TOSCA CAFE RECIPES

Steps:

• For Cake:.
• Beat eggs, sugar and vanilla until light and fluffy.
• Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
• Stir in flour mixture alternately with cream, stir until well blended.
• Add melted butter or margarine, blend until smooth.
• Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
• For Almond Sugar Topping:.
• Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
• Remove from heat and stir briskly a few times.
• Spread top of cake very gently with Topping.
• Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.

Steps:

• "Cook, drain, rinse and chill pasta. Oil when cool. Refrigerate and cover what you dont use. You can bag and use for several more days. Oil garlic. Cover and oven roast at 425 until tender, about 30 minutes. Try 10 minutes in the microwave. Cool and reserve. Heat medium fry pan. Brown garlic. Add parsley, salt and pepper. Saute 30 seconds. Add wine and lemon juice. Bring back to heat. Dip al dente pasta in hot water for 1 minute. Drain and put in pasta bowl. Add butter to garlic pan. Add a touch more wine if it has cooked away. Swirl butter et al around quickly. Add to cooked pasta. Toss and top with cheese(s). Best served with toasted Italian bread. Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Typos by Brenda Adams ; mc 6/7/97 Recipe by: Cafe Tosca - Vashon Island, Washington Posted to MC-Recipe Digest V1 #637 by Badams on Jun 07, 1997"