VOLUME 1 - Kilimanjaro Foods

aisins, reserving rum, and sprinkle raisins over apples. Bake in a
preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar
until thick and lemon-colored. Stir in milk and reserved rum. Pour
custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
Raspberry-Almond Linzer Cookies
1 c almonds (4 oz),Blanched
1 1/2 c all purpose flour
12 T softened,unsalted butter
1/2 c sugar
1 lemon
2 t vanilla
1 egg white
1/8 t salt
1/3 c sliced,blanched almonds
1 c seedless raspberry jam 1
confectioners sugar
Put Almonds and flour in the work bowl of a food processor, fitted
with the metal blade, and process until finely ground. set aside.
Beat butter in med. bowl until lightened in color and texture, 2-3
minutes. Add sugar, continue beating until mixture is very light, about 5
min. longer. Grate 1 tbsp lemon zest and beat in along with vanilla Stir in
flour mixture, being careful NOT to over mix. Form the dough into a 1/2"
thick disk. Wrap in plastic and refrigerate until firm (about 1 hour) May be
refrigerated overnight
Line 2 baking sheets with parchment. Cut dough into 4 even pieces;
set aside 3 pcs. Carefully roll out the dough 1/8" thick on a floured
surface. Cut out 1.5" circles with plain or fluted cookie cutter. Press scraps of
dough into a ball; roll and cut out more circles. To form the cookie tops, cut
out the centers of half of the dough circles with a 1/2" canape cutter, or the
bottom of a metal pastry tip. Put cookie rings and bottoms 1/2" apart on
baking sheet. Repeat to cut out circles and rings from the remaining pieces
of dough.
COOKING: Adjust oven racks to low and middle positions; heat oven to