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Recipe Name: Huguenot Torte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

4 Eggs
3 Cup(s) Sugar
8 Tablespoon(s) Flour
5 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
2 Cup(s) Cored & chopped tart cooking, Cored & chopped tart cooking
2 Cup(s) Chopped pecans or walnuts
2 Teaspoon(s) Vanilla
Whipped cream, flavored and
sweetened for topping
This is another wonderful dish that I had never heard of. My
southetnfriends all seem to know about it but the North has been
deprived!This is very rich stuff resembling an apple crisp. I can
understand itspopularity in the South. I found the recipe in a
wonderful book calledCharleston Receipts collected by the Junior League
of Charleston andpublished in 1950.Beat the eggs in electric mixer
until very frothy and lemon-colored. Addother ingredients, except the
whipped cream, in above order. Pour intotwo well-buttered baking dishes
about 8X12 inches. Bake in 325ø ovenabout 45 minutes or until crusty
and brown. To serve, scoop up withpancake turner (keeping crusty part
on top), pile on a large plate, andcover with whipped cream and a
sprinkling of the chopped nuts, or makeindividual servings.From <The
Frugal Gourmet Cooks American>. Downloaded from Glen's MMRecipe

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