Honey Graham Torte Recipes

COUSIN JENNY'S HUNGARIAN HONEY CAKE

Steps:

• 1. To make the torte, put the butter, sugar, milk, and honey in a small pan. Warm it over a low heat, beating well, and then let cool.
• 2. Sift the flour and the baking soda onto a board. Make a well and break the egg into it. Mix thoroughly with your hands, then add the contents of the small pan. Make a dough, kneading a few minutes until the dough is smooth. Divide into 4 balls. Cover and let rest for 1 hour.
• 3. Using a rolling pin, flatten each ball and roll out into a 10- by 15-inch rectangle. Place on 4 greased cookie sheets and bake in a preheated 400-degree oven until the surface is golden brown, about 15 to 20 minutes. (Watch carefully: The dough burns quickly.) Remove the sheets from the oven and let stand overnight at room temperature. If you do not have 4 cookie sheets, use 2 and then repeat.
• 4. Before going to bed, prepare the filling. Place the cream of wheat and the milk in a small pan, stirring constantly until thickened, about 2 minutes. Add the vanilla extract.
• 5. Let cool slightly. Add the butter, sugar, and egg. Beat with a mixer. Cover and refrigerate overnight.
• 6. The next day, place half of the filling on the first pre-baked sheet of dough. Put the second sheet of dough on top of the first and spread on the apricot or sour cherry preserves. Then put the third sheet on top, spread the remaining filling on it, and finally top with the last sheet. Let stand for at least 6 hours. Cut with a sharp knife into small squares, which is what Mr. Fenyvesi's mother likes, or into diamonds, which is what Jenny preferred.

HONEY GRAHAM TORTE

Steps:

• Preheat oven to 350°F. Beat egg yolks, margarine and sugar in large bowl with electric mixer on medium-high speed until well blended. Combine graham crumbs, baking powder and salt. Add to egg mixture alternately with the milk, beating until well blended after each addition. Blend in vanilla.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to graham mixture; stir gently until well blended. Pour evenly into 2 greased 8-inch round cake pans.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Place 1 of the cake layers on serving plate; spread top of cake layer with half of the whipped cream. Sprinkle with half of the walnuts; cover with remaining cake layer. Spread top with remaining whipped cream; sprinkle with remaining walnuts. Store in refrigerator.

NO-BAKE PEANUTTY GRAHAM TREATS

Steps:

• Spray a 9x13 inch baking pan with nonstick spray; set aside.
• Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.