RUSSIAN TORTE

1/2 c. butter (or margarine)
1 c. flour

Blend butter with flour. Pat out in bottom of 9 x
12-inch pan. Bake 12 to 15 minutes in 350 degrees oven. Watch
closely as it burns easily.

Filling:
1 1/2 c. brown sugar
1/2 c. coconut
2 c. flour
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. baking powder
1 c. chopped nuts
1 tsp. vanilla
Beat eggs; add sugar and dry ingredients. Ad nuts,
coconut and vanilla. Spread on baked layer and bake for 20
minutes at 325 degrees.

Frosting:
1 1/2 c. confectioners sugar
2 Tbsp. butter
2 Tbsp. orange juice
1 Tbsp. lemon juice
Frost while torte is still warm. When cool cut in
finger lengths.
Note: Press butter-flour mixture in pan with fingers.
RUSSIAN TORTE

4 c. flour
4 egg yolks
3 sticks margarine
1/4 c. warm water
1/4 c. milk
1 large pkg. dry yeast
1 lb. fine ground nuts
1 tsp. cinnamon
1 c. sugar
2 jars apricot filling
1 1/2 c. Crisco
1 c. canned milk
1 1/2 c. powdered sugar
1 1/2 tsp. vanilla

Add yeast to warm water and set aside to cool. Combine
flour, egg yolks, margarine and milk. Add yeast mixture and
mix thoroughly. Divide dough into 3 parts. Roll 1 part of
dough and place in an 11 x 17-inch pan. Combine nuts, cinnamon
and sugar. Spread evenly on dough. Roll second piece of dough
and place on top of nuts. Spread 2 jars apricot filling on
second layer of dough.
Roll third piece of dough and place on top of apricot
filling. Bake at 350 degrees for 45 minutes. Cool. Beat with
electric mixer until smooth and creamy: Crisco, canned milk,
powdered sugar and vanilla. Spread on top of cooled dough.
Sprinkle with fine ground nuts. Cut into squares and put in
small baking papers. Makes 70 to 80 pieces.

RUSSIAN TORTE

Dough:

3/4 lb. butter
1 pkg. dry yeast
1/2 c. sweet cream
4 egg yolks
3 to 4 c. flour

Filling:
2 cans Solo apricot or prune
filling

Nut Mixture:
4 c. ground walnuts
3/4 c. sugar
1 1/2 tsp. cinnamon

Cream butter; add egg yolks and beat well. Liquify
yeast with 2 tablespoons warm water; add yeast mixture to cream
and add this to butter and yolk mixture. Add flour, 1 cup at a
time, and blend well. (Dough should be soft.) Place on floured
pastry cloth and knead until smooth. Divide into 3 parts and
knead some more.
Use 11 x 15-inch pan. Roll one part to fit pan. Then
spread on nut mixture. Roll second part and place over the nut
mixture, then spread on filling. Roll third part and place
over filling. Prick top layer with fork to make air holes.
Bake at 350 degrees for 1/2 hour.
Beat 6 egg whites until stiff. Slowly add 1/2 cup
sugar, beating well. Spread over top of baked crust and
sprinkle with ground walnuts. Bake additional 10 minutes.