Advertisement
YOU ARE HERE: LAT HomeCollections

My Best Recipe

Bavarian Torte Always Gets Wonderful Reviews

July 17, 1986

"Bavarian Torte tastes wonderful and always draws compliments," Kathleen T. Hashiguchi writes. "I got it from a close friend back in Hawaii many years ago. My son's elementary school is collecting recipes to be made into a cookbook for next school year's fund-raiser. I thought I would submit this recipe to you before it is published." BAVARIAN TORTE

1 (8-ounce) package cream cheese

1 egg

1/4 cup plus 1 teaspoon sugar

1/2 teaspoon vanilla

Nut Crust

1 (1-pound) can pear halves, well drained

1 teaspoon ground cinnamon

Beat cream cheese, egg, 1/4 cup sugar and vanilla until smooth. Spread mixture over Nut Crust. Slice drained pears into thin wedges. Arrange over cream cheese mixture.

Mix remaining sugar and cinnamon. Sprinkle over pears and filling. Bake at 375 degrees 25 minutes. Remove from oven and cool. Refrigerate thoroughly before serving. Cut into small squares. Makes 6 servings. Nut Crust

1/2 cup butter

1/3 cup sugar

1/4 teaspoon vanilla

3/4 cup flour

2/3 cup chopped nuts

Cream butter and sugar until light. Add vanilla, flour and nuts to butter mixture. Press into 8-inch square pan. Pierce all over with fork. Bake at 350 degrees 10 minutes. Do not over-bake.

--KATHLEEN T. HASHIGUCHI

Claremont

Advertisement
Los Angeles Times Articles
|
|
|