Latvian Cherry Truffle Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Ok, its not really latvian. i made that up, but as long as youre here you can read the story. the recipe originated from Pillsbury Cookies and Bars, sept. 2003 #271. in my neighborhood we had a group of old latvian people. Read more . it wasnt easy to get into their clique, but having done that im as good as being latvian american. as a hobby i am interested in languages,cultures, and recipes. i collect foreign cookbooks. to translate a recipe from english language to another is much more difficult than the reverse, which is what i did with this one. also, i changed it a lot to reduce the sugar, but i could not take out all the sugar. i felt honored that the old latvians would put these out on their christmas cookie plate with the latvian cookies they order ahead every year. anyway, these old latvians dont cook as they used to, and let me borrow their cookbooks. the translations you see here are hours and hours of work. i have to use someone elses translation and then add to it. the translation for maraschino cherries is someone else words, and i added the adjective iecukurots for candied and the verb sakapats for chopped. when translating a foreign recipe i can only tell that it is saying to do something with the blank and blank, and then do something else with the blank. with my own limited culinary experience i have to guess. something may turn out chopped and fried that was supposed to be rolled and baked. im still working on this one, because the first layer/ the cookie layer needs work. i would love the input from anyone, especially the latvians. so now you know how a simple american grocery store checkout line recipe turned latvian. Ingredients:
first layer----pirma karta |
1 cup flour----1 kruzes milti |
1/8 teaspoon salt----1/8 tejkarotes sals |
2 tablespoons butter-----2 edamkarotes sviests |
6 tablespoons ice water-----6 edamkarotes udens |
second layer-----otra karta |
4 ounces bittersweet chocolate-----4 unces pussalda sokolade |
4 tablespoons butter-----4 edamkarotes sviests |
1/4 cup cocoa-----1/4 cup kakao |
3 tablespoons light corn syrup----3 edamkarotes kukuruzas sirups, gaisais |
1 tablespoon milk----1 edamkarotes piens |
2 cups powdered sugar-----2 kruzes pudercukurs |
32 candied maraschino cherries, chopped----32 iecukurots kirsi, greznuma, pudelites, sakapats |
third layer----tresa karta |
1 cup vanilla chips or 4 squares almond bark----1 kruzes vanila gabalini |
2 tablespoons shortening or lard----2 edamkarotes augu tauki |
Directions:
1. Heat oven to 350*F. in a mixing bowl combine flour and salt. cut in butter. add 2 tablespoons ice water at a time until a crumbly dough is acquired. cut into 2 balls of dough. roll or press each ball into an 8 by 8 pan using 2 pans or reserve one for second batch.( i use a small rectangular 6 1/2 by 9 stoneware pan and do two batches).
2. bake at 350*F for 8 to 15 minutes (8 for metal, 15 for stoneware). cool completely.
3. note-split the following second layer ingredients in half and prepare as two separate small batches: in medium microwave safe bowl, combine semisweet chocolate squares or chips and butter. microwave on HIGH for 1 to 2 minutes, stirring every 30 seconds until melted and smooth. add cocoa, corn syrup and milk; blend well. add powdered sugar; mix until smooth. press mixture over cooled crust. top with chopped cherries; gently press into filling.
4. note-split third layer ingredients in half and prepare in two small batches: in small microwave safe bowl, combine vanilla chips and shortening. microwave on HIGH for 30 seconds. stir; continue microwaving, stirring every 10 seconds, until chips are melted and can be stirred smooth. spoon and spread over filling. refrigerate 20 minutes or until set. cut into squares about 1 square.
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