43. Blueberry Torte
1/2 c Butter or margarine, -softened, 2 ts Grated lemon peel, 1 Egg, 1 1/2 c Pillsbury’s BEST all Purpose-Flour or unbleached Flour, 2 tb Poppy Seed, 1/2 ts Baking soda, 1/4 ts Salt, 1/2 c Dairy sour cream.
2/3 cup sugar.
2 cups fresh or frozen blueberries, thawed, drained on paper towels 1/3 cup sugar 2 tsp. flour 1/4 tsp. nutmeg.
1/3 cup powdered sugar 1 to 2 tsp. milk.
Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch springform pan. In a large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into a measuring cup; level off.
In a medium bowl, combine 1 1/2 cups flour, poppyseed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK.
In a medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45-55 minutes or until the crust is golden brown. Cool slightly. Remove sides of pan. In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over warm cake. Serve warm or cool; make 8 servings.
44. Be-My-Valentine Pie
1 c Water, 1 3-ounce package – Strawberry, -Flavored Gelatin, 1 pt Vanilla Ice Cream (2 cups), 1 Chocolate-flavored crumb, -pie shell, Milk chocolate kisses -(optional).
In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to 2 minutes. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon.
Pour chilled ice cream mixture into the pie shell. Chill about 4 hours or till ice cream is set. If desired, arrange milk chocolate kisses in a heart shape atop the pie.