VOLUME 1 - Kilimanjaro Foods

until well blended. Stir in oats.
Drop by heaping teaspoonfuls, 2" apart, onto greased cookie sheets.
Bake in 400'F. oven 8 minutes. Cool completely on wire racks. Spread
with Lemon Glaze or dust with powdered sugar. When glaze has set,
store cookies in airtight container.
Makes 4 dozen cookies.
Obsttorte (Fruit Torte)
PASTRY =========================
2 c flour,unbleached
1/4 c sugar
1 c butter,no margarine, unsalt
2 egg yolks
FILLING ========================
4 c fruit,fresh, canned, frozen
1/2 c sugar,if fresh fruit is-used
1/4 c ,water, if needed
2 T cornstarch
ALMOND COATING =================
1 egg white
1 T sugar
1/2 c almonds,toasted, sliced
TOPPING ========================
2 T sugar
1 t vanilla extract
1 c cream,heavy, whipped
CAKE: Mix flour and sugar. Cut in butter until mixture resembles
coarse crumbs. Add egg yolks; mix to form dough. Press dough into
bottom and sides of a 10-inch springform pan. Dough should come
1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven
for 20 to 25 minutes, until pastry is firm and light brown.
FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of
fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2
hour. Drain juice and add water to make 1 cup. Mix cornstarch and
fruit juice. Cook over medium heat until thickened. Place whole fruit in
baked pastry shell. Pour thickened fruit juice over top. Chill
thoroughly.
Carefully remove torte from springform pan.