A Star Is Born

DEAR SOS: When my mother visited from Miami, I took her to the Hollywood Hills Coffee Shop/Cafe in Hollywood, and she fell in love with the almond torte. She loves to bake and would love to make the torte for “the girls” back home. Could you please get the recipe? It will make her a star and me a good daughter.

--LYNN

DEAR GOOD DAUGHTER: Susan Moore of the Hollywood Hills Coffee Shop/Cafe sent us this surprisingly easy torte recipe. Almond paste is generally available in gourmet food stores and some candy shops.

ALMOND TORTE

1/2 cup (1 stick) butter, softened, plus extra for greasing pan

1 cup sugar

1 (7-ounce) tube almond paste, cut in small pieces (about 1 cup)

3 eggs

1/4 teaspoon amaretto

1/2 teaspoon Triple Sec

1 teaspoon baking powder

1 cup flour

Powdered sugar

Cream butter and sugar by beating with electric mixer until fluffy, 1 to 2 minutes. Gradually add almond paste, beating until incorporated. Add eggs, 1 at a time, beating well between each addition. Beat in amaretto and Triple Sec. Fold in baking powder and flour.

Pour batter into greased and floured 8-inch-round cake pan. Bake at 350 degrees until lightly browned, 35 to 45 minutes. Let cool slightly in pan, then invert onto cake rack. When completely cool, dust with powdered sugar.

6 servings. Each serving:

464 calories; 260 mg sodium; 148 mg cholesterol; 23 grams fat; 59 grams carbohydrates; 7 grams protein; 0.27 gram fiber.

Another Vote for Macaroni

DEAR SOS: Would you please reprint the recipe I lost for President Reagan’s Macaroni and Cheese? I miss the recipe very much.

MARGIE

DEAR MARGIE: President Reagan’s Favorite Macaroni and Cheese, shared with us by Nancy Reagan when her husband was in the White House, has become a great Culinary SOS reader favorite over the years.

PRESIDENT REAGAN’S FAVORITE MACARONI AND CHEESE

1/2 pound macaroni

1 teaspoon butter, plus extra for greasing baking dish

1 egg, beaten

3 cups shredded sharp Cheddar cheese

1 teaspoon dry mustard

1 teaspoon salt

1 cup milk

Cook macaroni in boiling water until tender, 7 to 10 minutes, and drain in colander, reserving 1 tablespoon liquid. Return to saucepan and stir in butter and egg. Add cheese, reserving enough to sprinkle on top. Pour into buttered 8-inch-square baking dish.

Mix dry mustard and salt with reserved 1 tablespoon hot cooking water and add to milk. Pour over macaroni. Sprinkle with reserved cheese.

Bake at 350 degrees until custard is set and top is crusty, about 45 minutes.

3 to 4 servings. Each of 4 servings:

612 calories; 1,172 mg sodium; 149 mg cholesterol; 32 grams fat; 47 grams carbohydrates; 32 grams protein; 0.23 gram fiber.

* Handwoven runner from Freehand, Los Angeles.