Huguenot torte
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 3 | cups | Sugar |
| 8 | tablespoons | Flour |
| 5 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 2 | cups | Cored & chopped tart cooking apples |
| 2 | cups | Chopped pecans or walnuts |
| 2 | teaspoons | Vanilla |
| Whipped cream; flavored and sweetened for topping | ||
Directions
This is another wonderful dish that I had never heard of. My southetn friends all seem to know about it but the North has been deprived! This is very rich stuff resembling an apple crisp. I can understand its popularity in the South. I found the recipe in a wonderful book called Charleston Receipts collected by the Junior League of Charleston and published in 1950.
Beat the eggs in electric mixer until very frothy and lemon-colored. Add other ingredients, except the whipped cream, in above order. Pour into two well-buttered baking dishes about 8X12 inches. Bake in 325ø oven about 45 minutes or until crusty and brown. To serve, scoop up with pancake turner (keeping crusty part on top), pile on a large plate, and cover with whipped cream and a sprinkling of the chopped nuts, or make individual servings.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .