betty crocker best of baking recipes.txt

approved Betty Crocker® Recipe.

"© General Mills, Inc. 1998."

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Per serving: 278 Calories (kcal); 12g Total Fat; (39% calories from fat); 4g

Protein; 38g Carbohydrate; 3mg Cholesterol; 472mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 1 Other Carbohydrates

NOTES : Utensils You Will Need

Cookie sheet • Pastry brush • 1-quart saucepan • Small sharp knife

•

Medium bowl • Dry-ingredient measuring cups • Measuring spoons •

Wooden spoon • Liquid measuring cup • Rolling pin • Ruler • Small

bowl • Sharp knife • Pot holders • Spatula • Wire cooling rack

TIP

Dip hands in sugar to keep them from sticking to dough when

patting circles on cookie sheet.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 0

Exported from MasterCook *

Espresso-Praline Torte

Recipe By :

Serving Size : 12

Preparation Time :0:00

Categories

: Cakes

Holiday

Amount Measure

------- ------------ --------------------------------

Ingredient -- Preparation Method

egg whites

teaspoon cream of tartar

cup sugar

Almond Praline -- (recipe follows)

cups whipping (heavy) cream

tablespoon sugar

1/2

teaspoon instant espresso coffee (dry)

teaspoon almond extract

ALMOND PRALINE

cup sliced almonds

cup sugar

Cover 3 cookie sheets with cooking parchment paper or heavy brown paper.

Heat oven to 225º. Beat egg whites and cream of tartar in large bowl on

medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time on

high speed; continue beating until stiff and glossy. Do not underbeat.

Shape meringue into three 8-inch circles on brown paper.

Bake 1 hour. Turn oven off and leave meringues in oven with door closed 1

hour. Finish cooling at room temperature. Remove from paper to wire rack

with spatula.

Prepare Almond Praline. Beat whipping cream, 1 tablespoon sugar, the

espresso and almond extract in chilled medium bowl until stiff. Reserve 1

to 2 tablespoons praline for garnish. Fold remaining praline into whipped

cream. Stack meringues, spreading whipped cream mixture between layers and

over top. Sprinkle with reserved praline. Refrigerate at least 2 hours.

Cover and refrigerate any remaining torte.

ALMOND PRALINE:

Grease cookie sheet. Cook almonds and sugar in 1-quart saucepan over low

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Betty Crocker - Best Of Baking Recipes