RECIPES
NOTES
Plum Torte
Great for breakfast or dessert.
1 cup sugar | 1 stick butter, softened |
2 eggs | 1 cup flour |
1 tsp. baking powder | 1 tsp. salt |
12 prune plums, halved and pitted | 1/2 lemon |
1/3 cup sugar | 2 T. cinnamon |
Butter and flour 9 inch springform pan. With mixer, cream together sugar and butter until light and fluffy. Add eggs, one at a time. In separate bowl, combine flour, baking powder and salt. Add to mixer and blend until just incorporated. Spread evenly in prepared pan. Starting on the outer rim, place plums, center cut down, on top of batter. Continue placing plums halves through middle and center. Squeeze lemon juice on top of cake. Mix sugar and cinnamon together and sprinkle on top of cake generously. Bake 1 hour until puffed and golden brown. Let cool on rack. Remove pan band and serve. Serves
Coconut Raspberry Bars
1 package or 8 whole graham crackers 3/4 cups flour
1 egg, lightly beaten 1/2 cup sugar
1/2 stick butter, softened
1/2 stick butter cut into several pieces 1/2 cup sugar
1 1/4 cups seedless raspberry jam
1 egg
1 7 oz. bag flaked, sweetened coconut
Preheat oven to 350°F for 15 minutes. Lightly grease 8 1/2 inch square bake pan. Place broken graham crackers into bowl of food processor and process until finely ground. Add butter and process until fully incorporated. Add flour and sugar and pulse until combined completely. Add egg and pulse until fully incorporated. Press into bottom of pan. Spread jam evenly across crust. Combine butter and sugar in mixing bowl and beat until light and fluffy. Add egg and beat until fully incorporated. Add coconut. Drop large spoonfuls across jam and spread out across filling. Bake for
