Tortes

Tortes

I found recipes for tortes, they remind me of the type you used to see in the deli at the grocery store.  

Below find recipes Drumstick Torte and Butter Pecan Torte

Drumstick Torte:

4 layers

1st layer:

 2 cups crushed vanilla wafers, 1/2 cup melted butter, 2/3 cup chopped peanuts,  mix and put in 9x13 pan bake at 350 for 5-10 minutes.  Cool.

2nd layer:

 1  8 oz package cream cheese, 1/3 cup peanut butter, 1 cup powdered sugar.  mix and add 2 cups coolwhip

3rd layer:

2 3/4 cups milk

2 small package choc. fudge instant pudding

unfortunately that's where her writing stops....what is the fourth layer?? maybe a drizzle of chocolate and peanuts ?? your guess is as good as mine!

Butter Pecan Torte

 1 c. graham cracker crumbs

1 c soda cracker crumbs

1/2 cup melted butter

mix and put in 9x13 pan bake 10 minutes at 350.  Cool.

mix the following:

1 quart butter pecan ice cream

2 small pkgs vanilla pudding

1 c milk

beat together till smooth

(not too thin must beat slowly0

pour into cooled crust and set in refrigerator

when solid, beat 1/2 point cream or dream whip put on top sprinkle with  crushed heath bars

Cottage Cheese Rolls

These are sweet rolls, 

I don't remember them being made but
gramma did used to make cottage cheese dumplings, cottage cheese strudel..etc....

This recipe is a sweet roll type dough with frosting.

Cottage Cheese Rolls

1/2 lb butter (or oleo)
1 lb carton small curd cottage cheese
2 c sifted flour
Have all the ingredients room temperature.
Combine in large mixer bowl and beat till smooth and elastic

Chill several hours or overnight
divide into 4 parts and roll each part into a circle 1/8 inch thick on a lightly floured surface

Cut into pie shaped wedges; roll each from wide end to point

Place on ungreased baking sheet about 1 inch apart.  Bake at 350° degrees for 20 minutes.

cool and frost

butter frosting:
1 tbsp soft butter
1 1/2 cups Powdered sugar
1/2 tsp vanilla
1 1/2 tsp cream or milk to spread easily

Soon to Be fall, Apple Crisp , Apple Fritters, French Apple Wedges

Soon to Be fall:  

Apple Crisp , Apple Fritters, French Apple Wedges

With fall in the air the last few nights  I decided to dig into gramma's card catalog drawer and look for apple recipes.

Included below are 3, the only one of them I remember her making is the Apple Crisp.

Apple crisp

4 c. peeled and sliced apples

1 T. lemon juice

1/3 c. sifted flour

1 c. oats

1/2 c br. sugar

1/2 t. cinnamon

1/3 cup melted butter

Place apples in shallow pan.  Sprinkle with lemon juice.  Combine dry ingredients.; add melted butter.  mix til crumbly.  sprinkle crumb mixture over apples

Bake in 375 degree oven 30 minutes

(I'm guessing this is to go in a 9 inch square pan )

Apple Fritters

2 egg yolks, beaten

1/2 c. milk

1 c sifted flour

1 tsp bkg. powder

1 tsp salt

1/4 cup sugar

1 tsp salad oil

2 egg whites

6 apples

Combine yolks & milk.  Sift together dry ingredients.  inc. sugar.  Add to milk mixture.  Add oil.  Beat till blended.  Beat egg whites til stiff.  Fold into batter.  Core apples and peel.  Cut into crosswise slices 1/4 inch thick.  Dip into batter.  Fry in hot fat 375 degrees till brown on one side. Turn once.  Have about 1 inch fat in pan.  Drain.  Sprinkle with powdered sugar.

French Apple Wedges

2 eggs

1/2 cup sugar

1/2 cup sifted flour

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

2 tsp vanilla

1 c. finely chopped nuts

2 c pared, finely chopped apples

1/2 c. heavy cream, whipped

Beat eggs till light; sift dry ingredients together; add to eggs along with vanilla, nuts, and apples; mix well. Pour into ungreased 9 inch pie pan.  Bake in moderate oven(350)  25-30 minutes.  Cool Serve with whipped cream if desired .

serves 6

Mrzla torta

Mrzla torta
(Cold Torte)

I found this recipe folded up in some another cookbook.  I believe it is in Slovenian and that is what I used to translate on google translate.

It didn't translate perfectly.  but I think it did well enough to figure out what it is.  It seems to be a chocolate tiramisu of sorts,

using albert biscuits

(I'm guessing these tasted similar to honey graham cracker? but slightly thicker??)

If you try it please send a photo...I don't cook with eggs(allergies in family) so it doesn't pay to try this but it sounds yummy.

10 dkg = 1 cup

Mrzla Torta

60-65 dkg štirioglatih keksov(albert keksi) namakaj v močna sladki črni kavi z malo ruma



Mešaj nad soparo 25 kdg finega kristal sladkorja z 1 celim jajcem in 1 rumenjakom tako dolog, da se sladkor popolnoma razpusti. 

Nato primešaj 10 dkg  čocolade v prahu in vse skupaj vlij na 1/4 kg zmehčanega masla ter mešaj vse skupaj toliko časa, da postane masa lepo gladka.Lahko primesas tudi zmlete orehe.

Ravni krožnik (ne ovalni) potrosi s kristal sladkorjem, nato naloži kekse.  Namaži s krem, potem zopet vrsta keksov i.t.d.



Torta mora stati na hladnem ali v hladidiniku vsaj 1-2 dni.

Torta mora stati na hladvem ali v hladidiniku vsaj 1-2 dni.

60-65 dkg of quartz biscuits (Albert biscuits) soaked in strong sweet black coffee with a little rum



Stir over a sop of 25 kdg of fine sugar with 1 whole egg and 1 egg yolk until the sugar dissolves completely.

Then stir in 10 dkg of chocolate powder and pour in 1/4 kg of softened butter and mix together until smooth until smooth. You can also mix ground nuts.

Sprinkle a flat plate (not oval) with crystal sugar, then load the biscuits. Spread with cream, then again a series of biscuits i.t.d.



The cake should be refrigerated or refrigerated for at least 1-2 dayss.

Lemon Meringue Pie

Lemon Meringue Pie

Thanksgiving dinner was one load of calories followed by many types of pie

Pumpkin, Chocolate Cream, Pecan, Banana(sometimes), Apple, and Lemon Meringue. 

Always a dish of whipped cream nearby.

Lemon Meringue Pie

(this clipping was from a 1977 McCall's magazine in gramma's stash of clippings)

Pastry for one-crust pie(9 inch)

Lemon Filling

1/4 cup cornstarch

3 tbsp flour

1 3/4 cups sugar

1/4 tsp salt

4 egg yolks, slightly beaten

1/2 cup lemon juice

1 tbsp grated lemon peel

1 tbsp butter

Meringue

4 egg whites

1.4 tsp cream of tartar

1/2 cup sugar

1. Put crust in pie plate and  Pre-bake pie crust till golden brown

2. Make lemon filling in medium saucepan, combine cornstarch, flour 1 3/4 cups sugar and the salt mixing well.  Gradually ad 2 cups water, stirring until smooth. Over medium heat, bring to boiling stirring occasionally; boil 1 minute till shiny and translucent.

3/ quickly stir some of the hot mixture into yolks.  Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes stirring occasionally

remove from heat. stir in lemon juice, lemon peel and butter.  Pour into pie shell.  Preheat oven to 400

4. make meringue, in medium bowl, with mixer at medium speed beat whites with cream of tartar until frothy.  Gradually beat in sugar, 2 tbsp at a time, beating after each addition.  Beat at high speed until stiff peaks form when beater is slowly raised.  

5. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively.  Bake 7-9 minutes or until meringue is golden brown let cool 2-3 hours , cut with wet knife.

Potato Salads

Potato Salads

From the fourth of July to Easter,  Thanksgiving and Christmas "American" and "German" potato salads were tradition at large family gatherings.

If you are family you already have these recipes in the cookbook I made 20 some years ago.

But recently going through gramma's recipes I cam across the originals, packaged together in a plastic bag (from some old magazine or catalog she got.)

They are listed below:

Old Fashioned Potato Salad

6 medium potatoes

3 tbsp vinegar(gramma used cider vinegar)

2 tbsp salad oil

2 tsp salt

1/2 tsp sugar

2 tsp prepared mustard

1 tbsp onion, chopped

4 hard cooked eggs

2/3 cup mayonnaise-type salad dressing

1/3 cup cream

1.  Boil scrubbed potatoes in jackets in salted water only until tender

2. Drain, peel.  Cut into 1/2 inch cubes when almost cold

3.  Mix vinegar, oil, salt and sugar.  

4. Pour over potatoes.  Toss lightly.

5.  Add onion and 2 chopped eggs.  Chill for about 2 hours

6. Sieve 2 egg yolks.  Add with the  cream to mayonnaise.

7.  Combine mayonnaise with potatoes and cut egg whites.

8.  Season with salt and pepper.  Heap in lettuce cups or large bowl. 

6 servings.

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German Potato Salad

6 slices bacon(please note when my mom makes it she uses 3 times as much bacon)

2 tbsp flour

1 1/3 cup water

1/2 cup chopped onion

1 tsp salt

dash pepper

1 tbsp sugar

6 cups sliced cooked potatoes

Fry bacon till crisp, drain on paper towel and crumble.  

In the pan used to fry the bacon. 

 Combine 3 tbsp of the bacon drippings(fat) and the flour,

 stir in vinegar, water, onion.

 Cook until mixture boils and thickens slightly  

simmer for 10 minutes. 

 Stir in salt and pepper and sugar and bacon.

  Pour sauce over potatoes.  

Allow to stand for several hours.  

Heat just before serving.

Makes about 8 servings.

Apple Recipes

Apple Recipes

🍎🍏🍎🍏

Grandma and Grandpa's orchard was filled with many fruiting trees, most apple.

And her recipe drawer has a load of apple recipes 

here are three

Fresh Apple Cake, Apple Betty, and the Piece de resistance: Apple Turnovers. 

Apple turnovers always were made in abundance at the time of the fireman's picnic.  We would go pick up our brats and hamburgers and when we came back to gramma's house there were apple turnovers saved for family....most had gone to be sold at the fireman's picnic but many were left at home! And they were divine and they never lasted long enough, and our mouths watered for them long after they were gone.

Fresh Apple Bars

2 cups chopped apples

1 1/2 cups regular flour

1/2 cup butter melted

1 tsp baking powder

1 cup sugar

1/2 cup raisins

1 egg beaten

7 x 11 inch pan 35°0 for 4-0 minutes

sprinkle with powdered sugar and cut into squares

Apple Betty

10x6 pan

3 c chopped apples

1 1/2 c coarse bread crumbs

1/4 cup butter

1 c brown sugar

1/2 tsp cinnamon

Pour over top 1/2 cup water 

bake 325°  45-50 minutes

Apple Turnovers

Below is a I believe "the" recipe she used

 along with a drawing of how she rolled out the dough?(it was in with the recipe)

I have no idea what magazine/cookbook this is from the recipe is clipped and nothing is written on it the only thing I know is the date on the ad on the back is from 1977!