|
Hello
and
Welcome...
My Momma always told me, "If you can read, you can cook." I've found that this is pretty much true as long as you have great ideas about food. So what are "Great Food Ideas"? It's for all of us who are not Naked
Chefs or Two Fat Ladies, but want to create enjoyable, yummy foods. It's all about the love of food and the enjoyment in creating something yourself which tastes great.
One of my great passions in life is good food. As a web designer it seems like a good opportunity to share this passion with other people. This Holiday Season I have compiled some wonderful recipes from both professional and amateur chefs alike ...They are not chosen on the basis of how difficult or how easy they are to cook, merely on the
"WOW" factor.
"WOW" factor - the definition is: after eating a really yummy food you sit back in your seat and say
"WOW"!
 Yummy
Stuff
Main
Course
Stuff
©Copyright
2002/2003
Graphics
by
Moon
and
Back
Recipes
By
People
Who
Love
to
Cook
And
The
Time
To
Put
It
all
Together
By
Lin
Egg
Nog
French
Toast
with
Apple
Cranberry
Compote
From
chef
and
author
Emeril
Lagasse
Whip
up
Egg
Nog
French
Toast
with
Apple
Cranberry
Compote
for
breakfast
before
Christmas
day
and
you
might
end
up
getting
more
gifts
than
you
expected.
Your
friends
and
family
will
devour
this
special
holiday
treat.
Apple
Cranberry
Compote
Ingredients
Directions
1.
Place
cider,
sugar,
cinnamon,
vanilla
and
zest
into
a
6
quart
pan
and
bring
to
a
low
simmer.
2.
Add
apples
and
cranberries.
Cook
for
6
minutes.
3.
Strain
and
reserve
both
the
liquid
and
the
apple
cranberry
mixture,
discarding
the
cinnamon
sticks
and
vanilla
bean
if
you
used
the
stick
and
bean.
4.
Place
the
liquid
back
into
the
pan
and
reduce
by
half
-
30
to
40
minutes.
5.
Cool
and
add
the
apples
and
cranberries
back
into
this
mixture
and
reserve.
*Note:
This
can
be
done
2
days
ahead
and
chilled.
Egg
Nog
French
Toast
Ingredients
Directions
1.
In
a
medium
bowl,
combine
egg
nog,
Bourbon
and
spices
and
mix
well.
2.
Dip
the
slices
of
French
bread
into
the
seasoned
eggnog
and
fill
with
1
to
2
tablespoons
of
apple
cranberry
compote.
Press
firmly
together
and
reserve.
3.
Place
2
to
3
tablespoons
of
softened
butter
in
a
pan
over
stove
and
allow
to
melt
and
brown
slightly.
Place
three
or
four
sandwiches
in
the
pan
and
cook
until
desired
color
is
achieved
(about
3
to
4
minutes
on
each
side
over
medium
heat).
Note:
Serve
immediately
or
keep
warm
in
low
oven.
If
desired,
you
may
garnish
with
powdered
sugar
or
whipped
cream.
Serves
8
people
(2
sandwiches
each).
Back
to
Menu
English
Trifle
with
Poached
Pears
and
Raspberries
Makes
1
large
trifle
that
will
serve
12.
Ingredients
Poached
Pears
Creme
Anglaise
Trifle
Directions
Make
the
poached
pears
1.
In
a
medium
saucepan,
bring
the
water,
honey,
seeds
from
the
vanilla
bean
and
vanilla
bean
to
a
boil
until
the
honey
dissolves.
2.
Add
the
pear
halves,
reduce
the
heat,
cover
and
simmer
until
the
pears
are
tender
when
pierced
with
a
sharp
knife,
about
12
-
15
minutes.
Transfer
the
pears
with
a
slotted
spoon
to
a
cutting
board
and
cut
into
thin
slices.
Make
the
Creme
Anglaise
1.
In
a
small
saucepan,
bring
the
cream
to
a
bare
boil
with
the
vanilla
bean
and
seeds
over
medium
heat.
Cool
slightly.
2.
In
a
medium
saucepan,
blend
the
egg
yolks
and
sugar
with
a
whisk
until
it
forms
ribbons.
Gradually
add
the
warm
cream,
and
mix
well,
stirring
constantly
over
medium
heat.
Strain
through
a
fine
mesh
strainer
and
keep
warm,
covered,
until
ready
to
use.
Assemble
the
Trifle
1.
Trim
the
crust
from
the
cake
and
cut
the
cake
into
1/2-inch
thick
slices
to
fit
tightly
into
the
bottom
of
a
trifle
bowl
(or
alternately,
a
1
1/2
quart
decorative
glass
bowl),
and
slightly
up
the
sides
about
1
inch.
Drizzle
the
cake
with
some
of
the
Port.
2.
In
a
mixing
bowl
toss
the
berries
with
2
tablespoons
Port,
stirring
to
crush
the
berries
slightly.
In
separate
bowl,
whip
the
cream
with
the
sugar.
3.
Layer
one-third
of
the
pears
over
the
top
of
the
cake,
then
top
with
one-third
of
the
Creme
Anglaise,
followed
by
one-third
of
the
raspberries.
Repeat
the
process
with
the
remaining
cake,
Port,
pears,
custard,
raspberries
for
two
layers
each,
finishing
with
the
whipped
cream
on
top.
4.
Decorate
the
top
with
chocolate
shavings.
Refrigerate
the
trifle
for
at
least
4
hours,
and
up
to
1
day
for
it
to
set
up.
Back
to
Menu
Christmas
Apple
Pie
From
chef
and
author
Wolfgang
Puck
Ingredients
Directions
1.
Divide
the
dough
into
two
parts,
one
a
little
larger
than
the
other.
Wrap
the
larger
piece
in
plastic
wrap
and
reserve.
On
a
lightly
floured
surface,
roll
the
smaller
piece
into
a
round,
1/8
to
1/4
inch
thick,
large
enough
to
overlap
a
10
x
2-inch
pie
plate.
Arrange
in
the
pie
plate
and
even
with
a
sharp
knife,
leaving
about
a
1/2-inch
overhang.
(Add
the
trimmings
to
the
reserved
dough).
Tuck
the
overhang
back
under,
making
a
slightly
thicker
edging.
Chill
for
30
minutes.
If
using
a
glass
pie
plate,
remove
from
the
refrigerator
15
minutes
before
filling.
2.
On
a
lightly
floured
surface,
roll
out
the
reserved
piece
of
dough
into
a
12-inch
square,
about
1/4
inch
thick.
Cut
out
a
piece
of
cardboard,
1/2
inch
wide
and
10
or
12
inches
long.
Wrap
the
strip
in
plastic
wrap
and
use
as
a
guide.
With
a
sharp
knife
or
a
pastry
cutter,
cut
the
dough
into
20
1/2-inch
strips.
Lay
10
strips
vertically
on
the
back
of
a
large
baking
pan,
leaving
a
very
small
space
between
strips.
Weave
a
lattice
pattern
by
placing
each
of
the
remaining
strips
over
and
under
horizontally.
(It’s
easier
to
weave
if
the
dough
is
not
too
firm,
but
it
can’t
be
too
soft,
either.
If
it's
too
soft,
refrigerate
for
a
little
while
and
then
continue).
To
weave,
turn
back
every
other
strip
of
dough
(1,
3,
5,
etc.),
lay
a
horizontal
strip
across,
as
close
to
the
top
as
possible,
and
return
the
turned-back
strips
to
the
original
length.
3.
For
the
next
row,
alternate
the
strips
that
you
turn
back
(2,
4,
6,
etc.)
and
again
place
a
horizontal
strip
across,
close
to
the
first
strip.
Repeat
this
procedure
until
all
the
strips
are
used.
Refrigerate
just
until
firm.
Using
a
9-inch
cardboard
round,
a
plate,
or
a
pot
cover
as
a
guide,
cut
out
a
9-inch
circle
of
latticework
and
refrigerate
on
the
baking
pan
until
needed.
(Excess
dough
can
be
wrapped
and
refrigerated
or
frozen
for
future
use).
4.
Peel,
core
and
quarter
the
apples.
Cut
into
1/4
-
inch
slices.
In
2
or
3
large
skillets,
melt
the
butter
(2
or
3
tablespoons
in
each
skillet,
depending
upon
how
many
you
use)
and
brown.
The
butter
will
have
a
slightly
nutty
aroma.
Divide
the
apples,
arrange
in
the
pans,
and
coat
with
the
butter.
Sprinkle
in
the
sugar
and
over
medium-high
heat,
saute
the
apples
until
lightly
caramelized
and
tender,
15
to
20
minutes,
turning
often
so
that
the
apples
cook
evenly.
Pour
in
1
tablespoon
of
Calvados
and
the
brandy
and
cook
until
the
alcohol
burns
off.
Pour
in
the
cream
and
stir
through.
Transfer
and
spread
over
a
large
baking
tray
to
cool.
5.
Preheat
the
oven
to
400
degrees
F.
and
then
warm
the
remaining
1/4
cup
Calvados.
Combine
the
chopped
prunes,
apricots,
and
figs
in
a
small
bowl.
Pour
the
Calvados
over
and
let
plump.
6.
In
a
large
bowl,
combine
the
cooled
apples
and
the
plumped
dried
fruit.
Stir
in
the
lemon
juice,
cinnamon,
lemon
and
orange
zests,
and
nutmeg,
and
mix
well.
Spoon
the
filling
into
the
prepared
pie
plate.
Using
a
wide
spatula,
carefully
transfer
the
9-inch
latticework
circle
and
arrange
on
top
of
the
filling.
Brush
the
latticework
with
egg
white
and
sprinkle
with
the
crystallized
sugar.
Bake
30
minutes,
turn
the
oven
down
to
350
degrees
F
and
bake
35
to
40
minutes
longer,
until
the
crust
is
golden
brown.
Cool
on
a
rack
and
serve
warm.
Serves
8
to
10
people.
Pate
Sucré
(Pie
Dough)
Ingredients
Directions
1.
In
a
food
processor
fitted
with
the
steel
blade,
combine
the
flour
and
sugar.
Add
the
butter
and
process
until
the
texture
resembles
fine
meal.
2.
In
a
small
bowl,
whisk
together
the
yolks
and
1
tablespoon
of
the
cream.
Scrape
into
the
machine
and
process
until
a
ball
begins
to
form,
using
the
additional
tablespoon
of
cream,
if
necessary.
Remove
the
dough
from
the
machine,
and
on
a
lightly
floured
surface,
press
down
into
a
circle.
Wrap
in
plastic
wrap
and
refrigerate
for
at
least
1
hour.
Makes
about
1
1/2
pounds
or
two
9-inch
tart
shells.
Back
to
Menu
Chocolate-Cherry-Walnut
Bread
  |
hands-on
time:
15
minutes
|
total
time:
60
minutes
|
makes
1
loaf
|
|
3
|
|
-
cups
all-purpose
flour
|
|
1
|
|
-
cup
granulated
sugar
|
|
2
|
|
-
teaspoons
baking
powder
|
|
1
|
|
-
teaspoon
baking
soda
|
|
1/2
|
|
-
teaspoon
salt
|
|
4
|
|
-
tablespoons
chilled
butter,
cut
into
thin
slices
|
|
|
|
-
Grated
rind
from
1
orange
|
|
1/2
|
|
-
cup
chopped
dried
cherries
|
|
1/2
|
|
-
cup
chopped
walnuts
|
|
1/2
|
|
-
cup
semisweet
chocolate
chips
|
|
1
|
|
-
cup
milk
|
|
2
|
|
-
eggs,
beaten
|
|
1
|
|
-
teaspoon
vanilla
|
|
|
Heat
oven
to
350°
F.
Lightly
coat
a
5-by-9-inch
loaf
pan
with
vegetable
cooking
spray.
Combine
the
flour,
sugar,
baking
powder,
baking
soda,
and
salt
in
a
large
bowl.
Using
your
fingertips
or
a
pastry
blender,
work
the
butter
into
the
dry
ingredients
until
it
looks
like
coarse
crumbs.
Mix
in
the
orange
rind,
cherries,
walnuts,
and
chocolate
chips.
Stir
in
the
milk,
eggs,
and
vanilla
until
well
blended.
Pour
into
pan.
Bake
45
minutes
or
until
a
toothpick
inserted
in
the
center
of
the
loaf
comes
out
clean.
Turn
onto
a
wire
rack.
|
variations:
Substitute
any
of
the
following,
using
the
same
amounts:
dried
cranberries
instead
of
dried
cherries;
white
chocolate
chips
instead
of
semisweet
chocolate;
pecans,
hazelnuts,
or
macadamia
nuts
instead
of
walnuts.
|
| wrap
it
up |
|
The
problem
with
food
gifts-if
they're
made
the
right
way-is
that
they
disappear
quickly,
with
only
a
few
crumbs
left
as
evidence
of
your
generosity.
Solve
this
problem
by
wrapping
your
gift
in
a
new
dishtowel
that
the
recipient
can
keep
long
after
the
bread
has
been
gobbled
up.
Wrap
the
loaf
in
plastic
wrap
first
to
protect
the
towel
from
grease
stains.
Back
to
Menu
|
Creole
Christmas
Trifle
From
chef
and
author
Emeril
Lagasse
Looking
for
something
different
to
make
this
Christmas?
Try
whipping
up
Emeril
Lagasse's
Creole
Christmas
Trifle.
Ingredients
For
the
Macaroons
(Makes
6
dozen)
For
the
Filling
(Makes
8
cups)
To
assemble
the
trifle
Stocking
Tip:
Make
the
macaroons
in
advance,
as
they
have
to
sit
out
for
about
12
hours
to
dry.
Directions
Make
the
Macaroons
1.
Preheat
Oven
To
350
degrees
F.
2.
Thoroughly
combine
the
coconut,
vanilla,
and
condensed
milk
in
a
large
mixing
bowl.
Spoon
the
mixture,
by
tablespoon,
onto
parchment-
or
waxed
paper
-
lined
baking
sheets
about
«
inch
apart.
3.
Bake
until
lightly
toasted
and
golden
about
15
minutes.
4.
Removed
the
macaroons
from
the
oven
and
transfer
them
to
a
wire
rack.
Let
cool
completely.
Leave
them
out,
lightly
covered
with
parchment
or
waxed
paper,
for
about
12
hours.
Make
the
Filling
1.
Combine
the
milk,
sugar
and
vanilla
in
a
large
heavy-bottomed
or
nonstick
saucepan
over
medium-high
heat.
Whisk
to
dissolve
the
sugar.
When
the
mixture
comes
to
a
gentle
boil
or
simmer
after
about
5
minutes,
take
1
cup
of
the
milk-and-sugar
mixture
and
add
it
to
the
yolks.
Whisk
to
blend
well.
2.
Slowly
add
the
yolks
to
the
milk-and-sugar
mixture
in
the
saucepan,
whisking
constantly.
Cook
over
medium
heat
until
it
thickens
slightly,
4
to
5
minutes,
whisking
occasionally.
Dissolve
the
cornstarch
in
the
water.
Over
medium
heat,
slowly
add
this
mixture
tot
he
saucepan,
whisking
constantly
for
1
minute.
Using
a
wooden
spoon,
continued
stirring
for
about
2
minutes.
3.
Add
the
coconut
and
continue
the
stirring
for
2
more
minutes.
Add
the
butter
and
stir
until
it
is
completely
melted
and
the
mixture
has
thickened
to
a
custard,
about
2
minutes.
Pour
the
mixture
into
a
glass
bowl.
Cover
the
plastic
wrap,
pressing
the
wrap
down
on
the
surface
of
the
custard
to
prevent
a
skin
from
forming.
Cool
completely
and
chill
for
at
least
4
hours.
Make
the
Trifle
1.
Beat
the
cream
with
an
electric
mixer
on
high
speed
for
about
2
minutes.
Add
the
sugar
and
beat
until
the
mixture
is
thick
and
forms
soft
peaks,
1
to
2
minutes.
Set
aside.
2.
Beat
the
coconut
cream
with
a
wire
whisk
until
it
is
smooth.
Set
aside.
3.
Pour
the
Grand
Marnier
into
a
small
bowl.
Dip
each
macaroon
in
the
liqueur,
submerging
for
2
to
3
seconds,
then
transfer
them
to
a
sheet
of
parchment
or
waxed
paper.
4.
Spread
1
cup
of
the
coconut
cream
filling
on
the
bottom
of
a
large,
deep
glass
trifle
bowl.
5.
Top
the
cream
filling
with
8
to
10
macaroons,
placing
them
snugly
against
each
other.
6.
Arrange
2
pints
of
the
raspberries
on
top
of
the
macaroons.
Spread
2
cups
of
the
coconut
cream
on
top
of
the
raspberries.
Top
with
more
macaroons,
then
2
pints
of
raspberries.
Spread
another
2
cups
of
the
coconut
cream
and
top
with
the
remaining
macaroons
and
raspberries.
Spread
the
remaining
coconut
cream
on
top
of
the
raspberries.
Mound
the
whipped
cream
evenly
over
the
top.
Serve
immediately
or
keep
chilled.
Back
to
Menu
Chocolate-Caramel
Trifle
with
Raspberries
PREP
AND
COOK
TIME:
About
1
1/4
hours,
plus
at
least
2
hours
to
chill
NOTES:
Make
and
cool
pastry
cream
while
cake
bakes
and
cools.
For
a
nonalcoholic
version,
substitute
a
hazelnut-
or
raspberry-flavor
syrup
(such
as
Torani,
available
in
most
well-stocked
supermarkets)
for
the
liqueur;
the
trifle
will
be
somewhat
sweeter.
MAKES:
8
to
10
servings
About
1/2
cup
(1/4
lb.)
butter
or
margarine,
at
room
temperature
About
1
1/2
cups
all-purpose
flour
4
ounces
semisweet
chocolate
1
cup
sugar
2
large
eggs
1
teaspoon
vanilla
3/4
teaspoon
baking
soda
1/2
teaspoon
salt
3/4
cup
milk
3/4cup
hazelnut-
or
coffee-flavor
liqueur
(see
notes)
Caramel
Pastry
Cream
(recipe
follows)
1
1/2
?cups
fresh
raspberries
(6
oz.),
rinsed
and
drained
1.
Butter
and
flour
a
9-inch
square
baking
pan.
2.
Coarsely
chop
3
ounces
of
the
chocolate
and
place
in
a
microwave-safe
bowl.
Heat
in
a
microwave
oven
on
full
power
(100%),
stirring
every
30
seconds,
until
melted
and
smooth,
about
1
1/2
minutes
total.
3.
In
a
large
bowl,
with
a
mixer
on
medium-high
speed,
beat
1/2
cup
butter
and
the
sugar
until
fluffy.
Add
eggs
and
vanilla
and
beat
until
well
blended.
Stir
in
melted
chocolate.
4.
In
another
bowl,
mix
1
1/2
cups
flour,
baking
soda,
and
salt.
Add
flour
mixture
and
milk
to
butter
mixture,
stir
to
combine,
then
beat
until
well
blended.
Scrape
batter
into
prepared
pan
and
spread
level.
5.
Bake
in
a
350°
regular
or
convec-tion
oven
until
cake
begins
to
pull
from
pan
sides,
40
to
50
minutes.
Let
cake
cool
to
room
temperature
in
pan
on
a
rack,
about
1
1/2
hours.
6.
Run
a
thin
knife
between
cake
and
pan
sides
and
invert
onto
a
board
to
release.
Cut
cake
into
1-
to
1
1/2-inch
cubes.
Layer
a
third
of
the
cubes
in
the
bottom
of
a
3-
to
3
1/2-quart
trifle
bowl
or
other
straight-sided
glass
bowl.
Drizzle
1/4
cup
liqueur
evenly
over
cake.
Spoon
a
third
of
the
Caramel
Pastry
Cream
over
cake
and
spread
level.
Repeat
to
make
two
more
layers
each
of
cake,
liqueur,
and
pastry
cream,
ending
with
pastry
cream.
Cover
and
chill
at
least
2
hours
or
up
to
1
day.
7.
Finely
chop
remaining
1
ounce
chocolate
or
scrape
into
curls.
Arrange
raspberries
on
trifle
and
sprinkle
chocolate
evenly
over
berries.
Scoop
onto
dessert
plates
to
serve.
Per
serving:
669
cal.,
40%
(270
cal.)
from
fat;
8.6
g
protein;
30
g
fat
(18
g
sat.);
88
g
carbo
(2
g
fiber);
379
mg
sodium;
205
mg
chol.
PREP
AND
COOK
TIME:
45
to
50
minutes,
plus
30
minutes
to
chill
MAKES:
About
5
cups
1
1/2
cups
sugar
2
2/3
cups
milk
4
large
egg
yolks
1/4
cup
cornstarch
1
1/2
cups
whipping
cream
1.
In
a
10-
to
12-inch
nonstick
frying
pan
over
medium-high
heat,
tilt
and
stir
sugar
until
melted
and
amber-colored,
8
to
10
minutes.
Pour
onto
a
sheet
of
foil
(about
12
by
18
in.)
and
let
cool
to
room
temperature,
about
20
minutes.
Peel
off
foil
and
break
caramel
into
chunks;
put
in
a
food
processor
or
blender
and
whirl
into
a
fine
powder.
2.
Combine
milk
and
caramel
powder
in
a
1
1/2-
to
2-quart
pan;
stir
over
medium
heat
just
until
caramel
is
dissolved
(it
will
form
lumps,
then
melt;
do
not
boil),
9
to
10
minutes.
3.
In
a
small
bowl,
beat
egg
yolks
to
blend.
Add
cornstarch
and
whisk
until
smooth.
Pour
about
1/2
cup
of
the
hot
milk
mixture
into
yolks
and
whisk
until
blended,
then
whisk
yolk
mixture
into
pan
and
stir
over
medium-high
heat
just
until
mixture
boils
and
thickens,
3
to
4
minutes.
4.
Rub
pastry
cream
through
a
fine
strainer
set
over
a
bowl;
discard
residue.
Cover
pastry
cream
and
chill
about
1
hour,
or
nest
bowl
in
ice
water
and
stir
until
cool,
about
30
minutes.
5.
In
a
large
bowl,
with
a
mixer
on
high
speed,
beat
the
whipping
cream
until
it
holds
soft
peaks.
Gently
stir
the
whipped
cream
into
the
cool
pastry
cream.
Per
1/2
cup:
296
cal.,
46%
(135
cal.)
from
fat;
4
g
protein;
15
g
fat
(8.9
g
sat.);
37
g
carbo
(0
g
fiber);
48
mg
sodium;
134
mg
chol.
Back
to
Menu
Pumpkin
Ice
Cream
Torte
with
Ginger
Crust
Candied
Walnuts
PREP
AND
COOK
TIME:
About
1
hour,
plus
5
hours
to
freeze
NOTES:
For
the
smoothest
texture,
use
a
rich,
full-fat
ice
cream.
To
soften
slightly,
heat
it
in
the
carton
in
a
microwave
oven
at
half
power
(50%)
for
15
to
30
seconds.
MAKES:
12
servings
8
ounces
crisp
gingersnap
cookies
2
tablespoons
sugar
3
tablespoons
butter
or
margarine,
melted
1
can
(15
oz.)
pumpkin,
chilled
2
teaspoons
pumpkin
pie
spice
About
1
1/4
cups
caramel
ice
cream
topping
1
quart
vanilla
ice
cream,
softened
(see
notes)
About
1
cup
hot
fudge
sauce
or
chocolate
ice
cream
topping
Candied
Walnuts
(recipe
follows)
1.
Place
about
a
third
of
the
cookies
in
a
zip-lock
plastic
bag,
seal
bag,
and
roll
with
a
rolling
pin
until
cookies
are
finely
crushed;
pour
into
a
9-inch
cheesecake
pan
with
removable
rim
(at
least
2
in.
tall).
Repeat
to
crush
remaining
cookies
(you
need
1
3/4
cups
total)
and
pour
into
pan.
Add
sugar
and
butter
and
mix.
Press
cookie
mixture
over
bottom
and
about
1
inch
up
sides
of
pan.
2.
Bake
crust
in
a
325°
regular
or
convection
oven
until
lightly
browned,
10
to
12
minutes.
Let
cool
about
5
minutes,
then
chill
or
freeze
until
cold,
5
to
10
minutes.
3.
In
a
chilled
large
bowl,
mix
pumpkin,
pumpkin
pie
spice,
and
1/4
cup
of
the
caramel
topping
until
smooth.
Add
ice
cream
and
mix
until
blended.
4.
Working
quickly,
spoon
about
a
third
of
the
ice
cream
mixture
into
the
cold
crust.
Drizzle
with
2
tablespoons
caramel
topping
and
2
tablespoons
fudge
sauce
(if
fudge
sauce
is
too
stiff,
warm
slightly
in
a
microwave
oven
at
full
power
[100%],
stirring
once,
just
until
fluid,
15
to
30
seconds);
sprinkle
half
the
Candied
Walnuts
on
top.
Repeat
with
two
more
layers,
omitting
nuts
on
the
top
layer.
Freeze
until
solid,
about
5
hours,
then
cover
and
freeze
up
to
1
week.
5.
About
15
minutes
before
serving,
remove
sides
from
pan,
set
torte
on
a
serving
plate,
and
let
stand
in
refrigerator
to
soften
slightly.
Cut
into
wedges.
Serve
with
additional
caramel
topping
and
fudge
sauce
(warm
and
stir
again
if
too
stiff)
to
add
to
taste.
Per
serving:
495
cal.,
38%
(189
cal.)
from
fat;
5.9
g
protein;
21
g
fat
(9.1
g
sat.);
77
g
carbo
(1.3
g
fiber);
339
mg
sodium;
38
mg
chol.
Candied
Walnuts
PREP
AND
COOK
TIME:
About
5
minutes,
plus
about
7
minutes
to
cool
NOTES:
Use
these
sweet
nuts
in
the
Pumpkin
Ice
Cream
Torte
(preceding)
or
sprinkle
on
salads
or
ice
cream.
If
making
Candied
Walnuts
up
to
2
days
ahead,
cool
and
store
airtight
at
room
temperature.
MAKES:
About
1
cup
In
a
heavy
8-
to
10-inch
frying
pan,
combine
6
tablespoons
sugar
and
2/3
cup
walnut
or
pecan
pieces
(about
1/2
in.).
Shake
and
stir
often
over
medium-high
heat
until
sugar
is
melted
and
amber-colored,
about
5
minutes.
Pour
onto
a
piece
of
foil
and
spread
into
a
thin
layer.
Let
cool
until
hard,
about
7
minutes.
Break
into
small
pieces.
Per
2
tablespoons:
101
cal.,
55%
(56
cal.)
from
fat;
1.4
g
protein;
6.2
g
fat
(0.6
g
sat.);
11
g
carbo
(0.5
g
fiber);
1.1
mg
sodium;
0
mg
chol.
Back
to
Menu
Apricot
Buttons
Tita
Owre,
Pecos,
NM
Tita
Owre
writes
that
her
mother's
apricot
buttons
were
more
than
just
a
Christmas
cookie
–
they
were
an
essential
part
of
every
family
celebration.
Whirl
the
walnuts
in
a
food
processor
until
very
finely
ground,
or
chop
very
finely
with
a
knife.
The
buttons
are
also
great
filled
with
raspberry
jam.
PREP
AND
COOK
TIME:
About
1
hour
MAKES:
About
3
dozen
cookies
About
1
cup
(1/2
lb.)
butter
or
margarine,
at
room
temperature
3/4
cup
sugar
2
large
eggs,
separated
1
teaspoon
vanilla
2
cups
all-purpose
flour
1/2
teaspoon
salt
1
1/2
cups
finely
ground
walnuts
(see
note
preceding)
1/2
cup
apricot
jam
1.
In
a
large
bowl,
with
a
mixer
on
medium
speed,
beat
1
cup
butter
and
the
sugar
until
smooth.
Add
egg
yolks
and
vanilla
and
beat
until
well
blended.
Stir
in
flour
and
salt
and
beat
just
until
dough
comes
together.
2.
In
a
small
bowl,
beat
egg
whites
to
blend.
Place
walnuts
in
another
small
bowl.
Shape
dough
into
1-inch
balls.
Dip
each
in
egg
whites,
turning
to
| 
