2 cups Flour
3 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
6 separated Eggs
1 cup Sugar
1 1/2 cup Butter
1 grated rind of Orange
1 cup Orange Juice
1 cup or cream of wheat
1/3 cup blanched and shredded Almonds
For the Syrup
3 cups Sugar
2 cups Water
2 tablespoons Brandy
Sift flour, baking powder and salt. In large electric mixer bowl, beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy. Set meringue aside. Beat egg yolks, remaining sugar, and buter until very light and fluffy. Add orange rind. Beaat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina. Fold in meringue. Turn into greased pan and sprinkle with almonds. Bake in moderate oven for 40 minutes. Cool.
Boil sugar and water for 3 minutes. Add brandy. Pour syrup over cake. Cool and cut into squares.
Thursday, July 9, 2009
Almond Roco
Yield: 2-1/2 pounds
• 1 pound butter
• 2-1/2 cups sugar
• 1 pound whole almonds
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup almonds, finely chopped
Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly. Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan. Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate. Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds. Let stand until cold, usually overnight. Break up into small pieces.
• 1 pound butter
• 2-1/2 cups sugar
• 1 pound whole almonds
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup almonds, finely chopped
Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly. Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan. Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate. Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds. Let stand until cold, usually overnight. Break up into small pieces.
German Onion Pie
(Zweibelkuchen)
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and
saute until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl.
Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread
the onions and bacon over the bottom of the pie shell. Pour the sour
cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for
another 15 minutes or until pie is nicely browned. Serve hot!
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and
saute until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl.
Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread
the onions and bacon over the bottom of the pie shell. Pour the sour
cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for
another 15 minutes or until pie is nicely browned. Serve hot!
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