Hometown Get-Togethers - Candace Floyd [69]
5. To prepare the filling, combine the sweetened condensed milk and the chocolate in a medium saucepan. Cook over low heat, stirring occasionally, until the chocolate is just melted and the mixture is smooth. Remove from the heat.
6. Place the egg yolks in a small bowl and quickly stir in 2 tablespoons of the hot chocolate mixture until well blended. Gradually stir the yolk mixture into the chocolate mixture in the saucepan. Cook over medium heat for 3 minutes, stirring constantly. Remove from the heat; stir in the orange juice and pecans. Refrigerate about 25 minutes, until cool. Spread the cooled filling mixture over the brownie base. Refrigerate at least 1 hour or until the filling is set.
7. To prepare the topping, combine the heavy cream, confectioners’ sugar, cocoa, orange zest, orange juice, and salt in a large bowl. Beat until blended with a mixer at low speed. Increase the speed to high and beat until stiff peaks form.
8. To serve, run a knife around the sides of the springform pan to loosen. Remove the sides of the pan and place the torte on a serving plate. Pipe or spoon the topping mixture evenly over the filling. Garnish with orange slices or mint leaves, if using, or top with a raspberry or strawberry fan and shaved chocolate, if using.
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GRAND PRIZE WINNER IN AMERICAN PROFILE MAGAZINE’S HOMETOWN GET-TOGETHERS RECIPE CONTEST
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Fresh Peach Cobbler
Bette Lou Wolford, Fort Morgan, Colorado
Serves 12
“I have taken this recipe to many potlucks, and it is always enjoyed by everyone and the recipe is always requested.”
CRUST
2 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
FILLING
¼ cup all-purpose flour
1 cup sugar
¼ teaspoon ground cinnamon
½ teaspoon salt
2½ to 3 pounds fresh peaches, peeled, pitted, and sliced
½ cup peach preserves
1 tablespoon lemon juice
¼ cup (½ stick) butter
1 egg, well beaten
1. Preheat the oven to 425°F. Grease a 13 × 9-inch cake pan.
2. To prepare the crust, combine the flour and salt in a large mixing bowl. Using a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Mix in ½ cup water until the dough forms a soft ball. Place between two sheets of parchment or wax paper and roll to 9 x 13 inches. Set aside.
3. To prepare the filling, combine the flour, sugar, cinnamon, and salt in a large bowl. Add the peaches, preserves, and 1/3 cup water; mix well. Pour into the prepared pan. Sprinkle with the lemon juice and dot with the butter. Top with the crust. Lightly brush the top of the crust with the beaten egg.
4. Bake for 10 minutes. Reduce the oven temperature to 350°F. Bake for 30 to 45 minutes longer, until the crust is browned.
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TIPS FROM OUR TEST KITCHEN: For cherry cobbler, use 5 to 6 cups pitted cherries and additional sugar to taste. Omit the preserves and cinnamon and add 1 teaspoon almond extract.
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Peanut Butter Cup Dessert
Elizabeth Yoder, Berne, Indiana
Serves 12 to 16
“I like to take this recipe to family get-togethers. There’s never any left to take home!”
BOTTOM LAYER
½ cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
MIDDLE LAYER
One 8-ounce package cream cheese, softened
¾ cup creamy peanut butter
1 cup confectioners’ sugar
One 8-ounce container frozen whipped topping, thawed
TOP LAYER
One 8-ounce container frozen whipped topping, thawed
10 peanut butter cups, coarsely chopped
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. To prepare the bottom layer, combine the butter, granulated sugar, egg, and vanilla in a large mixing bowl. Cream the mixture until fluffy with a mixer at medium-high speed. Reduce the heat to low and add the flour, cocoa, baking soda, and salt. Beat just until blended. Press into the prepared pan.
3. Bake for 10 minutes. Cool completely.
4. To prepare the middle layer, combine the cream cheese, peanut butter,