Almond Torte Recipe...July 13, 2004
Hi Y'all,
We have two great recipes for you to rate today if you get a chance!
There are more to come this week! We are posting them in the order we
receive them. Thanks to everyone for sending in their recipes!
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Recipes Are Rated 1-5 (5 being best!)
Beer Broiled Shrimp With Tabasco Sauce -Rated 5
Cappuccino Brownies-Rated 5
We are on a roll!
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Today's Recipes:
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Sent In By Chef' Old Gringo -Thanks!
Almond Torte
Ingredients
3/4 cup butter or margarine
Topping:
1 1/2 cups sugar
2 Tblsp. slivered almonds
2 eggs, beaten
2 Tblsp. sugar
1 pinch salt
2 tsp. almond extract
1/2 tsp. vanilla
1 1/2 cups flour
Directions
Almond Torte
Mix all ingredients. Line 8 or 9 inch pan with aluminum foil. Pour (
more like spread) batter into pan.
Topping:
Sprinkle 2 Tblsp. slivered almonds over cake, then 2 Tblsp. sugar.
Bake at 350 degrees F. for 35-40 minutes.
Cool and peel foil off and position on a serving plate.
Slice into small wedges.
Chef' Old Gringo
Please rate this recipe
under category: Cookies/Brownies/Etc.
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Sent In By Chef' Old Gringo-Thanks!
Lemon Tart with Pine Nuts (8 servings)
Ingredients
Pastry:
Filling:
1 1/3 cups all-purpose flour
1 cup sugar
1/3 cup sugar
1/2 cup (1 stick) unsalted butter
1/4 tsp. salt
6 Tbsp. fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 Tbsp. grated lemon peel
1 Tbsp. (or more) whipping cream
3 large eggs
1 tsp. vanilla extract
1 large egg yolk
2 Tbsp. pine nuts, toasted
Directions
For pastry: Mix flour, sugar and salt in processor. Add butter and
cut in using on/off turns until mixture resembles coarse meal. Add 1
Tbsp. whipping cream and vanilla extract and process to blend. If
dough is dry, add enough cream by teaspoonfuls to moisten. Gather
dough into ball; flatten into disk. Wrap in plastic and refrigerate
30 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated.
Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400 degrees F. Roll out dough on floured surface to
11-inch round. Transfer to 9-inch-diameter tart pan with removable
bottom. Trim edges. Pierce pastry several times with fork. Freeze 15
minutes.
Line pastry with oil and fill with dried beans or pie weights. Bake
until sides are set, about 15 minutes. Remove foil and beans. Bake
until deep golden, about 15 minutes. Cool on rack.
Filling: Mix sugar, butter, lemon juice and grated lemon peel in
heavy medium saucepan. Stir mixture over medium heat until sugar
dissolves and butter melts. Whisk eggs and egg yolk in large bowl to
blend. Gradually whisk in hot sugar mixture. Return mixture to
saucepan. Stir over medium-low heat until mixture thickens and leaves
path on back of spoon when finger is drawn across, about 3 minutes (
do not boil). Pour filling into bowl. Cover and refrigerate at least
4 hours or overnight.
Pour filling into crust. Cover with plastic and chill at least 30
minutes or up to 2 hours. Sprinkle tart with pine nuts and serve.
Chef' Old Gringo
Good luck.
(Bon Appetit, May 1995)
Please rate this recipe
under category: Cookies/Brownies/Etc.
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Questions And Answers From Readers:
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Question: Does anyone have any Cajun recipes using lamb? -AZRiel
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Question: Does anyone know what size coffee cans to use with the
Coffee Can Cake recipe? -Pete
Answer: You use the one pound coffee cans.-Bamafanforlife
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Answers To The Recipe Challenge!
Thanks everyone for answering Loretta's question about Popeye's
Chicken!
I have posted all three of the recipes at the message board
for you, letting you know who sent them for you.
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