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Cooking with Kids: Easy Apricot Torte layers of fun

Thursday, April 24, 2003

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Juliana Kochis

Name: Juliana Kochis
Age: 6
Family: Parents Michael and Paula Kochis
Sibling: Brother, Michael, 9
Community: Kennedy Township
School: First-grader at Forest Grove Elementary School
Hobbies: Cheerleading and art
Sports: Gymnastics, softball, basketball and volleyball
Favorite foods to cook: Desserts
Favorite foods to eat: Pizza and any kind of candy
Favorite subject in school: Math
Favorite TV show: "World's Funniest Animals"
Favorite book: "Aristocats"
Favorite movie: "Aristocats"
Favorite animal: Kittens -- the family has plans to get one this spring
What she wants to be when she grows up: A teacher and a mom

According to her mother, Juliana enjoys cooking with her dad and likes to set the table.

"She is well on her way to being the perfect hostess," said Paula. "Below is a recipe for an elegant looking cake torte that is very easy to make."

Easy Fancy Apricot Cake Torte

  • 14 cinnamon graham crackers
  • 1 10-ounce jar apricot filling
  • 2 1-ounce squares semisweet baking chocolate
  • 2 tablespoons light corn syrup
  • 1 teaspoon butter
  • Milk, if needed
  • 1/2 cup slivered almonds (optional)

Place two whole rectangular graham cracker sheets side-by-side on a plate, making a square. Spread liberally with apricot filling. Place two more whole graham cracker sheets on top, cross-wise to the original layer; so there is not the same seam break as you build the stack. Press down gently, but not hard enough to push out the filling. Spread with more filling.

Continue alternating layers of graham crackers and filling until there are seven graham layers. The top layer will be plain -- no apricot. Cover and refrigerate for two hours so the graham crackers soften and absorb moisture from the filling. Gently press down softened graham crackers to make sure all layers are compact.

Melt the two squares of chocolate in the microwave and add the corn syrup and butter. Add a little milk if needed to get a thin consistency. Mix well and spread over the top layer. Allow to drip down the sides. Sprinkle with slivered almonds, if desired. Let stand for one hour. Slice in 1-inch slices with a sharp knife. Enjoy!


To submit a recipe to Cooking with Kids, please send the recipe, along with the name of the child, a head shot (preferably a school picture), and a telephone number where the child can be contacted to: Cooking with Kids, Kathleen Ganster, Box 273, Allison Park, PA 15101. Questions? Call Kathleen at 724-443-1664 or e-mail at kganster@fyi.net.

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