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Cheese filling:- Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins.
Prune Filling:- 1 cup cooked prunes, pitted 1/2 Tablespoon lemon rind 1/8 teaspoon nutmeg 3 Tablespoon melted butter 1 teaspoon grated orange rind 1/2 cup coarsely crushed walnuts 2 Tablespoon sugar Grind prunes or chop them fine. Stir in all remaining ingredients.
Poppy Seed Filling:- 1/2 pound poppy seeds 1/2 cup butter 1/2 cup honey 2 Tablespoon heavy cream 1 cup coarsely crushed walnuts 1/2 cup raisins 1 teaspoon grated orange peel Pour enough boiling water over poppy seeds to cover. Let stand overnight. The following morning drain well. Grind poppy seeds 3 times using the finest blade of the meat grinder. It is possible to have the seeds ground in the store where you buy them, but they will be cleaner and taste better if you soak and grind them yourself. Cream butter and honey together. Add cream. Stir in ground poppy seeds, nuts, raisins, and grated orange peel
Ground Nut Filling:- 1 1/2 cups almonds or any other nuts except peanuts or cashews 3 eggs 1/2 cup sugar 1/2 cup melted butter 1 teaspoon grated orange rind 1/2 cup white sultana raisins 1 teaspoon vanilla Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated nuts, melted butter, orange rind, raisins and vanilla.
Orange Filing:- 2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed walnuts or pecans Cream butter, marmalade and nuts together.
Raw Apple Filling:- 3 tart apples 1/2 teaspoon grated lemon rind 1/2 teaspoon vanilla 3 Tbsp. cinnamon sugar 1/4 cup currants 1 teaspoon lemon juice Peel apples. Grate them on a coarse grater so that the apple pulp is in shreds. Discard cores. Add all remaining ingredients. Use as soon as possible to prevent apples from darkening.
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