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     Re: Re: Cranberry Raisin Pie   
     By: Dave Drum to Ben Collver on Wed Feb 26 2025 06:47:44   
      
   BC>       Title: Cranberry Raisin Pie   
      
   DD> Betcha could make this using craisins (dried cramberries).   
   DD>       Title: Apple Pie A La Zing   
      
   Becheright about that!  Probably wouldn't even need to reconsitute   
   them in hot water.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Apricot Chocolate Almond Cake   
    Categories: Cakes   
         Yield: 10 Servings   
      
         3 oz Unsweetened chocolate   
         4    Eggs; separated   
       1/4 ts Cream of tartar   
     1 1/4 c  Honey   
     1 1/2 c  Wheat germ   
     1 3/4 c  Whole wheat pastry flour;   
              - +2 tb   
         1 c  Dried apricots   
       1/2 c  Butter; softened   
         2 ts Vanilla extract   
         1 c  Milk   
       3/4 c  Unbleached white flour   
         2 ts Baking powder   
       1/4 ts Salt   
       1/2 c  Almonds; chopped   
      
     The bottom layer of this cake is chocolate, and the top apricot   
     almond. Making it will produce a lot of dirty bowls, but also a moist   
     cake that is lovely to look at and delicious to eat.   
      
     Preheat oven to 325?F.   
      
     Melt chocolate in small saucepan on low heat. Set aside to cool. Beat   
     egg whites until foamy. Add the cream of tartar and continue to beat   
     until stiff. Add 3/4 cup honey, 1 cup wheat germ, 3/4 cup pastry   
     flour, and cooled chocolate. Stir well and set aside.   
      
     Chop apricots and set in bowl with boiling water 10 minutes until   
     softened. Drain well. In a separate bowl, beat batter, remaining 1/2   
     cup honey, and vanilla together until smooth. Stir in egg yolks and   
     milk. Mix together the remaining 1-3/4 cups white and whole wheat   
     flour, baking powder, remaining 1/2 cup wheat germ, and salt, and   
     stir into batter. Fold in apricots and almonds.   
      
     Butter a 10" springform tube pan well. Flour pan with remaining 2 tb   
     flour, covering bottom and sides of pan. Turn pan upside down to   
     remove excess flour. Spread chocolate mixture on the bottom and up   
     the sides of pan up to 2" in a wave motion. The chocolate will be a   
     partial upper exterior layer to the cake as well as a bottom layer.   
     Then pour apricot mixture on top of chocolate, smoothing it evenly   
     into the pan. Bake 1 hour until a toothpick comes out clean when   
     inserted in center of cake. Cool 10 minutes in pan. Loosen cake from   
     pan sides with a knife. Remove sides of pan and serve.   
      
     Recipe by Horn of the Moon Cookbook by Ginny Callan   
      
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