Cakes

Index of Cake Recipes:

Cherry Cream Cheese Coffee Cake

Cream Cheese Filling

8 ounces cream cheese, softened
1/3 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

In food processor, or with electric mixer, beat cream cheese, sugar, eggs, lemon juice and lemon zest. Transfer to a small bowl and set aside.

Coffee Cake

2 ¼ cups all purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup cold butter, cut in ½ inch pieces
½ cup finely chopped, toasted hazelnuts
¾ cup sour cream
1 egg, slightly beaten
1 cup prepared cherry pie filling
½ cup coarsely chopped, toasted hazelnuts

Position a baking rack in the bottom third of the oven and heat oven to 350 degrees. Grease a nine-inch spring form pan with solid shortening. Place flour, sugar, baking powder, baking soda and salt in a food processor bowl fitted with a metal blade. Pulse several times to blend. Add butter and nuts and process until mixture is crumbly, about 20 seconds. Remove one cup of the mixture and reserve. Add sour cream and egg and process just until evenly moistened. Do not over process.

Spread batter evenly over the bottom and two inches up the sides of the prepared pan, taking care that the batter is not too thick around the edges. Pour reserved cream cheese filling over batter. Spoon cherry filling over cream cheese and sprinkle with reserved crumbs and coarsely chopped hazelnuts. Bake in the bottom third of the 350 degree oven for 60 minutes or until the center is set. Let stand for about 15 minutes and loosen the ring from the pan. Cool to room temperature before removing the bottom of the pan.

Alpine White Hazelnut Cake

1 package (18.5 oz.) white cake mix
1/4 cup hazelnut liqueur or extract
1/4 cup roasted & finely chopped Oregon hazelnuts
1/2 cup fresh or thawed frozen raspberries
1 Alpine White candy bar, warmed & shaved into curls
Whole roasted Oregon hazelnuts for garnish

Frosting:

1 8-oz. package cream cheese
1/2 cup butter
1 box (16 oz.) powdered sugar
1 teaspoon vanilla
1 teaspoon hazelnut liqueur or extract

Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks. For frosting, cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with 2nd layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut into slices and serve.

Oregon Hazelnut Swirl Coffee Cake

1/2 cup solid vegetable shortening
1-1/2 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dairy sour cream
1/4 cup milk
2 teaspoons vanilla
1-1/2 cups roasted & ground Oregon hazelnuts
1/2 cup sugar
6 tablespoons unsweetened cocoa

Yield: 1 10-inch cake

Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture alternately with sour cream, milk and vanilla. Pour half the batter into a greased and floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa. Sprinkle half the cocoa mixture over batter in pan. Spoon remaining batter over cocoa mixture, then sprinkle with remaining cocoa mixture. With a metal spatula, cut through batter to swirl in cocoa mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests done. Cool in pan about 10 minutes before turning out. Cool on rack.

Hazelnut Sponge Cake

5 eggs, separated (room temperature)
1 cup sugar
2 tablespoons lemon juice
2 tablespoons water
1 cup sifted cake flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup roasted & ground Oregon hazelnuts
confectioners sugar

Yield: 1 9-inch cake Beat egg yolks with 1/2 cup of the sugar until very thick and lemon colored. Blend in lemon juice and water. Fold in flour. Beat egg whites with salt and cream of tartar until soft peaks form; gradually add remaining 1/2 cup of the sugar, beating constantly until egg whites are stiff, but not dry. Fold into egg yolk mixture, along with ground hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a 350 oven for 40 minutes, or until cake tests done. Invert in pan and cool thoroughly. Remove from pan and sprinkle with confectioners sugar, if desired.

Oregon Hazelnut Snacking Cake

Cake:

1 cup flour
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla
1/3 cup melted butter
3/4 cup Oregon hazelnuts, chopped

Glaze:

1/2 cup butter
1/2 cup sugar
1/4 cup buttermilk
1 teaspoon corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla or hazelnut liqueur

Yield: 8 servings

Sift together flour, sugar, baking powder, baking soda and salt. Separately combine egg, buttermilk and vanilla; beat until smooth and add butter. Combine mixtures and add hazelnuts. Mix. Place in a greased 8x8x2-inch pan and bake at 375 for 25 minutes or until done. To make glaze, melt butter and stir in sugar, buttermilk, syrup and baking soda. Boil over medium heat for five minutes; remove from heat and stir in flavoring. Poke holes in cake about 1/2-inch apart and pour warm mixture over cake. Cool before cutting. Best served at room temperature.

Honey Hazelnut Cheesecake

Crust:

3/4 cup ground Oregon hazelnuts, divided (3 oz.)
8 sheets frozen filo dough (17 x 12-inch rectangles>, thawed
1/4 cup margarine or butter, melted (1/2 stick)
2 tablespoons granulated sugar

Filling:

2 8-oz. packages cream cheese
1 cup mascarpone or ricotta cheese (8 oz.)
2/3 cup honey
2 tablespoons all-purpose flour
3 eggs
1/4 cup milk

Generously grease bottom and sides of a 9-inch springform pan. Sprinkle 1/4 cup ground nuts evenly over bottom of pan; set aside. Unfold filo. Cover filo with a slightly damp cloth, removing sheets as needed. Brush one filo sheet with melted margarine. Top with another sheet of filo, overlapping to create a 17 x 14-inch rectangle; brush with margarine. Repeat with remaining filo and margarine to make eight layers in a 17 x 14-inch rectangle. Trim filo to a 14-inch circle; reserve trimmings. Ease the filo into the prepared pan, creasing as necessary and being careful not to tear the dough. Trim even with the top of the pan; reserve trimmings. Combine remaining 1/2 cup hazelnuts and sugar; reserve 1 tablespoon for topping. Sprinkle remaining hazelnut mixture over filo in pan. Cut reserved filo trimmings into 1/2 to 1-inch pieces; place on a greased baking sheet. Bake crust and trimmings in 425-degree oven until golden, allowing 4 to 6 minutes for trimmings and 6 to 8 minutes for crust. Cool crust slightly on a wire rack. Store completely cooled trimmings in a tightly covered container in a cool, dry place. Reduce oven temperature to 350 degrees. To prepare filling, in a large bowl, combine cream cheese, mascarpone, honey and flour; beat on low speed of an electric mixer until smooth. Add eggs all at once; beat on low speed just until mixed. Do not overbeat. Stir in milk just until combined. To assemble, pour filling into filo crust. Bake, uncovered, in 350 degree oven for 50-55 minutes, or until the center appears nearly set when shaken. If necessary, to prevent overbrowning, carefully cover the crust with foil the last 20 minutes. Cool cheesecake in pan on a wire rack for 5 to 10 minutes. Loosen sides of pan. Cover and chill at least 4 hours. Before serving, remove sides of pan. Top cheesecake with reserved filo trimmings and reserved 1 tablespoon sugar-hazelnut mixture.

Hazelnut Pound Cake

1 cup butter or margarine
1-3/4 cups sugar
4 eggs
3 cups sifted cake flour
2 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon mace
1/2 cup milk
1 teaspoon vanilla
1 cup roasted & ground Oregon hazelnuts

Yield: 1 loaf

Cream butter until light and fluffy. Gradually beat in sugar and continue beating until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and mace. Stir into creamed mixture alternately with milk, to which vanilla has been added, stirring until smooth after each addition. Stir in hazelnuts. Pour batter into lightly greased and floured 9x5x3" loaf pan. Bake in 375 oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in pan; cool thoroughly on cake rack.

Hazelnut Poppy Seed Cake

2-1/2 cups sugar
1-1/2 cups butter, softened
5 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
3/4 cup milk
1/4 cup hazelnut liqueur
1-1/2 cups roasted & coarsely chopped Oregon hazelnuts
1/4 cup poppy seeds
powdered sugar

Yield: 12 to 14 servings

Preheat oven to 350. Butter and flour a 10-inch tube pan. In a large bowl, with electric mixer at low speed, beat together sugar, butter, eggs and vanilla, just until blended. Increase speed to high. Beat until light and fluffy, about five minutes; scrape bowl occasionally. In separate bowls, combine flour with baking powder, and milk with liqueur. With mixer at low speed, add liquids alternately with flour mixture; beat until well blended. Stir in hazelnuts and poppy seeds. Pour into prepared pan. Bake for about 1 hour, 25 minutes. Cool on wire rack for 20 minutes; remove from pan and invert on rack to cool completely. Dust with powdered sugar.

Rosy Oregon Hazelnut Kraut Cake

1 tablespoon butter or margarine
1-1/2 cups chopped Oregon hazelnuts, divided
1 cup Steinfeld's Winekraut, rinsed and drained
1/2 cup cranberry juice
1 cup butter or margarine
2 cups sugar
3 eggs
2 teaspoons vanilla
1 package raspberry gelatin (four serving size)
3 cups sifted all-purpose flour
1 teaspoon salt
1-1/2 teaspoons baking soda
1-1/2 cups peeled, chopped apples
1 cup dried cranberries

Yield: 12 to 16 servings

Grease 10-inch bundt pan with tablespoon of butter. Sprinkle with 1/2 cup hazelnuts and set aside. Mix winekraut with cranberry juice and set aside.

Place butter in large bowl and beat in sugar and cream until fluffy. Add eggs one at a time, mixing well after each. Add vanilla. Sift dry ingredients together and add to batter. Stir in apples, cranberries, remaining cup of nuts, and the winekraut mixture. Mix well. Pour batter into prepared pan and bake at 325 for 1-1/2 hours or until cake tester inserted in center of cake comes out clean. Remove from oven and cool on wire rack, in pan, for at least 15 minutes. Run knife along edge of cake to loosen, then invert onto a serving plate. When cake is completely cool, drizzle with Rosy Glaze: mix 2-3 tablespoons cranberry juice and 1 cup powdered sugar to drizzle consistency.

Lowfat Hazelnut Cheesecake

Yield: Makes 10 servings

3 oz. roasted & finely ground Oregon hazelnuts
1 lb. skim-milk ricotta cheese
2 cups lowfat lemon yogurt
1 egg
1 egg white
1/4 cup arrowroot
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/4 teaspoon grated lemon peel

Lightly coat a 7-inch springform pan with cooking spray. Reserving 1 tablespoon of ground Oregon hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well. Pour the mixture into the pan and bake at 400 degrees for 1 hour. Turn off the oven and let the cake cool in the unopened oven for 1-1/2 to 2 hours, then cool at room temperature for another 1-1/2 hours. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts. Refrigerate for 3 to 4 hours, or overnight, before serving.

Western Fruit Cake

1 cup butter or margarine
1 cup sugar
4 eggs
2 cups sifted flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 can (8-1/4 oz.) crushed pineapple
2 cups (16 oz.) mixed candied fruits
1-1/2 cups (12 oz.) diced, dried figs
1 cup white raisins
1 cup (8 oz.) red glacé cherries
2 cups roasted & chopped Oregon hazelnuts

Yield: 1 9-inch round or 10-inch tube cake

Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together 1-2/3 cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture. Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased, browned paper.) Bake in a 300 oven for 2-3/4 hours, or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored, wrap tightly. If desired, before serving, top with a glaze made with confectioners sugar and pineapple juice or brandy.

Oregon Hazelnut Cheesecake

2-1/2 cups graham cracker crumbs
2 tablespoons melted butter
1/2 lb. cream cheese, softened
1/3 cup sour cream
1/3 cup sugar
2 teaspoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla
2 large egg yolks
2 tablespoons roasted & ground Oregon hazelnuts
2 large egg whites, room temperature
pinch cream of tartar

Yield: 1 8-inch cake

Combine crumbs and butter, and press mixture in bottom of 8-inch springform pan, three inches deep. With electric mixer, beat cream cheese and sour cream until smooth, then add sugar and flour. Beat in lemon juice and vanilla, then egg yolks, one at a time, and stir in nuts. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks, then fold into cream cheese mixture gently and thoroughly. Spoon into pan and bake in a 275 degree oven for 1 hour, 15 minutes, or until firm in center. Let cool in pan on a rack and chill, covered loosely, for at least 6 hours.

Candy & Hazelnut Cake

1 10-3/4 oz. package frozen pound cake
1 8 oz. container light Cool Whip
1/3 cup chocolate fudge topping
1/2 cup mini-chocolate chips
1 cup roasted & chopped Oregon hazelnuts

Thaw the Cool Whip and fold in chocolate fudge topping. Add the mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the pound cake into serving size pieces and top with topping. If desired, you may also serve Vanilla wafers to dip into the topping mixture.

Blueberry Hazelnut Wheat Coffee Cake

1/2 cup real butter
2/3 cup sugar
1 large egg
1-1/2 cups hard white wheat (grind until fine)
1-1/2 cups flour
2 tablespoons poppy seeds
1/2 teaspoon soda
1/4 teaspoon salt
1/2 cup sour cream mix
Topping:
2 cups fresh or frozen blueberries (thawed)
1/3 cup sugar
2 teaspoons whole wheat flour
1/4 teaspoon nutmeg
1/2 cup chopped Oregon hazelnuts

Beat butter, sugar and egg until fluffy. Add ground wheat to the flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter mixture, then add 1/4 cup sour cream, then the remaining flour mixture. Continue to mix on medium speed for two minutes. Grease pan (bottom and sides) and dust with sugar. Spread batter over bottom and one inch up the sides. Combine all ingredients for topping and sprinkle over batter. Bake at 350 for 40-45 minutes. Cool.

Hazelnut Carrot Cake

2 cups sugar
4 eggs
1-1/2 cups oil
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons soda
3 cups grated carrots
2 teaspoons vanilla
1/4 cup chopped Oregon hazelnuts

Icing:

1/2 cup butter
4 oz. cream cheese
2 cups powdered sugar
1/2 cup chopped Oregon hazelnuts
1 teaspoon vanilla

Beat eggs, sugar and oil together. Sift flour, cinnamon, soda and salt together. Add to creamed mixture. Fold in grated carrots and vanilla and mix well. Bake at 325 for 1 hour in a greased 9x13-inch pan. Spread on the cream cheese icing and serve.

Fruit & Hazelnut Cheesecake

8 oz. Neufchatel cheese
2 eggs
1 cup undiluted evaporated milk
1/2 cup sugar
3 tablespoons hazelnut liqueur
2 tablespoons flour
3 cups sliced fruit, fresh or canned
2 tablespoons apricot preserves
2 teaspoons water
3 tablespoons chopped or sliced Oregon hazelnuts

Pastry:

1-1/4 cups flour
1/4 cup finely chopped Oregon hazelnuts
2 tablespoons sugar
1/2 cup chilled butter
1 egg yolk
3-4 tablespoons ice water

Yield: 8 servings

To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut in butter. Beat together egg yolk and ice water; stir into flour mixture. Form into a ball. Roll dough on floured surface with floured rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender container. Cover; blend until smooth. Pour into unbaked hazelnut pastry. Bake at 325 for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts.

German Hazelnut Cake

6 egg yolks
1 cup sugar
1/2 lb. Oregon hazelnuts, ground
6 egg whites
whipped cream

Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg whites separately until stiff; fold in. Line the bottom of a 10-inch spring form pan with waxed paper, and pour batter in. Bake at 325 for 25 to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.

Hazelnut Ice Cream Cake

1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1-3/4 cups sifted all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter or margarine
1 cup sugar
2 eggs
1/2 teaspoon orange extract
3/4 cup chopped Oregon hazelnuts
2 squares semi-sweet chocolate, grated
1 pint coffee ice cream

Yield: 1 8-inch cake

Combine dates, soda and boiling water; cool. Sift together flour, cocoa and salt. Cream butter with sugar, beat in eggs and orange extract. Add flour mixture alternately with date mixture, beating after each addition. Pour into 2 greased and floured 8-inch round cake pans. Sprinkle hazelnuts on batter. Bake in 350 oven for 30 to 35 minutes, or until cake tests done. Cool layers thoroughly on racks. Then sprinkle with chocolate. Spread ice cream on top of one cake layer and top with second layer, nut side up. Freeze several hours or overnight. Take cake from freezer and let stand in refrigerator 1 hour before serving.

Hazelnut Pumpkin Spice Cake

1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 cup cooked, mashed pumpkin
3 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup roasted & chopped Oregon hazelnuts

Yield: 1 8-inch layer cake

Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350 oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts.

Chocolate Hazelnut Cheesecake

Crust:

3-1/2 cups graham cracker crumbs
1 teaspoon vanilla
6 tablespoons melted butter

Filling:

1 cup sugar
1/4 cup cream
2 pints smooth cottage cheese
4 beaten eggs
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup cocoa
1 cup roasted & chopped Oregon hazelnuts

Combine crust ingredients and press into bottom and sides of springform pan. For the filling, dissolve sugar in cream. Add remaining ingredients and beat for two minutes. Four filling into crust and bake at 350 degrees for one hour. When cool, garnish with whipped cream and hazelnuts.

White Chocolate Hazelnut Cheesecake with Raspberry Garnish

Hazelnut Crust

25 vanilla wafers (1 cup crushed)
1 tablespoon granulated sugar
1/2 cup coarsely chopped, toasted hazelnuts
2 tablespoons melted unsalted butter

Generously butter a nine-inch spring form pan. Cover the outside of the pan and up the sides about two inches with wide aluminum foil. This will prevent water from seeping in the pan while baking. In a food processor, finely chop vanilla wafers. Add sugar and hazelnuts; chop fine. With the machine running, pour in butter. Press the mixture into the bottom of the prepared pan. Refrigerate until firm. The Cheesecake

3 ounces white chocolate, chopped
1/3 cup whipping cream
3/4 cup granulated sugar
3 strips lemon peel, cut in 1/2 inch pieces
1 1/2 pounds cream cheese, softened
1 cup sour cream
2 tablespoons fresh lemon juice
4 large eggs
Raspberry Grand Marnier Sauce
White chocolate/cream cheese frosting
1 cup medium chopped, toasted hazelnuts

Fresh raspberries
Position a baking rack in the center of the oven and heat oven to 350 degrees. Place white chocolate in small bowl. Gently warm cream and pour over the chocolate. Let stand, stirring often, until chocolate is melted. Cool slightly.

Place sugar and lemon peel in a food processor work bowl fitted with a metal blade. Process until the lemon peel is very fine, about one minute. Add softened cream cheese and process until smooth, about 30 seconds, scraping the sides of the bowl several times. Mix in white chocolate, cream, sour cream and lemon juice. Add eggs, one at a time and process until smooth, another 30 seconds. Pour half of the mixture over the chilled crust and drizzle with ¼ cup of the Raspberry Sauce. Top with remaining batter.

Place the cheesecake in a baking pan about 2 ½ to 3 inches deep and wide enough so there is at least an inch of room around the cheesecake. Pour boiling water into the baking pan to about half way up the sides of the spring form pan.

Bake in the center of the 350 degree oven for 45 minutes. Turn oven off and let cheesecake remain in oven, with door closed, for another 60 minutes. Remove from waterbath and cool in the pan, away from drafts. When cool, remove from pan and refrigerate.

To finish dessert, cut a piece of parchment or waxed paper in a six-inch round, using a saucer as a guide, and place in the center of the cheesecake. Frost the sides and top, around paper, with White Chocolate & Cream Cheese Frosting. Press chopped hazelnuts into the frosting. Remove paper and chill until frosting is firm, about one hour. Spoon Raspberry Grand-Marnier Sauce into the center and garnish with fresh raspberries.

White Chocolate Frosting

2 tablespoons whipping cream
2 ounces white chocolate, chopped
4 ounces cream cheese, softened
1 teaspoon lemon zest

Place whipping cream in a small bowl and gently heat. Add white chocolate to cream and stir until melted. Cool to room temperature.

With electric mixer beat cream cheese and lemon zest together. Add white chocolate and cream; whip until smooth. If frosting is too soft, refrigerate until it is slightly chilled and then whip until it is thick and creamy.

Raspberry-Grand Marnier Sauce

16 ounces fresh or frozen raspberries (1 cup juice)
1/3 to ¾ cup granulated sugar, or to taste
2 tablespoons orange liqueur (such as Grand Marnier)

In a saucepan, heat berries until just warm, and juice is released. If using fresh berries, add 1/4 cup water. Force the mixture through a sieve or juicer. Return juice to saucepan; discard solids. Add sugar to taste. If using fresh berries 1/3 to ½ cup sugar should be adequate. If using pre-sweetened berries, little or no additional sugar may be needed. Cook over medium high heat until liquid is reduced by half. Remove from heat, add orange liqueur and cool.

Hazelnut Cherubs

1-1/3 cups sifted flour
1/2 teaspoon salt
1/2 cup butter or margarine, soft
1/2 cup brown sugar, packed
1 cup raspberry jam
Topping:
1 cup chopped Oregon hazelnuts
1 egg
1/2 cup sugar
dash salt

Mix flour, sugar, salt and margarine with a pastry blender until all combined. Pack into the bottom of a greased shallow pan 10"x12". Spread with jam. Bake in a 350 oven for 8 minutes. Spread with topping, then bake for 20 minutes. Cut while warm.