Best Honey Graham Torte Recipes

CHOCOLATE-HONEY-ALMOND TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Fill a mini-muffin tin with mini-cupcake liners.
• Add the graham crackers and almonds to the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Place 1 tablespoon of the crumb mixture into each lined muffin cup and use your fingers or a shot glass to gently press down the mixture. Bake for 8 minutes, rotating the muffin tin halfway through, until the crusts are firm.
• Add the chocolate chips to a medium bowl. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Pour 1 tablespoon of the chocolate filling into each muffin cup. Refrigerate for at least 2 hours before serving.

GRAHAM CRACKER TORTE

Steps:

• 1. Preheat oven to 350F. Mix the crushed graham crackers with the cinnamon and set aside 1/4 cup of the mixture. Add the melted butter to the rest of the mixture and spread in a greased 9 X 13 pan. Bake 10 minutes.
• 2. CUSTARD FILLING: Cook the milk, 1/2 cup sugar, flour and egg yolks in a heavy saucepan or double boiler until thick, stirring constantly. Remove from heat and add vanilla. Stir until mixed. Pour filling into baked crust.
• 3. MERINGUE TOPPING: Beat egg whites with the 5 Tbsp. sugar until stiff. add a dash of vanilla, if desired. Spread meringue topping over the custard filling. Then sprinkle the reserved graham cracker mixture over the top and bake for 20 minutes. Chill overnight. Serve with whipped cream.

HONEY GRAHAM BARS (NO-BAKE)

Steps:

• In a large heavy saucepan over medium heat combine the peanut butter, corn syrup, brown sugar and white sugar; cook stirring until smooth, then add in vanilla.
• Quickly add in the cereal, chocolate chips and peanuts; mix until combined.
• Using hands press the mixture into a 13 x 9-inch dish.
• Cool completely before slicing.

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.

GRAHAM CRACKER TORTE

Steps:

• Preheat oven to 350. Grease a 15x10x1-inch pan; line bottom with waxed or parchment paper, grease paper, and set aside.
• In a large mixing bowl, cream butter and sugar; beat in yolks.
• Combine crumbs, flour, and baking powder. Stir in milk and vanilla.
• Beat crumb mixture into butter mixture, 1/3 at a time, beating on low speed after each addition. Stir in walnuts; set aside.
• Beat egg whites on medium speed until stiff peaks form. Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining whites.
• Spread batter into prepared pan. Bake for 25-30 minutes. Cool in pan for 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
• Make frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat, stacking layers with remaining cake and frosting. Top with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours.
• Frosting: Beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in milk and vanilla, then remaining sugar. Beat in additional milk, if needed, to acheive spreading consistency.