Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Yellow raisins 1 Egg yolk
1 tb Cognac 1 ts Melted butter
1 c Cream cheese or cottage 1 tb Sour cream
-cheese or 1/2 cup of each 1/2 ts Grated lemon rind
1/4 c Sugar 1/2 ts Vanilla
1 tb Flour

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 Tbsp. lemon rind 1/8 tsp. nutmeg 3
bsp. melted butter 1 tsp. grated orange rind 1/2 cup coarsely crushed
walnuts 2 Tbsp. 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 Tbsp. heavy
cream 1 cup coarsely crushed walnuts 1/2 cup raisins 1 tsp. 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 tsp. grated orange rind 1/2 cup
white sultana raisins 1 tsp. vanilla

Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated
nuts, melted butter, orange rind, raisins and vanilla.

Note: Cake or cookie crumbs can be substituted for part of grated
nuts.

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 tsp. grated lemon rind 1/2 tsp. vanilla 3 Tbsp.
cinnamon sugar 1/4 cup currants 1 tsp. 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.

From: The Art of Fine Baking Shared By: Pat Stockett

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