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     Melt the chocolate and cream in a pan over low heat,  do not allow to boil. Remove the chocolate from the  heat and cool for 5 minutes. Stir in butter and egg 
yolk with a wooden spoon. Add the rum and beat  until thick and smooth.

     Pipe the filling into cases, sprinkle with slivered  pistachio nuts. Refrigerate for 15 minutes, peel  away paper cases. Store in the refrigerator until 
ready to serve.

     Note: To shell pistachio nuts, bring small pan of  water to a boil, add the nuts, simmer for 4 minutes  and drain. Shell nuts and peel away the brown skin.

WIG Cooking class, Cebu, Philippines

(Makes about 25)

125 g (4 oz) dark cooking chocolate
30 g (1 oz) pistachio nuts

Melt the chocolate over hot water; cool. Spread the 
inside of small paper cases with the chocolate using
a brush or back of a teaspoon; refrigerate until set.
Note: These can also be purchased ready-made.

Filling
90 g (3 oz) dark cooking chocolate
2 Tbsp cream
15 g (1/2 oz) butter
1 egg yolk
1 tsp rum

     Baking time: Approx. 55 mins. at 175°C/350°F

     Whisk the whole eggs, sugar and vanilla sugar until thick and light. Mix the flour and baking powder together, and add carefully, alternating with the melted butter. Now add the mashed banana. Pour this mixture into a greased tin (capacity approx. 1 liter) and bake in the lower part of the oven. Turn the baked cake out onto a cooling rack and allow to cool.
Spread the coating chocolate over the cake.

     Tip: The banana can be replaced by 1 apple diced small (approx. 150ml), 1/2 tsp cardamom, 1/2 tsp grated lemon rind, or by 1 tsp strong coffee (coffee powder and water) and 50 g chocolate broken into small pieces.

(Approx. 18 slices)

3 eggs
170 g sugar (approx. 200 ml)
2 tsp vanilla sugar
125 g plain flour (approx. 200 ml)
1 tsp baking powder
100 g melted, cooled butter
1 mashed banana (approx. 150 ml)
Topping: 100 g melted coating chocolate.

     Dissolve the yeast in the warm water, then add oil and salt. Mix the flour in slowly and knead the dough. Let the dough rise covered with a damp cloth for over an hour.
Role the dough out to a thin round tart base and place on a cookie sheet or baking pan.   Spread the apple puree over the tart base. Core the apples, but do not peel them, and cut into thin slices.  Place the apple slices on the tart base  and brush with butter. Sprinkle the pine nuts over the apples.

     Bake for 15-20 min. in the middle of the oven at 250 °C (480° F)  . Serve warm with cold yoghurt or sour cream and acacia honey.

(serves 8-10)

Dough

15 g yeast
2 1/2 dl.(1-1/4 Cup) luke warm water
1 Tbsp. oil
pinch of salt
about 350 g (11 oz) flour

Filling

2 dl. (1 Cup) apple-puree
4 apples
25 g (about 1 oz) melted butter
1/2 dl. (1/4 Cup) pine nuts
4 dl. (2 Cups) Greek yoghurt (or natural yoghurt) or light sour cream
1 dl. acacia honey

     Mix all ingredients and bake at 150°C (300°F) for 1 hour! (put flour in as last ingredient)

(serves about 8+)

3 eggs

4 1/2 dl (2-1/4 Cups) sugar

2 tsp. vanilla sugar or 1/4 tsp vanilla extract

6 Tbsp cocoa

2 1/4 dl. (1-1/8 Cups) flour

150 g (5 oz) melted margarine

1 tsp. baking powder (double action baking powder is best)

dash of salt

     Roast the desiccated coconut in a dry pan. Melt the butter and mix with the coconut. Crumble and mix the biscuits with the coconut and add sugar. Cover a baking dish, 22-24 cm (8.5-9.5 inches) with baking paper. Press the crust into  the bottom of the dish and keep cold in the refrigerator.

    Place the gelatin in a little cold water in a small saucepan hand set aside.

     Mix the Philadelphia cream cheese, yogurt, icing sugar, vanilla and grated lime peel together. Whip the egg white and add to the cheese mixture.  

    Add the apple juice to the gelatin in the cold water and heat until the gelatin is dissolved - cool a little.   Then mix the apple juice with the cream cheese mixture.  Whip the cream and fold in into the cream cheese mixture.  Spread the filling over the coconut crust.

   Place the last teaspoon of gelatin in cold water and heat to dissolve.  Combine the port wine and lime  and add the dissolved gelatin. Let the mixture cool a little before spreading it on the cheese cake.

     Place the cheese cake in the refrigerator for about 4-5 hours.
Serve.

Special Notes

	*     This recipe uses the European gelatin sheets.  We have, therefore, estimated the amount in teaspoons and tablespoons.
	**    Philadelphia cream cheese comes in 8oz packages.  It is OK to use the entire amount of cheese, but increase the gelatin just a little.
	***  Since the eggs are not cooked, you need to be sure you have            salmonella-free eggs.

(Serves 8)

Crust
25 g ( about 1 oz) desiccated coconut
50 g (about 2 oz) butter
5 Digestive cookies (75g  or 2-1/2 oz)  
1 Tbsp. sugar

Filling
1 Tbsp plus a pinch of Gelatin*  
200 g (6-1/2 oz) Philadelphia cream cheese**
1 dl (1/2 Cup) natural yogurt  
1 1/2 dl (90 g  or  3/4 Cup) icing sugar
1 vanilla pod* or 1/2 tsp vanilla extract
Grated rind of two limes
4 pasteurized egg whites***
1/2 dl (1/4 Cup) apple juice
1 1/2 dl (3/4 Cup) whipped cream

Jelly topping
1 tsp gelatin*
4 Tbsp. white port wine
2 Tbsp.  apple juice
1 tsp. lime juice

     Combine flour and butter with a pastry cutter, add sugar and with fingers quickly and gently work the dough into a ball.  Add 1-2 Tbsp ice cold water if the pastry is too dry. (The pastry can be made in a food processor.) Press pastry into an oblong cake pan so it is about 1/2 to 1 inch thick (ca. 2-3 cm)  and press a little up the sides (ca. 1/4 inch -1 cm) or use a tart flan (pie pan).  Best to use a form where the sides can be removed.  Bake the shell for about ten minutes at 200° C.

      Beat the cream cheese and sugar until smooth and add the egg and vanilla.  Spread the cream cheese mixture over the base of the baked tart/pie shell.

     Peel apples, cut in quarters and slice apples. Combine sliced apples, sugar, cinnamon and about 1 Tbsp water and gently mix. Distribute the apple mixture over the cheese mixture and sprinkle the almond slivers over the apples. 

     Bake the tart/pie for 30 minutes at 175° C.

Bertha Walter,

Portland, Oregon, U. S. A.    

My grandma! (webmaster)

125 g (4 oz) butter
60 g (2 oz) sugar
150 g (5 oz) all purpose flour
250 g (1 small package) Philadelphia
 light cream cheese
1 egg
1/2 tsp vanilla
4 medium-sized tart apples
50 g (ca. 2 oz) sugar
1-1/2 tsp cinnamon
1/4 Cup toasted slivered almonds

    Beat cream quite stiff, add softened cream cheese.   Add the rest of the ingredients and mix gently.   Do not mix vigorously or the mixture will become too soft.. Pour into a baked pie shell and spoon 1 can of cherry pie filling over top.

Enough for 2 pies

    Refrigerate for at least 2 hours or make  the day before. It keeps well with the filling on top. 

    Don't forget to make a regular pie crust! You can also use graham cracker crust but this makes it sweeter, so make the pieces smaller.

*  If you do not have a tin of cherry pie filling, use a jar or tin of cherries.  Thicken the juice by mixing it with a little cornstarch and bring to a boil until you have the right thickness.

** You may pre-bake a pie shell or use a frozen short-crust pie shell.  A graham cracker crust is also suitable.

2 cups (4 dl) whipping cream
1 large and 1 small package Philadelphia cream cheese
1 cup powdered sugar
2 tsp vanilla
1 can cherry pie filling*      

1 baked pie shell **

     Rinse the grapes cut them in half and remove the seeds. Mix the sugar and wine in a saucepan, and then add cinnamon. Bring to a boil, remove saucepan from stove and let it cool slightly.   Pour the liquid over the grapes. Cover and leave to marinate for about 4 hours.

     Serve the marinated grapes with the chocolate ice-cream.  Add some mint for decoration.

     Tip: You can also use strawberries, blackberries, or raspberries!

(4 servings)

6 dl (3 Cups)  chocolate ice-cream (with chocolate bits)
500 g (1 lb) grapes
1 1/2 dl (3/4 Cups) sugar
1 dl (1/2 Cup) Marsala, port wine or similar.
1 stick cinnamon

     Cut up the butter with a knife and mix with the flour. Add sugar and the egg yolk and quickly knead the dough, adding water as you work. Let the dough rest for about 30 minutes in the fridge before forming into the pie shell. Place the dough in a tart or flan dish (ca.24 cm in diameter). Put some foil over pastry and place some brown beans on the foil to hold the tart shape. (This is called baking blind.) Bake the pastry shell  for 15 minutes at 200ºC (390ºF). Remove red beans and foil and continue to bake for another 5 minutes. Remove from oven and let cool. 

    Add berries to the tart. Whip the egg, coconut milk, sugar, and coconut cream together and pour over the berries. Bake the tart for another 35 minutes at 175º C (250ºF). 

    Serve tart either Luke warm or cold with vanilla ice-cream or whipped cream.

Accompaniments
Vanilla ice-cream or whipped cream

(6-8 servings)

150 g (5 oz) flour
100 g (3-1/2 oz) butter
50 g (1-1/2 oz) sugar
1 egg yolk
1 Tbsp. water

Filling
400 g (abt 13.5 oz) berries
125 g (abt 4 oz) sugar
3 eggs (medium sized)
2 dl. (1 Cup) coconut milk
125 g (4 oz) coconut cream