Torte traveled in from Switzerland

Recipe Finder

November 13, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

"A Linzer Torte, like they make in Galena, Ill. or in Banff, Canada," is the request of Ann Sadler of Crystal Lake, Ill.

Her answer came from Dr. William A. Andersen of Lutherville, who wrote, "The recipe was given to our family by a former Lutherville neighbor who had just moved here from Switzerland.

"She said it was Dr. Linzer's original recipe which he made up to improve the nutrition of his patients in a Swiss sanitarium. Now the world knows."

Dr. Andersen's Linzer torte


2 cups flour

1 teaspoon baking powder

1/2 plus 1/8 cup sugar

3 teaspoons vanilla sugar

pinch salt

1 teaspoon almond extract

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 egg white

1/2 egg yolk

13 tablespoons butter

1 scant cup ground almonds


4 large tablespoons raspberry jam

1/2 egg yolk

To make vanilla sugar, break up a vanilla bean so that the pieces are loose in a medium-size jar. Fill with sugar, close top, shake up and let sit for a week or so. If you do not want to make the vanilla sugar, use 3 teaspoons regular sugar and add 1/2 teaspoon vanilla to dough.

For the filling: Mix all dough ingredients and blend by hand. Reserve enough to make 4 strips for lattice on top.

Put remainder of dough in an 8-by-9-inch cake pan. Press out flat then press from center toward outside to make a rim around the torte. Put raspberry jam in to fill up center. Cover with lattice strips, brush with 1/2 egg yolk.

Bake in 350-degree oven for 40 to 45 minutes.

Daniel Strauss of Baltimore often makes a similar torte which he says comes from "The Viennese Pastry Cookbook," by Lilly Jose Reich, published by Collier Books in 1970.

His recipe calls for a bit of grated lemon rind, no vanilla and he uses sweet butter. His filling is either current jelly or seedless raspberry jam with confectioners' sugar dusted on top.

Coconut candy

Greta January of Baltimore requested a coconut bon bon recipe. "This is the candy with the coconut in the center and a pastel candy shell on the outside. I can't seem to find it anywhere."

Chef Syglowski chose a simple and easy recipe from JoAnn Nuetzel of Baltimore.

Nuetzel's coconut bon bons

Makes about 60 bon bons

3/4 cup light corn syrup

2 1/2 cups dry macaroon coconut

Heat syrup to just under boiling. Pour over coconut which has been placed in a bowl. Set aside 1 hour to let it absorb completely.

Wet hands in cold water and roll mixture in small balls, about one-half inch each. Set on waxed paper to air dry slightly. Dip in pastel shades of candy coating for bon bons or chocolate coating for Mounds-like candy. Keep hands moist and have a damp cloth handy.

Mrs. Nuetzel notes that the coconut and candy coatings are available in several cake and candy supply stores. There are many such stores listed in the yellow pages of the telephone book.

Recipe requests

Emmett L. Gouch of Silver Spring would like to have a recipe "for homemade ginger ale, not ginger beer."

Jean Mazzan of Fayetteville, N.C., wants a cream of broccoli soup recipe like the one she enjoyed at the Jailhouse Coffee Shop in Ely, Nev., and a mint sauce like that served over venison at the Duquesne Club in Pittsburgh.

Polly Fisher of Crisfield is looking for a "peach kuchen recipe. It had sliced peaches on top and sour cream."

Jean Krees Stewart of Hunt Valley wants a codfish cake. "I began thinking of the codfish cakes my mother made when we were growing up in Hamilton. My Dad loved them. I hope someone who makes them will share the recipe with us."

Howard C. Klemm of Baltimore wrote, "When I was stationed in North Carolina, the cole slaw, as I remember, did not have mayonnaise in it but tasted very good. Could you possibly find out how the cole slaw was made?"

Beth Rockocy of Perryville writes she is interested in finding the recipe for coconut muffins like those served at Harpoon Hannah's in Fenwick, Del.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 11/13/96

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.