FROSTED ALMOND POUND CAKE

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
3/4 cup milk
1 tsp almond extract

Preheat oven to 350 degrees.
Spray a 9-inch loaf pan with nonstick cooking spray; set aside.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large mixer bowl, beat butter until smooth.  Add the sugar and beat until light-colored, about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  On low speed, beat in half the flour mixture.  Scrape down bowl and beat in the milk.  Add the last half of the flour mixture and the almond extract; beat until smooth.  Spread batter into the prepared pan.

Bake at 350 degrees for 1 hour and 5 minutes or until crowned in the center and set.  Cool in the pan on a wire rack for 10 minutes.  Invert pan to remove cake and cool cake completely, turned upright on wire rack.

Glaze Topping:
1 cup powdered sugar
4 tsp water
1/2 tsp almond extract
2 tbsp sliced almonds, lightly toasted

In a medium bowl, combine the powdered sugar, water, and the almond extract. Whisk together until smooth.  Spread over the top of the cooled cake and sprinkle the toasted almonds over the top.

Allow the topping to set for 15 minutes before slicing.

Yield: 12 slices

YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese

1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

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Serve with fresh fruit and/or berries for dipping.

STRAWBERRY SHERBET WITH A TOUCH OF CINNAMON

4 quarts fresh strawberries, stemmed & sliced

4 cups granulated sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 tsp ground cinnamon
additional fresh strawberries for garnish, if desired

In a mixing bowl, combine the strawberries and sugar; let stand until juicy.  This will probably take 1 to 1 1/2 hours.  Mash the berries or puree in blender (will take several batches to do this).

Add the milk, orange juice, and cinnamon to the mashed or pureed berries; stir to combine well.  Pour the mixture into the ice cream maker cylinder and process according to the machine's manufacturer's instructions.

If you do not have an ice cream freezer, you can freeze in shallow containers in the freezer for about 3 hours or until of sherbet consistency.

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To serve, scoop into individual serving dishes and garnish with fresh berries, if desired

BAKED-IN-A-SKILLET PINEAPPLE UPSIDE DOWN CAKE

1/2 cup butter

1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels

Preheat oven to 375 degrees.

Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter.  Add the brown sugar, mixing until the sugar melts.

Drain the pineapple reserving 1/3 cup of the juice.  Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples.  Set skillet aside.

In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well.  Blend in the vanilla and the 1/3 cup of pineapple juice.

In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.

In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter.  Spoon the batter into the skillet over the pineapple and pecans.  Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.

Allow cake to set in the skillet for 10 minutes then invert onto a serving plate.  Place a Maraschino cherry in the center of each pineapple ring.

Yield: 8 to 10 servings

The file photo

4-LAYER PUMPKIN CAKE WITH CREAM CHEESE ICING

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder
1/2 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 (15-ounce can) pure pumpkin
1/3 cup whole milk

FROSTING:1 cup (2 sticks) unsalted butter, room temperature
2 1/2 (8-ounce packages) cream cheese, room temperature
1 Tbs finely grated orange peel
1/4 cup orange juice
3 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.

Whisk flour and next 4 ingredients in a large bowl. Using an electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.

Bake cakes until tester inserted into the center come out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run a knife around cakes to loosen. Invert cakes onto racks.

TIP: Cake layers may be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

Trim rounded tops from cakes. Using a long serrated knife, cut each cake horizontally in half.

Using an electric mixer beat butter and cream cheese together until smooth. Add orange peel and orange juice until blended in. Add powdered sugar, about a cup at a time, beating until smooth.

Place 1 cake layer, cut side up, on a large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of the cake (layer will be thin).

TIP: Cake may be completed (without walnut garnish) 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.

Garnish cake with the walnuts before serving.

I have seen this several places on the internet. My version and this photo are from superfashion.us

Disclaimer: I have not made this cake. It looked so good I am putting on my blog for future use.

EASY PAVLOVA

Tasty meringue nest filled with a delicious almond cream and fruit.

3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping

Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.

Line a cookie sheet with parchment paper; set aside.

Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form.  Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form.  Spread the meringue into a 9-inch circle on the prepared cookie sheet.

Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch.  Meringue should be very lightly browned.  Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.

Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form.  Spoon the mixture into the meringue nest.  Top with the fresh fruits and/or berries.

Note: I got this recipe several years ago from a TOH magazine.

DOUBLE CHOCOLATE COOKIES FROM CAKE MIX

I got this recipe from Emily, which she says is her husband's favorite cookie, from a handwritten site I belong to. These really are good, quick and easy.

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So for all you brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut-up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.

file photo

FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

PAULA DEEN'S PUMPKIN BARS

4 eggs
1 2⁄3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. 

Stir together the flour, baking powder, cinnamon, salt and baking soda; add to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan; bake 30 minutes or until a wooden toothpick inserted comes out clean.

Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars and cut into 24 large or 48 small bars.

genius kitchen photo

HOLIDAY EGGNOG PIE

1 1/2 cups cold eggnog

1 1/2 cups cold milk
1 pkg (6-serving size) vanilla instant pudding
1 9-inch pie shell, baked, cooled
whipped cream for garnish
nutmeg for garnish

Combine the cold eggnog and milk in a mixing bowl.  Add the pudding mix and beat with electric mixer on low speed for 1 minute.  Immediately pour into the cooled pie shell.  Chill at least an hour before cutting to serve.

Before serving, garnish each slice with a dollop of whipped cream sprinkled lightly with nutmeg, if desired.

 Note: This is a file photo. Credit is in left bottom corner.

I believe it is meatloafandmelodrama.com if you want to check them out.

BASIC VANILLA MARSHMALLOW BUTTERCREAM FROSTING

1 cup butter, softened

1 jar (7 to 8-oz) marshmallow cream
1 cup powdered sugar
1 tsp vanilla extract
food coloring, if desired

In medium to large mixer bowl, beat the butter on medium speed until creamy; beat in the marshmallow cream until well blended.  Beat in the powdered sugar and vanilla extract.  Turn mixer speed to high and beat until fluffy (about 3 to 4 minutes).  Beat in a few drops of desired food color if you wish to have tinted frosting.

Yield: Approximately 3 cups frosting

file photo

Note: My granddaughter sometimes uses this frosting. It is very tasty.

APPLE AND CREAM CHEESE BUNDT CAKE

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice

3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk

1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

This is the file photo

I saw this on the internet some time ago. Can't remember the site it was on. 

It is rich but good.

CARAMEL APPLE SHEET CAKE

1 cup unsalted butter
1 cup water
2 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sour cream
2 large eggs
1 medium apple , diced small (about 1 1/4 cups)

For The Icing:
3 tablespoons milk
1/4 cup unsalted butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons caramel topping

Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.

In a separate bowl, whisk together the sour cream and eggs.

Combine the wet ingredients with the dry (batter will be thick.)

Fold in the diced apples.

Gradually stir in the warm melted butter and mix well until combined.

Pour batter evenly into the prepared pan (batter will be loose.)

Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool at least 30 minutes.

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. 

Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.)

Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15-20 minutes.

Slice into squares and enjoy!

Recipe and photo from

bellyfull.net

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HAZELNUT TORTE

6 large eggs, separated

1 cup granulated sugar
1 cup finely chopped hazelnuts, toasted
3/4 cup dry bread crumbs
2 tbsp orange juice
dash of salt
2 cups whipping cream, whipped
Hazelnut halves for garnish, if desired

Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.

In a large mixing  bowl beat the egg yolks with the sugar until of a light lemon color.  Stir in the chopped nuts, bread crumbs, and orange juice.

In a separate mixing bowl, beat the egg whites with the salt until stiff peaks form; gently fold into the hazelnut mixture.

Spoon  the batter into the prepared pan and bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes then remove the sides of the pan and transfer cake to a wire rack to cool completely.

Split the cake crosswise to make two layers.  Spread half the whipped cream a top one layer that has been placed on a serving plate.  Top with the second layer then the remaining half of the whipped cream.  Garnish with hazelnut halves, if desired.

Note: Original recipe from an old TOH magazine; recipe submitted by a lady in Canada.

Yield: 10 servings

NOTE:  I did not forget to include the flour; there is none.

FLEISCHMANN'S COUPON - 1963

I just love going through the old boxes of my mother's recipe clippings.  Every once in awhile I come across something interesting like this Fleischmann's Active Dry Yeast coupon that expired on Dec. 31, 1963.  8 cents was probably a pretty good savings on yeast back then!  My mother was a bit of a pack rat and on days like this, I am glad she was!

BUTTER COOKIE BOUQUET

1/3 cup butter, softened

1 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
red paste food coloring
1 cup vanilla frosting
green paste food coloring

In a small mixing bowl cream butter and sugar.  Beat in the eggs and vanilla extract.  Combine the flour, salt, and baking powder; gradually add to the creamy mixture.  Using the red paste food coloring, tint the dough red (or use less tint for pink flowers).  Shape dough into a ball, wrap in plastic wrap and chill overnight or all day.

Shape the chilled dough into 3/4-inch balls.  Place balls 2-inches apart on lightly greased baking sheets and flatten to 1/4-inch thickness.  With a sharp knife, cut two slits at the top of each circle to form a flower bud.  Pinch the bottom of each circle to form a stem end.

Bake cookies at 350 degrees for 8 to 10 minutes or until set; do not overbake.  Carefully remove to wire racks to cool completely.  Tint frosting green.  Use a small leaf tip and pipe leaves onto the stem end of each flower.  Scatter leaves among the flowers and make a bow on the stems.

I got this recipe from a TOH magazine many years ago.  Several years ago I helped my granddaughters make these on white cutting boards for their mothers for Mother's Day. They were a real hit.

BLONDIES AL A MODE with MAPLE-FLAVORED SYRUP

3/4 cup butter, softened

2 cups packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

In large mixer bowl cream the butter and sugar.  Add the eggs, one at a time; beat well after each egg.  Beat in the vanilla extract.

In another bowl combine the flour, baking powder, and salt.  Gradually add the flour mixture to the creamed mixture.  Stir in the pecans.

Spread the mixture into the prepared pan and bake at 350 degrees for 25 to 30 minutes.  Bake until a wooden toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

Sauce:
1 cup maple syrup
2 tbsp butter
1/4 cup evaporated milk
Vanilla ice cream
Coarsely chopped pecans

Combine the syrup and butter in a small saucepan. Bring mixture to a boil and boil, stirring, for 3 minutes.  Remove from the heat and stir in the milk.  Cut the cooled blondies into squares. 

To serve place a brownie square on a dessert plate with a scoop of the ice cream.  Pour sauce over the ice cream and sprinkle with pecans.

Yield: 20 Blondies

This is the file photo.

TROPICAL MERINGUE-TOPPED DESSERT SQUARES

CRUST:

1 cup all-purpose flour
1/3 cup powdered sugar
1 stick butter, softened

Preheat oven to 375 degrees.
Line a 9-inch square baking pan with parchment paper; set aside.

Combine the flour, powdered sugar, and butter until crumbly.  Press the mixture onto the bottom of the parchment-lined pan and bake at 375 degrees for 15 minutes; remove from the oven and set aside.

FILLING:
1 cup granulated sugar
6 tbsp key lime juice
6 large eggs, separated (save 3 of the whites for the meringue)
1/4 cup butter, softened

While the crust bakes combine the sugar, juice, egg yolks and butter in a medium saucepan.  Cook the mixture over medium heat, while whisking often, 8 to 10 minutes until thickened.  Remove from heat; set aside.

MERINGUE:
1/2 tsp cream of tartar
1/3 cup granulated sugar
1/3 cup sweetened flaked coconut
(The 3 saved egg whites)

Combine the egg whites and cream of tartar in a medium mixing bowl; beat on high speed with an electric mixer until soft peaks form.  Continue beating for about 2 minutes while gradually adding the sugar until stiff peaks form; set aside.

Spread the filling over the baked crust then spread the meringue evenly over the filling.  Sprinkle with the coconut and return to the oven and bake 10 to 13 minutes or until the coconut is browned.  Remove the dessert from the oven and and cool completely on a wire rack.

Use the parchment paper to lift the dessert from the pan and place on a cutting board.  Cut into 16 squares.  Serve immediately or refrigerate.

Note: I got this recipe several years ago from Reynold's Wrap!

SO EASY FRESH PEACH CRUMB BAKE

2 cups sliced fresh peaches

1/3 cup graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp nutmeg
2 tsp butter, melted

Preheat oven to 350 degrees.

Arrange peach slices in the bottom of an 8-inch square baking pan or dish.

In a small bowl combine the cracker crumbs, cinnamon, and nutmeg to blend together well.  Stir the melted butter into the cracker mixture.  Sprinkle the crumb mixture evenly over the peaches.

Bake at 350 degrees for 30 minutes.

Best when served warm with a dollop of whipped cream or ice cream.

free clipart

STRAWBERRY PIZZA

1 (20-oz) refrigerated sugar cookie dough

1 block (8-oz) cream cheese, softened
1/3 cup sugar
1 tub (8-oz) strawberry (or plain) frozen whipped topping, thawed
1 pint or 2 cups fresh strawberries, halved or sliced if very large

Preheat oven to 350 degrees.
Lightly grease a 12-inch pizza pan.

Press the cookie dough firmly onto the prepared pizza pan.  Bake at 350 degrees for 20 minutes or until light golden brown.  Cool in the pan on a wire rack.

In a large mixer bowl, beat the cream cheese with the sugar on high speed until well blended.  Gently stir in the whipped topping and spread the mixture evenly over the cookie crust.  Top with the strawberries.  Serve immediately or cover well and refrigerate until ready to serve.  If you have leftovers, store in the refrigerator.

File Photo

DOUBLE BERRY BROWNIE TORTE

1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
1 cup  semi-sweet chocolate chips
1 stick butter
1 1/4 cups sugar, divided
2 eggs
1 tsp vanilla
1/3 cup Hershey's Special Dark Cocoa
1/2 cup whipping cream
3/4 cup fresh blackberries
3/4 cup fresh raspberries

Preheat oven to 350 degrees.
Line a 9-inch round cake pan with waxed paper; grease and set aside.

In a small combine the flour, baking soda, and salt.  Stir in the chocolate chips and set aside.

In a medium saucepan melt the butter over low heat; remove from heat.  Stir in 1 cup of the sugar, the eggs, and the vanilla.  Add the cocoa, blending in well.  Stir in the flour/chocolate chip mixture.  Spread the batter into the prepared pan.  

Bake torte 20 to 25 minutes or until a wooden toothpick inserted in the center comes out slightly sticky.  Cool in the pan on a wire rack for 15 minutes.  Invert torte onto wire rack and gently remove waxed paper then turn right side up.  Allow to cool completely.

In the meantime rinse and drain the blackberries and raspberries.  Pat dry with paper towels.

Beat the whipping cream with the remaining 1/4 cup of sugar until the sugar is dissolved and stiff-peaks form.  Spread over the top of the brownie.  Top with the fresh berries.  Refrigerate until serving time.

file photo

Yield: 8 to 10 servings