Georgian Golden Raisin Walnut Torte Recipes

STUFFING WITH GOLDEN RAISINS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
• Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

WALNUT GRAHAM TORTE

Steps:

• In a large bowl, cream the butter and sugar. Add eggs; mix well. Combine graham cracker crumbs, flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk and mix well. Fold in apples and 3/4 cup walnuts. , Spread into three greased 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Beat cream and confectioners' sugar until stiff peaks form; spread between layers and on top of torte. Sprinkle with remaining walnuts.

GOLDEN RAISIN COOKIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
• Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
• Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)

LEMONY WALNUT-RAISIN GALETTE

Steps:

• Preheat oven to 350°. Cut unpeeled lemon into 8 wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon., Place 1 sheet of phyllo dough on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream.

GEORGIAN GOLDEN RAISIN WALNUT TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 14x16-inch or larger baking sheet.
• Spread walnuts out onto a baking sheet in a single layer and bake in the preheated oven until walnuts smell toasted and are lightly browned, about 10 minutes. Let cool; process nuts into tiny chunks in a food processor, pulsing several times to avoid turning them into nut butter.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add raisins to the steamer, cover, and steam until plump and moist, 10 to 15 minutes.
• Combine walnuts, raisins, 1/2 cup white sugar, and cinnamon in a bowl.
• Place 1 pie crust in the center of the prepared baking sheet. Cover with 1/3 of the raisin mixture, spreading it into a layer about 1/2-inch thick and leaving a 1-inch margin at the edge of the crust. Dot filling with 1 tablespoon butter chunks. Place 2nd crust over filling and spread 1/3 of the raisin filling as before; dot with 1 tablespoon butter. Repeat with 3rd crust and remaining 1/3 of raisin filling and remaining 1 tablespoon butter chunks. Place final crust on top and press edges together to make a dome with the filling sealed inside the crusts. Use your fingers to crimp the edges into a fluted shape.
• Whisk egg with milk in a small bowl and brush the top of the pie with the mixture. Cut 5 2-inch-long slits into the top crust in a star pattern.
• Bake in the preheated oven until golden brown, 50 to 60 minutes.
• Combine 1/2 cup white sugar, brown sugar, and white grape juice in a small saucepan. Bring to a boil until mixture thickens into a syrup, 7 to 10 minutes. Drizzle syrup over the hot torte to make a glaze. Cool slightly before cutting into 16 slices for serving.

WALNUT TORTE

Steps:

• Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
• Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
• Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
• Sprinkle top with confectioners' sugar.