Huguenot Torte

Categories: Dessert

Serves: 16 Servings

Ingredients:

4 Eggs
3 c Sugar
8 tb Flour
5 ts Baking powder
1/2 ts Salt
2 c Cored & chopped tart cooking
-apples
2 c Chopped pecans or walnuts
2 ts Vanilla
Whipped cream; flavored and
-sweetened for topping

Instructions:
This is another wonderful dish that I had never heard of. My southetn
friends all seem to know about it but the North has been deprived!

This is very rich stuff resembling an apple crisp. I can understand its
popularity in the South. I found the recipe in a wonderful book called
Charleston Receipts collected by the Junior League of Charleston and
published in 1950.

Beat the eggs in electric mixer until very frothy and lemon-colored. Add
other ingredients, except the whipped cream, in above order. Pour into two
well-buttered baking dishes about 8X12 inches. Bake in 325ø oven about 45
minutes or until crusty and brown. To serve, scoop up with pancake turner
(keeping crusty part on top), pile on a large plate, and cover with whipped
cream and a sprinkling of the chopped nuts, or make individual servings.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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