California Cranberry Torte Recipes

Steps:

• 1. Put three cups cranberries in a round pie plate greased, and sprinkle with 3/4 cup sugar.
• 2. Beat two eggs in a bowl and add one cup of sugar, one stick margarine melted, one cup of flour, pinch of salt and walnuts (if desired) and pour over cranberries.
• 3. Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
• 4. Add whipped topping when cool.

Steps:

• In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 325 degrees
• 2. Grease a round pie plate
• 3. Pour cranberries into pie plate
• 4. Sprinkle with 3/4 cup sugar
• 5. Beat eggs in a bowl and add remaining one cup of sugar, melted butter, flour, salt and walnuts
• 6. Blend together then pour over cranberries
• 7. Bake for one hour
• 8. Cool, then serve with whipped cream

Steps:

• In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan. , Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. , In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. , For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.