• 4 Egg Yolks
• 2 Egg Whites
• 5 Espresso Cups of Strong Coffee
• Cocoa Powder
• 200 grams Loeffel Biscuits
• 2 shots amaretto or brandy
• 5 tablespoons Sugar

Directions:

Set coffee aside to cool.

Beat egg yolks with sugar till white and thick. Beat egg whites till stiff in a seperate bowl.

Put yolk mixture into white, and beat gently till thick.

Dip biscuits into coffee and put in bottom of 9″ by 11″ pan.

Put cheese mixture on top. Then sprinkle some cocoa powder on top.

Repeat steps in dark orange once or twice to add another layer or two.

Refrigerate overnight.

You’re done!

• 1/2 cup powdered Sugar [about 70 grams]
• 2 teaspoons Baking Powder [about 10ml]
• 1 cup Maple Syrup [250ml]
• 4 Egg Whites

Directions:

Preheat oven to 375 deg F [190 deg C].

Beat the egg whites. Add slowly the sugar and baking powder, turning slowly with a spatula.

Grease a souffle dish with butter.

Bake in preheated oven for 30 minutes.

Let cool for 5 minutes. Serve immediately.

• 1 1/3 cup Flour
• 1/2 cup Molasses
• 1/2 cup boiling Water
• 1 teaspoon Baking Powder
• 2 teaspoons Baking Soda
• 1 cup Cranberries

Ingredients [Sauce]:

• 1/2 cup White Sugar
• 1/2 cup Cream
• 1/4 cup Butter
• 1/2 teaspoon Vanilla

Directions:

[Pudding]
Stir soda into molasses and set aside.

Boil cranberries in water for 5 minutes.

Mix all ingredients together and pour into a greased 28-oz juice can. Steam for 1 hour.

[Sauce]
Mix all together and boil for a few minutes. Pour over warm slices of pudding.

• 200 grams semi-sweet Chocolate
• 1/2 cup Water
• 5 Eggs; seperated
• 1 teaspoon instant Coffee [if desired]
• Vanilla flavouring [extract or powder]
• 2 tablespoons Confectioner’s Sugar

Directions:

Melt the chocolate in a pan, over low heat, with several tablespoons of water.

Beat the egg yolks and add them to the chocolate together with instant coffee.

Beat the egg whites with the Confectioner’s Sugar until thick. Then beat about 2 minutes more.

Add the beaten egg whites to the melted chocolate mixture and slowly mix it in.

Place in small glass bowl and refrigerate till it gets thick.

• 3/4 cup Butter
• 1 cup Sugar
• 1/4 cup Dark Molasses
• 1 Egg
• 2 cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon ground Ginger
• 1 teaspoon ground Cinnamon
• 1 teaspoon ground Cloves

Directions:

Cream the butter and sugar together. Add the egg (beaten) and the molasses.

• 5 cups sliced fresh Peaches
• 1 unbaked Pie Shell
• 1/3 cup Butter – melted
• 1 cup Sugar
• 1/3 cup Flour
• 1 Egg

Directions:

Place peaches in a pie shell.

Combine remaining ingredients and pour over peaches.

Bake at 350 degrees for 1 hour and 10 minutes.

• 3 oz Lemon Pudding Mix [not instant]
• 3 oz Cream Cheese
• 1/4 cup Sugar
• 1 9-inch baked pie shell
• Whipped Cream [optional]
• Ground Cinnamon [optional]

Directions:

Prepare pie filling, but where package directions call for whole eggs, use only egg yolks, reserving the whites.

Remove from heat and add cream cheese, beating well. Beat egg whites until stiff; gradually add sugar and beat until stiff peaks form. Fold into lemon mixture.

Spoon into baked pie shell and chill until cool.

Put whipped cream and a dash of cinnamon on each serving, if desired.

• 1 cup Sugar
• 1 tablespoon Butter
• 2 Eggs – separate whites from yolk
• 1 cup Milk
• 3 tablespoons Flour
• Juice of 2 lemons
• Lemon rind
• 1 single pie crust

Directions:

Cream together sugar and butter. Add egg yolks, milk, flour, juice, and rind of lemon.

Beat egg whites until stiff, fold into mixture and pour into crust.

Bake in a slow oven at 325 deg F until top is nicely browned.

*Top will be like sponge cake, bottom is like lemon pie.

• 1/2 cup firmly packed Brown Sugar
• 1 tablespoon Flour
• 1/4 cup Dark Corn Syrup
• 1 1/2 teaspoon Vanilla
• 1 Egg; beaten
• 1 cup Water
• 1 cup Flour
• Another 1/2 cup firmly packed Brown Sugar
• 1/2 teaspoon Cream of Tartar
• 1/2 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 1/4 cup Butter
• 1 unbaked 9-inch pie shell

Directions:

Combine first 5 ingredients in 2-quart saucepan. Slowly stir in the water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool.

Combine the rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with the next mixture.

Bake at 350 deg F for 40 minutes or until golden-brown.

• 2 cups Permisson Pulp
• 1 Egg; beaten
• 1 cup Milk
• 1/2 cup Sugar
• 1/8 teaspoon Salt
• 1 tablespoon Cornstarch
• 1 9-inch Uncooked Pastry Shell

Directions:

Mix permission pulp, milk and egg.

Mix sugar, salt, constarch, and add to above mixture.

Line a 9-inch piepan with pastry shell and pour in filling.

Bake at 450 deg F for 10 minutes.

Then, reduce temperature to 350 deg F, and bake another 55 minutes.