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Great Food Recipes
May 17th, 2012 | 
Author: Ingrients & Directions
1 1/2 c Unblanched almonds
2 1/2 c All-purpose flour
1 pn Salt
1 ts Ground allspice
1 c Powdered sugar
1 Lemon’s peel, finely grated
1 1/4 c Unsalted butter;in sm pieces
3 Egg yolks
12 oz Raspberry jam
1 Egg
2 ts Milk
2 ts Sugar
1/2 c Sliced almonds
Finely grind unblanched almonds in a food processor or blender; place
in a large bowl. Sift flour, salt, allspice and powdered sugar into
bowl. Add lemon peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together to form a soft
dough. Knead lightly until smooth. Cover bowl with plastic wrap and
refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface to fit a 13″ x
9″ baking pan; place in pan. Spread jam over pastry. Roll out other
half of dough to fit pan; place on top of jam. Lightly beat egg with
milk and sugar; brush pastry with glaze and sprinkle with sliced
almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake
35 minutes longer or until golden. Cool in pan. When cold, cut in 30
pieces.
Yields
20 Servings
Posted in 
Ingrients & Directions
6 oz Goat cheese
4 oz Cream cheese
8 Cloves garlic — minced
1/2 c Pesto sauce – at least
1/2 c Sun-dried tomatoes –
Chopped
Mix goat chesses and cream cheese, add the garlic. Taste. Add salt and
black pepper if you want. Line a small glass bowl (about 2-3 cups)
with plastic wrap. Put about 1/3 of the goat cheese mixture into the
bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix
on top of this. Put the sundried tomatoes on this. Top with the rest
of the cheese. Put plastic wrap over the top of this. Refrigerate for
at least 2 hours and up to four days. To serve, invert bowl on a
serving dish. Carefully remove the plastic wrap. Decorate with
herbaceous materials. Serve with baguettes. Keep out of the way of
the devouring mob. Supposed to serve up to 20 – 25 with other
tidbits. H—–m well probalby 10 people. maybe 15 if they are
polite.:)
Yields
10 Servings
Ingrients & Directions
Torta dough:
3 c Flour
6 lg Eggs
1 tb Baking powder
1/3 c Plus 1 tbs. crisco
Pinch salt and pepper
Filling:
3 c Shredded cabbage
1 lg Onion chopped
1/2 lb Mushrooms
Basil, marjoram, tarragon
Salt and pepper
4 oz Cream cheese
4 Hard boiled eggs, sliced
Fresh chopped dill or basil
Prepare pie dough. You can use this or a favorite rich pie dough.Some torta
doughs contain a bit of wine in the dough and butter instead of crisco.
Combine dry ingredients. Cut in crisco to form coarse crumbs. beat eggs and
stir in. dough should be soft but pliable. Cover and chill while preparing
filling. Saute shredded cabbage and onion and sliced mushrooms in a skillet
with a bit of olive oil and cook and stir until cabbage is wilted and very
tender, about 20 minutes.Season to taste with basil, marjoram, taragon and
salt and pepper or as desired. Divide dough and roll out 1/2 on lightly
floured surface to fit a 10 inch deep pie dish( could be spring form pan
also ). Spread bottom crust with the softened cream cheese.Layer on the
sliced eggs . Add cooked and cooled cabbage filling. Cover with chopped
dill or basil. Add top crust and crimp and seal edges. Slit top crust in
several places to let steam escape. Brush with an egg glaze. bake 350 about
30 minutes.
From
Yields
8 Servings
Ingredients & Directions
1/2 c Butter
1/2 c Light corn syrup
1 c Semisweet chocolate chips
1/2 c Granulated sugar
3 Eggs
1 ts Vanilla
1 c All-purpose flour
1 c Chopped walnuts or pecans
CHOCOLATE GLAZE
1/2 c Semisweet chocolate chips
2 tb Butter
1 tb Corn syrup
1 ts Vanilla
Sliced strawberries for garnish
1. Butter and flour a 9-inch round cake pan.
2. In a saucepan heat butter
and corn syrup until butter is melted. Stir in chocolate chips. Stir until
melted.
3. Add sugar and eggs. Stir until well blended. Stir in vanilla,
flour and nuts.
4. Pour batter into pan. Bake at 35o for 30 minutes, until
center springs back when touched.
5. Cool in pan for 10 minutes. Turn out
of pan onto a rack.
6. For glaze, combine chocolate chips, butter and corn
syrup in saucepan. Stir over low heat until chocolate is melted. Remove
from heat. Add vanilla.
7. Frost top and sides of torte. Chill until set.
Garnish with sliced strawberries. Cut into wedges. Serve.
Ingredients & Directions
1 8 oz. pkg semisweet chocolate; cut up
1 1/3 Cups 8 oz milk chocolate pieces
1 c Whipping cream
2 tb Instant coffee crystals
5 Eggs
1/4 c Coffee liqueur or coffee
1 ts Vanilla
1/2 c Flour
1/4 c Sugar
1 c Toasted hazelnuts or almonds; chopped
1 Recipe Mocha Cream
Chocolate covered coffee beans; optional
Mocha Cream
1/2 c Whipping cream
2 tb Coffee liqueur
In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and
coffee crystals over low heat until melted, stirring constantly. Cool to
room temperature.
In a large mixing bowl beat eggs, coffee liqueur and vanilla with a
electric mixer on low speed till combined. Add flour and sugar. Beat on
medium to high speed for 8 minutes. (the batter should be light and
slightly thickened.) Fold about 1/4 of the mixture into chocolate mixture.
Fold chocolate mixture into remaining egg mixture. Fold in nuts.
Grease and flour the bottom and sides of a 9″ springform pan. Spread
batter into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly
puffed around the outer edge (center will be slightly soft). Cool in pan on
a rack for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to
24 hours.
To serve, let stand at room temperature for 30 minutes. Top with Mocha
Cream and if desired, coffee beans.
Mocha Cream: In a chilled small mixing bowl combine both ingredients and
with chilled beaters, beat on medium to high speed just until stiff peaks
form.
Ingredients & Directions
1 c Flour
1 c Powdered sugar
1 c Ground walnuts
1/2 c Margarine or butter; soft
1/2 ts Ground cinnamon
2/3 c Red raspberry (or other preserves)
Heat oven to 375 degrees. Mix all ingredients except preserves until
crumbly. Press 2/3 of mixture into ungreased square pan, 9x9x2 inches.
Spread with preserves. Sprinkle with remaining crumbs. Press gently
into preserves. Bake 20 to 25 minutes, or until light golden brown.
Cool completely; cut in 48 bars.
Ingredients & Directions
16 oz Semi-sweet chocolate
2/3 c Melted butter
1/2 c Creamy peanut butter
5 lg Eggs
1/4 c Flour
PEANUT BUTTER SAUCE
1/4 c Creamy peanut butter
1 c Sweetened condensed milk
1/4 c Half and half
In a double boiler, melt the semi-sweet chocolate and melted butter
together. Remove from the heat and stir in the creamy peanut butter until
smooth. Place the eggs in a large mixing bowl. Beat with an electric mixer
and medium speed and slowly add the chocolate mixture to the eggs, blending
well. Continue to beat for 5 minutes until the mixture thickens slightly.
Fold in the flour to the mixture. Spray a 9″ springform pan with non-stick
spray. Pour the batter into the pan and bake at 400 degrees for 15 minutes.
The center will be soft.
Allow the pan to cool completely. Refrigerate overnight until firm. To make
the sauce, melt the peanut butter in a small sauce pan over medium heat.
Slowly stir in the condensed milk and half and half. Cook until heated
through. Serve the torte with the warm sauce.