softened
1 c Whipping cream
1/2 ts Vanilla
1 cn (13 oz) crushed pineapple,
-well drained

Reserving a 1/4 cup vanilla wafer crumbs for the top, mix remaining crumbs
with melted butter. Pat evenly on the bottom of an 8 x 12 x 2″ pan. Mix
until very creamy the eggs, salt, confectioners sugar and 1/2 c softened
butter. Carefully spread over the vanilla wafer crust. Spread the pineapple
evenly over this layer. Whip the cream, add vanilla, spread over the
pineapple; sprinkle with remaining vanilla wafer crumbs. Refrigerate 6
hours or overnight.

Yields
1 Servings

Pineapple Cheese Torte

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Ingrients & Directions


-Pat-In-The-Pan Crust:
1 c All-purpose flour
1 1/4 c Confectioners’ sugar
1/4 c Finely chopped almonds
1/3 c Butter or margarine,
-softened
-Filling:
2 pk (8 ounces each) cream
-cheese, softened
1/2 c Sugar
2 Eggs
2/3 c Unsweetened pineapple
-juice
-Pineapple Topping:
1/4 c All-purpose flour
1/4 c Sugar
1 cn (20 ounces) crushed
-pineapple, juice drained
-and reserved
1/2 c Whipping cream
-Fresh strawberries,
-optional

Combine crust ingredients; pat into the bottom of a 12-in. x 8-in. x 2-in.
baking dish. Bake at 350! for 20 minutes. Beat cream cheese in a mixing
bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over
hot crust. Bake at 350! for 20 minutes or until center is set. Cool. For
topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved
pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1
minute. Remove from heat; fold pineapple. Cool. Whip cream until stiff
peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6
hours or overnight. Garnish with strawberries if desired.

Yield: 12-16 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From

Yields
1 Servings

Pesto Avocado Torta

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Ingrients & Directions


2 pk (8-oz) cream cheese;
-softened
2 c Butter; softened
2 Avocados
French bread
Pesto
1 c Fresh spinach
1/2 c Fresh basil leaves
1/3 c Grated parmesan cheese
1/3 c Olive oil
1/4 c Pine nuts
1 Clove garlic; crushed

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

Date: Thu, 22 Jul 1993 18:23:06 GMT
Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese
and butter together until smooth. Spoon about 1-1/2 cups cream cheese
mixture into bottom of loaf pan; spread evenly. Spread pesto over cream
cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto,
spreading evenly. Halve, seed and peel avocados. Cut each half into 8
slices but do not pull apart. Lay sliced avocado halves on cream cheese
layer and top with remaining cream cheese mixture. Cover and refrigerate 6
to 8 hours or overnight.

Thirty minutes before serving, lift torta from loaf pan and remove foil.
Serve with large slices of French bread.

Pesto: Blend all ingredients in blender or food processor until smooth.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Pesto And Peppercorn Torta

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Ingrients & Directions


8 oz Neufchatel cheese
1 c Ricotta cheese

-PESTO-
2 c Fresh basil leaves
1/4 c Olive oil
3 md Garlic cloves
2 tb Grated Parmesan cheese
40 Peppercorns,coarsely crushed

GARNISHES
Arugula leaves
Olives
Sprigs of fresh oregano
-and/or thyme
Slices of sun dried tomato
Strips of red bell pepper

Combine Neufchatel cheese and ricotta in a small mixing bowl. Beat until
thoroughly combined. (An electric mixer at medium-high speed works very
well.)

Prepare a three-layer rectangle of cheesecloth, about 6×20 inches. For
easier handling, place the cheesecloth on a tray or cookie sheet.

Spread the cheese mixture onto the cheesecloth, making a retangle about
4×16 inches. (It is possible to make a neat retangle on the cheesecloth by
cutting the edges of the cheese with a plain dinner knife.) Refrigerate,
uncovered, for several hours before before filling.

To make the pesto, combine basil, 1/4 cup olive oil, garlic, and parmesan
in a food processor or blender. Puree to a paste. Salt to taste.

Spread a layer of olive oil on the cheese rectangle. Then add the pesto,
and spread it to within 1/2 inch of the edges.

Sprinkle on the coarsely crushed peppercorns.

Lifting the cheesecloth from one end, roll up the torta along the long edge
as you would a jelly roll. You will end up with a cylinder shape. Wrap it
in cheesecloth (use a fresh piece, double thickness) and place it on its
side on a plate. Cover tightly with plastic wrap ad refrigerate 12 to 24
hours before serving.

To serve, unwrap the torta and place it on a plate. Frane it lavishly with
garnishes and serve with dark bread or the finest crackers, and raw
vegetables.

The torta will keep for up to a week (depending on how fresh the ricotta
was to begin with). The pesto will seep more deeply into the cheese the
longer it sits.

The pesto can be made as much as two weeks ahead.

REG shared by Kelly T. McNamara, Cleveland, OH, USA.

Serving Ideas: Serve as part of a Vegetarian Thanksgiving menu.
Per serving: 393 Calories; 25g Fat (53% calories from fat); 16g Protein;
36g Carbohydrate; 51mg Cholesterol; 240mg Sodium


Yields
6 Servings

Pesach Hazelnut-chocolate Viennese Torte)

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Ingrients & Directions


6 lg Eggs — 5 of them separated
pn Salt
2 ts Lemon juice
3/4 c Sugar — divided
2 ts Lemon rind — grated
3 oz Semisweet Chocolate — very
Finely grated
2 1/2 c Unblanched nuts — very
Finely ground (
For Torte:
1/4 c Sweet Pesach wine
1/2 c Apricot jam
Chocolate Glaze:
1/3 c Water
3 tb Vegetable oil
1 c Sugar
1/2 c Cocoa
Garnish: (optional)
1 c Nuts — ground
12 Hazelnuts
1 oz Chocolate — for curls

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 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,
preferably, 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 refrigerator.


Yields
8 Servings