"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pineapple Cheese Torte Recipe

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This recipe for Pineapple Cheese Torte, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 28, 2007


1 c flour
1 1/4 c powdered sugar
1/4 c almonds, finely chopped
1/3 butter, softened
2 pkg (8oz) each cream cheese, softened
1/2 c sugar
2 eggs
2/3 c unsweetened pineapple juice
Pineapple topping:
1/4 c flour
1/4 c sugar
1 can (20 oz) crushed pineapple, juice drained and reserved.
1/2 c whipping cream

Combine crust ingredients; pat into the bottom of a 12 in x 8 in baking dish. Bake at 350 for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350 for 20 minutes or until center is set. Cool. For topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minutes. Remove from heat; fold in pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or over night.




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