Open House Ribbon Torte Food

OPEN HOUSE RIBBON TORTE

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 8 x 1 1/2 inch or 9 x 1 1/2 inch round layer pans.
• Prepare cake as directed on box.
• Turn half batter (about 2 1/2 cups) into one pan.
• Blend contents of small package into remaining batter and turn into the other pan.
• Bake and cool as directed on the package.
• Chill cooled layers for ease in splitting.
• Split each cake layer into 2 thin layers.
• Whip cream until stiff.
• Blend in milk and pudding mix.
• Let stand for 1 minute to thicken.
• Alternate layers of light and dark cake; spread whipped cream mixture between layers and on top of cake.
• Store cake in the fridge until ready to serve.

FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE

Steps:

• To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
• Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
• In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.

BAVARIAN APPLE TORTE

Steps:

• Preheat oven to 350 degrees.
• Grease 9-inch pie pan with Crisco.
• CRUST: Mix together Butter, 1/3 Cup Sugar, 1 Teaspoon Vanilla Extract, 1 Cup Flour. Press into pie pan evenly across bottom and up the sides.
• FILLING: Mix until creamy: 8 ounces Cream Cheese, 1/3 Cup Sugar, 1 Teaspoon Pure Vanilla Extract, 1/4 teaspoon Pure Almond Extract, 1 Egg. Pour into the crust.
• APPLE LAYER: Peel, core and thinly slice Apples. Arrange over cream cheese mixture.
• Mix together 2 Tablespoons Sugar with 1/2 Teaspoon Cinnamon, 1/4 Teaspoon Fresh Grated Nutmeg and sprinkle over apples.
• TOPPING: 1/2 Cup Sliced Toasted Almonds.
• Bake at 350 degrees for 1 hour.
• Cool and refrigerate.
• Hint #1: I purchase almonds already sliced, and simply toast them in a non-stick skillet at medium-high heat until fragrant and just starting to turn golden, just 2 or 3 minutes.
• Hint #2; Have all ingredients at room temperature, and make the recipe in the order as written, saving the apple-peeling until just before you sprinkle on the almonds.
• Hint #3: Use real vanilla extract, not vanilla flavor. It makes a big difference in the quality of flavor.