Apple Puff Pudding 4 medium sized tart cooking apples 1/2 cup water 1 cup sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg Grated peel of 1 lemon 2 eggs, separated 1/2 tsp. salt 3 Tbsp. flour 1 Tbsp. milk 1/2 cup chopped nut meats Peel, quarter, core and slice apples. Cook very slightly, about 3 minutes, in the 1/2 cup water. Turn into a buttered 9-inch-square baking dish. Sprinkle with 1/2 cup of the sugar, the cinnamon, nutmeg, and lemon peel. Beat egg yolks until thick. Add the remaining 1/2 cup sugar, salt, flour, and milk, and beat until smooth. Beat egg whites until stiff and fold in yolk mixture. Spoon over the apple slices and sprinkle with nut meats. Bake in 350F (180C) oven for 30 minutes. Serve warm. You might want to serve with whipped cream or vanilla ice cream. Serves 6.

Viennese Chocolate Torte For the cake: 10 Tbs. unsalted butter 1 1/4 cup sugar 6 eggs, separated 3 Tbs. cocoa powder 2 1/2 oz. (70 g) walnuts, ground or chopped very fine Note: This is a flourless cake. The closest thing to flour in this recipes is the ground walnuts. Use a food processor or blender to grind them fine, being careful not to turn them into "butter". Beat together the butter, sugar, and 6 egg yolks until foamy. Add the cocoa and walnuts. Beat the 6 egg whites until firm and fold into the egg yolk mixture. Pour into 2 lightly greased cake pans (we recommend spring-form pans) and bake at 350F (180C) for 45 minutes to 1 hour. The cakes are done when a tooth pick inserted into the center comes out clean. Let cakes cool and remove from pans. For the frosting: 1/2 cup sugar 1 Tbs. flour 3 Tbs. cocoa powder 5 Tbs. coffee or milk 1 egg 1/2 lb. (225 g) unsalted butter In a saucepan combine the sugar, flour, cocoa, and the coffee or milk. Heat over medium heat until thick, stirring constantly. Remove from heat and beat in whole egg. Let cool to room temperature. Add the butter and beat until foamy. Frost the top of the first layer. Place second layer on top and frost entire cake. Note: This is almost a ganache and will be runnier than most frostings.

Dottie's Chocolate Pie 1-12 oz. (340 g) package semi-sweet chocolate chips 3 Tbs. milk 2 Tbs. sugar 4 eggs, separated 1 baked pie shell Combine first three ingredients in a saucepan and heat over low flame until melted and smooth. Be careful not to scorch the chocolate. Allow to cool slightly and beat in the four egg yolks, one at a time.* Allow to cool to room temperature. Beat 4 egg white until stiff and fold into chocolate mixture. Put in baked pie shell and refrigerate. Serves 8. *This recipe pre-dates the salmonella scare, and the eggs are not cooked. If salmonella contamination is a concern in your area then we recommend against preparing this recipe.

Chinese Almond Cookies 4 cup Flour 2-1/2 cup Sugar 4 tsp Baking powder 1 tsp Baking soda 1 lb (450 g) Shortening 2 Eggs, beaten 4 tsp Almond extract Almond halves for garnish Additional egg for glaze In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour. When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch in diameter. Wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350F (180C). Lightly grease baking sheets. Remove logs from refrigerator and cut each log into pieces 3/4 inch (2 cm) thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie. Bake for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins. Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen

Spiced Melon 8 cups melon balls (your choice of varieties)* 2 Tbs fresh lime juice 2 Tbs honey 1/4 tsp ground cinnamon 1/4 tsp ground coriander 1/2 cup fresh mint leaves, coarsely chopped 2 Tbs rum, peppermint schnapps, or melon liqueur (optional) Combine all the ingredients and chill at least 30 minutes. Serves 4 to 6. *If you don't have a melon baller then just cut the peeled melon into bite-size pieces.

Panqueques de Manzanas (Apple pancakes) 3/4 cup flour 1/2 tsp salt 1 tsp baking powder 2 Tbs powdered sugar 2 eggs 2/3 cup milk 1/3 cup water 1/2 tsp grated lemon rind 1 Tbs lard or vegetable shortening 1 Tbs butter 1 large apple, peeled, cored, and sliced very thin Approximately 1/2 cup granulated sugar 2 tsp rum (optional) Sift the flour with the powdered sugar, salt and baking powder. Beat the eggs, add the milk, water and lemon rind. Combine the egg mixture with the dry ingredients. Mix quickly and not too thoroughly. Heat an iron frying pan over moderate heat and melt the lard (or shortening) and butter. Sprinkle approximately 1/4 of the sugar in the bottom of the pan and pour in half the batter. Then add half the apple slices. Turn the pancake when browned on the bottom, sprinkling the top with approximately 1/3 the remaining sugar before turning, and cook until brown on the bottom. Repeat procedure with the second half of the batter. Sprinkle with a few drops of the rum for added flavor. Serves 4.

Mocha Meringues 1 egg white at room temperature 1/8 tsp cream of tartar 2 Tbs sugar 1/4 tsp vanilla extract 1 Tbs unsweetened cocoa powder 1/2 tsp instant coffee powder Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, then vanilla, then cocoa and coffee powder. Drop meringue onto foil lined baking sheet in 12 mounds about 2 in. (5 cm) apart. Bake 40 minutes at 250F (120C) or until firm. Turn off oven and let meringues cool in oven for 1 hour. Do not open oven door. Makes 12 "cookies".

Pears Stuffed with Gorgonzola Cheese 4 small firm ripe pears 1 lemon, cut in half 2 oz (50 g) imported Gorgonzola (or other high quality blue cheese) 2 Tbs soft unsalted butter 2 Tbs crushed walnuts, pistachio or pine nuts Carefully peel the pears, leaving the stems attached. Cut in half lengthwise and scoop out the seeds, along with a scant tablespoon of pulp out of each half. Rub with the lemon juice to prevent discoloration. Cream the Gorgonzola and the butter together in a small bowl until they are soft and fluffy. Fill the hollows of the pear halves with the cheese mixture and carefully stick the two halves of the pears back together again. Roll the pears in the crushed nuts, and chill for 2 hours, until the cheese is firm. Serves 4.

Berries and Almond Cream 1+1/2 cup non-fat milk 3 egg whites 1 egg 3 Tbs sugar 1 tsp almond extract (or vanilla extract) Fresh nutmeg 1 quart fresh strawberries, or other berries, stemmed and rinsed Scald the milk in a heavy saucepan over high heat. While the milk is heating, process the egg whites and whole egg in a food processor or blender at high speed for 1 minute. With the food processor on high speed dribble the scalded milk into the eggs and add the sugar. Continue to process an additional 2 to 3 minutes. Return the egg-milk mixture to the saucepan and heat over medium heat, stirring constantly, until the custard doubles in volume and becomes the consistency of melted ice cream. DO NOT BOIL! Strain the sauce into a bowl, and add the almond (or vanilla) extract and a grating of fresh nutmeg. The sauce may be served warm, at room temperature, or chilled. Divide the berries among 4 to 6 serving dishes and spoon the almond cream over them. Serves 4 to 6.

Coconut Macaroons 2 Egg whites 1/2 tsp Vanilla 1/2 tsp Salt 2/3 cup Sugar 1 1/3 cup Flaked coconut Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350F (180C) for 20 minutes.

Fruit Fondue A variety of fruits (apples, pears, melons, figs, strawberries, whatever is fresh and good) cut into bite sized pieces Pound cake, angel food cake, small cookies, etc. For the dipping sauce: 2 to 3 cups fresh berries or 2-10 oz (280 g) packages frozen berries (raspberries, strawberries, blueberries, blackberries, or any combination of these) 2 Tbs cornstarch (cornflour) 4 Tbs liqueur of your choice (may substitute water) Puree the berries in a blender or food processor. Dissolve the cornstarch in the liqueurs or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce. Makes about 2 cups dipping sauce.

Grape Parfait Fresh seedless grapes (red or green or both) Sour cream (low-fat or fat-free if you wish to reduce the fat content) Brown sugar Place a few grapes in the bottoms of tall, stemmed parfait, wine, or sundae glasses. Top with a tablespoon or two of sour cream, then a teaspoon or so of brown sugar. Repeat until the glasses are filled to the desired level. Garnish with a single grape on top.

Pineapple Pudding 12 ladyfingers, split horizontally (or pound cake, sliced 1/4 inch (5 mm) thick) Apricot jam 2 cups finely chopped fresh (if possible) or canned pineapple 1/2 cup blanched almonds, ground in a food processor or blender 4 egg yolks, lightly beaten 1/2 cup sugar 1/2 cup dry sherry (optional) 1/4 tsp ground cinnamon 1/2 cup sour cream 1/4 cup toasted slivered almonds Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup) of the optional sherry, and cinnamon in a saucepan. Cook over low heat, stirring constantly, until the sauce has thickened. DO NOT BOIL. Set aside to cool. Spread a thin layer of apricot jam on the ladyfingers or pound cake. Place half in the bottom of a serving dish and sprinkle with half the remaining sherry. Spread half the pineapple mixture on top. Repeat. Chill for at least one hour, and spread a layer of sour cream on top. Garnish with the toasted almonds. Serves 4 to 6.

Fresh Strawberry Pie 6 cups (1.5 L) firm ripe strawberries 1-9 in.(20 to 25 cm) pastry pie crust, baked and cooled 1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar 3 Tbs (45 ml) cornstarch (cornflour) 2 Tbs (30 ml) cold water 1 Tbs (15 ml) fresh lemon juice 1 cup (250 ml) heavy cream Pick over the berries carefully, removing the stems and hulls. Wash in a sieve or colander under cold running water and place on paper towels to drain. Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 cup (125 ml) sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds. Taste the puree and add more lemon juice or sugar, as desired. Pour the puree over the berries and spread it evenly with a rubber spatula. Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours.    Just before serving whip the cream and 1 Tbs (15 ml) sugar until it is stiff. Spread on top of the pie, making decorative swirls with the spatula and serve immediately. Alternatively, you may serve the whipped cream on the side and allow diners to help themselves.

Cheese Freeze For the crust 20 Graham crackers* (or 1+1/2 cups (375 ml) Graham cracker crumbs) 4 Tbs (60 ml) butter 1/4 cup (60 ml) sugar * Graham crackers are a thin, crisp biscuit made with whole wheat and honey. If they are not available in your area, substitute whatever you would use to make a cheesecake-type crust. For the filling 1 lb. (450 g) cream cheese 2 eggs 1/3 cup (80 ml) sugar 1 tsp (5 ml) vanilla extract 1/8 tsp (1/2 ml) salt For the topping 1 pint (500 ml) sour cream 1/3 cup (80 ml) sugar 1 tsp (5 ml) vanilla extract Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes. Refrigerate for at least two hours before serving. Note: Despite the name, this dish is not frozen.

Peanut Butter Pie 1 pre baked pastry or Graham cracker* pie shell 1 qt. (1 L) good quality vanilla ice cream 1 cup (250 ml) peanut butter** 1/2 cup (125 ml) fudge sauce (Smuckers is good) or chocolate syrup 1/4 cup (60 ml) roasted peanuts (use more if you like) * Graham crackers are a type of American biscuit which is thin, crisp, and made from whole wheat flour. If these are not available in your area use whatever you would use for a cheesecake-type crust. ** Peanut butter is an American product made from pureed peanuts. If it is not available in your area you may substitute a jam or preserve of your choice. Soften the ice cream in the refrigerator for 1/2 to 1 hour. In a mixing bowl swirl the ice cream and the peanut butter together, being careful not to mix them too thoroughly. Put this mixture in the pie shell, drizzle with the fudge sauce or chocolate syrup, and top with the peanuts. Freeze at least 1 hour and serve frozen. Makes one pie to serve 6 to 8.

Banana Fritters For the bananas 1/4 cup (60 ml) light rum 1 Tbs (15 ml) fresh lime juice 2 Tbs (30 ml) sugar 3 to 4 medium-sized ripe bananas, peeled and cut into 1 in (2 cm) slices For the batter 2 cups (500 ml) all purpose flour 2 Tbs (30 ml) sugar 1 tsp (5 ml) double-acting baking powder 1/4 tsp (1 ml) salt 3/4 cup (180 ml) milk 1 egg 1 Tbs (15 ml) butter, melted and cooled Vegetable oil for deep frying Combine the bananas, rum, lime juice, and sugar in a bowl and stir gently to combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare the batter. To make it in a blender, combine all the batter ingredients and blend at high speed for a few seconds. Turn off the machine and scrape down the sides, and blend again at high speed for 30 to 40 seconds. To make the batter by hand, combine the egg and milk in a deep bowl and gradually stir in the flour, sugar, baking powder, and salt. Beat with a whisk or electric beater until the flour lumps disappear. Pour the batter into a mixing bowl. Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil to a temperature of 375F (190C) on a deep-frying thermometer. Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the batter, coating them well, and transfer them CAREFULLY with a slotted spoon to the hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until they are deep brown on both sides. Transfer to paper towels to drain. Mound on a heated platter and serve immediately. Serves 4 to 6.

Mango Cake 1+1/2 cups (375 ml) sugar 3 eggs 1 cup (250 ml) butter 1/2 tsp (2 ml) salt 1/2 cup (125 ml) milk 1 Tbs (15 ml) baking soda 1 tsp (5 ml) cinnamon 2 cups (500 ml) chopped ripe mango 1 cup (250 ml) chopped walnuts (optional) 2 cups (500 ml) self rising flour Butter and flour a 9"x13" (approx. 25x30 cm) pan. Beat sugar and butter with electric mixer until smooth. Add eggs, beating until thoroughly mixed. Now add milk, salt, baking soda, flour and mix until smooth. Next add the mangoes and optional nuts and stir to combine. Pour into baking dish and bake 1 hour in a preheated 325F (160C) oven.