My Favorite Re-torte!

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My Favorite Re-torte!
A number of our Sisters really love to cook and are always up for the challenge of something fresh, creative, and different—and find great satisfaction in researching and trying out new ideas. It’s personally rewarding, but the best part is being able to bless our many guests and visitors with menus inspired by lots of research, experimenting, and prayer! However, that’s not to dismiss some classic favorites, that consistently receive rave reviews—and one of them is Blitz Torte—a deliciously rich yellow layer cake with creamy custard filling, and golden meringue topped with crunchy toasted almonds.
SERVINGS
8-10servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
30mins
READY IN
30mins

Ingredients

Instructions

Cake
  1. Cream ½ cup of the sugar with softened butter. Add egg yolks and blend well.
  2. After adding baking powder and salt to the flour, add alternately to the sugar mixture with milk and 1 tsp vanilla. Spread in 2 well-greased and floured 8” cake tins.
  3. Beat the 4 egg whites until stiff, slowly adding the remaining 1 cup sugar and 1 tsp vanilla. Spread over cake batter and sprinkle with sliced almonds.
  4. Bake at 350 for about 25 minutes. (Poke down through meringue with a long toothpick to be sure cake is done)
Custard filling
  1. Combine sugar, cornstarch, egg yolk and milk in a medium saucepan. Bring to a simmering boil, stirring constantly. Cool and add 1 tsp vanilla and butter.
  2. When set and cooled, spread custard between the two cake layers. Just before serving, spread the top layer with sweetened whipped cream with 1 tsp vanilla added—then add fresh fruit for color and interest.

Frosted Lemon Sugar Cookies

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Frosted Lemon Sugar Cookies
Everyone in the neighborhood knew that my mother made the best sugar cookies on the block, but not everyone knew what made them them the best… When I discovered the secret I felt I’d made one of the greatest discoveries in the culinary world. Mama’s good friend Olga was Jewish and never used dairy products, so instead of butter she substituted schmaltz--which is rendered chicken fat--that gives the recipe a distinct flavor and richness unlike any other shortening--including real butter!
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
10mins
PREP TIME
20mins
READY IN

Ingredients

Instructions

Cookies
  1. Preheat oven to 350 degrees.
  2. Cream schmaltz and sugar in an electric mixer using a paddle attachment.
  3. Add eggs (one a at time), lemon juice and lemon zest. Beat until well incorporated.
  4. Slowly add flour, baking soda and salt.
  5. Roll dough into balls roughly 1 ½ inches wide and place on a greased cookie sheet, or a baking sheet lined with parchment. Press each cookie with a bottom of a glass dipped in sugar.
  6. Bake for 10 minutes or until the bottoms are slightly golden. Remove and cool completely.
Frosting
  1. Combine all the ingredients until it reaches a creamy consistency. If it’s too thick, add either lemon juice for an extra shot of lemon or milk until it thins to the desired thickness.
  2. Either frost with a spreader (pictured) or pipe onto the cookies and enjoy!

Apricot Butter Cookies

Tonight, our Convent was humming with Christmas cheer as we readied our home for Christmas. Some wrapped presents to send to families, other Sisters spent time catching up with old friends as they penned their lovely cards. In the kitchen, we turned on Bing Crosby and poured over old fashioned family recipes as we pondered which cookies we would make this year. The royal icing was prepared and crispy butter cookies were being decorated with sprinkles covering every surface. I remembered a cookie that I hadn’t baked in years and a favorite to be sure. In fact, you won’t find this anywhere else on the internet, at least I couldn’t. Cut from an old magazine, pressed onto an index card and covered in plastic, this shows how treasured this recipe is. Sometimes baking can restore wonderful memories of times past and other times it just puts a smile on your face, honey in your belly and much joy for the adventures ahead. I love Christmas. The beauty, the magic and most of all the precious gift that is awaiting us in the form of a little baby on Christmas morning.

May the season of light be yours this year. Blessed Christmas!

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Apricot Butter Cookies
SERVINGS
32cookies
CHANGE SERVING SIZE
cookies
COOK TIME
30mins
PREP TIME
10mins
READY IN
1 1/2hr

Ingredients

Instructions

  1. To make the filling: In a small saucepan, combine the apricots, sugar and water and simmer for 15-18 min. or until the liquid is reduced by half and add the rum or brandy. Let the mixture cool slightly and in a food processor or blender, puree it.
  2. Make the shortbread cookie dough. In a bowl, whisk together the flour, baking powder and salt. In a separate standing mixer, beat together the butter, sugar, and brown sugar until the mixture is light and fluffy. Beat in the vanilla and the egg, beating the mixture until it is well combined. Slowly, add the flour mixture in stages and mix until just combined, but don't over mix or your shortbread will be tough.
  3. Form the dough into a log, wrap well in plastic wrap and chill for 1 hr. Divide the log into 4 pieces.
  4. Working with one piece of dough at a time, place the dough in plastic wrap and roll into an 8 inch long rope - place on a parchment covered sheet pan and make a canal down the center with your finger so the log becomes a 8 x 2" rectangle with a channel in the middle.
  5. Spread the apricot puree in the canals.
  6. Bake the cookie sticks in a 350 degree oven for 18-20 min. until the edges are slightly golden.
  7. Transfer to a rack and let them cool.
  8. In a small bowl, whisk together the glaze ingredients and add just enough water to make a thick but pour-able icing - you want it to be on the thick side.
  9. If desired, transfer the glaze to a squeeze bottle or piping bag and drizzle the icing over the cookies.
  10. Cut the rectangles diagonally into 1" strips.
  11. The cookies will keep in the freezer or in an airtight container for 1 week.

Merry Christmas from our home to yours!

Apple Fritter Quick Bread

Several of us Sisters were recently sharing our favorite fall doughnut flavors, and it seemed the most popular Fall favorite was Apple Fritters. As a child, I remember getting these as a treat at our Fall fairs – crispy on the outside and slathered with creamy frosting, it just takes one quick bite to sink your teeth into the most delightful apple pieces covered with cinnamon. Yum! Just writing about it now makes my mouth water! Since our waistlines aren’t exactly what they were when we were kids, but still just dying to bring the memory back, I stumbled upon an Apple Fritter Bread. With a few modifications, this bread, although slightly healthier, still has those magical flavors. It’s a perfect recipe for young children to participate in making. And the aroma it brings into your kitchen…you don’t want to miss it!

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Rating: 5
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Apple Fritter Quick Bread
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
1hr
PREP TIME
15mins
READY IN
1 hr15 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Use a 9x5 -inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
  3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  5. Combine flour, baking powder and salt together in another bowl and add into creamed butter mixture and stir until blended.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
  8. Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
  9. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
  12. To make a glaze, mix powdered sugar and milk or cream together until well mixed.
  13. Let cool for about 15 minutes before drizzling with glaze.

(add chopped walnuts or pecans if you'd like)

Yeast-Free Homemade Pita Bread

There’s just something about the aroma of freshly baked bread that brings one back to their childhood – but a torture when allergic to yeast!
I was baking for a friend recently, and this was their story. So, I did a little experimenting to see what I could come up with besides biscuits and quick breads – I really wanted something they could enjoy as a sandwich bread. I never thought pita bread would rise without the presence of yeast, but in this easy and quick recipe, it surely does, AND creates a wonderful pocket of joy that can be filled with your favorite sweet or savory fillings.

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Rating: 2.6
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Yeast-Free Homemade Pita Bread
SERVINGS
8pita pockets
CHANGE SERVING SIZE
pita pockets
COOK TIME
6-8mins
PREP TIME
5mins
READY IN
30-40mins

Ingredients

Instructions

  1. In a medium bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Form into a ball. Cover with a kitchen towel and let rest for 5-30 min.
  2. Preheat oven to 450 degrees F.
  3. Roll out the dough into a long log on a very lightly floured work space.
  4. Cut the dough into 8 equal parts and form 8 balls.
  5. Using a lightly floured rolling pin, flatten each into an 1/8" high flat disk
  6. Lay pita bread on two sheet pans lined with baking paper - spacing the disks apart from each other.
  7. Spray lightly (or brush) with water and bake immediately for 6-8 min. or until puffed and golden. 8. Remove from oven and serve immediately or allow to cool to store for later. Store in a zip lock bag or air tight container.

Strawberry Rhubarb Pudding Cake

For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!

This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!

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Rating: 5
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Strawberry Rhubarb Pudding Cake
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
40-45mins
PREP TIME
15mins
READY IN
55-60mins

Ingredients

Instructions

  1. Cover the bottom of a buttered glass 8 or 9 inch square pan with rhubarb and strawberries.
  2. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top- this will create a wonderful pudding around the fruit in the bottom of the pan.
  3. Bake at 375°F for 40 to 45 minutes or bubbly and golden.
  4. You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream or whipped cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend for the flour - you may need to adjust the cooking time.