Pineapple Cheese Torte By Ellen Food

PINEAPPLE TORTE

Steps:

• Preheat oven to 350F.
• In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
• Beat with mixer on low speed, then on medium speed for 3 minutes.
• Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
• Cool cakes and cut each layer in half.
• Filling: Combine sugar and flour and place in medium saucepan.
• Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
• Remove from heat and let cool.
• 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
• Remove from heat and add vanilla.
• Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
• Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
• Place third layer on top and fill with remaining pineapple filling.
• Top fourth layer and frost cake top and sides with remaining frosting.

PINEAPPLE CHEESE TORTE

Steps:

• CRUST:.
• Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
• Bake at 350 degrees for 20 minutes.
• FILLING:.
• Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
• Stir in 2/3 cup juice.
• Pour filling over hot crust.
• Bake at 350 degrees for 20 minutes or until center is set.
• Cool.
• TOPPING:.
• Combine flour and sugar in a saucepan.
• Stir in 1 cup reserved pineapple juice.
• Bring to a boil, stirring constantly.
• Boil and stir 1 minute.
• Remove from heat, fold in pineapple.
• Cool.
• Whip cream until stiff peaks form.
• Fold into topping.
• Spread carefully over dessert.
• Refrigerate 6 hours or overnight.
• Garnish with strawberries.

PINEAPPLE CHEESE TORTE BY ELLEN

Steps:

• Prepare crust and set aside. For filling: Sprinkle gelatin over water and let soften, about 5 minutes. Beat egg yolks lightly and put in top of a double boiler. Add milk, sugar and salt and cook, stirring constantly, over medium heat until mixture thickens to the consistency of a light custard, about 10 minutes. Add reserved gelatin to hot custard mixture and stir to dissolve. Continue to cook another 15 minutes. Transfer to refrigerator and cool completely. Mixture will thicken as it cools. When mixture is cool, add ricotta cheese and vanilla and beat until light and fluffy. In bowl, beat room-temperature egg whites until stiff and dry, then fold into filling mixture. In another bowl, beat whipping cream until stiff and fold in. Fold in pineapple, then transfer mixture to crust-lined pan. Refrigerate overnight. Crust: Preheat oven to 350 degrees. In small saucepan or in microwave oven, melt butter. Add sugar, then crumbs and pat onto bottom of 9-inch springform pan. Bake in preheated oven until brown, about 10 minutes.

PINEAPPLE TORTE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9x13" cake pan.
• Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
• Pour into prepared pan.
• Bake for 30 minutes.
• Cool on wire rack.
• Frost with cream cheese frosting.

CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of 9x13 pan with cooking spray.
• Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
• Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
• Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
• Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
• Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
• Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.

CHEESE TORTE

Steps:

• Preheat oven to 350 deg.
• In a large skillet, heat the oil. Lightly crisp the flour tortillas on both sides.
• Place one on a baking sheet and spread the refried beans on the tortilla.
• Place another tortilla on top and spread out the onion and red pepper.
• Then top with monterey jack cheese.
• Place third tortilla on top of other two tortillas and spread the colby jack cheese on top.
• Bake 10-15 minutes until the cheeses are melted.
• Cut into half and serve. May also cut into wedges and serve as an appetizer.
• I usually double this and put one on a plate in the refrigerator covered with tin foil and save for another day. Use within a few days.