cool.
Unroll cake; spread chestnut filling over the cake and re
ool on a rack.
Filling:Place chestnuts in a saucepan
rackers, butter and heaped tablespoon chestnut puree in a food processor
To Make The Apple Filling: In a large skillet over
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
eat to 275\u00b0F.
FILLING:.
Beat cream cheese with
Force chestnut puree through a potato ricer
th parchment paper.
Put chestnut spread in small bowl.
nd European groceries.
Chestnut puree and chestnut cream are usually imported
hoosing a savory filling, omit the sugar and vanilla from the recipe.
/2 a tablespoon of filling and put it in the
nd punch down.
Filling: Mix brown sugar, cinnamon & butter
r save them for another recipe.
Place the yolks in
Cream the butter& sugar together until pale& creamy.
Add the chestnut puree, about 2 tablespoons at a time, beating well after each addition.
Put the chocolate in a heatproof bowl.
Place over a saucepan of simmering water until the chocolate is melted, stirring until smooth.
Stir the chocolate into the chestnut mixture until combined, then add the brandy.
Pour the filling into the cold pie crust.
Level the surface until smooth.
Refrigerate until set.
Decorate with whipped cream, chocolate leaves or dusted with cocoa.
ith paper liners.
Mix chestnut flour, 1/2 cup plus
efrigerator overnight.
Danish-almond filling: Put almonds, sugar and