"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

Butterscotch Nut Torte Recipe

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

Added: Monday, September 8, 2008


6 egg yolks, beaten 1 1/2 c sugar
1 t baking powder 2 t vanilla
1 t almond extract 6 egg whites
1 c nuts,fine ground whipped cream
2 c ground graham cracker crumbs
Caramel Swirl:
1 c brown sugar 1 T flour
1/4 c butter 1/4 c orange juice
1 egg, beaten 1/2 t vanilla

1. Slowly add sugar to egg yolks. Add baking powder,
vanilla and almond extract.
2. Beat egg whites until stiff and fold into egg yolk
mixture, then fold in crumbs and nuts.
3. Pour into 2 9" round cake pans and bake at 325
for 30 minutes.
4. Caramel Swirl: Combine swirl ingredients and cook
until thickened.
5. Place whipped cream between layers and on top of
torte. Swirl caramel mixture into whipped cream.
Keep cooled until ready to serve.




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