The ABC's of Dessert's

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kahula muffins

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Lemon Tarts

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Mud Pie

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Nestle Torte Dusted with Gold

Preparation Time: 25 mins
Cooking Time: 40 mins
Cooling Time: 2 hrs refrigerating

Servings: 12 servings Ingredients

TORTE
1 pkg. (12 oz.) bite-size peanut butter-filled chocolates, divided
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
10 tablespoons butter, cut into pieces
3/4 cup granulated sugar
2 teaspoons vanilla extract
3/8 teaspoon salt, divided
5 large eggs, separated
1/3 cup all-purpose flour
GANACHE GLAZE
1/2 cup whipping cream
6 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, chopped

1 jar (12.5 oz.) caramel ice cream topping
1 small container gold dust or flakes

Directions

PREHEAT oven to 350° F. Grease and flour a 9-inch springform pan. Coarsely chop all but 12 bite-size chocolates; set aside.

FOR TORTE:
MELT morsels and butter in a large metal bowl set over a saucepan of gently boiling water; stir until smooth. Remove bowl from heat; cool mixture for about 10 minutes or until lukewarm. Stir in sugar, vanilla extract and 1/4 teaspoon salt. Add yolks, one at a time, beating well after each addition. Stir in flour until thoroughly blended.

BEAT egg whites with remaining 1/8 teaspoon salt in a large mixing bowl until stiff peaks form. Beat 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Gently fold in chopped bite-size chocolates. Pour into prepared pan.

BAKE on middle oven rack for 35 to 40 minutes or until wooden pick inserted about 2 inches from edges comes out slightly sticky. Cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely. Invert onto rack; remove bottom of pan. While torte cools, prepare Ganache Glaze.

FOR GANACHE GLAZE:
Bring whipping cream to a boil in a small saucepan; add chopped chocolate bar. Reduce heat to low. Stir until completely smooth. Let stand for about 10 minutes, or until slightly thickened.

INVERT torte onto serving platter; spread Ganache Glaze evenly over top and sides. Refrigerate for 2 hours or until ready to serve.

TO SERVE, cut torte into 12 wedges. Place remaining bite-size chocolates on top of each wedge. Drizzle serving plates with caramel topping; place torte wedge on top. Sprinkle with gold dust and gold flakes.

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Old Fashioned Hermits Recipe



Yield: 10 servings
Ingredients

1/2 c Sugar 1 Egg 1 1/2 ts Baking Soda 1 ts Cloves 1 ts Ginger 1/4 c Water 1 c Chopped Nuts 1/4 c Butter 3 c Flour 1/2 ts Salt 1 ts Cinnamon 1/4 c Molasses 1 c Raisins
Instructions



1. Cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375f.

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Portuguese pound cake

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quick banana bread

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raspberry pie

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sherbet

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tiramisu

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upside down cake

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Vanilla Custard Pudding

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Walnut Apple Cake

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Xtreme creamy coconut pie

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Yummy Cheesecake Brownies