Place apples in a deep oven pan. Sprinkle with lemon juice and bake at 325 for 10 to 15 minutes. to soften. Combine oats, flour, brown sugar, salt, butter and spices. Sprinkle on top of applies. Bake for about 20 minutes. or until softened and browned.
A dense, yummy dessert that will fill your kitchen with old-world fragrance.
For Icing:
Warm honey and sugar. Mix with eggs, butter, lemon juice and kirsch. Combine dry ingredients. Add to honey mixture with candied fruit. Press into a large, buttered and floured cookie sheet, or roll out and cut as desired. Bake at 350F until firm and browned.
Icing: Mix sugar with kirsch, rum, or lemon juice. Pour onto cake while still hot from oven so it will soak in.
Simmer raisins, sugar, margarine, salt and spices in hot water for 6 mins. Allow to cool. Add flour, baking powder, egg and nuts. Pour into greased 8″ pan. Bake at 325 F for 1-1/2 to 2 hours.
With cream cheese icing
Sift together the flour, sugars, baking powder, salt, baking soda and spices. Add eggs and oil, nuts, and grated carrots. Stir well.
Pour into 9″ cake pan and bake at 350F for about 40 minutes. Cool and top with Cream Cheese Icing (see below)
FOR THE ICING
Cream Cheese Icing: Beat cream cheese and butter together. Add vanilla and icing sugar.
Ingredients should be at room temperature. Mix cream cheese, sour cream, sugar and vanilla. Add eggs, one at a time. Spread crescent roll dough in 13 x 9″ pan and fill. Bake for 50 minutes at 350F. Chill well and serve.
Lenny’s a friend of ours who used to spend plenty of time here in Mexico. Whenever there was a special occasion that needed food contributions, Lenny would make his famous cheesecake. It was always enjoyed and is a really easy recipe to put together.
Who doesn’t like chocolate cake? Loretta’s rich, dark, moist version has always been very much in demand in our family.
Ingredients for Loretta’s Chocolate Cake
Preparing Loretta’s Chocolate Cake
For cake: Combine flour and sugar. Boil together the butter, shaved chocolate, and water. Pour over flour. Mix buttermilk, baking soda, cinnamon, vanilla, and eggs. Add to flour mixture and combine well. Bake at 350F for about 40 minutes or until toothpick comes out clean.
For icing:
Boil together the chocolate, milk, margarine, and icing sugar. Spread over cooled cake.
Cream margarine and sugar; add eggs. Sift flour, baking powder, baking soda and salt. Add to egg mix alternately with mangoes.
Pour into greased and floured 9×13″ pan. Bake 30 minutes at 350F.
A rich torte of hazelnuts (filberts) combined with chocolate that uses almost no flour. A Loretta specialty.
Toast and grind the hazelnuts. Add crumbs, flour, and shaved chocolate. Beat egg whites stiff with cream of tartar. Add 1/2 cups sugar slowly. Beat yolks and whole egg with the other 1/2 cup sugar. Add to nut mixture. Fold carefully into whites.
Turn into a greased torte pan and bake at 300 F until firm.
Our Hungarian relatives made this dessert for me on my twelfth birthday, and I will never forget the layers upon layers of cake interspersed with the creamy chocolate filling.
Cream egg yolks with sugar until fluffy. Add flour gradually with the vanilla. Fold in stiffly beaten whites. Grease a cookie sheet and lines with greased wax paper. Pour dough on sheet and bake about 15 to 20 minutes at 350ºF. When done, turn out onto a towel sprinkled with sugar. Peel paper from the cake. Let cool, then cut into four equal oblong slices, then again to make 8 layers.
For Filling:
Cream sugar and butter until smooth. Add chocolate, egg and a few drops of vanilla. While beating, add the whipping cream slowly until the mixture is the right consistency for filling and spreading.
Spread thinly between the layers and on the outside of the torte.
