BOTTOM CRUST
1/2 cup almond delight cereal
1 cup flour
1/2 cup butter
2 tbsp ice water
1/4 cup prepared raspberry filling
UPPER PASTRY
1/2 cup butter
1 cup water
1/4 cup sugar
1 cup flour, sifted
2 tsp almond extract
3 eggs
GARNISH
1 almond delight cereal
1 powdered sugar
1 milk
1 almond extract
Directions
Preheat oven to 350'F.
Prepare bottom crust by combining ALMOND DELIGHTS brand cereal and
flour in food processor, blend 15 seconds. Add butter, process until
mixture resembles small peas; blend in water to form crust. Shape by
patting into wreath shape, approximately 12" in diameter and 4" wide,
on a parchment lined cookie sheet. Spread raspberry filling oven
crust.
Prepare upper pastry by bringing butter, water and sugar to boil in
saucepan; remove from heat and beat in flour and almond extract. Add
eggs, one at a time, beating till smooth. Spread over prepared crust.
Bake 55-60 minutes. To cool, slip torte and parchment onto wire rack.
Garnish by sprinkling torte with 1 cup ALMOND DELIGHT cereal and
lacing the top with confectioners' sugar icing, prepared by stirring
together 1 cup powdered sugar, 1 tablespoon milk and
1/2 teaspoon almond extract.
ALTERNATIVE INSTRUCTIONS: Put cereal in plastic bag, crush with
rolling pin; combine cereal, butter and flour in medium bowl and
blend with pastry blender until mixture resembles small peas; blend
in water to form crust.
NOTE: May be frozen before garnishing; defrost fully and garnish when
ready to serve.
Servings: 10 servings
Merry Berry Almond Torte Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Nut
The History of Recipes
We are able to trace the history of `recipes` back into the far past, in fact as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early cookbooks were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to academics are a few stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later, we find a couple of interesting books dating from the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these have no connection with the indian food that is popular today, but instead descriptions of the types of food prepared by the cooks of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new spices and herbs prompted an explosion in recipe publications, many of which are kept safe in academic collections. For the decades that followed, the upper classes competed with each other to offer the most exotic banquets, and as a result chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 20th century, cookbooks were in great demand, mostly due to increased literacy, increased leisure time and having more disposable income. The arrival of television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Merry Berry Almond Torte recipe.
