1 ts Salt

1/4 c Sugar

2 1/4 oz Yeast cakes

1 c Milk

1 Egg

1 1/2 c Butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add this, the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon. Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3. of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in cold place 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15-20 min., then brush with egg white and bake in a fast oven until golden brown. Cocks’ Combs (Hanekamme). Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4″ x 4″. Place filling across middle and fold over. Press the edges firmly together and make 4-5 deep slashes in this side. Let rise, brush with egg white and spread with chopped almonds and sugar. Spandauers. Roll our dough, spread with paste and cut as above. Place filling in middle. Fold corners to the center and press down. After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner’s sugar and water. Chocolate Buns (Cremeboller). Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of con- fectioner’s sugar, cocoa and water. As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste: Vanilla Creme. Mix 1 egg yolk, 1 tablespoon sugar, 1 table- spoon flour and 3/4 cup milk and cook until thick. Take off, add 1/2 teaspoon vanilla extract and cool stirring occasionally. Almond Paste. Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds and 1/2 cup sugar and well until smooth. Another kind of almond paste without butter is made of: 1/4 ]b. almonds, 1/2 cup sugar and 3 egg whites. Work well together until smooth. From “Danish Cookery” by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.

1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop

1/2 c Butter; soft

4 Eggs

1 tb Vanilla

1/4 ts Salt

2/3 c Flour

Position rack in center of oven and preheat to 325~F. Grease and flour 9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside. Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl. Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely). Turn batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container. These are dark, moist and crunchy with bits of toffee candy.

3 tb Cornstarch

1/4 ts Salt

3 c Milk

1/2 c Dry white wine

3 Egg yolks,beaten

3 tb Butter or margarine, softened

1 tb Vanilla

2 1/2 oz Whole blanched almonds

2 pk Ladyfingers (3oz)

1/2 c Red raspberry preserves

1 pk Frozen red raspberries (12oz)

1 c Chilled whipping cream

2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe.

1 Stick butter, softened (4oz)

1 Egg

1/2 ts Almond extract

1 1/2 c Flour

1/2 ts Baking powder

1/8 ts Salt

1/4 c Firmly packed dried apricots

1 tb Honey

From “375 Great Cookies & Brownies,” by Joanne Lamb Hayes and Bonnie Tandy Leblang (HarperCollins, 1993, $16.95). In medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and almond extract until light and fluffy. Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula. Wrap dough and refrigerate 2-3 hours, until firm. Meanwhile, finely chop dried apricots. In a small bowl stir together apricots and honey. Set apricot filling aside at room temperature until dough has chilled. Heat oven to 350′F. Between pieces of waxed paper, roll out dough 1/8″ thick. Cut out cookies with 2″ round cutter. Reroll scraps to make additional cookies. Place half of cookies 2″ apart on lightly greased cookie sheets. Spoon about 1/2 teaspoon apricot filling into center of cookies. Moisten edges of cookies with water and top with remaining cookies to make a sandwich. Press edges together with fingertips to seal. Pierce center of each “pillow” with tines of fork. Bake 10-12 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and cool completely. Store in a tightly covered container. Makes about 20 cookies.

3/4 c Sugar

1 c Milk

1 c Half & half

3 c Raspberries in syrup; pureed

2 tb Lemon juice

Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.

1/2 c ;Water, Cold

9 tb Sugar

1 tb Cornstarch

2 ea Eggs; Large, Beaten

1 1/2 c Milk; Scalded

1 c Ice Cream; Vanilla

1 ts Vanilla

1 c Cream; Heavy, Whipped

Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits.

2 1/2 c Confectioners’ sugar

1 c Pecan halves, divided

1 c Semi-sweet chocolate chips

3 tb Crisco Shortening

1. Combine Chocolate frosting and confectioners’ sugar in large mixing bowl. Stir with wooden spoon until thoroughly blended.

2. Cover each pecan half with one tablespoon candy mixture. Roll into 1-inch balls; set aside. Chop remaining pecans; set aside.

3. Place chocolate chips and shortening in 2-cup glass measuring cup. Microwave at MEDIUM (50% power) for 2 minutes; stir. Microwave for 1 minute longer at MEDIUM; stir until smooth. Dip one candy ball into chocolate mixture until completely covered. Remove with fork to cooling rack. Sprinkle top with chopped pecans. Repeat until all candy balls are covered. Allow to stand until chocolate mixture is set.

Note: For peanut butter flavored coating, place 1 cup peanut butter chips and 3 T Crisco Shortening in 2-cup glass measuring cup. Microwave at MEDIUM (50% power) for 2 minutes; stir until smooth. Dip candy balls as directed above. Tip: Place waxed paper under cooling rack to catch drips and make cleanup easy.

Duncan Hines “Recipes and More” – Winter, 1992

3/4 c Finely chopped pistachios

1/2 c F. chopped blanched almonds*

1/2 c Superfine sugar

1 t Cinnamon

1 t Nutmeg

1 1/4 lb Sweet butter; melted

1 pk Commercial phyllo sheets

SYRUP
2 1/2 c Sugar

1 3/4 c Water

1 Orange’s rind, finely grated

1 Lemon’s rind, finely grated

5 Whole cloves

1 Cinnamon stick

1 c Honey

*Note: Almonds should be lightly toasted.

Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350 degree oven 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an “X”. Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving.

3 tb Cornstarch

1 2/3 c Water

1 cn 14 oz Eagle Sweetened Conden Milk, Not Evaporated Milk

3 ea Egg yolks, beaten

2 tb Margarine or butter

1 ts Vanilla extract

3 md Bananas, sliced and dipped In Realemon lemon juice and Drained

Whipped cream for topping

In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

1/3 c Sugar

2 1/2 c Grappa OR

2 1/2 c Brandy

Choose the largest and firmest cherries and clip off leaving a little of the stems attached to each. Fill a 1 quart glass jar with the fruit and add the sugar and enough grappa to cover the cherries. Cover the mixture and shake gently to dissolve the sugar. Place the jar in sunlight with its cover ajar and let stand for 1 week. Cover tightly and store in cool dark place at least 3 months.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York