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!

Luscious Lemon Rolls

Spring is in the air, Eastertide is here and we are back with one of our newest, most favorite offerings for the season from our Monastic Bakeshop: Luscious Lemon Rolls. With that tangy, dreamy sweetness in every bite, you’ll think you have just tasted a bit of heaven. As we prepared our home for Easter morning, we also prepared these for our bakeshop and Convent. We had some help from the children in the community, too! We hope you enjoy making and eating them as much as we did!

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Luscious Lemon Rolls
SERVINGS
18-24rolls
CHANGE SERVING SIZE
rolls
COOK TIME
25mins
PREP TIME
2hrs
READY IN
2 1/2hrs

Ingredients

Instructions

  1. To make dough, boil water and remove from heat. Add the butter, Crisco and stir until melted. Add sugar and salt and cool to lukewarm.
  2. In a large mixer with a dough hook, put the 1 cup very warm water and sprinkle the yeast over. Stir to dissolve. Add the butter-Crisco mixture to the yeast mixture. Add the eggs and mix.
  3. Cup by cup add the flour, stopping when the dough is just a wee bit sticky still to the touch. Set aside to a warm place to rise, covered with a towel, about 1 hr. or more.
  4. Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
  5. Make the frosting by whipping the butter first, add the powdered sugar slowly cup by cup alternately with the liquid and zest. Beat until creamy. Set aside until ready to frost.
To assemble:
  1. Divide the dough in half. Roll into two 12 x 8" rectangles. Spread with half the softened butter and then half the sugar/lemon mixture - spreading the filling right to the edges.
  2. Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
  3. Let rolls rise until doubled in size.
  4. Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
  5. Frost while still warm and eat immediately for the yummiest results!