CHERRY PECAN TORTE
Field editor Dolores Lueken of Ferdinand, Indiana says, "Soda crackers are the 'secret ingredient' in this meringue.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg whites until foamy. Beat in cream of tartar. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in crumbs, pecans and vanilla. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes. Cool completely. Spread whipped cream over top. Spoon pie filling over cream. Chill for at least 1 hour.
Nutrition Facts : Calories 341 calories, Fat 17g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 145mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN TORTE WITH ROASTED PEARS
Chai-Spiced Pecan Torte with roasted pears - a subtly sweet, chai spiced flourless cake using pecans as the base. Perfect for holiday gatherings, brunch or afternoon tea.
Provided by Tonia Schemmel | Feasting at Home
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350F
- Line a 9-inch springform pan with parchment paper on the bottom. Oil the paper and sides of the pan.
- Make the chai spice mix. Mix cinnamon, ginger, cardamom, allspice, clove and black pepper in a bowl. Set aside 1 teaspoon of mix to use on pears later.
- Pulse raw pecans, chai spice mix and salt in a food processor until nuts are fine, being cautious to not turn them into butter. They should be the texture of coarse sand.
- In a shallow bowl beat the separated egg yolks with the sugar and molasses until the mixture becomes emulsified and lighter in color.
- Add the pecans and mix to combine. The mixture will be quite thick.
- Whip the egg whites to soft peaks.
- Place 1/3 of the whipped egg whites in the center of the pecan mixture. Using a rubber spatula or large metal spoon slice down the middle through the egg whites gently folding the whites and pecan meal towards the center, give the bowl about an 1/8 of a turn toward you and repeat the process, slice down the middle and gently fold 2 or 3 times per turn. Once you make it around the entire bowl, slicing, turning and folding, scrape down the sides of the bowl and gently fold that in. Then add ½ of the egg white mixture remaining and repeat the slicing, folding, turning process and then add the remaining whites and repeat process giving a few extra turns if needed to fully incorporate batter.
- Pour into the parchment-lined springform pan.
- Bake @ 350 in a preheated oven 25-30 minutes, or until cake is firm to the touch in the center.
Nutrition Facts : ServingSize With the roasted pears, Calories 353 calories, Sugar 20.9 g, Sodium 262.6 mg, Fat 26.7 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 27.1 g, Fiber 4.7 g, Protein 5.8 g, Cholesterol 77.5 mg
PECAN LINZER COOKIES WITH CHERRY FILLING
Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines. If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 11
Steps:
- Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
- Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
- Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
- Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
- Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones.
OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
PECAN TORTE
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
- Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
- Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.
CHERRY TORTE
This is my dad's favorite dessert. My grandma used to make it for her family. Whenever we'd have it at their house my grandpa would eat the cherries for me. Now dad does. Lately though I've split the recipe into two dishes and made one with the cherries and one with just a little of the filling for my nephew and I.
Provided by Jenny Unternahrer
Categories Fruit Desserts
Time 25m
Number Of Ingredients 8
Steps:
- 1. Visit my blog for step by step photos of the recipe! http://www.inthekitchenwithjenny.com/2010/06/cherry-torte.html
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