1 1/2 c bulargear (cracked wheat)
4 c water
1 c raisins
1/2 t caraway seeds
1 T pistachio nuts, shelled
1 T walnuts, shelled, chopped
1/4 c maple syrup

1 scant tablespoon (1 package) dry yeast
4 T sugar
3/4 c lukewarm milk or warm water
2 1/2 c all-purpose flour
1 pinch salt
1 t cinnamon, ground
2 eggs, separated
2 T butter or margarine, softened
1 apricot or strawberry preserves, for filling
sugar
oil, for deep-frying

330 g mochiko
1 c unbleached all-purpose
1 flour
2 c sugar
1/3 c milk
2 c coconut milk
2 T lard

2 T coconut or, grated makapuno preserve
2 T papaya shreds, ripe and firm
1/2 c melon shreds, ripe and firm
2 T langka (fresh or preserved)
1 T ubi
1 T kaong
2 tsp sugar
1/4 c evaporated milk
ice, crushed

1/2 c mochi rice
5 c coconut milk
1 c young cork kernels
sugar, to taste
1 t salt
1 c coconut cream (first extract from coconut), grated

4 c fresh cassava
2 c coconut milk
2 T butter, melted
3 eggs
2 c sugar
1 T salt
1/2 c pure coconut cream
cheese, grated or strips of cottage cheese

5 1/2 c mochi rice
5 1/2 c water
13 oz can coconut milk
1 lb dark brown sugar
1 banana leaves

4 bananas
1/2 c apricot liqueur
1 c pancake mix
cooking oil
1/2 c soft bread crumbs
3 T butter, melted
4 T sugar
1 t ginger, ground

2 lb baked sweet potatoes or yams
2 egg whites at room temperature
1/4 lb almonds, sliced
5 oranges, halved, fruit removed, optional
1 c sugar
1 t vanilla extract

2 1/4 c unbleached all-purpose flour, sifted
1 c butter
1/2 t salt ice water
8 oz almond paste
1 large egg
2 T sugar
1/3 c almonds, ground

1 lb semolina
1 c water, hot
8 T butter, melted
4 T raisins
4 T almond halves, blanched, toasted
3 T pine nuts
1/2 c sugar
1/2 lb seedless grapes

1 lb raisins
8 oz dates, pitted
2 c water
1/4 c sugar
1/4 c walnuts (or pecans), chopped

5 c couscous
2 T peanut oil
1/4 t salt
1/4 t cinnamon
3/4 c olive oil
cinnamon
icing sugar
prunes, dates, raisins & almonds, as required

8 eggs
1 qt milk
1/2 c sugar
2 T butter, melted
1 T vanilla or banana extract if available
1/2 c sugar
maraschino or candied cherries

3/4 lb apricots (1 1/2 cups), dried
1/4 lb figs (about 1/2 cup), dried
1/4 lb golden raisins (about 1/2 cup)
1 small onion, diced small
1/2 c cider vinegar
1/4 c almonds, blanched
1 T fresh ginger, minced
1 t red or green chili pepper, minced
Salt and freshly cracked white pepper, to taste
1/4 c lemon juice, fresh

1/2 cake yeast
3/4 c milk
1 t sugar
3 c flour
1 c butter
3 egg yolks
3/4 c water
1 medium can pineapple, crushed
1 c sugar
5 8 T cornstarch
2 c confectioners' sugar
3 T butter
1 t vanilla
5 T milk
nuts, ground

4 8-oz pkg cream cheese
1 c butter
3 egg yolks
2 c confectioner's sugar
2 t vanilla
1/2 c crushed pineapple, canned, drained
3/4 c almonds, toasted, slivered

2 T sugar
1/2 c water
2 pk active dry yeast
1/4 c milk
5 c unbleached flour
1/4 lb butter,1 stick
1/2 c sugar
2 large eggs
3 large egg yolks
1 t salt, if using, sweet butter
1 t vanilla extract
zest of one lemon
1 c rose preserve
powdered sugar, as needed

3/4 c butter
3/4 c powdered sugar
3/4 c walnuts (or almonds),grated
1 T whipping cream or evaporated milk
4 large egg whites
1/2 c unbleached flour

1/2 lb cream cheese (at room temperature)
1/2 lb butter (at room temperature)
3 c flour
1 lb walnuts, finely ground
1 egg
1 c sugar
water

4 large. sweet potatoes, peeled and grated
1 c molasses or honey
1/2 c buttermilk
2 eggs
1/2 c butter, melted
1/2 t salt

2 eggs
6 T water
2 T port wine
1/2 t almond extract
2 T sugar
3 c flour
1/4 t salt
1 T butter, melted

1/2 pt sour cream
4 egg yolks
2 c flour
1 small jigger brandy or rum

1 1/2 c flour
1/2 t salt
1/2 t cream of tartar
10 T butter, unsalted, cold
1/4 c ice water
1 egg
1 c muenster cheese, shredded
1 c cheddar cheese, shredded
3 T parmesan cheese, grated
1/4 c parsley, chopped
2 T chives, chopped
2 T mint, chopped

2 c butter
1 c sugar
2 c flour
2 eggs
1 custard
2 egg yolks
1/2 c cream
1/2 c sugar

3 eggs
3/4 c milk
1/8 t salt
1/2 t granulated white sugar
1 1/2 c white wheat flour
2 T brown sugar, sprinkle over mixture before serving

1/2 c vegetable oil
4 strips lemon zest 2 by-1/2-inch
2 sticks cinnamon, 2 1/2-inch
1/2 c dry white wine
2 c white flour
1 c honey
3 T powdered sugar
1/4 t cinnamon, ground
2 quarts olive oil, for-frying

1/4 lb butter
1/3 c sugar
1/2 t vanilla
1 egg
1 T sour cream
1 pinch salt (only if you use unsalted butter)
1 t lemon peel
1 3/4 c flour
1 t baking powder
2 c Italian plums

6 T butter
3/4 c flour
1/3 c sugar
1/2 t cinnamon

1 egg, separated
2 T milk
1/2 c flour
1 dash salt
10 T honey
fat for frying

1 c butter (or margarine)
2 T sour cream
1/2 c sugar
4 egg yolks
1 1/2 c flour
flour for rolling out
butter (or shortening for) -greasing the pan
4 egg whites
1 c sugar
4 packages vanilla sugar
1 c nuts, chopped or grated

1/4 c butter, softened
1 c sugar
2 egg yolks, large, beaten
1 egg, large, whole, beaten
4 c flour, unbleached
2 t baking powder
1/4 t nutmeg
1/2 t baking soda
3/4 c butter (or sour milk)
confectioners' sugar

2 1/2 c flour, sift on pastry board
1/2 c sugar
2 egg yolks
1 c butter, softened
2 t lemon rind, grated
1 1/2 c cottage cheese, sieved
4 egg yolks
2 t lemon rind, grated
1/2 c sugar
2 T flour
4 egg whites
1/2 c raisins
1/2 c almonds, slivered/blanched

4 stale rolls, thinly sliced
3 eggs
1 c milk
3 1/2 oz raisins
1/4 c butter
cinnamon and sugar for dusting

1/2 c butter (or margarine)
1/4 c sugar
1 egg, large, beaten
1 t vanilla extract
1/4 c milk
1/4 c cocoa
2 c flour, unbleached, unsifted

2 T cocoa
1 1/4 c confectioners' sugar
2 T butter (or margarine), melted
1/2 t vanilla extract

Pastry dough
oil for brushing
1 oz soft butter
2 1/2 oz raisins, washed and well drained
1 3/4 oz almonds, blanched
2 T heaping of sugar
1 pk vanillin sugar
1 3/4 oz currants, washed and well drained, finely chopped
6 oz powdered sugar
2 T hot water

6 rolls, sliced or an equivalent amount of sliced French bread
4 T sugar
3 to 4 eggs
1 t (heaped) cinnamon
4 1/2 oz raisins and sultanas
1 c plus 1 T milk
1 dash salt
1/3 c butter

5 potatoes, boiled in their jackets and then grated
5 T to 6 T flour
1 egg
1 dash salt
1/2 c plus 1/2 T cream or sour cream
a few tart apples, peeled and thinly sliced
1/3 c butter