ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
HACKBRATEN (GERMAN MEATLOAF)
Make and share this Hackbraten (German Meatloaf) recipe from Food.com.
Provided by momaphet
Categories Pork
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Grease or spray baking dish that will hold your loaf with room around the edges for veggies.
- In large bowl, gently mix Ground Meat and Breadcrumbs until combined.
- Peel and dice on 1 Onion , heat 1 Tbsp of Butter in hot skillet, add diced Onion and Parsley , sauté until Onion is golden brown.
- Beat Eggs in large shallow container; add Salt, Pepper, Rosemary and Nutmeg to Egg and mix. Pour Onion/Parsley mixture and Egg mixture over Ground Meat, knead together until uniformly mixed.
- Mold meat mixture into loaf; roll in Flour until coated on all sides.
- Lay Bacon slices in the middle of small casserole dish, set floured Loaf on top of Bacon.
- Peel and slice Carrot and second Onion, pour Broth into casserole dish; scatter sliced Carrot and Onion around Meatloaf.
- Heat 4 Tbsp Butter in warm skillet.
- Pour hot Butter over meatloaf and place dish in preheated oven.
- Bake 1 hour (or until cooked through (at least 160 degrees - no pink should be left), basting often With 5-10 minutes cook time remaining, spread Sour Cream over Meatloaf.
- Remove dish from oven, move meatloaf to serving dish.
- Stir Flour or Cornstarch into the juice remaining in pan to make sauce, return to oven to thicken or transfer mixture to a pot which can go on your stove top.
- Slice and serve while hot.
GRUMPY GERMAN
Wonderful blend of sweet and sour. All of the ingredients, except the spices, were raised on our place..
Provided by cmflora
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine sauerkraut and apple pie filling in crock pot. Place roast in crock pot and ladle sauerkraut over roast. Sprinkle with caraway seed. Cook on high for 6 hours. Reduce heat to low and continue to cook for 2-3 hours.
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