9. A Vintage Recipe   
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html Over 1200 wonderful   
   vintage recipes are listed.   
   --   
   Last week Lynn Z. asked: "Does   
   anyone have a great recipe for those rainbow colored little cakes (cookies?)   
   that had chocolate on the top and bottom and then red, yellow and green layers   
   in the middle, and jelly or jam between the layers as well? Sorry, I don't   
   know what they're called." We received so many responses! Thank you to all who   
   replied! Here's a recipe that we received from Jaci B. (Carrollton, VA)   
      
   Ingredients:   
   3 sticks butter, softened   
   1 1/2 cups sugar   
   6 large eggs   
   12 oz almond paste, grated   
   1 tbsp pure almond extract   
   3 cups AP flour, sifted   
   3 tsp baking powder   
   red, green and yellow coloring gels or liquid coloring 1/4 cup seedless   
   raspberry jam   
   1/4 cup apricot preserves   
   1 cup heavy cream   
   12 oz semisweet chocolate (I used chocolate chips) Instructions:   
   Grease three 9-inch cake pans and line with a round of parchment paper on the   
   bottom.  In the base of an electric mixer, cream the butter and sugar until   
   fluffy, about 5 minutes.  Add the eggs and continue to beat for 3 more   
   minutes.  Add the grated almond paste and almond extract and beat until well   
   combined.  In a separate bowl, sift together the flour and baking powder then   
   slowly add to the almond paste batter and mix until combined.  Separate the   
   mixture evenly into three bowls.  Dye each bowl a different shade (one green,   
   one yellow, one red).  Pour each color of the mixture into individual pans   
   making sure to smooth out the top.  Bake at 350 degrees for approximately   
   20-25 minutes or until a cake tester inserted into the center comes out   
   clean.  Remove from the oven and let cool for 5 minutes before inverting onto   
   a cooling rack.  Remove the parchment paper and let cool completely.  While   
   the cake is cooling, prepare the ganache by heating 1 cup of heavy cream in a   
   small saucepan just until bubbles start to form around the edge.  Turn off the   
   heat and pour over the chocolate in a large bowl. Stir continuously until   
   melted completely and smooth.  Let cool to room temperature.  Start with the   
   pink layer of the cake and spread with the raspberry jam until it nearly   
   reaches the edges of the cake.  Top with the yellow cake.  Spread this with   
   the apricot preserves.  Top with the final green layer.  Use a spoon to pour   
   the ganache over the cake, using an offset spatula to even the sides and make   
   sure the cake is completely covered.  Use as much ganache as you need.  Let   
   sit at room temperature in a cool spot for 1-2 hours until completely set.   
   Note:   
   I would substitue the ganache with chocolate butter frosting if I were making   
   it.   
   Jaci B.   
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   10.  A vintage recipe request from a reader:   
      
   "Hello.  I collect vintage cookbooks and have thousands of recipes, but one   
   recipe eludes me.  I grew up with extended family, and my great aunt used to   
   make chicken and rice for the family.  I have tried to duplicate it, but that   
   flavor eludes me.  She never followed a recipe sheet, but I have a feeling   
   that this is an old African American recipe that was passed down over the   
   years.  Can anyone help?  I will take all recipes.  I grew up in the 70's in   
   Virginia.  Thanks. -Patrice J. Richmond, VA "   
      
   As with collectibles, people also have very strong feelings about foods from   
   their past.  Sometimes these special recipes get lost.  This section is to   
   help people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.    
   If you can help this reader with this recipe, please forward it to   
   phil@bignews.biz .  If you have a vintage recipe request send it to   
   phil@bignews.biz and we might just publish it here.   
      
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
      
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   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)