From Jackie Schuler
Ingredients
1 pint vanilla ice cram
2 Tablespoons butter
½ cup dark-brown sugar
¼ cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise
Directions
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls and top with bananas and caramel sauce. Serve immediately.
Showing posts with label 7- Dessert / Main. Show all posts
Showing posts with label 7- Dessert / Main. Show all posts
Sunday, November 23, 2008
Dessert / Main: Triple Treat Torte
From Marlene Winter
Note: Delicious!
Ingredients
½ cup cold butter or margarine
1 cup all-purpose flour
2/3 cups finely chopped dry roasted peanuts
Filling
1 cup confectioners’ sugar
1 (8 oz) package cream cheese, softened
½ cup creamy peanut butter
1 (8 oz) carton frozen whipped topping, thawed, divided
Topping
1 (3.9 oz) package instant chocolate pudding mix
1 (3.4 oz) package instant vanilla pudding mix
2 ¾ cups cold milk
Grated semi-sweet chocolate, optional
Directions
Cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9x2-inch baking dish. Bake at 350 degrees for 16-20 minutes or until golden brown. Cool completely. For filling, beat sugar, cream cheese and peanut butter in a mixing bowl until smooth. Fold in 1 cup whipped topping. Spread over crust.
In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes. Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight. Yields: 20-24 servings.
Note: Delicious!
Ingredients
½ cup cold butter or margarine
1 cup all-purpose flour
2/3 cups finely chopped dry roasted peanuts
Filling
1 cup confectioners’ sugar
1 (8 oz) package cream cheese, softened
½ cup creamy peanut butter
1 (8 oz) carton frozen whipped topping, thawed, divided
Topping
1 (3.9 oz) package instant chocolate pudding mix
1 (3.4 oz) package instant vanilla pudding mix
2 ¾ cups cold milk
Grated semi-sweet chocolate, optional
Directions
Cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9x2-inch baking dish. Bake at 350 degrees for 16-20 minutes or until golden brown. Cool completely. For filling, beat sugar, cream cheese and peanut butter in a mixing bowl until smooth. Fold in 1 cup whipped topping. Spread over crust.
In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes. Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight. Yields: 20-24 servings.
Dessert / Main: Tira Mi Su
From Shelly Carey
Note: This is one of our family's favorite desserts. In Italian, "tira mi su" means "pick me up".
Ingredients:
6 large egg yolks
¾ cup sugar
2/3 cup milk
1 lb Mascarpone cheese (or 16 ounces cream cheese - I use cream cheese)
1 ¼ cups heavy whipping cream
½ teaspoon vanilla
4 packages plain ladyfingers (packages are 3 ounces each)
¼ cup cold, very strong coffee (or more than 1/4 cup)
1 Tablespoon water (or 2 Tablespoons rum, if preferred)
2 Tablespoon baking cocoa
Directions:
Beat egg yolks and sugar in saucepan, with a wire whisk until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce to low. Boil and stir one minute. Remove from heat. Place plastic wrap directly on mixture and refrigerate one hour.
Mix egg yolk mixture and cheese with whisk until smooth. Beat cream and vanilla together until stiff.
Separate and arrange ladyfingers into one layer in a baking dish. Drizzle ladyfingers generously with the prepared coffee. Spread half of cheese mixture over ladyfingers. Spread half of whipped cream over ladyfingers. Sprinkle cocoa over layer. Repeat layers. Sprinkle the top surface with cocoa. Refrigerate four to six hours to set.
Note: I like to be generous with the amount of coffee that I put on each of the ladyfingers. The ladyfingers end up more soaked than not, when I make this recipe… Enjoy!
Note: This is one of our family's favorite desserts. In Italian, "tira mi su" means "pick me up".
Ingredients:
6 large egg yolks
¾ cup sugar
2/3 cup milk
1 lb Mascarpone cheese (or 16 ounces cream cheese - I use cream cheese)
1 ¼ cups heavy whipping cream
½ teaspoon vanilla
4 packages plain ladyfingers (packages are 3 ounces each)
¼ cup cold, very strong coffee (or more than 1/4 cup)
1 Tablespoon water (or 2 Tablespoons rum, if preferred)
2 Tablespoon baking cocoa
Directions:
Beat egg yolks and sugar in saucepan, with a wire whisk until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce to low. Boil and stir one minute. Remove from heat. Place plastic wrap directly on mixture and refrigerate one hour.
Mix egg yolk mixture and cheese with whisk until smooth. Beat cream and vanilla together until stiff.
Separate and arrange ladyfingers into one layer in a baking dish. Drizzle ladyfingers generously with the prepared coffee. Spread half of cheese mixture over ladyfingers. Spread half of whipped cream over ladyfingers. Sprinkle cocoa over layer. Repeat layers. Sprinkle the top surface with cocoa. Refrigerate four to six hours to set.
Note: I like to be generous with the amount of coffee that I put on each of the ladyfingers. The ladyfingers end up more soaked than not, when I make this recipe… Enjoy!
Dessert / Main: Spiced Pecans
From Mary Carey (from Mercy Nicosia: Pat’s wife)
Ingredients
1 egg white, slightly beaten
2 ½ Tablespoons water
½-3/4 cup sugar
dash salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
4-5 cups pecan halves
Directions
Mix all ingredients except pecans. Fold in 4-5 cups pecans. Spread on greased cookie sheet. Bake at 250 degrees for 1 hour. Use a spatula to turn every 20 min. Nuts should be crispy, not wet looking. Give as gifts: put wax paper in a new tin and add the pecans!
Ingredients
1 egg white, slightly beaten
2 ½ Tablespoons water
½-3/4 cup sugar
dash salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
4-5 cups pecan halves
Directions
Mix all ingredients except pecans. Fold in 4-5 cups pecans. Spread on greased cookie sheet. Bake at 250 degrees for 1 hour. Use a spatula to turn every 20 min. Nuts should be crispy, not wet looking. Give as gifts: put wax paper in a new tin and add the pecans!
Dessert / Main: Pistachio Torte
From Marlene Winter
Note: This is everyone’s favorite!
Ingredients
1 cup all-purpose flour
1 stick margarine, softened
2 Tablespoons sugar
1 cup chopped nuts (optional)
8 oz cream cheese
¾ cup powdered sugar
16 oz Cool Whip, divided
2 (3.4 oz) packages pistachio flavored instant pudding mix
2 ½ cups milk
Chopped nuts
Cherries
Directions
For the first layer: Mix 1 cup flour, 1 stick softened margarine, 2 Tablespoons sugar and 1 cup chopped nuts. Line the bottom of a 9 x 13-inch cake pan with the mixture.
For the second layer: Mix 8 oz cream cheese and ¾ cup powdered sugar. Add 8 oz Cool Whip. Mix well and pour over first layer.
For the third layer: Beat 2 packages instant pistachio pudding mix with 2 ½ cups milk. Pour over second layer.
For the fourth layer: Spread remaining Cool Whip (8 oz) over third layer. Top with chopped nuts and cherries. Refrigerate a couple hours. Keeps well in refrigerator several days.
Note: This is everyone’s favorite!
Ingredients
1 cup all-purpose flour
1 stick margarine, softened
2 Tablespoons sugar
1 cup chopped nuts (optional)
8 oz cream cheese
¾ cup powdered sugar
16 oz Cool Whip, divided
2 (3.4 oz) packages pistachio flavored instant pudding mix
2 ½ cups milk
Chopped nuts
Cherries
Directions
For the first layer: Mix 1 cup flour, 1 stick softened margarine, 2 Tablespoons sugar and 1 cup chopped nuts. Line the bottom of a 9 x 13-inch cake pan with the mixture.
For the second layer: Mix 8 oz cream cheese and ¾ cup powdered sugar. Add 8 oz Cool Whip. Mix well and pour over first layer.
For the third layer: Beat 2 packages instant pistachio pudding mix with 2 ½ cups milk. Pour over second layer.
For the fourth layer: Spread remaining Cool Whip (8 oz) over third layer. Top with chopped nuts and cherries. Refrigerate a couple hours. Keeps well in refrigerator several days.
Dessert / Main: Lemon Lush
From Mary Carey
Ingredients
1 ¼ cups flour
¾ cup butter
½ cup chopped nuts
8 oz. cream cheese
1 cup confectioners’ sugar
8 oz Cool Whip
4 (3 oz) packages instant lemon pudding
5 cups milk
Directions
Mix flour, margarine and nuts. Press into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 minutes. Cool.
Combine cream cheese, sugar and half of Cool Whip. Spread over crust. Beat instant pudding mix and milk. Upon thickening, spread over cheese layer. Spread remainder of Cool Whip over lemon layer. Serve cold. Serves 12-24.
Ingredients
1 ¼ cups flour
¾ cup butter
½ cup chopped nuts
8 oz. cream cheese
1 cup confectioners’ sugar
8 oz Cool Whip
4 (3 oz) packages instant lemon pudding
5 cups milk
Directions
Mix flour, margarine and nuts. Press into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 minutes. Cool.
Combine cream cheese, sugar and half of Cool Whip. Spread over crust. Beat instant pudding mix and milk. Upon thickening, spread over cheese layer. Spread remainder of Cool Whip over lemon layer. Serve cold. Serves 12-24.
Dessert / Main: Harvest Nut Tart
From Mary Carey
Ingredients
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
1/3 cup whole or slivered almonds
3 Tablespoons sugar
1/3 cup butter, softened
1 teaspoon vanilla
Topping
28 caramels, unwrapped
1/3 cup half-and-half
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
3 Tablespoons milk chocolate or real semi-sweet chocolate chips
1 teaspoon vegetable oil
1 can Whipped light cream
Directions
Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.
Dessert / Main: Creamy Grape Salad
From Shelly Carey (www.allrecipes.com)
Ingredients
2 lbs seedless green grapes
2 lbs seedless red grapes
1 (8 oz.) package cream cheese, room temperature
1 (8 oz.) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 oz. chopped, toasted pecans
2 Tablespoons brown sugar
Directions
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Ingredients
2 lbs seedless green grapes
2 lbs seedless red grapes
1 (8 oz.) package cream cheese, room temperature
1 (8 oz.) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 oz. chopped, toasted pecans
2 Tablespoons brown sugar
Directions
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Dessert / Main: Cinnamon Crisps and Fruit Salsa
From Shelly Carey (www.allrecipes.com)
Ingredients
6 10-inch flour tortillas
Butter flavored cooking spray
3 Tablespoons sugar
1 Tablespoon Cinnamon
1 Fuji apple - peeled, cored and diced
1 cup fresh strawberries, diced
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 Tablespoon fresh lime juice
2 Tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
In a medium bowl, mix together the diced Fuji apple, diced strawberries, diced kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Preheat oven to 350 degrees. Slice flour tortillas into triangles. Spray with butter-flavored cooking spray, then sprinkle with sugar and cinnamon.
Arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Bake 5 to 10 minutes.
Serve the cinnamon chips warm with the chilled fruit salsa. Note: This salsa doesn’t keep well after a few hours.
Ingredients
6 10-inch flour tortillas
Butter flavored cooking spray
3 Tablespoons sugar
1 Tablespoon Cinnamon
1 Fuji apple - peeled, cored and diced
1 cup fresh strawberries, diced
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 Tablespoon fresh lime juice
2 Tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
In a medium bowl, mix together the diced Fuji apple, diced strawberries, diced kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Preheat oven to 350 degrees. Slice flour tortillas into triangles. Spray with butter-flavored cooking spray, then sprinkle with sugar and cinnamon.
Arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Bake 5 to 10 minutes.
Serve the cinnamon chips warm with the chilled fruit salsa. Note: This salsa doesn’t keep well after a few hours.
Dessert / Main: Chocolate Trifle
From Shelly Carey (www.allrecipes.com)
Ingredients
1 (19.8 oz.) package brownie mix
1 (3.9 oz.) package instant chocolate pudding mix
1/2 cup water
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1 (12 oz.) container frozen whipped topping, thawed
1 (1.5 oz.) Hershey chocolate bar
Directions
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Ingredients
1 (19.8 oz.) package brownie mix
1 (3.9 oz.) package instant chocolate pudding mix
1/2 cup water
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1 (12 oz.) container frozen whipped topping, thawed
1 (1.5 oz.) Hershey chocolate bar
Directions
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Dessert / Main: Caramel Crunch
From Shelly Carey
Note: This is a very rich dessert and a family favorite. Be sure to serve it directly from the freezer, and put any leftovers into the freezer immediately after serving.
Ingredients
1 ½ cups flour
1 cup oatmeal
½ cup brown sugar
1 cup melted butter
1 ½ cup chopped salted peanuts
1 half-gallon vanilla ice cream, softened
Sanders Hot Fudge
2 sticks butter
12 oz milk chocolate chips
16 oz white Karo syrup
1 (10 oz) can Eagle brand sweetened condensed milk
Directions
Mix the flour, oatmeal, brown sugar, melted butter and salted peanuts together. Spread a thin layer on a cookie sheet and bake for 20 minutes at 350 or until golden brown. Cool and crumble. Put ½ of crumbs in a 9 X 13-inch pan. Spoon half of Sanders Hot Fudge recipe over crumbs (see recipe below). Spread ½ gallon vanilla ice cream (softened) over crumbs and caramel. Top with remaining ½ of crumbs and drizzle with more topping. Freeze. Serve immediately after removing from freezer.
(You can use chocolate chip ice cream or chocolate-chocolate chip ice cream if you like).
For Sanders Hot Fudge, combine butter, milk chocolate chips, white Karo syrup and Eagle Brand milk in a Pyrex bowl. Microwave on medium-high until melted. Blend together stirring occasionally.
Note: This is a very rich dessert and a family favorite. Be sure to serve it directly from the freezer, and put any leftovers into the freezer immediately after serving.
Ingredients
1 ½ cups flour
1 cup oatmeal
½ cup brown sugar
1 cup melted butter
1 ½ cup chopped salted peanuts
1 half-gallon vanilla ice cream, softened
Sanders Hot Fudge
2 sticks butter
12 oz milk chocolate chips
16 oz white Karo syrup
1 (10 oz) can Eagle brand sweetened condensed milk
Directions
Mix the flour, oatmeal, brown sugar, melted butter and salted peanuts together. Spread a thin layer on a cookie sheet and bake for 20 minutes at 350 or until golden brown. Cool and crumble. Put ½ of crumbs in a 9 X 13-inch pan. Spoon half of Sanders Hot Fudge recipe over crumbs (see recipe below). Spread ½ gallon vanilla ice cream (softened) over crumbs and caramel. Top with remaining ½ of crumbs and drizzle with more topping. Freeze. Serve immediately after removing from freezer.
(You can use chocolate chip ice cream or chocolate-chocolate chip ice cream if you like).
For Sanders Hot Fudge, combine butter, milk chocolate chips, white Karo syrup and Eagle Brand milk in a Pyrex bowl. Microwave on medium-high until melted. Blend together stirring occasionally.
Dessert / Main: Black Forest Trifle
From Shelly Carey
Ingredients
1 (8 oz) package chocolate cake mix
¾ cup water
1 (1 oz) box instant chocolate pudding mix
1 (16 oz) package frozen pitted cherries
2 drops red food coloring
2 cups Cool Whip
1 (1 oz) baking chocolate, for garnish
Directions
Prepare cake mix according to package directions, using ¾ cup water. Let cake cool in pan; remove from pan, cut into cubes.
Prepare pudding mix according to package directions, using 2 cups fat-free milk. Chill at least 30 minutes.
Thaw cherries, reserving ¼ cup juice. Combine cherries, juice and food coloring.
Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake. Spread 1 cup pudding over cherries. Top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours.
Ingredients
1 (8 oz) package chocolate cake mix
¾ cup water
1 (1 oz) box instant chocolate pudding mix
1 (16 oz) package frozen pitted cherries
2 drops red food coloring
2 cups Cool Whip
1 (1 oz) baking chocolate, for garnish
Directions
Prepare cake mix according to package directions, using ¾ cup water. Let cake cool in pan; remove from pan, cut into cubes.
Prepare pudding mix according to package directions, using 2 cups fat-free milk. Chill at least 30 minutes.
Thaw cherries, reserving ¼ cup juice. Combine cherries, juice and food coloring.
Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake. Spread 1 cup pudding over cherries. Top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours.
Dessert / Main: Apple Crisp
By Shelly Carey
Ingredients
8-10 golden & red delicious apples, peeled and sliced
1 cup flour
1 cup sugar
¼ teaspoon cinnamon, optional
1 stick butter (room temperature)
½ cup water
Directions
Preheat oven to 375 degrees.
In a medium-sized baking dish, place the sliced apples.
In a large bowl, mix together flour, sugar, cinnamon. Crumble in small pieces of softened butter.
Sprinkle mixture over apples in the baking dish. Sprinkle ½ cup water over apples. Bake 1 hour at 375 degrees. Serve warm with vanilla ice cream.
Ingredients
8-10 golden & red delicious apples, peeled and sliced
1 cup flour
1 cup sugar
¼ teaspoon cinnamon, optional
1 stick butter (room temperature)
½ cup water
Directions
Preheat oven to 375 degrees.
In a medium-sized baking dish, place the sliced apples.
In a large bowl, mix together flour, sugar, cinnamon. Crumble in small pieces of softened butter.
Sprinkle mixture over apples in the baking dish. Sprinkle ½ cup water over apples. Bake 1 hour at 375 degrees. Serve warm with vanilla ice cream.
Dessert / Main: Apple Crisp II
From Jackie Schuler
Ingredients
¾ cup all-purpose flour (spooned and leveled)
¼ cup packed light-brown sugar
½ teaspoon salt
½ cup plus 2 Tablespoons granulated sugar
8 Tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled-oats (not quick-cooking)
3 lbs apples (Empire, Gala or Braeburn) peeled, cored and cut into ½-inch chunks
2 Tablespoons fresh lemon juice
½ teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt and 2 Tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining ½ cup granulated sugar. Transfer to a shallow 2-quart baking dish and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Note: The secret to a crunch, chunky topping is working the oat mixture into large clumps with your hands – this helps the topping hold together atop the apples while toasting to a golden brown.
Ingredients
¾ cup all-purpose flour (spooned and leveled)
¼ cup packed light-brown sugar
½ teaspoon salt
½ cup plus 2 Tablespoons granulated sugar
8 Tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled-oats (not quick-cooking)
3 lbs apples (Empire, Gala or Braeburn) peeled, cored and cut into ½-inch chunks
2 Tablespoons fresh lemon juice
½ teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt and 2 Tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining ½ cup granulated sugar. Transfer to a shallow 2-quart baking dish and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Note: The secret to a crunch, chunky topping is working the oat mixture into large clumps with your hands – this helps the topping hold together atop the apples while toasting to a golden brown.
Friday, November 21, 2008
Dessert / Main: Almond Torte
From Jackie Schuler
Ingredients
1 ½ cups plus ¼ cup sliced almonds
¾ cup plus 2 Tablespoons confectioners’ sugar
4 large egg whites
¼ teaspoon salt
¾ teaspoon almond extract
Nonstick cooking spray
Directions
Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inxh round nonstick cake pan. Set aside.
Process 1/1 2 cups almonds with ¾ cup sugar in a food processor until finely ground. Set aside.
With an electric mixer, beat egg whites and salt until soft peaks form. Gradually add remaining 2 Tablespoons sugar; beat until peaks are stiff and glossy. Beat in extract. With a rubber spatula, gently fold in almond mixture in two additions.
Coat cake pan with cooking spray; lien with reserved paper round. Spray lined pan; sprinkle evenly with remaining ¼ cup almonds. Gently spread batter in an; tap pan on counter to eliminate air bubbles.
Bake until golden brown and firm in the center, 40 to 45 minutes. Cool completely in pan; invert onto rack.
Note: Grinding the almonds with the sugar keeps the mixture from getting oily and prevents a paste from forming.
Ingredients
1 ½ cups plus ¼ cup sliced almonds
¾ cup plus 2 Tablespoons confectioners’ sugar
4 large egg whites
¼ teaspoon salt
¾ teaspoon almond extract
Nonstick cooking spray
Directions
Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inxh round nonstick cake pan. Set aside.
Process 1/1 2 cups almonds with ¾ cup sugar in a food processor until finely ground. Set aside.
With an electric mixer, beat egg whites and salt until soft peaks form. Gradually add remaining 2 Tablespoons sugar; beat until peaks are stiff and glossy. Beat in extract. With a rubber spatula, gently fold in almond mixture in two additions.
Coat cake pan with cooking spray; lien with reserved paper round. Spray lined pan; sprinkle evenly with remaining ¼ cup almonds. Gently spread batter in an; tap pan on counter to eliminate air bubbles.
Bake until golden brown and firm in the center, 40 to 45 minutes. Cool completely in pan; invert onto rack.
Note: Grinding the almonds with the sugar keeps the mixture from getting oily and prevents a paste from forming.
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