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three
Topping:
3 T. sugar
1 t. ground cinnamon
Preheat oven to 350E Combine eggs
and sugar in a large bowl and, using an
electric mixer, beat until smooth. Add
the juice, salt and oil and mix well.
Combine nuts with cake meal and stir
to combine and add to the egg mixture.
Dough will be sticky (I wet my hands
with a small amount of oil to make han-
dling the dough easier).
Spray a large baking sheet with non-
stick cooking spray. Form 2 long logs (or
4 short logs) on the cookie sheet with
your hands. There's no need to flatten
the logs. Sprinkle topping of combined
cinnamon and sugar over the logs and
bake for 36 minutes. Remove the man-
delbread from the oven and, using a ser-
rated knife, slice the mandelbread into
slices, any size you like, while it's still hot.
Arrange the slices, cut side down, on
the baking sheet. Reduce oven heat to
300E and place the sliced mandelbread
back in the oven and bake for 7-10 min-
utes, until toasted. Makes about 36 or
more slices.

FLOURLESS CHOCOLATE NUT
TORTE
Extra easy and fast because you make it
in the food processor. This torte is
almost like a nutty brownie (though
lighter) and has that delicious, slightly
undercooked texture that's so luxurious.
Torte:
8 oz. (1/2 pound) semisweet chocolate
chips
3 1/2 cups shelled pecans or walnuts
1/4 cup sugar, plus 1 cup sugar
1 cup (2 sticks) butter or margarine,
-softened
6 large eggs, room temperature
2 T. Grand Manlier, or other liqueur
1 T. finely grated orange peel (option-
al)
Glaze:
8 oz. (1/2 pound) semisweet chocolate
chips
8 oz. (1 stick) butter or margarine, cut
into small pieces
Preheat oven to 375F. Line the bottom
of a 10-inch springform pan with parch-
ment paper (it's easier to lay the pan on
top of the paper and trace a line around
the bottom and cut the paper inside the
line). Spray the paper (the part that will
touch the batter) with nonstick cooking
spray. Set aside.
Make the torte: Place chocolate in a
microwave-safe bowl and cook on high
for 2 minutes. Stir the chocolate until
smooth (the chocolate may not look
melted, but it is). If the chocolate isn't

smooth, microwave it for 30 seconds
and stir until melted (you may need to
do this a couple of times). Set aside
while you make the rest of the torte.
While the chocolate is cooling, com-
bine nuts and 1/4 cup of sugar in the
bowl of a food processor and pulse until
the nuts are ground. Transfer this mix-
ture to another bowl and set aside (do
not clean the bowl of the food proces-
sor).
Place the butter and 1 cup of sugar in
the food processor and process until
smooth (about 15 seconds). Tranfer the
melted chocolate to the food processor
and process with the butter mixture until
smooth (about 15 seconds). Add the
eggs, liqueur and orange peel (if using)
and process until smooth (about 10 sec-
onds). Add the nuts and pulse until just
incorporated.
Transfer this mixture to the prepared
pan and smooth the top of the batter.
Bake for 30-40 minutes, until the cake is
set. Do not overcook or the torte will be
dry Remove the pan from the oven and
allow the cake to cool completely. (You
may make the torte up to this point a
day or two in advance and wrap well in
plastic wrap and chill).
Make the glaze: Place chocolate in a
microwave-safe bowl and cook on high
for 2 minutes. Stir the chocolate until
smooth (die chocolate may not look
melted, but it is). If the chocolate isn't
smooth, microwave it for 30 seconds
and stir until melted (you may need to
do this a couple of times). Add the but-
ter or margarine pieces and stir them
until they melt and the glaze is smooth.
Let the glaze sit for about 15 minutes,
until it is cooled and thickened, but not
hardened.
Cut 4 pieces of foil into long strips
and place in a square on a serving plate.
Run a knife around the inside collar of
the springform pan and remove the col-
lar. Place a torte upside down on the
serving plate over the foil (the foil should
stick out from under the torte). Carefully
remove the bottom of the springform
pan (it should be facing you) and peel
off the parchment paper.
Pour half the glaze over the torte and,
using a spatula or butter knife, carefully
spread the glaze over the torte, letting the
glaze drip down the sides of the cake,
adding more glaze as needed.
Smooth the glaze around the sides of
the cake. Use up all the glaze (if the torte
sinks slightly in the center the glaze will
pool there — that's okay).
Serve the torte at room temperature.
(You may decorate the torte with a rim
of fresh strawberries or raspberries, if
desired). Cut into thin wedges and serve.
Makes 16 or more servings. ❑

