Posts filed under ‘Medium Difficulty’



  • 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


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! 🙂


July 20, 2007 at 1:12 am Leave a comment

Chocolate Mousse


  • 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


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.

July 20, 2007 at 12:28 am Leave a comment

Ginger Cookies


  • 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


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

Sift the rest of the dry ingredients together and add to the mixture.

Form into about 1-inch balls and roll in granulated sugar. Place about 2 inches apart on a greased cookie sheet and bake at 350 degrees F for 10 to 12 minutes.

July 19, 2007 at 7:03 pm Leave a comment

Lemon Cake Pie


  • 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


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.

July 19, 2007 at 6:38 pm Leave a comment

Amish Vanilla 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


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.

July 19, 2007 at 6:31 pm Leave a comment

Macadamia Nut Cream Pie


▪ 1 ⅓ cups Milk
▪ ¾ cup Sugar
▪ ½ cup Chopped Macadamia Nuts
▪ ¼ teaspoon Salt
▪ 1 teaspoon Vanilla
▪ 1 Egg
▪ 5 teaspoons Cornstarch
▪ 2 Egg Whites
▪ 1 9-inch Baking Pie Shell
▪ 1 cup Heavy Whipped Cream


In a saucepan, combine 1 cup of the milk, ¼ cup of the sugar, ¼ cup of the nuts, the salt and the vanilla; scald. Mix the remaining ⅓ cup milk with egg and cornstarch.

Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour.

Beat egg whites until soft peaks form; fold carefully into cooled mixture. Pour into pie shell; chill.

Before serving, top with sweetened whipped cream and remaining ¼ cup nuts.

Makes 8 servings.

July 16, 2007 at 11:31 pm Leave a comment

Lucious Lemon Pie


▪ 1 cup Sugar
▪ 3 Tablespoons Cornstarch
▪ 1 Tablespoon grated Lemon rind
▪ ¼ cup Butter/Margarine
▪ ¼ cup Lemon Juice
▪ 1 cup Milk
▪ 3 Egg Yolks – slightly beaten
▪ 1 cup Sour Cream
▪ 1 9-inch Pastry Shell – baked
▪ Whipped Cream
▪ Grated Lemon Rind (opt.)


Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk, and egg yolks in a heavy saucepan.

Cook over medium heat until smooth and thickened, stirring constantly; cover and cool.

Fold sour cream into filling, and pour into pastry shell; chill at least 2 hours before serving.  Top with whipped cream; garnish with grated lemon rind, if desired.

July 16, 2007 at 11:24 pm Leave a comment

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