Recipe Valley is designed for enjoying tried and true recipes. Whether they are handed down through the ages from our families, or our favorite family recipes and traditional foods we are all use to having also known to us as comfort foods.   We can also enjoy recipes for those of us on a budget. Cook up some recipes for holidays and those special times when families get together and remember memories of days long past when we were growing up.  The foods and recipes our mom and their moms used to cook. A recipe is a memory for all of us in some way or another.  Whatever it is, I'm sure we can all feel the warmth of family and home here at Recipe Valley.
 
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HOME FOR THE HOLIDAYS
Fruit Cream Cheese Torte Rating:
I love holiday meals and here's a recipe that will make you remember & love them as well.
Ingredients:

Ingredients for Crust

  • 2c. Crushed Graham Crackers

  • 1c. Nuts chopped fine (reserving ¼ c. for later)

  • 1c. Flour

  • 1c. Butter or Margarine

Mix all ingredients together and press into a 9x13 inch pan and bake at 350 degrees for 15 minutes.  After crust has cooled crumble crust again and re-press into pan.

Cream Cheese Filling

While crust is baking, beat the following ingredients together on low speed until blended and switch on high until stiff and well blended.

  • 2-Packages Dream Whip (dry whipping cream in the baking aisle)

  • 1- 8oz Cream Cheese softened

  • 1c. milk

  • 2tsp. vanilla extract

After blending above ingredients, mix on low speed,

1c. Confectioner sugar in the cream cheese mixture until blended together. Do not over mix.  Spread mixture over cooled crust and refrigerate for about 1 hour or until cream cheese mixture is firm.

Directions:

Top Cream Cheese Filling with,
1 lg. can of your favorite Pie Filling and sprinkle remaining nuts over top
Cherry
Apple
Blueberry
Peach

Fresh Fruit sliced or anything you like.  Chocolate Pudding, whipped topping and Hershey’s Syrup on top works well too!  Use your imagination!   Keep refrigerated in between servings.

Coletta Ditzman
Coletta Ditzman,
Coletta was truly a remarkable cook.  I know a lot of people say that, but she was the genuine article.
Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, (but even walnuts or almonds are used), covered with a filling of plum butter or thick raspberry, apricot, or red currant jam. It is covered by a lattice of dough strips. The dough is rolled out in very thin strips of pastry and arranged to form a cris-cross design on top of the preserves. The pastry is brushed with lightly beaten egg whites, baked, and sometimes decorated with sliced almonds.

Linzer Torte is a holiday classic in the Swiss, German, Hungarian and Austrian traditions, often eaten at Christmas. Linzer Torte is often made like small tarts or cookies in North American bakeries.

The Linzer Torte, named after the city of Linz, Austria, is the oldest-known torte or cake in the world. For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book "Wie man die Linzer Dortten macht" ("How to make the Linzer Torte") found an even older recipe from 1653 in Codex 35/31 in the archive of the Admont Abbey.  Johann Konrad Vogel (1796 - 1883) started the mass production of the cake that made it famous around the world.
 
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