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          Recipes

          Outstanding Recipe Ideas from Sacramento Cookie Factory

          Sacramento Cookie Factory Mascarpone Delight Recipe

          Sacramento Cookie Factory Mascarpone Delight Recipe

          Mascarpone De Light
          Great idea for afternoon Tea.
          – 8oz Mascarpone Cheese (sold in specialty gourmet stores)
          – 3 cups of fresh raspberries
          – 6 Lemon-Vanilla Wine Wafers or Raspberry Almond Wafers

          Cut Wafers in to wedges. (8 from each wafer). Easy to cut with long knife. Place fresh raspberries to the bowl. Same with Mascarpone. Layer cut wafers on serving plate. Decorate raspberries with fresh mint. Your guests will served them self. Using small knife, add little of the Mascarpone Cheese. Add single raspberry on top and take a bite. Served with chilled Riesling or hot Tea.

          Sacramento Cookie Factory Nutella Light Torte Recipe

          Sacramento Cookie Factory Nutella Light Torte Recipe

          Nutella Light Torte
          Surprise your friends after dinner.
          – 1 cup of Nutella (European hazelnut-chocolate spread)
          – 2 cups of whipping cream
          – 6 Sacramento Wafer Cinnamon-Hazelnut.

          Mix Nutella with cup of whipping cream in the blender.
          Whip second cup of whipping cream. Fold both mixes together. Spread 3 tablespoons of mixture across first wafer. Put another wafer on the side. Add the spread. Place it on top of the first. Repeat process up to the last cookie which receives no “filling” on top. Use a spatula to spread cream evenly across top and sides. Refrigerate at least 6 hours before decorating top with shaved chocolate.

          Sacramento Cookie Factory Celebration Torte Recipe

          Sacramento Cookie Factory Celebration Torte Recipe

          Celebration Torte
          Very easy to make for your children’s party.
          – 1 lb mix of berries your choice
          – 32oz cool whip
          – 24oz. sour cream
          – 6 Lemon-Vanilla Wine Wafers

          Mix sour cream with cool whip. Spread 3 tablespoons of mixture across first wafer. Put another wafer on the side. Add the spread. Place it on top of the first. Repeat process up to the last cookie which receives no “filling” on top. Use a spatula to spread cream evenly across top and sides. Refrigerate at least 6 hours before decorating top with fruit of your choice. Serve immediately.

          Sacramento Cookie Factory Pischinger Torte Recipe

          Sacramento Cookie Factory Pischinger Torte Recipe

          Pischinger Torte
          This is the most popular dessert in Viennese CafĂ©’s.
          – 1 cup hazelnuts
          – 3/4 cup warm whipping cream
          – 1 lb. good milk chocolate
          – 6 Mocha-Chocolate Wine Wafers

          Toast nuts in 300F oven for half hour. Cool and grind fine. Melt chocolate bar in a double boiler. Reserve 1 half cup for the topping [keep warm]. Mix whipping cream, ground nuts, and melted chocolate. Spread 3 tablespoons of mixture across first wafer. Put another wafer on the side. Add the spread. Place it on top of the first. Repeat process up to the last cookie which receives no “filling” on top. Refrigerate for 1 hour. Pour reserved chocolate across top of cooled torte. Use a spatula to spread evenly across top and sides. Allow topping to harden at room temperature for a glossy sheen. Ready to serve next day.

          Sacramento Cookie Factory Family Hazelnut Torte Recipe

          Sacramento Cookie Factory Family Hazelnut Torte Recipe

          Family Hazelnut Torte
          Great for any of your family event.
          – 1 cup hazelnuts
          – 1 brick of soft cream cheese
          – 24oz. sour cream
          – 3 table spoon of powder sugar
          – 6 Cinnamon Hazelnut Wafers

          Toast nuts in 300F oven for half hour. Cool and grind fine. Mix cream cheese with sugar and sour cream. Add hazelnuts. Spread 3 tablespoons of mixture across first wafer. Put another wafer on the side. Add the spread. Place it on top of the first. Repeat process up to the last cookie which receives no “filling” on top. Use a spatula to spread cream evenly across top and sides. Refrigerate at least 6 hours before decorating top with sliced strawberries.

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