"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CHERRY TORTE 2 Recipe

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This recipe for CHERRY TORTE 2, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Friday, July 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Shell: 3 egg whites
1/8 tsp salt
1 c sugar
1 tsp vanilla
3/4 c chopped walnuts
1/2 c saltine cracker crumbs
1 tsp baking powder



Filling:
1 #303 can pitted red tart cherries
1/4 c sugar
1/8 tsp salt
4 tsp cornstarch
red food coloring
1 c heavy cream, whipped

Directions:
Directions:
Beat egg whites and salt until foamy. Gradually add sugar; beat to stiff peaks. Add vanilla. Combine nut, cracker crumbs and baking powder; fold in egg white mixture. Spread in well-greased 9 inch pie plate, building up side. Bake in preheated 300 oven for about
40 minutes. Cool. Meanwhile, drain cherries, reserving juice. Combine juice, sugar, salt and cornstarch, mixing well. Cook, stirring, until mixture boils and is clear and thickened. Add food coloring; stir in cherries. Cool Spread about half of whipped cream over torte shell. Spoon cherry mixture over top; garnish with remaining whipped cream. Chill for several hours.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Note: if desired, substitute No. 2 can prepared cherry pie filling for thickened cherries.

 

 

 

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