2 tb Yellow raisins

1 tb Cognac

1 c Cream cheese or cottage

-cheese or 1/2 cup of each 1/4 c Sugar

1 tb Flour

1 Egg yolk

1 ts Melted butter

1 tb Sour cream

1/2 ts Grated lemon rind

1/2 ts Vanilla

Cheese filling Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. Prune Filling 1 cup cooked prunes, pitted 1/2 Tbsp. lemon rind 1/8 tsp. nutmeg 3 bsp.

melted butter 1 tsp. grated orange rind 1/2 cup coarsely crushed walnuts 2 Tbsp. sugar Grind prunes or chop them fine. Stir in all remaining ingredients. Poppy Seed Filling 1/2 pound poppy seeds 1/2 cup butter 1/2 cup honey 2 Tbsp. heavy cream 1

cup coarsely crushed walnuts 1/2 cup raisins 1 tsp. grated orange peel Pour enough boiling water over poppy seeds to cover. Let stand overnight. The following morning drain well. Grind poppy seeds 3 times using the finest blade of the meat grinder. It is possible to have the seeds ground in the store where you buy them, but they will be cleaner and taste better if you soak and grind them yourself. Cream butter and honey together. Add cream. Stir in ground poppy seeds, nuts, raisins, and grated orange peel Ground Nut Filling: 1 1/2 cups almonds or any other nuts except peanuts or cashews 3 eggs 1/2

cup sugar 1/2 cup melted butter 1 tsp. grated orange rind 1/2 cup white sultana raisins 1 tsp. vanilla Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated nuts, melted butter, orange rind, raisins and vanilla. Note: Cake or cookie crumbs can be substituted for part of grated nuts. Orange Filing 2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed

walnuts or pecans Cream butter, marmalade and nuts together. Raw Apple Filling 3 tart apples 1/2 tsp. grated lemon rind 1/2 tsp. vanilla 3 Tbsp. cinnamon

sugar 1/4 cup currants 1 tsp. lemon juice Peel apples. Grate them on a coarse grater so that the apple pulp is in shreds. Discard cores. Add all remaining ingredients. Use as soon as possible to prevent apples from darkening. From: The Art of Fine Baking Shared By: Pat Stockett