OUTLET

about 1/2-inch edge around the dough
uncovered. Combine remaining filling
ingredients in a bowl and sprinkle the
filling over the preserves.
Lift one edge of the wax paper to
assist, carefully roll the filled pasty
lengthwise into logs. Pinch the ends of
the strudel slightly and sprinkle the
tops with cinnamon and sugar. Place
the strudel rolls on a well-greased bak-
ing pan or cookie sheet.
As if you were cutting the strudel
into slices, cut the logs about a third
of the way through (this will make
cutting the finished strudel easier).
Bake the strudel, uncovered, for 50-60
minutes until golden. Remove from
oven and cur the strudel while still
warm. Makes lots of strudel.

PECAN TORTE WITH THREE-
BERRY TOPPING
from Ruth Talmer, Bloomfield Hills
"The torte is denser than a sponge
cake and very fresh tasting when
served with the berries. If you'd like,
you can also whip cream to dollop on
top. Sometime I just use strawberries
for the topping."

Torte:
2 c. pecans, lightly toasted
1/4 c. matzah meal
1 c. sugar
5 large eggs, separated
1/8 t. salt
Topping:
1 c. fresh raspberries (1 small con-
tainer)
1 c. fresh blueberries (1 small con-
tainer)
1 pint fresh strawberries, sliced thin
1/2 c. sugar
Preheat oven to 350F. Place nuts,
matzah meal and 1/4 c. sugar in the
bowl of a food processor. Process until
the mixture is fine.
In a medium bowl, beat egg yolks
with 1/4 c. sugar for 5 minutes, until
thick and lemon colored. Fold the nut
mixture into this yolk mixture.
Beat eggwhites with salt until foamy.
Continue to beat while slowly sprin-
kling in the remaining 1/2 c. sugar ,
until the eggwhites are stiff Stir 2
large spoonfuls of the eggwhites into
the nut mixture.
Fold the remaining eggwhites into
th° nut mixture. Spoon batter into a
greased 9-inch springform pan and
bqke or 35-40 minutes until a tooth-
pick inserted into the center of the
cake comes out clean. Remove from
oven and let the cake cool for about
15 minutes before unmolding (the
cake will sink slightly). Run a knife
around the edge of the pan to remove
the sides of the pan.

Make the topping:

Combine all the berries in a large
bowl. Sprinkle with sugar and toss
well. Cover with plastic wrap and chill
8 hours or overnight. Stir occasionally.
The liquid will become a sauce. Serve
this over the torte or on the side. If
serving the torte without the sauce,
sprinkle well with powdered sugar and
garnish with fresh raspberries around
the rim.
Serves 12.

VACHERINS
from Mimi N1arkofsky, West
Bloomfield
"These can be made into individual
desserts with many raspberries deco-
rating the top of the whipped cream,
or a large dessert that can be carefully
cut into wedges and served."
1/2 c. egg whites, room temperature
1/2 c. granulated sugar
1/3 c. powdered sugar, heaping, sift-
ed
1 c. heavy cream, whipped (or Rich's
Whip)
1 pint fresh raspberries
Beat the egg whites until they are
foamy; then start adding the granulat-
ed sugar until stiff and glossy, about 3
minutes. Add the powdered sugar and
whip very briefly, just to incorporate
the sugar.
Spoon the meringue into a pastry
bag fitted with a small (1/4") plain tip
and pipe onto a parchment lined bak-
ing sheet. (To pipe: Make a small,
round, flat base_ that is about 1/2" in
diameter.)
Then pipe a ring of the meringue at
the edge of the base and spiral upward
to make it two rows high. Continue
piping the vacherins in rows on the
rest of the sheet pan.
Preheat the oven to 300F. When it
reaches 300, turn off the oven and let
it sit with the door shut for 5 minutes.
Place the baking sheet of vacherins
into the warm oven and close the
door.
Let the vacherins sit in the oven
overnight (approximately 12 hours),
undisturbed. to dry out, until they are
crisp. Do not open the oven door dur-
ing the drying period!
To fill: Pipe or spoon some of the
whipped cream into each vacherin and
top with a fresh raspberry.

EASY CHEESECAKE BARS
from Wendy Ratner, West Bloomfield
This recipe is for an 8x8-inch pan.
Double the recipe for a 9x13-inch
pan.

SEDER FINALE on page 96

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