Mexican Chocolate Torte
Ingredients & Directions 1 c Natural; (with skins) whole ; almonds, toasted ; and cooled ; completely (about 5 ; ounces) 1/3 c Firmly packed light brown -sugar 1 tb Cinnamon 3/4 ts Salt 5 oz Fine-quality bittersweet -chocolate; (not -unsweetened), ; chopped 5 lg Eggs; separated 1 ts Vanilla 1/3 c Granulated sugar FOR THE GLAZE 4 oz Fine-quality bittersweet -chocolate; (not -unsweetened), ; chopped 2 tb Unsalted butter 2 tb Heavy cream 1 tb Light corn syrup FOR THE ICING 1/3 c Confectioners’ sugar 1 1/2 teaspoon milk; up to 1 Preheat the oven to 325F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in he pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool. Make the glaze: In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm. Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side. Make the icing: In a bowl whisk together the confectioners’ sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing. Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set. Yields 1 servings
My Favorite Christmas Cookies
Ingredients & Directions 1 1/2 c Butter 1 c Sugar 2 Eggs 3 tb Milk 1 ts Vanilla 3 1/4 c Flour 1 ts Baking Powder 1/2 ts Salt Cream butter and sugar in mixer bowl until light. Add eggs, milk, and vanilla and blend well. Stir together flour, baking powder, and salt. Add to creamed mixture and blend well. Divide dough inot 3 parts; wrap each snugly in plastic wrap and refrigerate 2 hours or until firm enough to roll out. Dust work surface and rolling pin with flour. Roll out 1 piece of dough at a time to 1/8-inch thickness. Cut with cookie cutters (press cutters into flour before using on dough. Chill dough if necessary.). Place cookies on greased baking sheet. Sprinkle with sugar sprinkles. Bake at 350 degrees for 13 minutes, or until golden. Cool on wire racks. Each cookie contains about: 121 calories; 109 mb sodium; 28 mg cholesterol; 7 grams fat; 13 grams carbohydrates; 1 gram protein; 0 grams fiber; 52% of calories from fat. Yields 36 Servings
Caramel Biscuit Ring-a-round
Ingredients & Directions 3/4 c Firmly packed light brown -sugar 1/2 c Nuts; chopped 1/3 c Butter or margarine 2 tb Water 2 cn (7.5 oz) Pillsbury -Refrigerated Buttermilk Heat oven to 400 degrees. Generously grease 12 cup Bundt pan. In small saucepan, combine brown sugar, nuts, margarine and water; heat until margarine melts, stirring occasionally. Separate dough into 20 biscuits. Cut each biscuit into quarters; place in large bowl. Pour brown sugar mixture over biscuits; toss lightly to coat evenly. Spoon coated biscuit pieces into greased pan. Bake for 20-30 minutes or until golden brown. Cool upright in pan 3 minutes; invert onto serving plate. Serve warm. Yields 10 Servings
Cheyenne Batter Bread
Ingredients & Directions 1 qt Sweet milk 1/2 ts Salt 1 tb Melted butter 3 Eggs, separated 1 pt White cornmeal Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven – 375 until done. Yields 6 servings
Lemon Bread #2
Ingredients & Directions 1 pk Active dry yeast 3 c Bread flour 1/4 c Sugar 1/4 c Butter 1 Egg 1 Egg yolk 1/2 ts Salt 2 ts Lemon peel; grated 1/4 ts Lemon extract 3/4 c Whole milk; scalded All ingredients should be at or slightly above room temperature before starting. Add ingredients to the pan in the order listed. Select “White Bread”. Press “Start”. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Apricot Cake Bars
Ingredients & Directions 2/3 c Dried apricots; packed 1 Stick butter (1/2c) 1/4 c Sugar 1 1/3 c Flour 1/2 ts Baking powder pn Salt 1 c Brown sugar 2 Eggs 1/2 ts Vanilla 1/2 c Chopped walnuts Confectioner’s sugar Preheat oven to 350 degrees F. Put apricots in a small pan, cover with water and boil gently for 10 minutes. Drain off water, cool and cut into small pieces. Mix the butter, sugar, and 1 cup of the flour together with a pastry blender until crumbly. Press into a greased 9-by-9-inch baking pan. Bake for about 25 minutes or until lightly browned. Sift together the remaining 1/3 cup flour, baking powder and salt. In a large bowl, beat together the brown sugar and eggs until light. Stir in vanilla, the flour mixture, apricots and nuts. Spread over the baked base. Bake for about 30 minutes or until set and browned. Cool, then cut into bars. Wrap and freeze. Provise a small bag of confectioner’s sugar to sprinkle on when ready to serve. Nutritional info per serving: 206 cal; 10g fat(41%) Yields 16 Servings
Moravian Sand Tarts
Ingredients & Directions 2 c Butter 2 1/2 c Powdered sugar 5 ea Egg 4 c Flour 1 t Baking soda 1 x Pecans Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Yields 1 servings
