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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Raspberry Walnut Torte

This recipe is part of Linda Larsen's A Dessert Party article.

This is my husband's all-time favorite cake. He requests it on his birthday, and any other time I ask for his opinion, as a matter of fact. The flavor combination is fabulous. Make sure you grind the nuts very fine, but not to a paste, so the delicate cake texture is perfect.

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup ground walnuts
1 1/2 cups whipping cream
1 1/2 cups sugar
3 teaspoons vanilla
3 eggs

Combine flour, baking powder, salt and ground walnuts and set aside. In small bowl, beat cream until stiff. In another large bowl, mix sugar, vanilla and eggs and beat 5 minutes at the highest speed on your mixer. Fold dry ingredients and whipped cream alternately into egg mixture, beginning and ending with flour mixture. Pour into 2 greased and floured 9" round cake pans. Bake at 350 degrees for 25-30 minutes or until tops spring back when lightly pressed and cake starts to come away from the sides of the pans. Cool 15 minutes and remove from pans, then cool completely.

8-ounce package cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1/2 cup whipping cream
2 tablespoons milk
Dash salt
1 teaspoon vanilla
12 ounce jar seedless raspberry preserves

Beat cream cheese and butter until fluffy. Add powdered sugar alternately with cream and milk, beating until fluffy. Beat in salt and vanilla and beat until very fluffy.

Cut each cake layer in half horizontally, so you have four layers. Place 1 layer on serving place and spread with 1 cup frosting. Top with second layer and spread with 1/2 cup raspberry preserves. Top with third layer and more frosting, then top layer and more preserves. Frost sides of cake with frosting and use rest of frosting, if desired, to decorate cake with rosettes and a lattice design over the preserves. Chill 2 hours before serving.

Serves 16.

Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.

Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.

Linda is also the Home and Décor host for Bella Online. Make sure to visit her excellent site for design tips, articles, links, and recommendations relating to home décor.

Linda can be reached at dlarsen@rconnect.com.





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