What were some of your stand-out recipes you made for Passover or Easter?
- Thread starter dawn_mo
- Start date
dawn_mo
Well-known member
REC: Baked Ham Glazed With Pineapple and Chipotle Peppers
I ended up marinating the ham overnight in the glaze, then deglazed the pan and served it along with it. It was very good and confirmed ham dislikers ate it and raved about it.
* Exported from MasterCook *
Baked Ham Glazed With Pineapple and Chipotle Peppers #14655
Recipe By : Rita L/Recipezaar
Serving Size : 8 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 hour 25 minutes 10 mins prep
5 lbs smoked ham -- (5 to 7)
1 cup packed brown sugar
1 can crushed pineapple -- (10 ounce)
1 chipotle chile in adobo -- seeded and diced
(1 to 2)
1 tablespoon adobo sauce
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh ginger
2 tablespoons cornstarch
1/4 teaspoon salt
Mix cornstarch with a little cold water to dissolve. Place all ingredients except for ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil them simmer till thickened.
Preheat oven to 375 ° F. Place ham, cut end down, in a large baking pan and score skin.
Bake ham for 15 minutes. Brush glaze over ham and bake for another hour or until internal temperature reads 140 °F. Baste half way through baking.
- - - - - - - - - - - - - - - - - -
I ended up marinating the ham overnight in the glaze, then deglazed the pan and served it along with it. It was very good and confirmed ham dislikers ate it and raved about it.
* Exported from MasterCook *
Baked Ham Glazed With Pineapple and Chipotle Peppers #14655
Recipe By : Rita L/Recipezaar
Serving Size : 8 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 hour 25 minutes 10 mins prep
5 lbs smoked ham -- (5 to 7)
1 cup packed brown sugar
1 can crushed pineapple -- (10 ounce)
1 chipotle chile in adobo -- seeded and diced
(1 to 2)
1 tablespoon adobo sauce
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh ginger
2 tablespoons cornstarch
1/4 teaspoon salt
Mix cornstarch with a little cold water to dissolve. Place all ingredients except for ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil them simmer till thickened.
Preheat oven to 375 ° F. Place ham, cut end down, in a large baking pan and score skin.
Bake ham for 15 minutes. Brush glaze over ham and bake for another hour or until internal temperature reads 140 °F. Baste half way through baking.
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michael-in-phoenix
Well-known member
Stupidly Simple, but it was a hit. Rec: Cornbread Cake w/ Honey Bacon Butter
I posted this on Gail's about a year ago. I've had this recipe for 20 years, and decided to make it as a dessert choice for an holiday potluck. It disappeared in record time, and the recipe was requested. The simplicity of it surprised some folks.
*******************
Not authentic southern (or northern)
cornbread, but it's supposed to mimic Marie
Callendar's cornbread. Adapted from the AZ
Republic, Fall '86
All I know is that it's good!
Cornbread Cake with Honey Bacon Butter
2 slices of good quality smoked bacon,
fried crisp, drippings reserved
9 oz Jiffy Corn Muffin Mix, prepared
according to directions on the box
9 oz Jiffy Yellow Cake Mix, prepared
according to directions on the box
10 inch cast iron skillet, greased
Heat oven to 400 degrees F.
Pour prepared batters together into a
mixing bowl. Add bacon drippings and beat
together for 3 minutes. When you start the
3 minute beating time, place the greased
skillet into the oven and allow to heat.
Once the batter is beaten, pour it into the
hot skillet (be careful!!!!). Place the
skillet into the oven and bake at 400
degrees F for 20 minutes, or until a
toothpick inserted into the center comes
out clean.
Serve warm, right out of the pan, with a
schmear of Honey Bacon Butter.
Honey Bacon Butter
2 slices of crisp fried bacon, crumbled
1/4 lb (half stick) unsalted butter
1/2 cup honey
Place all ingredients in a mixer and beat
until fluffy.
Enjoy!
Michael
I posted this on Gail's about a year ago. I've had this recipe for 20 years, and decided to make it as a dessert choice for an holiday potluck. It disappeared in record time, and the recipe was requested. The simplicity of it surprised some folks.
*******************
Not authentic southern (or northern)
cornbread, but it's supposed to mimic Marie
Callendar's cornbread. Adapted from the AZ
Republic, Fall '86
All I know is that it's good!
Cornbread Cake with Honey Bacon Butter
2 slices of good quality smoked bacon,
fried crisp, drippings reserved
9 oz Jiffy Corn Muffin Mix, prepared
according to directions on the box
9 oz Jiffy Yellow Cake Mix, prepared
according to directions on the box
10 inch cast iron skillet, greased
Heat oven to 400 degrees F.
Pour prepared batters together into a
mixing bowl. Add bacon drippings and beat
together for 3 minutes. When you start the
3 minute beating time, place the greased
skillet into the oven and allow to heat.
Once the batter is beaten, pour it into the
hot skillet (be careful!!!!). Place the
skillet into the oven and bake at 400
degrees F for 20 minutes, or until a
toothpick inserted into the center comes
out clean.
Serve warm, right out of the pan, with a
schmear of Honey Bacon Butter.
Honey Bacon Butter
2 slices of crisp fried bacon, crumbled
1/4 lb (half stick) unsalted butter
1/2 cup honey
Place all ingredients in a mixer and beat
until fluffy.
Enjoy!
Michael
I did the roast lamb that Sylvia posted, and finished with REC: Lake Country Pear & Walnut Cake
The lamb was spectacular! Not much left for us to pick on.
This cake is always a winner, but since I had some family who are not fond of nuts, I didn't add them to the batter, but sprinkled them over half of the pan just before placing it into the oven.
* Exported from MasterCook II *
Lake Country Pear And Walnut Cake
Recipe By : Bon Appetit
Serving Size : 12
Categories : Breakfast/Brunch, Cakes,
Desserts, Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Walnuts -- chopped
Preheat oven to 350°F . Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using elecric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients. Stir in pears and walnuts. Pour batter into prepared pan. Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.
Cut cake in pieces and serve.
- - - - - - - - - - - - - - - - - -
Serving Ideas : For dessert, top with ice cream.
NOTES : Plain, it makes a nice brunch dish.
The lamb was spectacular! Not much left for us to pick on.
This cake is always a winner, but since I had some family who are not fond of nuts, I didn't add them to the batter, but sprinkled them over half of the pan just before placing it into the oven.
* Exported from MasterCook II *
Lake Country Pear And Walnut Cake
Recipe By : Bon Appetit
Serving Size : 12
Categories : Breakfast/Brunch, Cakes,
Desserts, Tried & True
Amount Measure Ingredient -- Preparation Method
2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Walnuts -- chopped
Preheat oven to 350°F . Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using elecric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients. Stir in pears and walnuts. Pour batter into prepared pan. Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.
Cut cake in pieces and serve.
- - - - - - - - - - - - - - - - - -
Serving Ideas : For dessert, top with ice cream.
NOTES : Plain, it makes a nice brunch dish.
REC: Julia Child's Braised Ham: my family might revolt if I got more creative...
This is always moist and delicious and the pan juices are the best part.
A whole "fully cooked" 14 lb. bone-in ham (I used an 11 lb. half ham)
1 cup each chopped carrots, celery and onion
1 tsp. each peppercorns and allspice berries
2 tsp. sage or thyme (I used a few sprigs fresh thyme)
3 imported bay leaves
1 bottle dry white wine, or 3/4 bottle dry white French vermouth (my choice) or Port wine
Chicken broth
2 cups fresh bread crumbs (instead, I use a glaze of equal parts Dijon mustard and brown sugar)
Scrub the ham and place on a rack in a covered roaster. Scatter the vegetables around, and sprinkle them with the seasonings. Pour in the wine and enough chicken broth to make about 1 inch of liquid. (This can be done ahead; cover and refrigerate.)
Preheat the oven to 400*F. Bring the roaster to the simmer on top of the stove, then place in the oven. In about 10 minutes, when the liquid is simmering again, turn the oven down to 325*F.
Braise for 3-1/2 to 4-1/2 hours (about 18 minutes per pound), basting occasionally, until an instant thermometer registers 130*F. It will eventually rise to 140* out of the oven. The liquid should simmer quietly the whole time; adjust heat as necessary. (I find I have to leave the cover ajar)
Remove the ham from the roaster. Strain the pan juices into a sauce pan, pressing on the vegetables to release juices. Slice the rind off the ham, leaving a 1/4-inch of fat. Press the breadcrumbs onto the surface (here's where I slather on the mustard glaze).
Put the ham back in the empty roaster and preheat the oven to 500*F. Brown for 15 minutes.
(The ham will now stay warm for an hour or so, loosely covered.)
Degrease the pan juices. Reduce if necessary, or if too salty, dilute with more chicken broth.
This is always moist and delicious and the pan juices are the best part.
A whole "fully cooked" 14 lb. bone-in ham (I used an 11 lb. half ham)
1 cup each chopped carrots, celery and onion
1 tsp. each peppercorns and allspice berries
2 tsp. sage or thyme (I used a few sprigs fresh thyme)
3 imported bay leaves
1 bottle dry white wine, or 3/4 bottle dry white French vermouth (my choice) or Port wine
Chicken broth
2 cups fresh bread crumbs (instead, I use a glaze of equal parts Dijon mustard and brown sugar)
Scrub the ham and place on a rack in a covered roaster. Scatter the vegetables around, and sprinkle them with the seasonings. Pour in the wine and enough chicken broth to make about 1 inch of liquid. (This can be done ahead; cover and refrigerate.)
Preheat the oven to 400*F. Bring the roaster to the simmer on top of the stove, then place in the oven. In about 10 minutes, when the liquid is simmering again, turn the oven down to 325*F.
Braise for 3-1/2 to 4-1/2 hours (about 18 minutes per pound), basting occasionally, until an instant thermometer registers 130*F. It will eventually rise to 140* out of the oven. The liquid should simmer quietly the whole time; adjust heat as necessary. (I find I have to leave the cover ajar)
Remove the ham from the roaster. Strain the pan juices into a sauce pan, pressing on the vegetables to release juices. Slice the rind off the ham, leaving a 1/4-inch of fat. Press the breadcrumbs onto the surface (here's where I slather on the mustard glaze).
Put the ham back in the empty roaster and preheat the oven to 500*F. Brown for 15 minutes.
(The ham will now stay warm for an hour or so, loosely covered.)
Degrease the pan juices. Reduce if necessary, or if too salty, dilute with more chicken broth.
richard-in-cincy
Well-known member
None. Dawn, I was going to make the Greek Roast Leg of Lamb that you made but
I was under the weather. Good thing I didn't buy the lamb before I got sick. It's still on my agenda to make... one day!!
Hope yours was great.
I was under the weather. Good thing I didn't buy the lamb before I got sick. It's still on my agenda to make... one day!!
Hope yours was great.
My turkey sure stood out. Poor thing must have had a miserable life because it was horrible!
It smelled like plastic, tasted like plastic and the gravy was just as bad. I had 2 bites, gave some to the cat and the rest is going back to the store.
(the raccoons got some as well, of course, but we won't tell the store that)
This is the first time I have had a bad experience with a turkey. Who knows what's going into our foods these days!!??
It smelled like plastic, tasted like plastic and the gravy was just as bad. I had 2 bites, gave some to the cat and the rest is going back to the store.
(the raccoons got some as well, of course, but we won't tell the store that)
This is the first time I have had a bad experience with a turkey. Who knows what's going into our foods these days!!??
mine was a disaster too smileys/frown.gif Fig and Rosemary Pork roast.....
the recipe itself, although it can use some tweeks, was good but the pork was dry and not falling off the bone. it's going back to the store too. the gravy was good but needs a bit of work. I was so dissapointed that it didn't occur to me to save the gravy. it probably would be great over roasted chicken. oh well, the zinfandel was excellent... '-))
oh, I had fresh green beans and but them a pan with water and boiled til slightly tender. I poured off the water and put them back on the stove and cooked til dry, added some olive oil and squeezed in some roasted garlic cloves. as they cooked the garlic broke down and coated the beans. they were really good and can't wait to make them again.
http://www.epicurious.com/recipes/recipe_views/views/230931
the recipe itself, although it can use some tweeks, was good but the pork was dry and not falling off the bone. it's going back to the store too. the gravy was good but needs a bit of work. I was so dissapointed that it didn't occur to me to save the gravy. it probably would be great over roasted chicken. oh well, the zinfandel was excellent... '-))
oh, I had fresh green beans and but them a pan with water and boiled til slightly tender. I poured off the water and put them back on the stove and cooked til dry, added some olive oil and squeezed in some roasted garlic cloves. as they cooked the garlic broke down and coated the beans. they were really good and can't wait to make them again.
http://www.epicurious.com/recipes/recipe_views/views/230931
sandi-in-hawaii
Well-known member
My favorite was some sweet bread rolls from the bread machine REC inside
I made this Portuguese Sweet Bread from allrecipes.com/ It was not what I was expecting (portuguese sweet bread in Hawaii is very sweet, and quite yellow - this one was not).
After the dough cycle was done in the bread machine, I portioned the dough into 14 2oz. pieces, rolled each piece into a 6-7" rope, and tied them into knots. Let them rise, then baked in the oven at 350º for about 15 minutes.
They were GORGEOUS! I decided it's easier to do this coil thing, to make the outside of the dough nice and taut. (I have problems with rolling the dough into the usual ball things, and the balls end up kinda slack.)
It was a big hit, and we all ate ham samdwiches at dinner!
Portuguese Sweet Bread I
Submitted by: Jennifer Houde
"This recipe is for the bread machine. It is similar to homemade "grandmother's" sweet bread."
Original recipe yield: 1 1/2 pound loaf.
Prep Time:5 MinutesCook Time:3 Hours Ready In:3 Hours 5 MinutesServings:12 (change)
1 cup milk
1 egg
2 tablespoons butter
1/3 cup white sugar
3/4 teaspoon salt
3 cups bread flour
2 1/2 teaspoons active dry yeast
Add ingredients in order suggested by your manufacturer. Select "sweet bread" setting.
http://bread.allrecipes.com/az/PortugueseSweetBread.asp
I made this Portuguese Sweet Bread from allrecipes.com/ It was not what I was expecting (portuguese sweet bread in Hawaii is very sweet, and quite yellow - this one was not).
After the dough cycle was done in the bread machine, I portioned the dough into 14 2oz. pieces, rolled each piece into a 6-7" rope, and tied them into knots. Let them rise, then baked in the oven at 350º for about 15 minutes.
They were GORGEOUS! I decided it's easier to do this coil thing, to make the outside of the dough nice and taut. (I have problems with rolling the dough into the usual ball things, and the balls end up kinda slack.)
It was a big hit, and we all ate ham samdwiches at dinner!
Portuguese Sweet Bread I
Submitted by: Jennifer Houde
"This recipe is for the bread machine. It is similar to homemade "grandmother's" sweet bread."
Original recipe yield: 1 1/2 pound loaf.
Prep Time:5 MinutesCook Time:3 Hours Ready In:3 Hours 5 MinutesServings:12 (change)
1 cup milk
1 egg
2 tablespoons butter
1/3 cup white sugar
3/4 teaspoon salt
3 cups bread flour
2 1/2 teaspoons active dry yeast
Add ingredients in order suggested by your manufacturer. Select "sweet bread" setting.
http://bread.allrecipes.com/az/PortugueseSweetBread.asp
Cheers and Jeers...
Spiral ham was tough and cold (does ANYONE ever have good luck with these?). I didn't cook it, someone else did, so I don't know if she overcooked or what.
But these saved the day:
Easy Lemon Pie
Graham cracker crust (make your own or buy). Then the filling was a layer of simple lemon curd, topped with a more lemon curd mixed with Cool Whip. Simple - even stuidly simple - I know, but it was very good. Top with mint or fresh berries.
Good side, too -
Corn/Mushroom Salad
2 tablespoons balsamic vinegar
2+ tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
6 oz sliced mushrooms
2 cups frozen whole kernel corn, cooked/drained
1 cup chopped roma (plum) tomato
1/4 cup chopped fresh parsley
Mix vinegar, oil, sugar and salt.
Saute mushrooms in a little additional oil and then mix with corn, tomatoes, parsley, and reserved vinegar mixture.
Spiral ham was tough and cold (does ANYONE ever have good luck with these?). I didn't cook it, someone else did, so I don't know if she overcooked or what.
But these saved the day:
Easy Lemon Pie
Graham cracker crust (make your own or buy). Then the filling was a layer of simple lemon curd, topped with a more lemon curd mixed with Cool Whip. Simple - even stuidly simple - I know, but it was very good. Top with mint or fresh berries.
Good side, too -
Corn/Mushroom Salad
2 tablespoons balsamic vinegar
2+ tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
6 oz sliced mushrooms
2 cups frozen whole kernel corn, cooked/drained
1 cup chopped roma (plum) tomato
1/4 cup chopped fresh parsley
Mix vinegar, oil, sugar and salt.
Saute mushrooms in a little additional oil and then mix with corn, tomatoes, parsley, and reserved vinegar mixture.
Rec: Passover Apple Cake with Struesel
I always make this Passover Apple Cake and it's a hit with my hubby and my in-laws!
from kashrut.com 3 eggs 3/4 cup sugar 1/3 cup oil 3/4 cup cake meal 5 apples, peeled and sliced struesel topping: 1/2 cup sugar 2 tsp. cinnamon 1. Beat eggs with sugar and oil until mixture is light in color. 2. Add cake meal and mix. 3. Pour half of mixture into a greased 8" or 9" pan. 4. Place half of sliced apples over batter. 5. Pour remaining batter over the apples and cover with remainingg apples. 6. Mix struesel topping in bowl and sprinkle over cake. 7. Bake in preheated 350 degree oven for 1 and a half hours.
I always make this Passover Apple Cake and it's a hit with my hubby and my in-laws!
from kashrut.com 3 eggs 3/4 cup sugar 1/3 cup oil 3/4 cup cake meal 5 apples, peeled and sliced struesel topping: 1/2 cup sugar 2 tsp. cinnamon 1. Beat eggs with sugar and oil until mixture is light in color. 2. Add cake meal and mix. 3. Pour half of mixture into a greased 8" or 9" pan. 4. Place half of sliced apples over batter. 5. Pour remaining batter over the apples and cover with remainingg apples. 6. Mix struesel topping in bowl and sprinkle over cake. 7. Bake in preheated 350 degree oven for 1 and a half hours.
J
jadaore
Guest
Pineapple cilantro rice posted by Deb in MI, and strawberry torte both big hits Rec>>
From: Deb in MI
REC: Pineapple Cilantro Rice
Made this a few nights ago - very tasty.
And leftovers remained very moist. I
didn't have any pineapple juice on hand so
I just used water instead. (Jada:I followed Deb's suggestion and used water, and I also deleted sugar)
Pineapple Cilantro Rice
Makes 4 cups; Total Time: 25-30 minutes
1 T. unsalted butter
1/4 cup onion, diced
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz)
3/4 cup pineapple juice (6 oz.)
1/2 cup water
1 tsp. kosher salt
1 tsp. sugar
1/4 cup minced fresh cilantro (I think it
needs double this amount)
Melt butter in a saucepan over medium-high
heat. Add onion a sauté 3 minutes; stir in
rice and sauté 1 minute more.
Add pineapple, pineapple juice, water,
salt, and sugar. Bring to a boil, cover,
reduce heat to low, and simmer 25 minutes,
or until al the liquid absorbed. Fluff
rice with a fork, then stir in cilantro.
Source: Cuisine at Home, June 2005
Even people who don't care for sweets like this torte. I've made it several times with plums as the recipe calls for as well as just about every fruit and combo of that you could try; apples, pears, peaches, blackberries, etc. For Easter I made it with fresh strawberries for the first time and added the zest of one orange to the batter. One person had thirds!
Plum Torte
from Cooking for Comfort by Marian Burros
3/4 cup granulated sugar plus 1 or 2 Tbsp
1/2 cup unsalted butter
1 cup unbleached all-purpose flour, sifted
1 tsp baking powder
2 eggs
pinch salt
24 halves pitted Italian (aka prune or purple) plums
1 tsp cinnamon
vanilla ice cream - optional
Arrange a rack in the lower third of the oven. Preheat the oven to 350.
In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs and salt and beat to mix well.
Place in a 9 or 10" ungreased (I lightly oil) springform pan. Cover the top with the plums skin side down. Mix the cinnamon with the 1 or 2 Tbsp sugar and sprinkle over the top.
Bake for 40 to 50 min or until a toothpick inserted in center comes out clean. Cool to rm temp or serve warm with ice cream.
Note from recipe author: Torte may be frozen for several months, if well-wrapped. To serve, return to rm temp and reheat in oven at 300 till warm.
Note from Jada: If I'm in the mood for crumbles, I add this topping. Just omit the cinn and sugar topping called for in torte recipe and sprinkle this on top of the fruit instead.
1/2 cup brown sugar
1 1/4 cup flour
1+ tsp cinnamon
1 cube butter, melted
Mix first three ingredients, add melted butter, sprinkle whatever you can resist eating on top of the fruit and bake as directed.
From: Deb in MI
REC: Pineapple Cilantro Rice
Made this a few nights ago - very tasty.
And leftovers remained very moist. I
didn't have any pineapple juice on hand so
I just used water instead. (Jada:I followed Deb's suggestion and used water, and I also deleted sugar)
Pineapple Cilantro Rice
Makes 4 cups; Total Time: 25-30 minutes
1 T. unsalted butter
1/4 cup onion, diced
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz)
3/4 cup pineapple juice (6 oz.)
1/2 cup water
1 tsp. kosher salt
1 tsp. sugar
1/4 cup minced fresh cilantro (I think it
needs double this amount)
Melt butter in a saucepan over medium-high
heat. Add onion a sauté 3 minutes; stir in
rice and sauté 1 minute more.
Add pineapple, pineapple juice, water,
salt, and sugar. Bring to a boil, cover,
reduce heat to low, and simmer 25 minutes,
or until al the liquid absorbed. Fluff
rice with a fork, then stir in cilantro.
Source: Cuisine at Home, June 2005
Even people who don't care for sweets like this torte. I've made it several times with plums as the recipe calls for as well as just about every fruit and combo of that you could try; apples, pears, peaches, blackberries, etc. For Easter I made it with fresh strawberries for the first time and added the zest of one orange to the batter. One person had thirds!
Plum Torte
from Cooking for Comfort by Marian Burros
3/4 cup granulated sugar plus 1 or 2 Tbsp
1/2 cup unsalted butter
1 cup unbleached all-purpose flour, sifted
1 tsp baking powder
2 eggs
pinch salt
24 halves pitted Italian (aka prune or purple) plums
1 tsp cinnamon
vanilla ice cream - optional
Arrange a rack in the lower third of the oven. Preheat the oven to 350.
In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs and salt and beat to mix well.
Place in a 9 or 10" ungreased (I lightly oil) springform pan. Cover the top with the plums skin side down. Mix the cinnamon with the 1 or 2 Tbsp sugar and sprinkle over the top.
Bake for 40 to 50 min or until a toothpick inserted in center comes out clean. Cool to rm temp or serve warm with ice cream.
Note from recipe author: Torte may be frozen for several months, if well-wrapped. To serve, return to rm temp and reheat in oven at 300 till warm.
Note from Jada: If I'm in the mood for crumbles, I add this topping. Just omit the cinn and sugar topping called for in torte recipe and sprinkle this on top of the fruit instead.
1/2 cup brown sugar
1 1/4 cup flour
1+ tsp cinnamon
1 cube butter, melted
Mix first three ingredients, add melted butter, sprinkle whatever you can resist eating on top of the fruit and bake as directed.